Anything else that you want to post here that doesn't seem to have a home
What goes best with good bread? Many would say good butter. So out of interest I set about making some.
Being a baker, it seemed natural to incorporate a lactic ferment, so cultured butter was the order of the day.
It went something like this:
Does it depend on the type of bread?
When I first started learning about bread you knead until you pass the window test. Now I find out you should not be doing that for sourdough at all.
Is that for all sourdough, whether enriched, lean, high hydration?
I hand mix dough in a large metal bowl, and I always end up with some flour encrusted on the sides of the bowl. I've seen videos where people cleanly scrape down the sides of their mixing bowl with a bowl scraper to incorporate the dry bits, but this doesn't work very well when I try it. It seems like I'd need to introduce a fair amount of additional water to soften and free up the encrusted flour, and since I'm already making a pretty high hydration (75%) dough, I'm hesitant to add more water.
Hi Everyone,
Sorry it this topic has already been discussed, but I'm shopping for a new KA mixer and would like to know what factors to consider in terms of power. And what the wattage and HP really means. On their website, they state on one model that the HP doesn't all translate into the bowl. But they don't state the power on all of their models so it's hard to compare. There's one model where the wattage is 590 but it doesn't say how much translates into the bowl.
Thank you
LL
Hi all, I have an issue with any dough hydration over 60% coming together and developing gluten. I live in a relatively dry environment so I don't think there's a lot of moisture already in the flour.
I’m looking for recommendation for books with the science of food, with a particular interest in baking, bread, and fermentation, as well as the effects of ingredients and heat. I have a fairly good understanding of chemistry, physics, and microbiology so I appreciate something with a bit of depth.
I already have:
Bread Science by Emily Buehler. Excellent book, and fun to read. She has a good food science blog, too.
It is pretty well known that you can use Google to search TFL with the site: term and perhaps get better hits that way.
I've just discovered another variant of the Google search engine that lets you also list the results in date order which could be useful:
https://programmablesearchengine.google.com/controlpanel/create
Lance
our very old plastic bread box is cracked badly. Never much cared for it, but I would like something countertop for storage other than a paper bag.
Just big enough for one loaf. I'm thinking wood. Anyone have one they like and recommend that isn't $200.
If it matters, more for loaf type sammy breads not so much round, sourdough or more artisanal.
Maybe stating the obvious, but it looks like TFL is being heavily spammed at the moment!
Lance
