Anything too geeky to post about elsewhere.
does anyone have a downloadable page that they like as a production log? Looking for better record keeping to build consistency :)
With my Atkins diet, carbs are the forbidden fruit and, of course, any recipe with flour draws my immediate attention.
Just received this from Saveur and had to share:
I will keep this recipe for when company cometh!! Just sounds sooo good.
We are a producer of petit beurre biscuits. Recently we are trying to develop a new product by making two 75 mm round petit beurres and placing cream in between.
We are currently facing two major problems in the final product:
1. We are getting dimples & blisters on the surface of the products when they get out of the oven.
Our oven consists of two zones, first zone temp is 290 & second zone temp is 310. We lowered the temp of the first zone to 280 which had some positive effects, but the problem is not completely solved.
This is more geeky than advanced, precisely...
I saw mention somewhere of "bread flour" becoming a category when bread machines showed up, and I think I've read that bread machines exploded onto the scene in the 1980s... So I was wondering what the categories were like before then -- and further back.
It's easy to imagine pastry flour being decidedly more difficult to find than it is today, and supermarkets just having plain flour and cake flour and boxed mixes and bisquick in the depths of the 1950s.
One of the hurdles that all bakers will have to deal with at one time or another is adjusting his/her recipe for a new flour. Sometimes your favorite flour is discontinued, the price skyrockets, you move to a new location, or maybe the recipe that you're using 'couldn't possibly be right' with the amount of flour that is called for.
This is a question I have been wondering about lately; at what mass of dough, do you start getting the full benefits from the effects of a large mass fermentation. And what are the actual benefits?
curious for your input