Anything too geeky to post about elsewhere.
From: The Art of Braiding Bread.
I am having problems when I post pictures in a post. I cannot seem to write a few sentences, post a picture then carry on writing underneath. I think I am choosing an incorrect placement of my pictures. What should choose as an option for picture placement if I want to carry on writing underneath?
Thanks for any tips or advice on this
I'm in the process of figuring out how to bake from a bread formula calling for dark rye. In this context "dark rye" refers specifically to what's left after the white rye flour — most of the endosperm — is extracted from whole rye by the miller. I live in an area where I can't seem to find this flour; I can buy something labeled "dark rye" easily enough, but it's just whole grain rye flour, not the byproduct of white rye production that the recipe calls for.
I help run a small community bakery in the UK and although neither of us are professionally trained we have been producing good quality, consistant bread for a little over 12 months now. My main issue is that as we aren't a big profit making bakery we need to try and maximise our time and oven space to allow us to grow and supply our ever increasing customer base.
The only instant yeast I can buy is Fleishmann's bread machine yeast. I have used it quite a bit for bread machines but am now starting BBA. I have consistantly read that for long rises SAF Red star instant is much better. However I can only find that on line in 1 pound packages (way too big). Since Fleishmanns starts off faster and dies off quicker is there any hints to possible recipe conversions if you use Fleishmanns.
Firstly, the author of this post is not a professional baker, rather an enthusiast.
Professional bakers have adherent routine, knowledge, tools and experience to control the outcome of their product. Therefore, my hope some of you guys will share knowledge and experience in order for us (home bakers) to improve our schedules and final results. The questions are down below, they are about yeast quantities in dough retardation process.