I recently obtained a Hobart C-10 mixer which I am in the process of restoring. I would like to know the original color of the mixer. There is an avocado green color under a thick coat of white. Does anyone know if this was the original color. Were they all the same color or did they have options. Also I would like to date the mixer, but the parts people at Hobart said their records only go back to 1949. Judging from the wiring methods and equipment I believe this mixer is from the 1920's.
Hey TFL! Long time lurker, recently made an account and now I'm posting!
I've got a loaf in my bakery that uses lemon zest, and I'm finding myself with tons of zested lemons lying around. I'm wondering if I could get some suggestions for uses for either the juice, or the whole rest of them! So far we just do bread and there's only so much lemonade a person can drink...
Thanks so much advance!
How much Ascorbic Acid do I add to my sandwich bread recipe of 5 lbs of KA flour?
Please only answer in terms of tsp or multiples of. I don't do grams, or any other weight. My guess is I should add one teaspoon to that amount of flower but am not sure.
Also, do I just buy any ascorbic acid off the net?
I'm having an issue with pretty much all my baked goods, but I'm posting here as it becomes more difficult to handle when I now got into sourdough baking.
Anytime I follow baking recipes online, for anything, any website, etc. my batter / dough / bread will be "looser" than in the video or more moist. Usually, this is not much of an issue, it still works out well.
7 months old. Used for about 2 months in a micro bakery. I really liked it for its bake quality and ease of setup and transport. I needed more capacity. These are back ordered to at least December in the US.
asking $2500 picked up.
Located in Albany, NY
Hey all. Been quite a while since I've been on here. Back at baking breads again! I just tried out a 70% rye loaf (first one for me since 2012!), formula found here:
As you can see in the photo below, there are quite a few cracks, even though I slashed quite well. Is this a classic sign of overproofing? I wouldnt be surprised as I did ferment and proof in a very warm environment.
Hello! I was hoping to get some advice on my loaves. I think that my loaves turned out pretty well except for at the top, where the crumb is very dense. Can anyone help me with this problem? Could this be due to overshaping?