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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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Mike Romain wrote: A Typo...
I have come extremely close to the > taste and texture of local grocery stores like Loblaws and Dominion's > 'San Fransisco' style sourdough loaf by using 3 oz of commercial yeast > per 7 cups (56 oz) of total flour including the SD sponge. Yikes, that should be 3 'grams' of commercial yeast or less than half a packet or 'dose'! I am using 1/2 'gram' of commercial in today's bread. Should be 900 gm flour so 0.5% is about a half gram. Mike |
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Ah now there's no need to bring British Standards into all this. lol
Jim On 15 Mar, 18:22, BH > wrote: > On Sat, 15 Mar 2008 04:41:03 -0700 (PDT), viince > > wrote: > You are absolutely right, Vince. *I hope you can just ignore the petty > BS and continue posting. *Your pictures and videos are fantastic! > > Burney > > |
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Trix wrote:
> vince, > > When you said you make slashes holding the knife parallel to the > bread, did you mean kind of laying the knife down as you slash or just > in the slashes parallel to the length of the dough?...you were very > fast in your video...did my slashes look ok? > > I had been having a problem finding the right knife to use to make the > slashes so, I ordered a victorinox tomato knife (as you > suggested)...it has a split tip...did you cut that tip off, or did > yours not have that kind of tip? > > Lucy I have good luck with a bread knife. Mike Some bread photos: http://www.mikeromain.shutterfly.com |
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Lucy: sounds like you got yourself a cheese knife what you need is
a knife with very sharp serrated knife, that's the best. I use this knife: http://storage.kanshin.com/free/img_.../k80608737.jpg This is the best, I've been using one of those in my kitchen to cr ut everything for the past 3 years and it's still real sharp. When I say paralel to the bread I mean laying the knife down when you cut, this way when the loaf expands in the oven it opens the cut sideways, making "la grigne" as the french peeps would say. But also it's good to make the cuts on the lenght, close to each other, so the loaf expands more evenly. a bit like here http://jacquesbakeryinc.com/images/Baguette.JPG the bread doesnt look that good, but look at the cuts, each cut starts at the middle of the cut before. Mike: your last pictures look good, better than the previous ones! I can see some life coming out of your loaves! Jim: http://www.waxmansrugs.com/images/whatever.jpg |
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I'll take that to mean you have nothing to refute, so finally got the
point. It was a very simple point and really didn't need all that. Everything else is besides the point. It's got nothing to do with anything personal. It's sad that Burney couldn't understand that I was in fact arguing for a more relaxed understanding of the word rather than the small, narrow minded version quoted above, it's sad that some people always assume the worst of people they have taken a dislike to, that they aren't capable of being broad minded enough to understand what is actually going on in front of them, only seeing the world coloured by their hatred, so small minded as to think that everything is personal. Oh well, all things change. Jim On 16 Mar, 02:46, viince > wrote: >... > Jim:http://www.waxmansrugs.com/images/whatever.jpg |
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On Sun, 16 Mar 2008 07:41:53 -0700 (PDT), TG >
wrote: Jim, if I didn't understand you, it wasn't the first time. So, as Vince said more artistically, "whatever". Burney >I'll take that to mean you have nothing to refute, so finally got the >point. It was a very simple point and really didn't need all that. >Everything else is besides the point. It's got nothing to do with >anything personal. It's sad that Burney couldn't understand that I >was in fact arguing for a more relaxed understanding of the word >rather than the small, narrow minded version quoted above, it's sad >that some people always assume the worst of people they have taken a >dislike to, that they aren't capable of being broad minded enough to >understand what is actually going on in front of them, only seeing the >world coloured by their hatred, so small minded as to think that >everything is personal. > >Oh well, all things change. > >Jim > >On 16 Mar, 02:46, viince > wrote: >>... >> Jim:http://www.waxmansrugs.com/images/whatever.jpg Burney dot Huff at Mindspring dot com |
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Hi Burney Oh yes, I'm quite aware of that, but I hardly think I can be blamed for you failing to take the time to read properly what has been written. It seems rfs is descending into school girl rhetoric. It's a pity the level of wit and intelligence wasn't comparable. All things change. Jim On 16 Mar, 20:54, BH > wrote: > > Jim, if I didn't understand you, it wasn't the first time. *... > > Burney > > > ... |
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At times the tone of the wit doesn't translate as clearly in the
written form and can be misinterpreted. Or, could it be the cultural differences at play...whatever... Lucy |
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