Search found 2222 matches
- Thu Jan 09, 2014 00:53
- Forum: Other products
- Topic: Ross's Maryland Bakery
- Replies: 471
- Views: 266722
It (Rye) contains less gluten (protein) than all-purpose or whole-wheat flour. For that reason, it won't produce a well-risen loaf of bread without the addition of some higher-protein flour. Rye flour is also heavier and darker in color than most other flours, which in turn produces dense loaves. Th...
- Wed Jan 08, 2014 19:54
- Forum: Other products
- Topic: Ross's Maryland Bakery
- Replies: 471
- Views: 266722
Rye flour soaks up more water than all purpose white flour so you may find the need to compensate for that. In the past I made some loafs of rye in the bread machine that were acceptable at best, suffered from the same "heavy & dense" issue, also very dry I was planning on just using King Arthur br...
- Wed Jan 08, 2014 19:42
- Forum: Other products
- Topic: Ross's Maryland Bakery
- Replies: 471
- Views: 266722
Rye flour soaks up more water than all purpose white flour so you may find the need to compensate for that. In the past I made some loafs of rye in the bread machine that were acceptable at best, suffered from the same "heavy & dense" issue, also very dry I was planning on just using King Arthur br...
- Fri Jan 03, 2014 20:32
- Forum: Dry Cured Meats and Sausages
- Topic: I think I screwed up
- Replies: 42
- Views: 28151
- Fri Jan 03, 2014 18:31
- Forum: Dry Cured Meats and Sausages
- Topic: I think I screwed up
- Replies: 42
- Views: 28151
I hope Bob read your posting better than I read his; I understood it as if Bob has added dextrose where the Ruhlman recipe called for no addition of sugars (?) Yes Igor I had added dextrose in the amount of 0.2% as I was using a Marianski recipe. Red - I just left the baggie unsealed as I was not s...
- Thu Jan 02, 2014 19:08
- Forum: For beginners
- Topic: Measurement volume vs. weight
- Replies: 6
- Views: 5591
And if you are a Baker: Ounces Grams Ingredient Cup Tbs Tsp Cup Tbs Tsp Flour, unsifted (wheat unless indicated) All Purpose 4.59 0.29 0.10 130 8 3 Barley 5.22 0.33 0.11 148 9 3 Bread 4.94 0.31 0.10 140 9 3 Buckwheat 4.23 0.26 0.09 120 8 3 Cake 4.23 0.26 0.09 120 8 3 Cornmeal 5.61 0.35 0.12 159 10 3...
- Mon Dec 30, 2013 01:30
- Forum: Dry Curing with Tublin: Umai and Banquet Bags
- Topic: UMAi dry aging bags
- Replies: 122
- Views: 122260
Hey guys there is a string about them here: http://www.wedlinydomowe.pl/en/viewtopic.php?t=6855
- Sat Dec 28, 2013 22:26
- Forum: Dry Cured Meats and Sausages
- Topic: I think I screwed up
- Replies: 42
- Views: 28151
T. I'm very confused with regard to how to check pH. I mean, once you've stuffed the mix into the casing, how do you check pH after fermentation? I went through those books several times looking for how to test for pH and all I came up with was mix one part meat mixture with two parts distilled wat...
- Tue Dec 24, 2013 18:25
- Forum: Hyde Park
- Topic: CHRISTMAS WISHES
- Replies: 15
- Views: 11918
- Tue Dec 17, 2013 17:17
- Forum: Hardware
- Topic: Recommendation for Table Top Roaster
- Replies: 3
- Views: 4614
Rick
Those units are designed to be used as a double boiler type set up.
http://www.webstaurantstore.com/14121/c ... rmers.html
Those units are designed to be used as a double boiler type set up.
http://www.webstaurantstore.com/14121/c ... rmers.html
- Mon Dec 16, 2013 20:39
- Forum: For beginners
- Topic: Steam Cabinet of Sorts
- Replies: 5
- Views: 7256
If you have a stockpot with a steamer or pasta insert that may be a better option. I have done that many times instead or a hot water bath.
http://www.amazon.com/Calphalon-Contemp ... 53&sr=1-30
http://www.amazon.com/Calphalon-Contemp ... 53&sr=1-30
- Sun Dec 15, 2013 20:21
- Forum: Dry Cured Meats and Sausages
- Topic: Bologna with Bactoferm
- Replies: 25
- Views: 19195
Rick I am by no means an expert. 1/4th of a packet would be a safe bet. I refer you to this post: For safety reasons better keep the culture inside the original packaging dividing it into not more than four portions. I know it might sound like a producers way of prompting you guys into buying more c...
- Sun Dec 15, 2013 16:17
- Forum: Dry Cured Meats and Sausages
- Topic: Bologna with Bactoferm
- Replies: 25
- Views: 19195
Rick have you seen this recipe?
http://www.meatsandsausages.com/sausage ... na-culture
http://www.meatsandsausages.com/sausage ... na-culture
- Thu Dec 12, 2013 22:02
- Forum: For beginners
- Topic: Best Pastrami recipe?
- Replies: 6
- Views: 5298
- Thu Dec 12, 2013 21:33
- Forum: For beginners
- Topic: Online Workshop: Project B2 (October 2013)
- Replies: 401
- Views: 291653