Advanced Topics
Anything too geeky to post about elsewhere.
conversions for brands of instant yeasts
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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.
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Factors that impact the "airiness" of a loaf
Internal Temps of bread (not exactly advanced)
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Dont think this counts as advanced, but didnt really know where else to put it.
I am about to invest in a probe thermometer to measure the internal temps of my bread during cooking.
I was wondering if there is a website/guide/book I can look at to tell what type of bread has what temperature at the point of being ready. I know the basic 80-90c, but I am looking to move towards different types of bread and mixes, and am assuming that there wont be a universal bread ready temp.
Any help would be greatly appreciated,
Charlie
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l = (f + 1)n alpha baker needs beta help
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I'm having a discussion with myself here regarding a formula I found to calculate layers in laminated dough.
l = (f + 1)n
L being # of finished layers, F # of folds and N being the # of times the dough is folded.
Seriously lacking in the math department myself it probably is a better idea to ask for help!
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Dense Loaves Help??
Flat round loaves
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Hi,
When using the no knead sourdough bread receipe, my round loaves are flat. The bread rises well in a beneton but does not rise after placing the proofed loaf in the la cloche which has been heated to 450 degrees. Loaves are baked for 30 min and after the lid is removed for another 10-15 min in a 440 degree over.
My take is that the bread is too soft and liquid and spreads out rather than raises.
Can anyone suggest how the loaves could raise higher?
Thanks in advance for your cooperation.
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baking as therapy
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http://eatocracy.cnn.com/2011/03/25/baking-as-therapy/
I stumbled onto this article, enjoy!
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Tiramisu
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I was wondering, I am planning on making Tiramisu this weekend for a date. I noticed a few recipes add whipped egg whites to the marscarpone/egg yolk mixture, while others don't (just marcarpone/egg yolk and sugar). What do you think the difference might be?
Many of the recipes call for a pound of marscarpone, some sugar, about 6 egg yolks... If I did that, do you think I should add like 2 or 3 whipped egg whites?
Thanks
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Culturing, Growing and Baking with a Range of Wild Yeasts
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This Forum Topic will hopefully provide a location for those interested in all forms of Wild Yeast. While certainly most of us are well aware of the sourdough type of wild yeast, many may be unaware that there are countless other useful wild yeast. I was recently introduced to a impressively large group of other wild yeast - As Akiko explained "In Japanese, we call it " MIZU SHU" -水種 （水ーWater 種ーYeast）".
With the help, translations, and veteran comments of RobynNZ and Mini Oven I had captured, grown, and baked bread from an Apple Water Yeast in 4 (four) days.
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