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Started this morning loading the Bread Machine.
It is cool enough that the heat generated is ALL to the good and helps warm the house.
Besides? NOTHING beats the aroma of fresh baked.
I tried a new yeast. Wife bought the '3-pack' of Active Dry....which upon further inpsection is what the recipe calls for ANYWAY. No 'proofing' (dissolve in warm water) needed.......
But the loaf FELL anyway. Rises like crazy until the bake part of the cycle starts than tends to 'flatten' to outright collapse.
I'm going to delete 1tbs of water, next go.......Recipe calls for 1 3/8 cup which is 1 cup, + 1/4 cup + 2tbs........
Next up? I played with my new stand mixer. Bought the rubber edged 'sweeper' paddle and it not only mixed like crazy, but left the inside of the mixing bowl 100% Pristine.......
Batter for PeanutButter cookies NOW in fridge and will go in the oven tomorrow morning.....to warm the house.....and create another FINE aroma. I don't think this mixer will DO a 'double batch' of this and it was right on the EDGE doing a double of the traditional Toll House Choc Chip recipe.......which gave me 8 dozen....give or take and was a WORKOUT to process......
IF I were 'setup'? I could have ingredients measured out for a 2nd batch and it would only take an extra 10 minutes....TOTAL....in the mixer to generate a 'double' ........But OH! That means a lot of oven time and it wouldn't be out of line to NEED a 2nd set of cookie tins to do 2 trays at a time......
Other Issues would than become the limit. Where to cool and store......that sort of thing.
A couple Questions? Aimed mainly at those who bake.
First? do you measure water to the 'overflow'? (The meniscus) causes a 'bubble' top......Or?
Also? How the hell do you keep PeanutButter from STICKING to the measuring cup?
Next up? OATMEAL Chocolate Chip. This is a favorite of mine and I've already got the Dark Molasses ready to go.......and I buy Rolled Oats in 10lb bags since I do eat Oatmeal in winter.....
Too much is never enough
Follow Ups:
I measure most everything on a digital scale.
Now, making a good stew or chili, there's plenty of wiggle room for measurements.
I agree on using a scale for baking bread, whether I'm using dry yeast or my sourdough starter. The consistent results make it worthwhile.
I'm having trouble coming up with a GOOD weight for a simple CUP OF FLOUR.......
I see different values online and without sifting (a lost art?) my weight is heavy......
I have a decent scale....and when I bake some cookies....I'll measure each one to 27+-1 gram.....
For consistency....
Too much is never enough
King Arthur Flour has an excellent and extensive guide on their website to the weights of different ingredients that they sell and use in their recipes. I don't use KAF products exclusively but the their flours are consistent in performance and high quality.
Good reference and I'll copy those items I need.
Straight print is 11 pages!
Difference between the flour callouts is only a few grams......certainly within my ability to measure.
I need to get a calibration weight for my scale. <4%
I DO know that nickels are supposed to be 5 grams each.....so 20 of 'em should be a good way to calibrate for that range.
Also? BUTTER. I have found it IS important to obey. In the past I just used whatever butter I had but I'm Now buying UNSALTED. As it turns out? The amount of salt in butter is variable and quite depends on the dairy / formula. Add salt as a seperate item.....and don't try to guess how much is in the salted butter you buy!
Too much is never enough
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