The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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Anything too geeky to post about elsewhere.

mixinator's picture

Steam and Oven Temperature

December 16, 2014 - 1:10am -- mixinator

In my small countertop oven I'm using water-filled tuna cans to humidify the oven cavity. Each can has an inside diameter of 3 3/16", for a surface area of about 8 sq. in. of water. The cans are placed on the oven floor near the heating elements. The oven thermometer is a Taylor TruTemp. It has been tested and found accurate in boiling water.

With no water vessels in the oven and the temperature control set to maximum, the oven achieves a temperature of approximately 450 F.

With one water vessel (8 sq. in.) the temperature reaches approximately 425 F.

FertileCroissant's picture

Help with authentic, Ancient Egyptian, 100% emmer sourdough loaf?

December 9, 2014 - 8:13pm -- FertileCroissant

I'm trying to make a reasonably authentic loaf of ancient egyptian bread, using 100% emmer wheat flour, and ancient Giza sourdough culture from Ed Wood's International Sourdough.

I've tried adapting a spelt sourdough recipe with little success, and I am now attempting to use this recipe [pdf].

mixinator's picture

Measuring Cup Percentage Accuracy

November 29, 2014 - 1:20pm -- mixinator

I don't want this to turn into a debate about volume vs. weight measurements, thank you. It is strictly a math problem.

I have a measuring cup which is marked "240 ml". We know that 1 ml of water weighs 1 gram. I have a Jennings CJ4000 scale which I like. We also know that 1 U.S. nickel weighs 5 grams. On my scale, 20 U.S. nickels weigh 100 grams, so I'm satisfied that my scale is accurate.

I take my 240 ml measuring cup and fill it with water. I weigh it on the scale and it weighs 232 grams. My question is, how to state the error as a percentage?

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