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News & Information for Amateur Bakers and Artisan Bread Enthusiasts

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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10 Things You Should Know About Cucumbers Well, we know who has replaced Panacea, Greek goddess of universal remedy: the cucumber. They’re delicious, yes, but cucumbers are so much more than just taste. Here are ten things that the supernatural cucumber does. 1. Is there more to cucumbers than just water? 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

Science of Bread: Bread Science 101 From Chinese baozi to Armenian lavash, bread comes in thousands of forms. What do they have in common? On the most basic level, they all involve cooking a mixture of milled grains and water. Imagine a continuum of breads, ranging from the thinnest flatbreads to the fluffiest brioche. Some are amazingly simple: Matzoh, for example, is nothing more than flour and water, baked until crisp.

amazon.co From the Publisher ReviewsBoston Globe: "The son is amusing, his mother is good-natured, and their delightful collaboration is for every college student about to fly solo." Miami Herald: "For all his self-deprecating quips...Kevin Mills knows how to cook and how to explain the process...it's an entertaining and practical choice." International Cookbook Revue: "You will have a good time with this amusing, often hilarious, book while...learning valuable skills." Fresh Food Central - Mushrooms Popular Varieties: White, Chestnut, Shittake Store At: Chilled but keep them dry; mushrooms not refrigerated will go mouldy quickly. Keep them dry too. Comes From: Worldwide Seasonality: All year round Fungi are not really plants; they have neither chlorophyll (which gives plants their green colouration), or root systems.

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 Percent hydration of pizza dough tjkoko, The answer to your question depends mostly on the type or style of pizza that you want to make. If you look at the matter of pizza dough hydration from 30,000 feet, the range of hydration values you will see can run from the mid-thirties percent to close to 100%. If you examine the individual styles, the answer becomes much clearer and easier to understand. For example, a NY style dough formulation typically has a hydration value of from about 58% to about 65% (see However, as a practical matter, in a commercial setting, a hydration of around 58% is quite common. An American style dough formulation, such as represented by a Papa John's or Domino's type of dough, can have a hydration of around 56-60%.

Your First Loaf - A Primer for the New Baker The Fresh Loaf Pocket Book of Bread Baking Now available for Kindle When I tell people I am into bread baking, people often respond by telling me that they wish they could bake bread but it just seems too complicated. I find this discouraging, because baking a basic loaf of bread is about the easiest thing you can do in the kitchen. Once you understand what is going on in a simple loaf of bread you should be able to look at 90% of more difficult bread recipes and have a sense of what that loaf will taste and feel like.

The nine rules of best-before dates: when to freeze, when to chuck out food Most of us have swigged milk teetering on the edge of its use-by date, and shorn the green shoots off a potato. Now it seems our spirit of rationing, or rather our gross refusal to clear out the fridge, has been vindicated. A report by the Waste and Resources Action Programme (Wrap) found shoppers could save £600m a year if best-before dates were extended by even one day. Wrap investigated short-life products, lasting between 3-12 days, that typically have high levels of waste, including sliced ham, potatoes, apples, minced beef, chilled pizza, bread, bagged salad and milk. “Some 1.3m-2.6m tonnes of food waste arises ... because the product date code has expired,” the report states. So how do we know when our potatoes are past it?

Jeffrey Hamelman's bread Upload badzil Loading... Working... ► Play all Jeffrey Hamelman's bread Authentic Pizza Dough Authentic Vera Pizza Napoletana Dough Recipe Ingredients By Volume 4 cups Molino Caputo Tipo 00 flour 1 ½ cups, plus 2 TBL water 2 tsp salt 1/2 tsp dry active yeast By Weight 500gr Molino Caputo Tipo 00 flour 325gr water (65% hydration) 10gr salt 3gr active dry yeast fall remix / outfit 3 It’s the first official day of fall and I’ve got a playlist for you! Go on and have a listen to Feel Good Fall. It’s got a nostalgic, happy vibe with a mix of artists like Fleetwood Mac, John Mayer, Ray LaMontagne, The Civil Wars, Lord Huron, Nickel Creek, Alexi Murdoch, She and Him, and Vampire Weekend. Now, let’s talk about this outfit. I started styling this outfit — jeans, cami, and open toe booties — and suddenly, I was at a loss.

I Wish I Knew These 13 Easy Homemade Hummus Recipes Earlier Hummus, a delicious and healthy Eastern Mediterranean dip, is in seriously high demand right now! And why not? It’s low in fat, high in protein, and has so many different variations that it can never become boring to eat. Prepared hummus is becoming one of the most popular foods in the USA, with sales reaching $250 million in 2013 alone, but the folks over at Shape have created 13 alternative recipes you can use to make the best hummus ever. Norwich Sourdough Bread Recipe I love baking all kinds of bread, but a basic sourdough loaf is an essential staple at our house. Good with everything from blue cheese to blueberry jam, and quite possibly even better unadorned, we always feel something is missing if there isn’t a loaf resting on the cutting board, ready for a quick snack or a hearty sandwich. I first tried this recipe, adapted from the Vermont Sourdough in Jeffrey Hamelman’s Bread: A Baker’s Book of Techniques and Recipes, about a month ago. I loved it then, and have made it several more times since, to make sure the first time wasn’t just beginner’s luck.

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