What Makes Whole-Grain Bread So Hard to Bake?
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What Makes Whole-Grain Bread So Hard to Bake?
http://www.smithsonianmag.com/arts-culture/what-makes-whole-grain-bread-so-hard-to-bake-63878/
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Advanced Topics
Anything too geeky to post about elsewhere.
Pleasure is good: How French children acquire a taste for life
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Pleasure is good: How French children acquire a taste for life
Republished from “The Conversation”
Author: Marie-Anne Suizzo. Associate Professor of Educational Psychology, University of Texas at Austin
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Yeasts....
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Ok, before you read any further, be forewarned, the following is somewhat gross.
Ok, you've been warned....
Let me start by saying I'm a vet. In dogs, ear infections are most commonly caused by a yeast. (Malessesia pachydermatitis). The running 'joke' we give to clients is that 'he's baking bread in his ears'.
You sure you want to keep reading?
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Computer controlled Oven...
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Possibly not of much interest to most here, but as well as a bakery hat, I have a geek hat too and recently got a Raspberry Pi to control one of my ovens...
More here if you're interested:
https://projects.drogon.net/raspberry-pi-controlled-oven/
-Gordon
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Dabrownman, I had some questions about...
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Dabrownman, I had some questions about your http://www.thefreshloaf.com/node/43380/lucy%E2%80%99s-favorite-methods-make-healthy-and-beautiful-bread post:
Key point 4. Make sourdough bread and use less pre-fermented flour to do it. And Key point 6. ... Create recipes that have low pre-fermented flour amounts...
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k-mix friction factor, is it so high?
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Hi
I just calculated the friction factor for my relatively new planetary k-mix and got a number that I feel very high,
I made Hamelman's oatmeal formula which is a straight dough with some extra ingredients such as honey and oil and milk.
total dough was about 1.5Kg
Room temp was 24 Celsius
Flour temp was 24 Celsius
I used cold water from the fridge but measured it with the oatmeal and milk just before the mix - 15 Celsius
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Lucy’s Favorite Methods To Make Healthy and Beautiful Bread
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This is something that Lucy has been researching and trying to get right for at least a couple of years and she thinks she is close enough to getting a method finalized to post about it. First off, I am a type 2 Diabetic which makes her quest a little more difficult but the results would be better for everyone - diabetic or not.
People who have gluten protein sensitivity might also be able to digest this bread better. Those who have a problem digesting the starches in whole grain breads should also benefit by having more starches pre-digested in the fermentation process.
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Starter vs Levain Semantics
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I have a quantity of refrigerated liquid sourdough culture which I use to make an intermediate, fresh mixture several hours prior to baking which is then added to the dough.
Semantically, which is the "starter" and which is the "levain"?
I'm thinking the refrigerated culture is the "starter" and the intermediate mixture the "levain". Does this comport with common usage?
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I'm back from The Trip :)
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It's a double post of my blog entry, but I thought it would be appropriate for 'advanced' and 'off-topic' also ;)
Hey everyone! I'm back from my big trip and I've got some stuff to share with you, mostly coming in the form of links to stuff I posted along the way on my phone. Lastly is a short video I made of the baking session I had in Moscow in the middle of May.
Here are a bunch of photos I took, both personal and professional along the way.
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Steam injector location.
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Oddly specific question... I've read that commercial ovens and some high end consumer ovens have a steam injection feature, but where does the steam actually come out in the baking chamber? Is it just in one place and dissipates, or are there multiple steam vents?
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