Anything too geeky to post about elsewhere.
Anyone else use spreadsheets to store/create recipes, to do conversions, or any other interestin baking things?
This is a link to the one I've made, which has my recipe dev calculators for bread/cakes/pizza/ice cream, as well as other mini converters, and my recipe cards.
Was interested in seeing what other people have made, or use?
Here's an example of what the bread dev calculator looks like, and one of my recipe cards
Hi,
Does anyone know of or has a tool they use to quickly convert the unit of measurement for ingredients in baking recipes?
It's a pain to look up for eg- cups to grams or oz to ml of various ingredients every time you bake. It also gets difficult to compare recipes.
Any help would be greatly appreciated.
Thanks,
When looking to buy rye grains I now only find new varieties, hybrids like Danko, Serafino etc. They have lower enzymatic activity than traditional rye. wonder how this impacts the recipes I find in the Rye Baker and other places,
Hi all!
So winter is coming to Europe and with the energy costs my house nowadays is typically 18C/65F.This means my bulk ferment slows down drastically and I need to reconfigure the proofing time.
I've seen a lot of posts and blogs decribing optimal proofing temp to be around 75F. Also, I've seen posts describing that bulk ferment only slows down with lower room temp.
For those who haven't noticed, the picture associated with my account is a table full of mushrooms I picked while visiting my wife's family in Poland.
Hi all. I am new to this forum, that's why I am posting this here in advanced section. Please guide me if I am going wrong somewhere.
I made a brioche with Strong flour with 45% hydration and 20% butter and 16% Eggs.
The dough came out good and had a good fermentation for almost 4 hours with 3.7% fresh yeast.
In an attempt to save energy I am planning on using a cast-iron Dutch oven on top of the stove for bread baking, rather than lighting the oven that is.
Does anyone have tips on how to use the top burners / stove top rather than the oven?
Questions include:
Should I bring the Dutch oven up to temperature before loading the dough, or should I start from cold?
How can I work out the temperature of the Dutch after the bread is loaded?
Do most recipes work as well as each other, or do higher / lower hydration recipes work better?
I’ve come across a Japanese flour made by the company Nissin, called their ‘Violet’ low protein cake flour. Their website claims that the flour is not bleached, has an ash content of 0.33% and has a protein content of 8%. I know there's no correlation between bleached flour and its protein and ash content. But from using this flour, it’s a bright white colour as though it’s been bleached and I’ve never seen a flour with such a low ash content before. My questions therefore are:
I'm playing with pizza.
I like whole grain for the health benefits, including a slight reduction in glycemic index.
But I prefer pizza crust with a vast majority of white (bread or AP) flour, like at least 70% white flour.
I have lots of guar gum powder on hand from previous gluten-free experiments.
Putting 1/4 tsp in about 100 grams of white flour doesn't harm my pizza, IMO. But I wondered if it reduces glycemic index.
I'm too lazy/cheap to do experiments with a blood sugar meter, so I turned to the Duck(duckgo.com).
