Measuring small batches of dough ingredients with digital scales.
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Miscellaneous thoughts of July 2014
In the years since I’ve been signing petitions, a curious phenomena has occurred in my inbox. 99% of my emails are now requests for donations. So many of the causes are worthy, most often non-profit organizations trying to fund their legislative activities, but it’s still disturbing to realize the Internet has been transformed from an…
Continue readingButtery-flavored cracker formula
An artificial-butter flavored cracker recipe with instructions for a pineapple-based enzyme ferment (bromelain) to increase the tenderness of the cracker, written in bakers’ percent notation.
Continue readingBread Making: Using a Syringe to Measure Dough Proofing Height
Recently I started using and measuring proof height using an oral syringe. A photo of such an expanded syringe is near the bottom of this post, along with an explanation of how I use it to determine when the dough is ready to bake.
Continue readingPart 2: Experimenting with Bread Dough Process
A continuation of my earlier post titled Experimenting with Bread Dough Process.
Continue readingExperimenting with Bread Dough Process
A continuation of my earlier post titled Experimenting With Bread Dough Moisture, Sandwich Slices, and Oven Spring.
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