Page 1012 - Bread News Today

So instead of baking this weekend I embarked on a science experiment currently in progress to find out if too much sugar starves yeast. This is something you occasionally hear and may have experienced proofing yeast before with too much sugar in the water mixture. Fortunately my eldest boy who is in Jr high has an experiment and got somewhat interested in the biology and

Hi, I have been outside this country 3 times, 2 to Canada and Once to Italy, Roma and North, so food was edible, but not as good as I had hoped. I also hate fish, so evey one of my long dead relative rolled over in their graves. But I did eat pizza 3 times in Roma and it was as expected, MEH . I would rather the pie offered in NYC when I was growing up. But I have always

A date yeast water pizza crust with delayed fermentation from [here]Mixed up a dough for pizza with 572 g of CM artisan bread flour, 411 g date and apple yeast water, 12 g salt, 20 g EVOO, and 10 g SD (as a hedge). 70 turns in the food processor + some Rubaud then in the fridge. I'm curious how that will compare to the 3 g of yeast called for in BBA.This took a *very* long

Test on four samples: Blank with BF, RYW with BF, ADY with BF, and RYW with AP. All samples are 20g flour at 100% hydration. No weight taken on ADY but picture shown. Will take pH at the end of fermentation for each.Calibration check RYW taken out of refrigerator and kept at 75 deg F for 18 hours pH of spring water used in Blank and ADY pH of RYW

Another young vs ripe levain comparison for a desem culture maintained at 60 F. At this time I was feeding 2x daily at roughly 5:3:5. This is a tortoise vs hare race. The mature levains take an early lead, and the young levain eventually catches up with a sprint at the end. mix 250 g flour at 66% hydration w/ 2% salt90 turns in food processor total20 turns to mix

Occasionally I end up with small portions of the sames starter in various states and thought it would be useful to to document leveaning capability of the levain as a function of pH, given similar maintenance.I have been leaning more on pH for maintenance and tuning of my desem cultures. While the standard volume increase still provides some feedback, small changes in

0 making short term military gains in russia, but you will fail in the long run. >> youve criticized the government for being slow on sanctions. i talked to mr. raab about that a moment ago. what would labor do about mr. abramovich? neither of whom are on the uk sanctions list, as far as we know. >> weve been arguing for sometime, for nearly six years since the scale of money that help keep putin in power pushing through london, that actions be required. and for six years, weve been ordering for...

I have, without thinking about it much, started cutting salt in the breads I bake by around 1/3. So, instead of approx. 2% salt, I'm dropping the sodium load to 1.4 or 1.5. It's just a taste thing: I find most bread recipes a little too salty.Now I'm wondering if this might affect the strength of the gluten in the loaves I bake and, perhaps also, the amount of water the flour

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I have once again decided to document my bakes. I think I did not do this correctly a few moments ago, so here is a link to my last entry where I added my latest bake and explain what I did. https://www.thefreshloaf.com/node/57785/multigrain-loaf-la-dmsnyder C74EB135-8619-496B-8AD5-D591B5C64AF0.jpeg