Anything too geeky to post about elsewhere.
I've finally figured out that my avatar photo is fine on the first post of a thread (i.e. a thread I start), but is cut off on all my posts that are replies, even on a thread I start. Does this happen with everyone who has an avatar? Maybe if I add white space to either side of my picture, only that will get chopped?
Salutations, my friends.
First let me say, it is colder than a witches *** this morning!
Back on topic. At the top of the page there is a video tab. On the second page of the threads there are a collection of very cool bread shaping/scoring videos. Sadly, these videos are in the now retied "Flash" format. Is there any way (app) that will allow these videos to play? Thanks for any advice.
Kind regards,
Will F.
P.S. I guess Should add a photo for attention.
Hi all! Some time ago I bought Kitchenaid Artisan 6.9L and mainly for kneading bread doughs. Only later I found out this was a bad idea, since kitchenaid sucks at mixing bread dough. It does ok (nothing more) when you have low hidration dough but anthing above 60-65% it sucks terribly.
I've read that wheat flour typically has a 13% moisture content but this can vary due to how it's stored as well as the location's relative humidity. This has led me to wonder about two questions.
1. If you stored flour in a container with silica gel desiccants for food storage, would that reduce the moisture content in the flour below 13%?
2. Similarly, if you were to store flour in a non-airtight container in the freezer, which tends to have a dehumidifier built in to prevent ice build up, would that also reduce the moisture content in the floor?
I am trying to make some apple extract and I am looking for a recipe.
I have made Vanilla, Pineapple, Orange, Lemon, Lime, and Chocolate.
I am looking for recipes for Apple, Banana, Raspberry, and Strawberry.
I think the fresh fruits are the hardest.
I have done all the searches I could online and have found some sites that offer 15 - 18 flavored extracts and nonoe of them are what I need.
Any help would be greatly appreciated.
Thank you
The Fishman
As you can tell by the batch number, I have been tracking data for just about one year now. However, I only recently added and organized a pH and TTA column.
I’ve been trying to recreate the bread in the picture I’ve included. It was something I grew up with in Colchester, CT, from the now defunct Colchester Bakery. They called it “Russian Pumoernickel.” The light rye “lid” appears to “drip” down the sides of the loaf as if it had been applied like a glaze, but I can’t find anything about that. Does anyone know how this is achieved?
Anyone have a clear idea of what is the specific function does the eggs do in choux? I want to recreate choux using vegan ingredients. I know there are "okay" recipe out there and I have tried them out. But it didn't come close the original.
In order for me to recreate the recipe I can't just simply replaced with vegan egg brand. I need to know the function of them egg and build from there.
Anyone have an idea?
Thank you
Hi ,
As you can see my croissants lose shape while baking.
I bake at 210 c in a deck oven and lower it to 180c after 5 mins.
200c in a convection oven and reduce d same way after 5 mins.
How do I maintain the shape of the croissants while proofing and baking.
Why do they unravel .
