61–70 of 124 posts
Next step is to better schedule yeast procuring in stores around the world, I have been looking for it at stores close to me for two weeks now with no success, I've read that the situation is similar in other European cities.
I’m from Australia, and this site uses a weird imperial mix and metric measurements. Weights are in grams, but temperature is in fahrenheit (I think, doesn’t actually say). Please use one measurement system make it consistent, as well as switchable. Thanks.
I‘m from Germany. Thanks for having ingredients in grams and making it switchable. But how much is 425°F in Celsius? :)
I have been baking sourdough for 2+ years and I don't think people should take the timing too seriously. Yes it's good to loosely follow a schedule but if you don't the bread will still turn out fine. I don't think I've ever followed the exact same schedule twice. A few times I flat out forgot about the dough and shaped it hours after I was supposed to, and it still came out amazing. Sourdough is very forgiving. The…
I hope this works for somebody, but I'm going to have to critique the whole concept of "timing' when baking sourdough bread. After years of baking sourdough I find that I cannot predict precisely the timing. I have to judge the dough at each step and not proceed until it is ready. This is especially true in that I like trying new things, making tweaks, fermenting at different temperatures, and this alters the timing.…
One thing that really made a massive difference for me was making a proofing box. It's a large EPS container (similar to the ones that market sellers use) with a seedling heating mat inside. I control it with a cheap (like Temperature control makes an enormous difference. I live in a cold house, hence why I built this. To make things worse, my kitchen has marble worktops. So if you use cold or tepid water and then kn…
I have been baking sourdough for 2+ years and I don't think people should take the timing too seriously. Yes it's good to loosely follow a schedule but if you don't the bread will still turn out fine. I don't think I've ever followed the exact same schedule twice. A few times I flat out forgot about the dough and shaped it hours after I was supposed to, and it still came out amazing. Sourdough is very forgiving. The…
Or you could also learn how to make mixed 4/3 rye/wheat sourdough with a natural starter, which requires no scheduling at all. Just mix it in the morning and put it in the oven some time in the late afternoon/evening. I've been doing it for years and it's the only kind of bread that I can make on a regular basis. It's something you can actually do daily, not an additional hobby. Ingredients: * 400g full-grain rye flo…
I’m from Australia, and this site uses a weird imperial mix and metric measurements. Weights are in grams, but temperature is in fahrenheit (I think, doesn’t actually say). Please use one measurement system make it consistent, as well as switchable. Thanks.
Grams have become kind of standard for baking, even in the US. I think this is due to the use of "baker's percentages", which specify the weight (not volume) of all ingredients in terms of a percentage of the weight of flour used. So for example, "3% salt" just means 3 grams of water for every 100 grams of floor. It's a lot easier to do this using grams uniformly, than some mix of lbs, oz, cups, tsp, etc. The system…
I think maybe there's a typo here with "salt" vs "water"?
I've had a hard time with these percentages. 3% salt means 3 grams of salt for every 97 grams of flour, but that doesn't seem to be how it's used in baking. Same with water: 100% hydration is half water, half flour, because they're talking in ratios rather than actual percentages.
I guess the important part is that these are percentage ratios, so it's really 3%:1 salt and 100%:1 hydration.