C-SPAM ramen posting truce barn

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Foo Diddley: Oct 29, 2011; cat

Pohl posted:

ok, time to redo the poll!

you should have saved the pictures the first time

# ? Mar 31, 2021 00:36

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# ? Apr 26, 2024 16:02

emfive: Aug 6, 2011; Hey emfive, this is Alec. I am glad you like the mummy eating the bowl of shitty pasta with a can of 'parm.' I made that image for you way back when. I’m glad you enjoy it.

Taking a risk that this isn't a ramen-posting honey pot, here's an example of Beryl's international instant noodle videos
https://www.youtube.com/watch?v=ifLKnE2WgPE&t=456s

# ? Mar 31, 2021 00:38

bedpan: Apr 23, 2008; Can't post for 8 hours!

emfive posted:

Has anybody tried making a loaf of bread with ramen packets instead of salt in the dough?

Two packets would be about 2% of a 500g (flour weight) dough

~~it will take me a moment but I can actually give you a real answer to this~~

drat, I got rid of my copy of "formulas and processes for bakers"

bedpan has issued a correction as of 00:46 on Mar 31, 2021

# ? Mar 31, 2021 00:43

emfive: Aug 6, 2011; Hey emfive, this is Alec. I am glad you like the mummy eating the bowl of shitty pasta with a can of 'parm.' I made that image for you way back when. I’m glad you enjoy it.

bedpan posted:

~~it will take me a moment but I can actually give you a real answer to this~~

drat, I got rid of my copy of "formulas and processes for bakers"

pro bakers usually go by % recipes, and usually it's water - salt - yeast (if dry yeast) or sponge - water - salt. The flour percentage is left out because it's always 100%. So, for 500g of flour, a 65% hydration loaf would be 325g of water and (2%) 10g salt and (0.7%) 3.5g yeast (I always add a little more).

e: after some reflection I'm not sure that ramen-packet bread would taste like much, probably like regular bread that's haunted or something

# ? Mar 31, 2021 00:53

bedpan: Apr 23, 2008; Can't post for 8 hours!

emfive posted:

pro bakers usually go by % recipes, and usually it's water - salt - yeast (if dry yeast) or sponge - water - salt. The flour percentage is left out because it's always 100%. So, for 500g of flour, a 65% hydration loaf would be 325g of water and (2%) 10g salt and (0.7%) 3.5g yeast (I always add a little more).

ahh baker's percentage. I haven't thought about that in a few years.

"Formulas and Processes for Bakers" is a book I had back in my industrial bread baking days. Really great stuff. Best book on baking and production technology I've ever picked up.

# ? Mar 31, 2021 00:56

Flavius Aetass: Mar 30, 2011

# ? Mar 31, 2021 01:08

Mayor Dave: Feb 20, 2009; Bernie the Snow Clown

Foodchat is written into trump thread dna at this point, but that doesn't mean we need to see your cubicle wall with the ramen wrappers stapled to the wall. We're just not that invested in your trash wall, we only care about our trash potus

# ? Mar 31, 2021 01:09