Where does Sugar fall into the bakers Percentage. I.e. making Challah 52% liquid, 2% Salt, 25% Fat. My Challah Recipe is the Following
6 Lbs of Bread Flour
6 Cups of Water - 52%
4 Egg Yolks - Part of Fat %
1 - 1/14 C of oil as needed - Part of Fat %
3 T of Salt - Salt %
2 C sugar - What category does this fall into? and is it part of the total liquid % - or Fat %
Recipe makes delicious Challah 4 - 6 loaves depending on Loaf sizes
I continue to struggle with realising the full potential when using spices and other other flavourings
I toast my dry seeds, grind and the aromatics are great.
I use lots of ginger and garlic yet the final dish which smells great as it's cooking but the final dish doesn't seem to reflect what's gone in.
I use fresh(ish) whole seeds.
I'd wlcome any thoughts / suggestions?
Sorry all, it has been a long time that I have been on this site and actually had to re-create my username.
Does anybody have experience using ceramic knives? I had never even thought about them, but I have to say to read about it, they seem to have a lot going for them:
Unlike a forged metal blade, which is soft and susceptible to chemical corrosion, the zirconium oxide blade resists this wear and holds its edge for months to years without sharpening. Stain and rust-resistant, the blade is impervious to the food acids, which discolor steel products. A non-stick ceramic surface makes for easy cleanup and a lightweight and perfect balance make it a pleasure to use.
This time of year it starts getting too hot to turn on the oven.
So, I start baking on the grill. Here is the first loaf of the season.
Anybody else do this?
Bread flour can be bought in really large bags at places like Costco. I’m wondering if bread flour could be used in applications such as Croissants.
There is a lot of fat in croissants to shorten the gluten strands, but I’m wondering if some form of acid (sourdough starter?) could be used to weaken them as well. It seems silly to pay $$$ for pastry flour if modifying the $ bread flour would also work. Just thinking out loud. I’m thinking of ways to make layered breads and lower the cost as well.
I usually bake a 1000 g loaf ("The Boule"). For various reasons, I want to turn out a 1500 or even 2000 g loaf, oval shaped rather than round.
Is this an okay idea? If so, are there things to do to help make it work? I expect, in particular, that adjustments to things like oven temperature and baking time might come into play.
Something i've never really been able to get straight, i know most of the uses, but i would really like a more well rounded answer of when and why to use whites, yolks, or both.
Binding with burgers, crab cakes, or bean burgers, use
Egg wash for breads use
any other times to consider are welcome.
Ok I have tried to cure and smoke my own bacon and hams. I have used two different curing methods, as well as two different smoking methods.
Cures by brine which consist of using 2 cups kosher salt, 2 cups brown sugar, 1 1/2 table spoons ground nutmeg, 1 teaspoon of insta cure (pink salt) per 5 pounds on meat,1 cup real maple syrup and 5 quarts water, brought solution to boil for 15 to 20 minutes and then cooled overnight. Submerged meat in cooled brine for 7 to ten days. Then rinse in clear cold water.
Hi I'm new to sourdough baking but can I replace the ratio of flours in the recipe with 300gms stoneground whole meal and 200gms flour