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Sourdough (rec.food.sourdough) Discussing the hobby or craft of baking with sourdough. We are not just a recipe group, Our charter is to discuss the care, feeding, and breeding of yeasts and lactobacilli that make up sourdough cultures. |
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Posted to rec.food.sourdough
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Some real life numbers, and a question....
Dick Adams wrote:
> I see it now. OE needs the complete mess made by previous > requoting before it piles another > before each previous >. > I am culpable because I edit my replies to make them neat > and more readable. I've heard of an add-on called "Quote Fix" that may remedy that. B/ |
Posted to rec.food.sourdough
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Some real life numbers, and a question....
> I see it now. OE needs the complete mess made by previous
> requoting before it piles another > before each previous >. > I am culpable because I edit my replies to make them neat > and more readable. But I shan't be apologetic because God > loves neat people. > > -- > Dicky But are they not helpful for identifying age of the citations? Brian |
Posted to rec.food.sourdough
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Do people in this group add bread ingredients by volume or weight,and why?
Mike Avery wrote:
> PastorDIC wrote: >> Mike- >> What features would you recommend a scale for home baking have? >> Russ >> > I'd look for the ability to measure grams, ounces, and pounds. That > will make it easy to use any weight based recipe you might encounter, > and will let you ue it as a postal scale. > > I'd look for about an 11 to 14 pound capacity. That will let you make > larger batches. > > I'd look for a tare function so you can measure all your ingredients > into a single bowl. > > Some people like to use an AC adapter. I find batteries last a long > time and staying on batteries frees me from the cord. > > I've been very happy with my My Weigh KD-700 candle makers scale, > however that model has been discontinued. I think the current version > is the KD-7000. > > Mike > I got a My Weigh KD-7000 Professional several months ago. It may not be as sleek looking as some other well-known brands, but it has all the features one needs/wants in a baking scale. Plus it uses AA batteries - a big plus when the batteries finally die and need replacing. |
Posted to rec.food.sourdough
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Do people in this group add bread ingredients by volume or weight,and why?
WOW!!!
"Dusty da baker" > wrote in message ... > Good evening all; > > "Mike Avery" > wrote in message > news:mailman.7.1166496426.97186.rec.food.sourdough @mail.otherwhen.com... > ... >>> Spot-on, Russ. You've nailed it... Now, go bake some bread...(:-o)! >> Nope. He missed it. You missed it again. > Nope. Not even close, and not even for a moment. As someone that's > written the programs and done the research for scales, BOTH schemes have > errors. BOTH will be off in similar ways. I've weighed everything from > atoms on a chip to a space-shuttle on the launch transporter. Mass is > mass. Volume is volume. Both will arrive at the same result within the > same margins of error. > >> In a test in one of the baking newsgroups, people with scales weighed >> cups of all-purpose flour. Depending on how they filled the cups, they >> ranged from under 100 to over 200 grams. Worse, people found as much as >> a 25% cup to cup variation. > I doubt that. Only those folks with an axe to grind will find such > variations. Then again, the converse is equally true. Given any specific > volume, the weight will be off. No big deal. We're making bread here, > not mixing rocket fuel. > >> Checking on-line, flour in the USA is normally delivered at 14% moisture. >> In a number of web pages, I found no references to moisture levels lower >> than 9 or higher than 15% in flours. > I must have lived in more different places than you. I've baked in Yuma, > and I've baked in the PNW. The weights were widely different. > > ... >>> I write and post my recipes so that my friends and family can make them. >> No, you don't. Since it can't be really assured that the readers of your >> recipes > I'm delighted that you've become prescient enough to know what and for > whom I make my recipes. I don't run in your "professional bakers" > circles. I do however, get to visit many, many more ordinary folks that > bake as well. In none of their kitchens did I find any scales (unless I > brought 'em). > > ... > than that. When teaching students, the feel of the dough is a primary > thing to get across. > [That's certainly true. But how you get to that is irrelevant. Volume > measurements have errors, weight measurements have errors. Yet, somehow, > miraculously, the bread still comes out as bread.] > > ... >> If people want to use cups, cool. But I don't think it is reasonable to >> say that they are as accurate, or even close to as accurate, as scales. > [I DIDN'T SAY that I wanted people to use cups. I said use what you're > comfortable with. I'm comfortable with cups. You apparently are not. I > don't really care. Use what you want. But I WILL NOT sit by and allow > someone to assert that only weight can be used for baking, when that's not > so. I said BOTH work! You, OTOH; seem to think that only weight can be > used. Then you would be wrong, Wrong, WRONG!] > >>> Most "home bakers" don't come ready equipped with a scale...but they do >>> have cups and the like. So I bake and write with them in mind. You are >>> of course welcome to use whatever floats your boat. The goal here is, >>> after all, to bake good bread. If you have the need to dazzle the wife, >>> kids, and neighbors with your newly found talent and acumen by flashing >>> lots of new high-tech goodies, that's your business...and nobody >>> else's... >> >> It depends on where you look. Cups are largely an American thing. Most >> Europeans use scales. > [Didn't say they weren't...only you have asserted that. Most of my > friends and family live in the USofA now. And they are to whom I write > and post my recipes...no matter how your elitist sensibilities are > offended.] > >> It doesn't seem reasonable to think that scales are a high-tech goodie. >> They've been in use for thousands of years. At $15 to 20, they aren't >> expensive, and they are a very long term investment. My Weigh offers a >> lifetime warranty to the original owner. I use mine to weigh packages >> for mailing and many other things as well as baking. > [I didn't say they were, did I? I said they weren't necessary! Darn it > all! They're not!] > >> I don't know what your hostility to scales is, but it has no rational >> basis. > I don't know what your hostility to volume is, but it has no rational > basis. > > BOTH systems have built-in errors. BOTH systems have advantages in some > usages. And BOTH systems deserve an equal footing in a recipe. *You* can > do yours by weight, *I'll* do mine by volume! *I* do mine for myself, my > friends, and my family, *you* can do yours to impress your baking friends > and other hangers-on. I really don't give a crap either way... > > > Dusty > ... > |
Posted to rec.food.sourdough
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Do people in this group add bread ingredients by volume or weight, and why?
