Anything too geeky to post about elsewhere.
I just discovered something about TFL urls ... You don't need the part after the post number.
So, in case you want to share an URL, in a situation where you have to type it out (and can't just copy/paste), you can use: www.thefreshloaf.com/node/#####
This post is: www.thefreshloaf.com/node/67136
This may save you from having to go to tinyurl.com or bit.ly to make a customized short url.
hello
Does anyone have an excel formula or calculator for getting the desired dough temp with weighted averaged. Preferably with a pre-ferment column, but i understand beggars can't be choosers!!
Hello! I’ve lived at sea level for most of my life, but will soon be relocating to a place at much higher altitude (~ 7000 ft). This is high enough that I will probably need to make adjustments to my usual recipes...
I know there are general resources available online, but I was hoping folks from TFL with experience baking at high altitude might also have advice ...
When trying out a recipe for the first time, are there certain changes that you always make? Or do you test a recipe as written before making any changes?
I have a very technical question concerning salt used in making bread. I know that high sugar content can retard yeast and that is why osmotolerant yeasts are used in these situations. Does salt act in the same way to retard yeast (i.e., increasing osmotic pressure)? More specifically, are the effects of salt on yeast and gluten a function of the sodium ion in the salt, or are they a function of the overall ionic concentration of the sodium and chloride ions (“ionic strength”) in the dough?
Sometimes people here on The Fresh Loaf have wanted to favor yeast growth/activity in their sourdough cultures. A particular scientific study of the effects of process conditions such as temperature and salt concentrations on lactic acid bacteria and yeast has been discussed numerous times in this context and others. Gänzle’s 1998 publication reported on studies of two strains of Lactobacillus sanfranciscensis and one strain of Candida milleri yeast, each in isolation. These were in grain-free liquid culture.
hi
I am just getting into a commercial shared kitchen so that I can up my sourdough quantity.
I want to mix 50 loaves at a time. The place has a Berkel 30 qt mixer and a 60 qt Globe mixer.
Which do you suggest?
Also I have never used a mixer before.
How do I use this?
How do I adjust my recipe for 50 loaves.
I have found that when you increase your recipe something always goes wrong.
Right now my recipe for 2 loaves is :
1000 grams of flour
700 grams of water
225 grams of starter
Recently I made a research about how steam works in baking. I found four main functions:
1. Steam condensates and keeps the dough surface cool, preventing the crust to form too soon, what could hinder the oven spring
2. As the water condensates, it releases a lot of energy into the dough, heating it faster
3. Because the surface is not too hot, the enzymes work longer and we get a better crust
4. The combination of heat + water gelates the starch and we get a crispier and shiny crust
