The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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danielsuh25's picture

Need advice on bread recipes aand ratio of ingredients

April 1, 2013 - 7:12pm -- danielsuh25
Forums: 

So I've done some research online trying to find a good ratio for flour, water/milk, yeast, and sugar. Basically what I found was that the flour:water/milk and sugar:yeast ratio should be 3:1. So I'm theorizing, after looking at many recipes online, that a good recipe for 1 9x5 inch loaf bread should be about 3 cups of flour, 1 cup of water/milk, 2 1/4 teaspoons of yeast, and 6 3/4 teaspoons of sugar. I'm also wondering how much salt and oil would be good for this recipe? Any suggestions and words of advice would be very much appreciated. Thank you!

voodoochild16's picture

Avoiding Food In A Bakery?

February 12, 2013 - 7:58pm -- voodoochild16

Hey all,

I assume most of you guy's on this site work in a Bakery of some sort, I am just wondering if any of you who have had success in maintaining a healthy weight, how all of you avoided eating the foods we make in a Bakery?. This is a huge struggle for me. I am gaining weight and it just won't stop.. thanks in advance!.

Oh and the food I eat is obviously strudels, doughnuts, cookies, etc.

dvuong's picture

Zolablue Cinnamon Rolls

October 26, 2012 - 9:33am -- dvuong
Forums: 

I plan on making Zolablue's cinnamon rolls this weekend and had a question about mixing technique.  When I attended SFBI, they had taught us to hold back sugar and butter when mixing rich doughs until the gluten is fully developed.  When the gluten is developed,  you can start to mix in the sugar and butter until it is fully absorbed into the dough.  The theory behind this is that the high ratios of butter and sugar inhibit gluten development causing longer mixing times = greater oxidation.

Severance's picture

Malt Powder Substitution

May 3, 2012 - 5:01pm -- Severance
Forums: 

I have a few bagel recipes that I want to try, but they require malt powder. I have searched everywhere I can think of locally (grocery stores, health food stores, liquor stores, etc.) and can't find this anywhere. I don't want to spend $12 buying malt powder online and then have to pay for shipping when I only have a few recipes that require it.

My question is this: can I use sugar as a substitute for malt powder?

LLM777's picture

Converting sugar/potato flake/water starter to just flour/water?

March 12, 2012 - 3:31pm -- LLM777

Can I convert a mature starter my friend gave me (3 tbs. potato flakes, 1.5 c. sugar, 1 c. hot tap water) to a regular flour and water starter? I really just want to use ap flour and not use potato and sugar. Is this possible and what would be approx amounts of flour and water? There is about 1.5 c. of starter total.  Thanks!

bshuval's picture

Effects of Sugar and Fat on Fermentation

October 30, 2011 - 1:27pm -- bshuval
Forums: 

Hi all, 

I am wondering why so many people erroneously assume that (a) fat inhibits fermentation, and (b) sugar increases fermentation. 

When I tell people that sugar (in concentrations above 10-12%) inhibits fermentation because of its hygroscopic properties, they look at me funny and dismiss it (although perhaps the word "hygroscopic" is the cause for that funny look). Their logic is always: "yeast loves sugar. More sugar = happier yeast. Happier yeast = faster fermentation". 

AandC's picture

Belgian pearl sugar P4 for Liege waffles

February 23, 2011 - 3:48pm -- AandC
Forums: 

I saw a lots of questions about the pearl sugar from Belgium. It was hard to find online within the US. So we use to buy the Lars one, which is the only alternative we have, even if it's not the right one for the Liege waffles.


Well, not anymore. I found real beet pearl sugar from Belgium at www.belgianpearlsugar.com


Unlike the Lars, it won't melt AND will become soft instead of rocky.

freshbaker86's picture

feeding dough?

November 29, 2010 - 8:46am -- freshbaker86
Forums: 

Hi


 


Im new to the forum and bread making, but I worked for a guy at the weekend making pizzas and he gave me the left over dough. He said feed it tonight and every few days with flour and sugar or honey and it'll survive as long as you want it, just break off bits when you want it.

Mini Oven's picture
Mini Oven

I got to playing with pepper jelly. 


Ingredients:  gelatin, sugar, one orange habanero, assorted sweet garden peppers, one garlic clove, water, and one glass 250ml.   Method: slice everything colorful and thin and mix with sugar, gelatin and a little water to let all the vegetables shrink and curl up for about 6-10 hours.  Amazing how they do that!  Bring to a light boil until passing the gel test on a cold plate.  (about 10-15 minutes)  Pour into hot sterilized jar and cap, let cool. 


The color of the jelly is not as dark as this picture, it barely has color at all, a light clear hint of orange with red, green, yellow and orange squiggles.


Photo:



 

Boboshempy's picture
Boboshempy

Well, this is actually the Chocolate Cinnamon Babka recipe from Peter Reinhart's Artisan Breads Every Day. I followed the recipe to a T except I substituted the chocolate for dark brown sugar, as per the request from my girlfriend, who barely ate any after it was done, haha.


I really like how it came out and I love the look. A loaf doesn't get any cooler looking than this and you can't go wrong with a rich, sweet, cinnamony, streusel topped bread. I gave my parents half the loaf and I pretty much ate the rest by myself over two days, my girlfriend only had a taste and acknowledged it was fantastic, she considers herself a expert. She had to look good in a bikini the following week so she said "I should stop making bread!".


This is the first bread I made out of this book, I have made many from PR's other books. I have my eye on taking a whirl at the croissant recipe in this book but I don't know when I will get to that. This was easy, fast, and fun to make and I will definitely be making it again, next time with the chocolate. It is a cool bread to bring to a dinner party for desert, in my opinion.


Enjoy the pictures,


Nick



 

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