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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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Today's loaves at zippy-i
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"Dick Adams" > wrote:
>Fear not the popups! Popups? What popups? Firefox is good. Firefox is our friend. The loaves are just lovely, too! Gary Woods AKA K2AHC- PGP key on request, or at home.earthlink.net/~garygarlic Zone 5/6 in upstate New York, 1420' elevation. NY WO G |
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"Gary Woods" > wrote in message = ... > Popups? What popups? One encounters popups uploading images. But a popup stopper stops most. I checked it again today. We are safe. Thank George! http://www.zippyimages.com/files/126...ice17OCT04.jpg (scan of slice thru center of loaf shown yesterday) -- DickA |
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"Gary Woods" > wrote in message = ... > Popups? What popups? One encounters popups uploading images. But a popup stopper stops most. I checked it again today. We are safe. Thank George! http://www.zippyimages.com/files/126...ice17OCT04.jpg (scan of slice thru center of loaf shown yesterday) -- DickA |
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<< One encounters popups uploading images. But a popup stopper
stops most. I checked it again today. We are safe. Thank George! http://www.zippyimages.com/files/126...ice17OCT04.jpg >> Very nice pan bread. I am still amazed at the total loft as well as the nice top browning you obtain with your pan loaves. I have had great success with the Billowy (TM) loaves in free-form shape, but my pan attempts did not look anything like these. Next time post image of smiling face on scanner with poppy seeds lodged in smile. Ed Bechtel |
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"Ed Bechtel" > wrote in message = ... > http://www.zippyimages.com/files/126...ice17OCT04.jpg >> >=20 > Very nice pan bread. Thank you. > I am still amazed at the total loft as well as the nice top browning=20 > you obtain with your pan loaves. I have had great success with the > Billowy (TM) loaves in free-form shape, but my pan attempts did=20 > not look anything like these. The important things, it seems to me, are that 1. the starter and sponge are optimally active and 2. that the dough is properly developed. There is a factor of dumb luck involved in those items. If the dough does not ferment as far as real sour, there should be enough sugars left for good browning of the crust. High enough oven temperature is important. In the instructions I wrote "Success is very dependent on building the=20 fermentational activity in a well-timed manner, very similar to building = a campfire from tinder". I wish I could describe how I do that better when success is better, but so far it continues to be a bit of a = crapshoot.=20 > Next time post image of smiling face on scanner with poppy seeds=20 > lodged in smile. When it comes to poppy seeds, a good way to do it is to spritz the unrisen loaf and push the top into seeds spread on a surface. Then a pattern develops after the loaf has been cut and baked. I suppose one might attempt a self-portrait or a pumpkin face. I am not sure I understood the question. --- DickA |
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"Ed Bechtel" > wrote in message = ... > http://www.zippyimages.com/files/126...ice17OCT04.jpg >> >=20 > Very nice pan bread. Thank you. > I am still amazed at the total loft as well as the nice top browning=20 > you obtain with your pan loaves. I have had great success with the > Billowy (TM) loaves in free-form shape, but my pan attempts did=20 > not look anything like these. The important things, it seems to me, are that 1. the starter and sponge are optimally active and 2. that the dough is properly developed. There is a factor of dumb luck involved in those items. If the dough does not ferment as far as real sour, there should be enough sugars left for good browning of the crust. High enough oven temperature is important. In the instructions I wrote "Success is very dependent on building the=20 fermentational activity in a well-timed manner, very similar to building = a campfire from tinder". I wish I could describe how I do that better when success is better, but so far it continues to be a bit of a = crapshoot.=20 > Next time post image of smiling face on scanner with poppy seeds=20 > lodged in smile. When it comes to poppy seeds, a good way to do it is to spritz the unrisen loaf and push the top into seeds spread on a surface. Then a pattern develops after the loaf has been cut and baked. I suppose one might attempt a self-portrait or a pumpkin face. I am not sure I understood the question. --- DickA |
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