The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

General Discussion and Recipe Exchange

mwilson's picture

What's on your bookshelf?

September 1, 2021 - 12:48pm -- mwilson

Spontaneous cognition led me to think why not share a picture of my bookshelf?!

Here is my under-desk bookshelf..

My interests and endeavours; catering / cooking, pastry / patisserie, wine and other topics...

I guess if I were on twitter / popular social media I would hashtag this or something. Perhaps this will "trend"..

Either way, I actively encourage those interested to share a snap of their books..

CD's picture

Is this mold?

August 19, 2021 - 10:34am -- CD

Hi,

 

It's been a long time since I fed my starter. I am pretty sure this is just hooch but can someone tell me if they think it's mold? It's not fuzzy or slimy. Its very looses and can be scooped off easily and looks fine underneath. It's smells fine. I poured off maybe a a tablespoon of hooch before I took the photos. Thanks in advance!

TheDoughBae's picture

Pizza Dough With Sourdough

July 19, 2021 - 4:57am -- TheDoughBae

So, I have a very important question for you all who I’m sure must be more experienced than me in the subject. I have been working as a Pizza Chef for a couple of years now, using mainly wooden fired ovens, even though I also been making pastas, burgers deserts and other dishes, my main passion has definitely been working with dough and making the pizzas from scratch. 

 

kah22's picture

Making Self Raising Flour

July 4, 2021 - 6:59am -- kah22

I ran out of self raising flour yesterday and decided to make my own 360 grams to 3 teaspoons of baking soda - the result was horrible!

I had checked various websites and all the results seemed the same, 1 tsp baking soda to 100g of flour, but how much is in a tsp ?  I like to bake by weight 250 mills milk = 250 g therefore your measurements are always the same.

So in making your own self raising flour what is the exact weight to weight proportion for making self raising flour?

Thanks for your answers

 

Kevin

HungryShots's picture

Carrot Sourdough Bread in 2 versions: with pulp or with juice

May 14, 2021 - 2:04pm -- HungryShots

I bought a juice extractor a few weeks ago and I started to play with carrots in bread loaves.

The first version with pulp is a classic bread in which I add the well-drained carrot pulp at the lamination phase. Hamelman has a recipe in his book with carrot pulp and walnut that I tried some years ago and I remember liking it. I also remember that extracting the juice back then without a proper device was a nightmare.

At 70% hydration, this version was straightforward. 

DaddioD's picture

Bakers Percentage

May 9, 2021 - 12:31pm -- DaddioD

Hello TFL!

I’m a long time lurker of this site and this is my first post (please be nice lol)

my question:

do bakers percentages change as the recipe is scaled up (even minutely) or is mixing my issue?

i’m making basic Italian loaves

Bread Flour - 100%
water - 68%
yeast (instant) - 1.2%
salt - 2%
sourdough discard - 20% (not included in formula)

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