Huge favour to ask

Huge favour to ask

Submitted by AbeNW11 on November 30, 2015 - 12:45am.

My head hurts from trying to convert a recipe from cups and tablespoons to grams. Every site has a different answer.

Can someone who has US Cup/Tablespoons Measurements, if not too much trouble, measure out these ingredients then weigh them in grams for me?


3 Cups Water

1.5 tablespoons dried yeast

2 tablespoons kosher salt

1 Cup Medium Rye Flour or Dark Rye Stoneground Flour

5.5 Cups Unbleached AP Flour


Only if it's not too much trouble.


Thanks!! Twitter Facebook StumbleUpon

Sunday bread: rosemary and black pepper ring

Sunday bread: rosemary and black pepper ring

Submitted by novaker on November 29, 2015 - 10:08pm.

Second ever bread for me, following on the heels (pardon the pun) of an onion and caraway rye from Friday.

This is a rosemary and black pepper bread using the recipe in Nick Malgieri's "Bread".

Man, this was far easier than doing a rye! Shaping the ring was tricky (and it came out somewhat lopsided) and I could stand to do better with scoring it, but the bake came out well, evenly cooked, great taste, nothing to really complain about other than wondering what I am going to do with all this bread. The book doesn't have a photo of this one, I suspect the ring is supposed to be wider and have a bigger opening. I probably should've rolled it out to be a bit longer, it's rather tall.

Here's the crumb photo (bottom part is not grey, that's a shadow from the other slice). I think the air pockets and their distribution are about right? Twitter Facebook StumbleUpon

Flat bagels

Flat bagels

Submitted by The Ugly Bagel on November 29, 2015 - 5:57pm.

Hello everyone.  I make bagels from home and have 2 annoying issues.  First is that after about a day the bagels go flat. They are not as thick as when I pulled them from the oven.  My other issue is mold.  I store my bagels in a zip lock bag that is moisture free, after about 2 days they start to go green.  Can someone please help me to solve these problems.

Thank you

Mike Twitter Facebook StumbleUpon

Wholemeal UK strength Spelt: some problems

Wholemeal UK strength Spelt: some problems

Submitted by RB32689 on November 29, 2015 - 1:31pm.

My bread making is continuing to improve and thank you for you help. Roughly following this recipe I am experiencing some problems.

This is my ingredient mix:

  1. Active yeast 9tsp,
  2. Water 1050ml Warm,
  3. salt 3tsp,
  4. molasses 4.5tsp,
  5. spelt 1590g

This is my recipe (In order to reduce the difficulty I have of handling  this much dough I put one third of everything in separate bowls). The above is the total of the 3 bowls and the following I do to the content of each bowl:

  1. Mix water, molasses,  and yeast =A
  2. Mix spelt and salt                         =B
  3. Add B to A and mix by large wooden spoon
  4. Leave to rise overnight.
  5. In the morning stretch and fold every 15mins 3 times.
  6. At the end decant into 3 silicon moulds and leave to double.
  7. Cook 180c for 60min

Although this recipe is the best one I have used so far these are my problems:

  1. I find it almost impossible to stretch and fold the dough. It is difficult to handle. I do it but it is messy and slows down the whole process.  I have tried lightly dusting the work surface with flour and it does not help as it sticks to the worksurface and is not easy to handle.
  2. I find I need to do the stretches because without them the air holes are too large and uneven. I also suspect not all the yeast is used up without the separate stretches and rises.
  3. Instead of the stretches has anyone got really good results from a dough hook that  does not have the cross bar of  the braun? It does not help that I would have to use the mixer in stages because the bowl is not big enough for the total amount of the dough.
  4. Instead of the stretches and folds has anyone found a recipe that gives consistent and reasonable air holes in the finished loaf?
  5. What temperature should I use? I am please with the taste and consistency of the loaves as I have been getting a good centre to the bread. However the crust is over cooked.Today I used 180c in a fan oven for 1hr and I am having to cut off the crust an I eat it. However I have found that if I under heat then the centre can be damp. I am not sure where the balance should be.

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Starter question again

Starter question again

Submitted by sloyest on November 29, 2015 - 11:53am.


