Hi from Estonia
Hi, I'm new here. I love your website. I've been lurking a bit and I'm amazed at the level of detail in breadmaking process. I feel like I'm in the right place. :)
I have quite a sweet tooth. I have years of experience with pastries. I make great cakes and pies, but yiest doughs never came out quite right. No wonder really. I like to follow recipes very closely. I use a kitchen scale all the time and very strictly: 250 g of flour is 250 g, not 246 or 257. I like consistency in my baking. All the yiest dough recipes that I had gave the amount of flour in volume rather than weight and my kneading tecnique was more like dough abuse while adding more and more flour. I also knew nothing about protein differences in flour (there is no "bread flour" or " all-purpose" here in Estonia, all fine wheat flour is marked with "wheat flour" and ash content(405, 880 etc), but they have nutritional data on the side). Recently I started researching yiest dough techniques, types of flour, kneading on the internet and I have been experimenting ever since. I've made yiest dough more than 15 times (lost count) in the last couple of months. Suddenly pizza crust is superior to the manufactured "just add water"-kind, cinnamon rolls are good and crisp and fluffy and I can make really good sweet breads that have a lot of layers and sugary stuffing, I don't know what they're called in English.
Still I'm not satisfied. I want to be able to superb yiest dough, not just slightly better than store-bought kind. When I make regular bread, it's not nearly as fluffy as store-bought bread and there is still so much I want to learn.
Anyway, this is a great place to continue my search for knowledge. :)
PS! Could you please fix the security issue that the forum/website has. My browsers keep telling me this website is insecure, but I can't resist visiting it. the warnings still make me uneasy.