Anything else that you want to post here that doesn't seem to have a home
Is there a rule of thumb regarding how much weight is lost by baking? I know it will be mostly determined by how much moisture is present in the dough. I'd expect most or all of the moisture weight to be gone. Is that right? How much of everything can be expected to cook away? I'm just wondering if I wanted to target a "finished" weight, is there a way to tell by the ingredients, or is it just going to take trial-and-error?
several weeks ago I had a computer problem and had to purge my cookies and most files. I haven't recieved an email from TFL since then .. how can I get back on the list ?
Don't know if anyone is interested, but here is a link regarding their sweepstakes.
I'm just back to an old hobby of bread baking and am just becoming aware of the use of bannetons. What I'm wondering is; can they be used with most bread recipes or are there special recipes for them? If so, are there any banneton-use cookbooks out there?
Just idle curiosity I suppose, but I was looking at some sourdough recipes and wondering if they could be used by swopping the sourdough starter with an equal quanitiy of biga/pate fermente/poolish. I appreciate that the fluid needed may have to be adjusted to have the right dough texture. The reason being that some of the recipes sound really good, but I want to get my head around yeasted doughs before I start on the sourdough journey...
I will completely understand if you all say "no way!"
Thank you for considering my question.
Lesley
San Francisco Baking Institute (SFBI.com) is offering a well-priced plastic "banneton". The description includes some cautions about high-hydration dough sticking.
Has anyone had direct experience with these containers? What are your thoughts?
GregS
Hi,
i am looking to work alongside an artisan baker in or near Cleveland Oh a few hours a week.
i plan to open my own boutique artisan bakery in Israel some time next year.
Thoughts, offers, ideas....
David
