July 7, 2015 - 8:41am
How do you name your bread doughs?
Hi,
I don't know if this is a stupid question but I always modify my own recipes to try different things like adding some protein, garlic, egg, yogurt, feta cheese water instead of water for example, etc.
But this makes so many bread doughs that I don't know how to identify later on. If I just say Garlic Feta Cheese Bread Dough, or Soft Pizza dough, there are other recipes that has the same stuff. Is there a way around this?
I started using foodily to save my recipes but still it doesn't solve this problem. If I had a node network, then I could basically create a hierarchy of which breads derives from which, etc.
What do you guys do?
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for starters; 50/50 AP & Whole wheat for example, or 20% rye (assuming AP wheat makes up the rest) Then any major flavour changing ingredients. Cheese water is called whey, much shorter. Then tag on the type or hydration of dough... Pizza, Brioche, Sourdough. Example: 20% rye whey sourdough garlic rolls.
Thanks that makes a lot of sense. But if 2 doughs have the exact same names, then you name it with the same stuff but different ratios? Because in that case the title becomes the recipe pretty much.
Names can be descriptive, yes. They can also be inspired by a place, or your favorite cousin, or the day of the week you usually bake, or...
There'a nothing wrong with a bit of whimsy, either.
Paul