Thread: just wanted to share tonight's dinner with you guys..

No,,,, he has no love for the straights, but he has asked which DE will be his when it's time,,,

Originally Posted by Hirlau

No,,,, he has no love for the straights, but he has asked which DE will be his when it's time,,,

I'll take that. At least he's still on the right track.

Originally Posted by Hirlau

My son looked over my shoulder about a hour ago & saw your pizza,,, he wants to try & make one this weekend,,,,,,,,,

If you're making the dough do it a day or two ahead - the more time the yeast ferments the carbs the more flavor

Originally Posted by gugi

If you're making the dough do it a day or two ahead - the more time the yeast ferments the carbs the more flavor

Does the same apply to breadmaking ?

To a degree, but with bread you have big volume of dough that you want to raise and make fluffy during baking, so that's the priority. But letting it raise for longer time at cooler temperature generally yields stronger and more complex flavor than a quicker raise at warmer temperature.
Similar with wine as well

Good to know. I don't make a whole lot of homemade bread but, I want to step that up one day and I'm always looking for good breadmaking tips. Especially for Rye bread.

I think there are some old threads with Mark/JMS who was a baker with good tips, but we have number of other members who enjoy it and seem really good at it.

I got excited about making bread some years ago and played with it for about 6 months, but once I could get fairly consistent results it wasn't as challenging anymore, so I rarely do it nowadays. In the end for me it boiled down to making the dough consistency like what I remember from when my grandmother made bread

The main thing I found out was that the critical part was the moisture of the dough. Of course the moisture of the flour can vary, so the X amount of flour and Y amount of water is just an approximation to get you in the ballpark, but to get the bread right the margin in the variation is rather narrow and I tuned it by adding more water or more flower until the dough looked just right.

The first/second/third fermentation are fairly clear - how fast they happen depends on the temperature, but it's clear when the dough is risen.

I didn't experiment with different yeasts though - the starter that I got from a friend which he had began few years prior was all I ever used, so basically whatever local wild yeasts are in the air around here

Originally Posted by gugi

I think there are some old threads with Mark/JMS who was a baker with good tips, but we have number of other members who enjoy it and seem really good at it.

I got excited about making bread some years ago and played with it for about 6 months, but once I could get fairly consistent results it wasn't as challenging anymore, so I rarely do it nowadays. In the end for me it boiled down to making the dough consistency like what I remember from when my grandmother made bread

The main thing I found out was that the critical part was the moisture of the dough. Of course the moisture of the flour can vary, so the X amount of flour and Y amount of water is just an approximation to get you in the ballpark, but to get the bread right the margin in the variation is rather narrow and I tuned it by adding more water or more flower until the dough looked just right.

The first/second/third fermentation are fairly clear - how fast they happen depends on the temperature, but it's clear when the dough is risen.

I didn't experiment with different yeasts though - the starter that I got from a friend which he had began few years prior was all I ever used, so basically whatever local whiled yeasts are in the air around here

Lol ...Sucks to be me then lol......I doubt Denver city air has very good wild yeasts and baking at mountain altitudes can be fickle indeed ha ha. I also suspect I'll end up same as you as I have made a few really good loaves in the past but, like making homemade butter it comes down sometimes to cost and practicality . I'll look for that thread as well. Yeah I couldn't imagine we wouldn't be without a good baker or two on this site. Baking is right up their with the finer things IMHO.

My favorite way to eat and always good for a pic ....... Brats,swedes,onions and mushrooms simmered in beer with sage,served with fresh parsley,cracked pepper and fresh ground Caribbean sea salt. The swedes were heavenly ....

Pork chop with mushy peas and a drizzle of wild herb oil, quick and simple for a tuesday afternoon: