Have a favorite recipe that's always a hit with family and friends? Share it with us!
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#46 | |
Tomatovillian™
Join Date: Jun 2014
Location: Long island
Posts: 456
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Baking is science. My pastry chefs don't really get along with or like the line cooks. Two completely differnt personalities. Cooks pick,throw and scatter ingredients. Bakers methodically weigh every thing in grams. If you want to bake with consistent results. Gotta follow the rules Old chef |
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#47 | |
Tomatovillian™
Join Date: Jun 2014
Location: Long island
Posts: 456
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Worth buy a gram scale. You'll do fine Now is a good time to revisit that wood burning oven Old chef |
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#48 | |
Tomatovillian™
Join Date: May 2011
Location: Laurinburg, North Carolina, zone 7
Posts: 3,207
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I can't function without my little digital scales. I have two and use them all the time. My husband does,too. I grind my own grains and have an electric grinder which I love. I don't bake all the time but when I do I get into a huge baking kick and bake a lot. I mainly do sourdough whole grains. |
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#49 | |
Tomatovillian™
Join Date: May 2011
Location: Laurinburg, North Carolina, zone 7
Posts: 3,207
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#50 |
Tomatoville® Moderator
Join Date: Jan 2006
Location: San Antonio, Texas
Posts: 4,386
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Old-Thanks.
__________________
Michael |
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#51 | |
Tomatovillian™
Join Date: Feb 2006
Location: Den of Drunken Fools
Posts: 38,539
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Yes I can, anyone can if they have the right equipment, imagination, skill and understanding of how fulcrums, levers and inclined plains work. An inclined plain being the screw thread on a set of scales to adjust to tenths or even hundredths of a grain or gram. Then knowing how to apply this understanding to how scales work. There is no doubt I could make some that could weight down to grains or up to pounds and be very repeatable and accurate. I could even make the scales air dampened so they would settle down fast and not be susceptible to tiny wind currants in the room. I also have a very good understanding of how to and a good way to measure powders in volume and be repeatable with it double checked by scales. I'm not a bakery chef I dont claim to be nor do I want to be. Nor am I a line cook and feel being compared to one is more or less an insult. What I did do yesterday was make some pretty darn good bread that I will enjoy, it was made for me to my standards and I can guarantee you I can do it again. Maybe it wasn't a true ciabatta bread I really dont give a hoot but it was my bread not store bought bread and it is good. How do I know it was good, because I ate it as I cant stand 99% of most bread. Yes I will have a set of scales they will be very good scales. I will either make them for the fun of it or I will buy a set of beam scales. If I fail at making them I will simply trash the mistakes and start over, it wont be the first time. Yesterday I threw out a set of cheap spring scales as I hated them. Worth |
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#52 |
Tomatovillian™
Join Date: Apr 2016
Location: Dallas, TX
Posts: 3,825
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#53 |
Tomatovillian™
Join Date: Feb 2006
Location: Den of Drunken Fools
Posts: 38,539
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I just toss about 1/4 cup of water directly in the not oven and close the door.
I have no idea if it helps but it makes me feel better. Worth |
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#54 | |
Tomatovillian™
Join Date: Nov 2011
Location: MA/NH Border
Posts: 4,919
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My husband had to work today and I'm still dealing with a lingering cold, so I decided to bake bread which always makes me feel better. I went with this recipe, the semolina variation, and turned out amazingly good. Recipe is a keeper! |
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