Anything too geeky to post about elsewhere.
Hi everyone!
so excited to be here. Hope you can help. I am strongly considering starting a bread store in my community, which is outside NYC. Problem is I don't know where to start. I have an existing on line sweets business so I do bake. I have also started making bread - not to sell online But just for my enjoyment and for my family to consume and be happy!
So I do have some business and baking experience, but not so much with bread.
The 5 Strand Gamma Braided Bread
From: "The Art of Braiding Bread", by Roberto von Krammer. Amazon and Smashwords Editions
http:/myfoodaddress.blogspot.com/
I need help. I've committed to 30 loaves of bread for the Church sale on Saturday. My plan was to pre-ferment a large quantity of high hydration dough-easier on the mixer--and use it to improve the smaller quantities of lower hydration dough. Good plan, huh? But...
Now I have a large batch of 87% hydration first dough, "x", and want to mix it with 55% hydration second dough, "y", to end up with a 60% hydration final dough, "z". I've let my math skills get rusty, or maybe I'm just getting old, but I cannot quite set up the equation I need.
The other half of the household does not like sourdough and the idea of a starter and a barm fermenting in the refrigerator for over a week is more than she would tolerate.
Peter Reinart has a New York deli rye recipe in BBA which is interesting. He use a rye sponge of 7oz barm, 4.5 oz rye flour, 4 oz water, 12 oz onion, 2 tbl vegetable oil. I am trying to figure how to convert this to using yeast instead of the barm. Does anyone have any ideas on how much water I would have to add, and how much yeast to use.
Hi All,
I have questions concerning the use of chemicals for dipping baked goods into. Specifically pertaining to pretzels. Specifically these chemicals- Lye, Potassium Hydroxide, Calcium Hydroxide (Lime), Sodium Carbonate, Baking Soda, Salt, and Alkaline Water. My reasoning for choosing all of these ingredients is because they are alkaline and influence the Maillard Reaction. Which is essentially where the color and taste of a pretzel comes from.
Hello, this is bagel_and_rye from Chicago Amateur Bread Bakers. Today we hosted our monthly #BreadChat on Twitter. The topic was the various yeasts available to both amateur and professional bread bakers. We asked the following questions:
Hello, this is bagel_and_rye from Chicago Amateur Bread Bakers. Today we hosted the first #BreadChat of 2013 on Twitter. We would like to ask for feedback on the #BreadChat transcript, below.
The 4 Strand Alpha Braid
From: "The Art of Braiding Bread" by Roberto von Krammer. Amazon and Smashwords Editions
For more information visit
Earlier today Chicago Amateur Bread Bakers hosted the November 2012 #BreadChat on Twitter. Now in its tenth month, #BreadChat is a Twitter discussion hour for bakers of yeasted, artisanal breads.
Earlier today Chicago Amateur Bread Bakers hosted the October 2012 #BreadChat on Twitter. Now in its ninth month, #BreadChat is a Twitter discussion hour for bakers of yeasted, artisanal breads.
