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!

TheGoyWonder's picture

The Perfect Water

March 6, 2013 - 8:25am -- TheGoyWonder
Forums: 

I’ve yet to find a good treatise on water in breadmaking.  I would be willing to take distilled water and add salts to get the perfect sodium, calcium, potassium, bicarbonate, sulfate, phosphate, ect levels.  As an alternate to chemicals I would consider small amounts of dry milk, bean and flax flours, honey and molasses for mineral content.

LisaE's picture

Sharing My Senior Moment

November 24, 2012 - 9:35pm -- LisaE

Amazing what the human mind can do when given the opportunity. I thought I'd share with anyone interested.

After spending approximately 17 days creating a sourdough starter and ending up with a bubbly active starter that smelled of brandy and doubled in 4 hours, I decided to try some sourdough waffles. I planned on building it up so I would have 1 cup of starter and a bit left to continue feeding. I was very excited!

shames's picture

Newbie poolish question

August 3, 2012 - 10:06pm -- shames

Hello everyone I'm a newbie like literally my first time attempting baking bread and I'm trying to make baguettes.

I see most recipes call for a poolish of equal amounts water to flour and a bit of yeast.  When I combine the ingredients it often turns into a loose dough rather then the thick batter that the pictures often suggest it should look like.  It has been pretty humid where I'm from the last few days so could this change things?  Should I just add more water to make it look like the picture and alter the water amount for the dough portion?

MNBäcker's picture

Starter multiplication question

June 9, 2012 - 9:33am -- MNBäcker

I need 90oz and 75oz of starter for my Whole Wheat and Cranberry-Walnut sourdough breads, respectively. Is it better to get my starter "in steps" or can I just add amounts of water and flour to it and let it sit longer until it's ripe?

I have a wine refrigerator that is perfectly suited to keep the starters at 60 degrees for any length of time, if that helps.

In the past, I have done both steps, and they seemed to each have worked fine, but I'm curious if there's an advantage (other than less work with the second step) to either?

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!

Mini Oven's picture

Sourdough starter from whole wheat & cumin

February 24, 2012 - 11:52pm -- Mini Oven

Sourdoughs starters methods vary.  Here is one from a Julia Child program featuring Joe Ortiz

Always good to know if you can't get a starter started, try a different method  (but please don't think you are capturing yeast from the "air," they come from the flour)

http://youtu.be/gEP3QW-V0sw

I haven't tried this myself but if you do, come back and comment,  Please!  

MNBäcker's picture

Anybody interested in a "Schwiddel"...?

November 16, 2011 - 9:51am -- MNBäcker

Schwiddel

is the Rhineland slang for a large natural bristled brush used to apply water or eggwash to breads, rolls and pastries. I'm thinking about ordering some through my sister in Germany and have them shipped to me. If anybody else is interested, please let me know. I don't know yet how much the shipping will cost (since I don't know yet how many I will end up ordering) - just checking to see if there's interest.

This website has four sizes available. In the past, I have used a large one for breads and the smallest one for eggwash.

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