What's a sponge? How about a soaker?
How do I know what hydration my starter is?
There are so many terms that Im not familiar with! I haven't seen the definition of these terms in anything I've read about.
Do most sourdough recipes call for wheat flour?
Is it okay to use all purpose instead of "bread flour"?
HELP! and THANKS!
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Blind Surgeons
Jean, why don't you post the recipe you are working on so we can have a look at it. That way we might be able to come up with some solutions for you. Otherwise we are kind of like blind surgeons performing an operation.
--Pamela
Check out the Handbook section
Jean, Along with Pamela's suggestion to post the recipe you are working on take a look at the Handbook section of the website. You can go to it by clicking on "Handbook" at the top of the page. It has lots of useful information that helps you get started. I know I am always learning something new there and by reading other threads.
Dave
handbook
Yes, I discovered the handbook section shortly after this posting. Thanks!
Light for a Proofing Box
I am trying to make a proofing box and cannot find a light with a dimmer together. I read somewhere on this site where people have found them togeher. Any idea where to find one?
Slink23- create content
You should start another thread instead of trying to get an answer here. Click on "create content" in the left column close to the top. I'm sure you will get a better response when you have a title that reflects your question.
Eric
tip
Thanks for the tip! I want to do this right. :)
just a heads-up, when I tried
just a heads-up, when I tried the lessons, It didn't explain what a sponge is, so when I did lesson 3, I was really confused because I thought it was telling me to use the sponge that I used for cleaning all of my bowls and stuff the day before.
a sponge is a pre-ferment, which is dough that you ferment for a certain amount of time before you make the dough that You're actually going to use, to which you add the sponge.
I think the rest are somewhere in the handbook...
Handbook - Glossary
"Sponge: Also known as a "preferment," a sponge is a portion of the ingredients that is mixed ahead of time, typically overnight. Using a sponge extends the fermentation process longer and generally releases more complex flavors in your loaf. It can also be used to soften dry ingredients (such as whole grains) and release sugars from the grains."
:-Paul
TFL Glossary
There is a very useful glossary here on TFL:
http://www.thefreshloaf.com/faqs/glossary
Regards,
Gavin
THANK. YOU. This was most
THANK. YOU.
This was most helpful!!!!!!!!!!!!