The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Misc.

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albacore's picture

Sourdough Starters - Scientific Paper

December 13, 2022 - 1:18am -- albacore
Forums: 

I came across a scientific paper "Ecological parameters influencing microbial diversity and stability of traditional sourdough".

A bit of a mouthful, but it's an easier read than it sounds; it gives a useful overview of sourdough starters and the different microbes therein and how different factors affect them.

https://docdro.id/UXKswC2

Lance

albacore's picture

Baking Records

December 11, 2022 - 1:53pm -- albacore
Forums: 

I try and keep a record of every bread I bake so I can refer back to it later for analysis or repeat bakes. Spreadsheets are fine for formulae, but nothing beats a handwritten record for speed and whatever degree of verbosity you want. 

So I use an A4 spiral bound, lined page book to keep a record. On the other hand, there are disadvantages: hard to search, no easy way to add pictures, no links to external sources.

So recently I've been having a dabble with OneNote - Microsoft's very versatile notes app, available free for most platforms.

scootercoo's picture

How to determine the size of bread from recipe?

October 11, 2022 - 8:57pm -- scootercoo
Forums: 

Hi,

I just bought a Panasonic  SD-R2530 bread maker and I went to the shops and bought a packet to bake gluten free bread in the bread maker. I followed the instructions, added everything and then when the bread was cooked, it seemed like whatever the ingredients were for it, it was too small for my bread maker cause it definitely didnt form properly.

Even when I am googling recipes online, I cant seem to find anywhere to state whether its for a large or XL bread maker.

The model of bread maker I have allows to cook for M - L and XL.

Matt's picture

Rough Ear

October 8, 2022 - 4:37pm -- Matt
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I have a double question about ears. Firstly, if you look at the pictures, why are my ears so rough? I never seem to get "classic" ears that are smooth and a bit like a wave. Is it scoring or something else? Secondly, how can I promote a double ear? Usually one side is large and the other side has little or no ear. Thank you. (In the pictures below I used a simple, sharp straight razor blade with a straight perpendicular cut about 5 mm deep the whole length of the bread. The dough had been chilled so the score was reasonably neat).

SeaweedBaker's picture

Cook and hold ovens

September 18, 2022 - 6:47pm -- SeaweedBaker
Forums: 

Have any of you used a cook and hold oven for breads?  I’ve read then manuals on a couple of these units where breads and pastries supposedly bake at say 275F for around twice the normal baking times.   These are basic breads nothing more than simple products you would use in a restaurant.   From my experience 275 F seems counterintuitive.

byomtov's picture

Flour cleanup

September 13, 2022 - 9:02am -- byomtov
Forums: 

I'm new to bread baking, but am enjoying it greatly.

One question I have is about cleanup, which seems to be a common annoyance.

I've seen loads of stern warnings about putting flour down the drain, so I'm wondering how far this extends. Let's say I have a bowl with some dried bits of flour in it. Can I put water in the bowl, suspend the flour, and pour it down the sink, or put it in the dishwasher?

What are the limits of this before I plug up my drain?

Thanks for any advice.

floppy's picture

Best No Knead wheat bread recipe

July 29, 2022 - 1:33pm -- floppy
Forums: 

Reference : artisanbreadwithstev youtube video for his basic recipe.

I modified the recipe a bit and am very pleased with the results.

The recipe calls for:

2 Cups water, (I substitute 2 3/8 cups)

1 Pinch(=1/2tsp) yeast

1 Cup Oatmeal- 1/2 in mix, 1/2 before turning out to pan,(I substitute 3/8 cup flaked oats in mix)

1+ tbs salt

1 tbs olive oil,(I substitute 1+tbs soy oil)

1 tbs flax seed,(I substitute 3 tbs ground flax)

1 1/2 cups wholewheat flour-(I substitute 1 3/4 cups)

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