Dehydrators
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Hello
Have any members used a dehydrator to dry sprouted grains? Any recommendations on which one to buy?
Thanks much.
Owen
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Misc.
Anything else that you want to post here that doesn't seem to have a home
San Francisco: bulk buying flour for home made sourdough
Forums:
Hi there,
I have been baking sourdough for a few months now. My main ingredient is Organic Type 85 which I order from Central Milling directly (5lb bags). The shipping cost to San Francisco ends up being non-trivial so I was wondering if there are more folks in the city that order from central milling and are interested batching orders together.
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flour in Muncie Indiana
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Hello! I am attempting to teach my young friend in Muncie a basic white bread via zoom but I live in Canada and I am completely unfmiliar with the brands of flour available there.I am looking for decent one that I can get without her having to order it and wait weeks for shipping. (I think they have amazon prime and that is quick) Any suggestions?
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How do you warm your water?
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I had been using filtered water from the sink, which I would leave at room temperature for a day to allow chlorine to evaporate, before using for sourdough. More recently I switched to a Britta to more quickly filter impurities. Now that it is winter, I am starting to pay closer attention to the temperature my water -- wanting to hit around 78 - 80 degrees.
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Brotformen24 question about flouring
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Hello!
I love my brotformen! I am wondering something, though. I find that my dough releases easily from the form even when I do not flour it. Is there some other function of flouring the form as it relates to how the dough proofs overnight? The flour is a bit annoying for two reasons -- first, the flour gets a little "cakey" on the top of the loaf (happens with both rice and AP), and second, I have to brush the brotform to remove any excess flour (which I like to do, so it doesn't get rancid), which is time consuming when you are making large batches.
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Dough Mixing Trough
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Does anyone know where you can buy a dough trough similar to the one in the video below?
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Making a Domino's Pizza
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I watched an interesting TV program on Channel 4 (UK) last week in the Snackmasters series, where two renowned chefs compete to produce an exact copy of a well known commercial foodstuff:
"Fred Sirieix challenges chefs Jason Atherton and Francesco Mazzei to make a perfect replica of Domino’s pepperoni passion pizza, in a contest that soon turns into England vs Italy".
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Dutch Oven Smoke
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I have baked about 60 loaves of bread so far and the 2 dutch ovens I have been using are in desperate need of re-seasoning. As anyone had any success seasoning their cast iron dutch ovens so they don't smoke and set off the fire alarm each time you use it?
I am familiar with the different smoke points and how the general process works. If you usually use your dutch oven at 450F, pick an oil with a higher smoke point, bake for an hour at a temperature higher than the smoke point, cool, repeat for however many layers you want.
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Grams versus Cups
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Grams vs Cups
Just about every conversion chart I see has different weights for a cup of flour. Understand that different types have different weights, but all-purpose shows anywhere from 120g/cup to 143/cup. Any ideas???
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How to add links?
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My forum options for new posts and comments seem to have changed very recently.
How do I do I now add a link to open in a new window?
Lance
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