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For a contrasting opinion, I make yeasted breads three or four times a week, and I get by just fine without a stand mixer. Sure they're nice, but i'm just a student and I enjoy the working-with-my-hands aspect of kneading the dough myself. Plus, counter space.
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Dec 20, 2012 23:00
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Oh goodness, that's beautiful.  Gonna go buy some rye flour now and see if I can make one of those soon.
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Dec 24, 2012 00:30
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therattle posted:Extracting gluten like that from bread dough is basically how you make tempeh. It is how you make seitan; tempeh involves fermenting soybeans and growing a mycelium to fill the gaps in the 'brick'. Neither is terribly difficult, but seitan is wheat and tempeh is soy.
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Dec 29, 2012 19:42
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Troll posted:Thanks! I'm still not quite done with the in-app creating / editing of recipes but everything else is going smoothly now. Just need to prevent users from creating dependency cycles in their recipes. If using steel-cut oats, I'd soak them in water overnight, but I've used rolled/quick oats in breads tons of times and never had trouble just adding them in with other dry ingredients.
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Feb 17, 2013 10:32
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rxcowboy posted:I know this thread is about baking bread at home, but I work at an industrial bakery as a mixer. If anyone wants to know a little about how baking on a large scale works or what exactly is in a loaf of rye bread you buy at a store, I'll be more than happy to talk about it. I'm always jealous of bakery sourdough. I've got my own starter at home, but due to the way my life seems to work I never get it to live longer than three or four months, then I'm off to make a new one. No matter what tricks I try, it's never all that sour. It's still quite nice - it makes a killer whole wheat dough - but it isn't sour. I'd previously guessed I just didn't have nice yeast, but there's a bakery literally within a few blocks of me that has absolutely fantastic sourdough. What am I doing wrong / are they doing right that I'm not accounting for?
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Feb 19, 2013 12:39
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| # ¿ Apr 26, 2024 18:20 |
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Flipperwaldt posted:Got a clean t-shirt or a pillowcase, maybe? I put my dough in a bowl and cover it with plastic wrap. Other times I just put it in the oven without turning it on. If it's quite dry where you are, the dough can develop a 'skin' on top that some people don't like.
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Nov 1, 2013 13:12
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