http://www.judithgreenwood.com/think...t-why-i-weigh/

Even a Brownie Scout could do it.

"Ranée at Arabian Knits" > ha scritto nel messaggio
...
> In article >,
> "Giusi" > wrote:
>
>> Even a Brownie Scout could do it.
>
> Your belligerence is just as strong. Nobody said they _couldn't_ do
> it, but that it wasn't worthwhile for them.
>
> Regards,
> Ranee @ Arabian Knits

I referred to the very simple recipe.

"Ophelia" > ha scritto nel messaggio
...

>
> I do weigh for cakes.

I suspect if you were writing and publishing you'd measure somehow. If you
are doing a one-off for yourself you don't even need to know what went into
it.

On 5/11/2010 1:32 PM, Giusi wrote:
> http://www.judithgreenwood.com/think...t-why-i-weigh/
>
> Even a Brownie Scout could do it.

So easy a cave man can do it?

On Tue, 11 May 2010 18:18:38 -0400, "J. Clarke"
> wrote:

>On 5/11/2010 3:16 PM, Boron Elgar wrote:

>> I say if one is comfy with weighing, go for it, or happier with cups
>> and spoons, go for it. Me? I rarely use either...I bake my breads
>> without recipes at all and that is what I primarily bake...tell me
>> what kind of bread you want, grains, flours, flavors, crust and crumb,
>> and I can put it together without any recipe at all, but I've been
>> doing it for a long time.
>
>IMO we should all aspire to reach that stage. I finally figured out
>that there's enough variance in ingredients that trying to slavishly
>make bread to a recipe without understanding the process and what's
>supposed to be happening at each stage is doomed to fail.
>

There are few who aspire to it. Most folks, even the accomplished
bread bakers I "meet" on the bread forums, prefer recipes. I do not
think this makes them any less talented or capable of producing
wonderful breads, believe me, but some are more comfortable sticking
to recipes that provide reproducible results. I cannot fault a person
for that. I just use bread making as a sort of Zen path or comfort, or
personal challenge or lunacy.

Yeah, I'm weird that way, but I sure do make some wonderful breads, if
I do say so myself. Over the past week we have had French baguettes,
prosciutto bread, onion rolls and oatmeal bread with walnuts and
raisins. Makes for some mighty interesting meals and sandwiches.

Boron

"J. Clarke" wrote:
>
> On 5/11/2010 1:32 PM, Giusi wrote:
> > http://www.judithgreenwood.com/think...t-why-i-weigh/
> >
> > Even a Brownie Scout could do it.
>
> So easy a cave man can do it?

With the assistance of the Gecko

"Ranee at Arabian Knits" > wrote in message
...
> In article >,
> Boron Elgar > wrote:
>
>> There are few who aspire to it. Most folks, even the accomplished
>> bread bakers I "meet" on the bread forums, prefer recipes. I do not
>> think this makes them any less talented or capable of producing
>> wonderful breads, believe me, but some are more comfortable sticking
>> to recipes that provide reproducible results. I cannot fault a person
>> for that. I just use bread making as a sort of Zen path or comfort, or
>> personal challenge or lunacy.
>>
>> Yeah, I'm weird that way, but I sure do make some wonderful breads, if
>> I do say so myself. Over the past week we have had French baguettes,
>> prosciutto bread, onion rolls and oatmeal bread with walnuts and
>> raisins. Makes for some mighty interesting meals and sandwiches.
>
> I use bread recipes as guidelines. I do the same with cake and
> cookie recipes. People say that baking is such an exact art, but I
> don't find it to be so, and nobody seems to find fault in my finished
> products. Once you understand the basic ratios of ingredients, it is
> fairly simple to meddle with a recipe or substitute something else.

Yep, breadstuff is fair game) I have had a lovely time inventing breads!
Not any more though

I do miss that.
--
--
https://www.shop.helpforheroes.org.uk/

On Thu, 13 May 2010 08:13:57 +0100, Ophelia wrote:

> "Ranee at Arabian Knits" > wrote in message
> ...
>> In article >,
>> Boron Elgar > wrote:
>>
>>> There are few who aspire to it. Most folks, even the accomplished
>>> bread bakers I "meet" on the bread forums, prefer recipes. I do not
>>> think this makes them any less talented or capable of producing
>>> wonderful breads, believe me, but some are more comfortable sticking
>>> to recipes that provide reproducible results. I cannot fault a person
>>> for that. I just use bread making as a sort of Zen path or comfort, or
>>> personal challenge or lunacy.
>>>
>>> Yeah, I'm weird that way, but I sure do make some wonderful breads, if
>>> I do say so myself. Over the past week we have had French baguettes,
>>> prosciutto bread, onion rolls and oatmeal bread with walnuts and
>>> raisins. Makes for some mighty interesting meals and sandwiches.
>>
>> I use bread recipes as guidelines. I do the same with cake and
>> cookie recipes. People say that baking is such an exact art, but I
>> don't find it to be so, and nobody seems to find fault in my finished
>> products. Once you understand the basic ratios of ingredients, it is
>> fairly simple to meddle with a recipe or substitute something else.
>
> Yep, breadstuff is fair game) I have had a lovely time inventing breads!
> Not any more though
>
> I do miss that.
> --

how come no more? are you low-carbing?

your pal,
blake

"blake murphy" > wrote in message
...
> On Thu, 13 May 2010 08:13:57 +0100, Ophelia wrote:
>
>> "Ranee at Arabian Knits" > wrote in message
>> ...
>>> In article >,
>>> Boron Elgar > wrote:
>>>
>>>> There are few who aspire to it. Most folks, even the accomplished
>>>> bread bakers I "meet" on the bread forums, prefer recipes. I do not
>>>> think this makes them any less talented or capable of producing
>>>> wonderful breads, believe me, but some are more comfortable sticking
>>>> to recipes that provide reproducible results. I cannot fault a person
>>>> for that. I just use bread making as a sort of Zen path or comfort, or
>>>> personal challenge or lunacy.
>>>>
>>>> Yeah, I'm weird that way, but I sure do make some wonderful breads, if
>>>> I do say so myself. Over the past week we have had French baguettes,
>>>> prosciutto bread, onion rolls and oatmeal bread with walnuts and
>>>> raisins. Makes for some mighty interesting meals and sandwiches.
>>>
>>> I use bread recipes as guidelines. I do the same with cake and
>>> cookie recipes. People say that baking is such an exact art, but I
>>> don't find it to be so, and nobody seems to find fault in my finished
>>> products. Once you understand the basic ratios of ingredients, it is
>>> fairly simple to meddle with a recipe or substitute something else.
>>
>> Yep, breadstuff is fair game) I have had a lovely time inventing
>> breads!
>> Not any more though
>>
>> I do miss that.
>> --
>
> how come no more? are you low-carbing?

Yes The children are all grown up and away so I don't have so much to do.
We recently started low carbing because of a mistake actually My hubby
had a call from the docs to say his tryglicerides were high and he had to
return for another blood test. He, the doc was also off on holiday for a
few weeks and would test him on his return. I looked it up and saw low carb
was the best for that. On the docs return the test was good, but by that
time we had found the benefits of lc) So on it we remain. We have lost a
few pounds and feel much better
--
--
https://www.shop.helpforheroes.org.uk/