Forum Replies Created
-
AuthorPosts
-
I hope he ate well, Joan.
This is the first night all week I haven't had a work crisis hit around suppertime, so I finally got my T-bone steak on the grill, though it was a little cold out there, high 40's. I paired that with a baked potato and some sauteed mushrooms.
I need to make peanut butter cookies tonight
Although gluten development is not an important part of cookie structure, salt does produce stronger gluten bonds.
Also, salt makes something sweet taste sweeter.
Haven't actually used it, but I've seen several positive references:
Salt and baking soda, though both have sodium, have very different impacts on both the taste and structure of baked goods, so they're not interchangeable.
Aside from the olives, the filling is basically a piperade (peppers, onions and tomatoes), which make for a good pizza.
The last few things I made using sweet peppers bothered Diane's stomach, so I haven't made anything with them lately.
Retired as King Arthur's head baker, Jeffrey Hamelman made a post on the BGGA forums the other day that seems to suggest he keeps a starter that weighs only 15 grams in between feedings and I think he feeds it every day. I wonder if he refrigerates it at all? I'll have to ask him.
He build it up a bit ahead of baking, I think, but keeping a starter that small would minimize the waste of throwing out half the starter when it is fed.
The Tartine books are interesting in that he uses very small amounts of starter in most of his recipes, and he prefers what he calls an immature starter, making a levain that has maybe 3-5% starter in it that is used for baking within a day
An article came up on my phone the other day with a headline about people are using too many probiotics and why that's a problem. I didn't read it, but I have read other articles suggesting this trend might be overdone.
But by the time the scientists can conduct and publish multi-year time studies on the impact of a heavily probiotic diet (assuming they can get funding for one), the foodies will likely have moved on to something else.
The more breads I make from the Ginsberg book, the further away they are getting from store-bought rye breads, which I suspect are often no more than 20-30% rye flour. I think we actually prefer the lighter ones over the 75-100% rye flour breads, which are dense and heavy, even when sliced thin, often quite sour, and rather strong tasting.
The Westphalian rye that I made a few weeks back smelled really interesting when baking but was too strong tasting for us. I haven't written that one up yet, because I'm not sure if I consider it a successful interpretation of the recipe, and I'm really not up for doing it a second time yet, either.
I use a ratio of 40% rye to 60% wheat flour when I make Reinhart's marbled rye bread, the original recipe calls for 30/70 (Bread Baker's Apprentice), I also double the caraway.
Spinach and ricotta filling is easy to make in a blender or food processor, and I'd just spread it on like I would a compound butter for cinnamon rolls, but thicker.
I don't know the ratio of spinach to ricotta I use, but it comes out pretty solidly green.
Let's say you have 200 grams of starter.
If you follow the traditional home method for feeding it, you'd use or discard 100 grams of starter, then add 50 grams of flour and 50 grams of water to the rest, getting it back to 200 grams. You then set it aside until next time. (Whether or not you refrigerate it is a separate issue.)
But consider a different scenario:
You have 200 grams of starter. You add 100 grams of flour and 100 grams of water, getting to 400 grams. 12 hours later you remove 200 grams of recently-fed and now quite active starter and use it to make bread.
You still have 200 grams of starter left, which was fed with a 1-1 ratio of water and flour. The difference is a matter of timing.
So figure out how much starter you need to make a batch of bread, and consider that your 'carryover' amount, each time you feed it you double that, then use half of it for making bread, getting back to the carryover amount.
I guarantee you that professional bakers are more likely to do it this way than to throw away half of their starter at each feeding.
We had mac and cheese
I sent a followup note to Unified Mills speculating what they were after when using yogurt in the preferment, I don't expect a response until next week at the earliest.
I think the buttermilk plant relies on there being an active culture in the buttermilk that is used to seed it, otherwise it wouldn't regenerate itself.
-
AuthorPosts
