Anything too geeky to post about elsewhere.
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].
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?
We're a small bakery, that has in the past made good croissants. We used to have a hand operated pastry roller, kind of like a big pasta roller, and I got quite good a making laminated dough with this. Recently we upgraded to a reversible sheeter, hoping to increase production and reduce effort but my laminated dough has been terrible.
The right hand side insert shows the braided dough and the main picture represents the baked bread.
From: "The Art of Braiding Bread"
Hey all
so i set out to start my very own sourdough culture 3 days ago and i have a question. now prior to doing this i did a lot of research and guides on how to do this. but now im concerned that its a dead starter. This is why.
i took the advice of a guide i found here on fresh loaf and wanted to follow it to a Que so i did...but after my first 24 hours my starter was already bubbling. i decided to wait it out and feed it every 24 hours for the first 5 or so days as per the guide.
The right hand side insert shows the braided dough and the main picture represents the baked bread.
From "The Art of Baking Bread"
