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Wild Yeast – Notes from my kitchen, in which I bake bread and raise a few other matters

Wild Yeast – Notes from my kitchen, in which I bake bread and raise a few other matters
YeastSpotting 3.16.14 This is the third and last post of the sizeable trove of YeastSpotting submissions. Again, thanks to everyone who continued to submit your lovely breads over the weeks when I was not posting them. Happy baking! YeastSpotting is a periodic collective showcase of yeasted baked goods and dishes with bread as a main ingredient. For more bread inspiration, and information on how to submit your bread, please visit the YeastSpotting archive.

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Jeffrey Hamelman's bread Upload badzil Loading... Working... ► Play all Jeffrey Hamelman's bread French Apple Cake This French Apple Cake is packed with apples and has a dense, creamy base with a cake-like top layer. When I walk into the grocery store in the middle of September and see bushels upon bushels of every type of apple you can imagine, I’m inspired to go through my huge stack of recipes and make every single one that includes apples. So far this fall, I’ve made apple cupcakes with cinnamon-cream cheese frosting, apple turnovers, and my favorite Dutch apple pie. Baking Bread: The Chemistry of Bread-Making Click to enlarge Though chemistry teachers might have to regularly field questions about the chemistry of ‘Breaking Bad’ these days, baking bread is probably more likely to figure on a list of their recreational activities. Bread-making is a process that seems simple, essentially involving the mixing of just four ingredients. However, there’s a lot more chemistry to it than meets the eye; here we delve into the science to work out what’s going on in your loaf. The process of making bread can be broken down at a very simple level into four steps.

Northwest Sourdough - Sourdough Bread Baking Courses Hi My name is Teresa Greenway and I teach sourdough baking on the Udemy platform. All of my baking courses are online, at your own pace and life time access. You will receive a certificate of completion when you are finished. 50 Delicious Cookie Recipes We love cookies. You love cookies. So why would we only eat them for dessert? Hearty breakfast cookies. Delicate tea cakes. TIPS: dough ball sizes and weights for common bread shapes I wanted a quick reference list for dough ball sizes for common items I bake: breads, rolls, pizza. I haven't found one on TFL, maybe it's here, but no luck yet. So I figured I'd share what I have so far. Pizzas

article_158dde10-20af-11e8-9f3d-bb31f565f10b FAIRBANKS — Here is what I remember from the first time my immigrant father visited me when I was an adult and living on my own: him staring into my kitchen garbage can. When I asked what he was doing, he looked at me sadly and said, “I am looking at how many hours of your life you are throwing away. I see here almost a half a loaf of bread that you will have paid for twice — once when you bought it and again when you replace it with a new loaf. How long did you spend at work to pay for some bread, not once but twice?” (Trust me, this sounds more sorrowful when your father speaks like the lead from “Fiddler on the Roof,” only with a stronger accent.) You know those moments when someone gives you a piece of advice, and it is suddenly and blindingly life-changing?

Conversion of measures of ingredients calculator, weight, volume, Fahrenheit °F to Celsius °C. Flour butter sugar rice oats liquids to cups to grams gm ounces milliliters ml fl oz. Convert measures of ingredients for cooking & more Select a FOOD PRODUCT and then a measure in : butter margarine BRDCLC — Bread Calculator to Compare and Scale Recipes. g Add/Remove Ingredients Dough Weight Your total dough weight is 1,970 g. BAKE A BETTER WORLD – Intergalactic Bakers Federation The Intergalactic Bakers Federation is looking to mobilize a bunch of generous bakers to share their time and resources with those who might find them useful. In the Fall of 2018 we will start offering memberships. The cost is something super affordable, and will get you some cool window clings, early notification of our events, and most importantly, puts you in a good position to help other bakers. Until we get this membership thing going, please sign up for our mail list and we’ll let you know when it’s happening. All of the dues go to the scholarship fund (minus whatever it costs to process the transaction and mailing fees), and once a year we will send out requests for applications.

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