Made two breads today following the country bread recipe from Chad. I got two flat loafs - and i'm pretty sure its the starter. The dough was rising during the bulk fermentation.

The starter was rising every time a feed it - but it did'nt double in size. How to do that ?

Every day i discard all but 75 grams og the starter and feed it with 75 grams whole grain wheat and 75 grams of white wheat and 150 grams of water.

The starter is rising but only 20-30 percent, so i need something to get it more active. The starter is pretty old and stored in the refrigerator when not used.


Peter Twitter Facebook StumbleUpon

All Butter Sweet Potato Volcannoli

All Butter Sweet Potato Volcannoli

Submitted by andychrist on November 29, 2015 - 10:36am.

Chocolate Cranberry VeryBerry Chocolate Chip and Tangerine Orange Ginger Raisin Date Vanilla Chip.

Almond cannoli filling with mini chocolate chips/crystalized ginger.

With walnuts, almonds, brown sugar, nutmeg, cinnamon and coconut.

And of course organic free range eggs, Bob's Red Mill WW Pastry Flour and KA White WW flour. 

Sweet potato recipies generally call for them to be roasted and pureed first but I didn't have enough time so just grated them real fine and threw in some juice concentrates to give the batter the right consistency and flavor punch. Seems to have worked: All gone. :) Twitter Facebook StumbleUpon

Starch packet damage in milling a myth? - A discussion with a miller.

Starch packet damage in milling a myth? - A discussion with a miller.

Submitted by Kevin_000 on November 29, 2015 - 7:17am.

I go to great lengths sourcing flours and am pleased to be able to get stone ground flours from the UK and Italy and I mill my own wholemeal using a small domestic horizontal electric stone  mill. Generally my baking life is as smooth as a mill pond happy reading about baking and contented with my loaf...

I have always accepted the view that milling wheat too finely damages the starch packets and results in the dough not rising properly.

I have also been happy to accept that high speed steel roller mills work at high temperatures and that all of the germ and husk need to be removed in prior processes to prevent gumming etc.

Imagine my surprise!  I was  sourcing French Type 55 or 65 flour online.  I have never been happy with the offerings of  number of small mills in the UK who make a blend of flours to emulate the French flour and still sell it as Type 55 or 65.

I came across a new, to me,  artisan mill.  The Wessex Mill in Oxfordshire.  So I telephoned the miller to find out more. The miller, Paul, turned out to be a delightful and very well informed chap. He was very open about hi milling. He told me that he was using a small steel roller mill from the mid 1940's. All my steel roller mill  prejudices started to stir.  Imagine my surprise when he said that the steel roller mill revolution was not just about speed, but that the steel rollers break open the starch packets in the flour allowing the yeast better access to the starch and a better volume to the loaf.

I have baked with his flour now and it was good.

I would love to hear folks comments on this.


(His other bombshell is that Type 55 and Type 65 are now so similar it does not really matter which one uses.)


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Hello everyone and a question re too thick a crust

Hello everyone and a question re too thick a crust

Submitted by Spots on November 29, 2015 - 7:49am.

I've been gathering courage to ask a question here following a long time of turning to this site and forums for information.

I have been making sourdough breads at home for about a year now, and I'm pretty happy with my results.

I tried following Peter Reinhart's method but found the breads baked with his mother dough not airy enough.  I turned to a different recipe, for a more hydrated mother dough and that one worked out great for me.

I believe you guys would categorize the mother dough I go by as following a 60%-40% ratio, as it consists of 300 grams of mother dough, 170 ml of water and 130 grams of whole wheat flour.

I create a starter from 300 grams (10.6 ounces) fed mother dough, 560 ml. water and 400 grams (18 ounces) whole wheat flour and after about 12 hours I create dough by adding 400 grams (18 ounces) whole wheat flour,
15 grams of salt and 200 grams (7 ounces) of seeds or nuts.

I create a humid environment as per Reinhart's suggestions (for the home baker), mist and score the unbaked loaves, bake at 450° F and than at 375° F.

You can see my full method here.

My friend, who tried following my method, says the crust is too thick for him.  I know, this is crazy - I love a thick crunchy crust! but I promised him I will try to find out what can he change in order to get a thinner, more delicate crust.

Any advise would be greatly appreciated.



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