On 20 Dec 2006 16:23:26 -0800, "Will" >
wrote: > >Boron Elgar wrote: > >> If you can't get it right, stop referring to it. > >Hey Boron, I'm here. I remember that thread. After it you disapppeared >to alt.bread.recipes... > >Let's party. > >Will I read this group daily. There are posters whom I enjoy reading all the time and others who can disappear in a cloud of rice flour without my notice.. It's winter and I spend my free time baking. Right now I am breeding one of the sweet "sourdough," Amish friendship concoctions that take 10 days to prepare. It was a gift, so I promised I'd play with it. I will depart from its recipe only at the end, when I think it'll wind up as pecan sticky buns. Boron |
Posted to rec.food.sourdough
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Do people in this group add bread ingredients by volume or weight, and why?
Boron Elgar wrote: > Right now I am breeding one of the sweet "sourdough," Amish friendship > concoctions that take 10 days to prepare. Interesting. Never done that. I did make some raison Kugelhopfs last week. My winter experiment though is using seeds to release higher hydration breads in the lined baskets. I got tired of teasing the doughs out. Much as I like rice flour for that chore, it's becoming apparent that coating sections of the dough surface with something: sunflower, pumpkin, sesame, etc... works a bit better. (and no... I haven't weighed them) At least not yet <g>. |
Posted to rec.food.sourdough
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Do people in this group add bread ingredients by volume or weight, and why?
"Boron Elgar" > wrote in message ... > Right now I am breeding one of the sweet "sourdough," > Amish friendship concoctions that take 10 days to prepare. > It was a gift, so I promised I'd play with it. I will > depart from its recipe only at the end, when I think > it'll wind up as pecan sticky buns. WOW! > There are posters whom I enjoy reading all the time and > others who can disappear in a cloud of rice flour without > my notice.. (Poof) |
Posted to rec.food.sourdough
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Do people in this group add bread ingredients by volume or weight, and why?
On 28 Dec 2006 06:32:42 -0800, "Will" >
wrote: > >Boron Elgar wrote: > >> Right now I am breeding one of the sweet "sourdough," Amish friendship >> concoctions that take 10 days to prepare. > >Interesting. Never done that. I did make some raison Kugelhopfs last >week. My winter experiment though is using seeds to release higher >hydration breads in the lined baskets. I got tired of teasing the >doughs out. Much as I like rice flour for that chore, it's becoming >apparent that coating sections of the dough surface with something: >sunflower, pumpkin, sesame, etc... works a bit better. > >(and no... I haven't weighed them) At least not yet <g>. I use unlined bannetons and regular flour. The spaces in between the reeds are packed tight with flour, I then toss in more flour, and cover the dough with flour, too. BUT I do not use my bannetons for superhydration breads such the NYT recipe or a coccodrillo. I keep them free form or hand shaped. The seeds make sense...the same way that using cornmeal on a peel helps the dough slide off, so the seeds (but I'd think you'd need a LOT of seeds) should provide a coating that will help separate. And the seeds do not absorb the moisture as the rice flour or regular flour can do. I am a parchment fan when I use free form loaves and even when I upend the dough out of the unlined bannetons. Boron |
Posted to rec.food.sourdough
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Do people in this group add bread ingredients by volume or weight, and why?
To all you who have suggested I try weighing dry ingredients, I now
have a scale. Unfortunately, my wife says the starter is too sour (see the thread "sweetening the sourdough starter" for that conversation). Now once my *new* starter arrives, it will be interesting to compare how both recipes work out. Maybe I will have to try the two side by side if I'm that energetic. Russ On Dec 21 2006, 9:41 am, "TG" > wrote: > PastorDIC wrote: > > Do people in this group add bread ingredients by volume or weight, and > > why? > > > I tried figuring out an advantage of one over the other on my own > > without success. > > RussWoah, lol, this old chestnut again. lol. > > Forgive me for repeating what others may have said. But I feel I need > to chip in. : -) > Well, there are some facts > > It doesn't matter how you get a loaf on the table as long as you and > the people eating it like it. PC bit over. : -) > If you are a novice you can't measure by feel because you have no point > of reference. > If you have experience then you don't need scales or cups. > Volume has innate flaws when it comes to measuring a compressible > material such as flour. > A quick survey shows that a cup of flour can vary from just over 100g > to 200g. > Everyone involved in previous discussions who submitted results must > instinctively accept the relative accuracy of scales or why would they > have bothered? > The wild variation as much as a factor of 2 for volume with flour shows > it is wildly inappropriate to rely on cups for sharing recipes. > I always get around 155g for a cup of flour fluffed, shaken or stirred. > So for an individual repeating their recipes cups are adequate. > Weighing is quicker if you are comparing to fluffing an levelling and > adding a bit here and there by eye. > If you can reproduce a consistent loaf you are measuring. Be it by eye > or hand, you are measuring. > Random application of ingredients will seldom produce edible bread. > Monkeys, type writers and Shakespeare come to mind. : -) > I have never cared how people get good bread as long as they are happy > with it. > I baked with cups when I started baking but found them so frustrating I > then went on to measure by eye. But because I then wanted to try other > peoples recipes I needed to go back to measuring by some commonly > agreed unit. > As we have seen cups are not a commonly agreed unit of measure for > flour. > > Jim |
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