Recent content by johnjohn

A couple different sources have pointed me towards using a jellyroll pan with a rack insert to cook bacon. Now whether or not I want to do this specifically for bacon, I'd like to find a cooling rack which is actually oven safe. None of the models in Linens 'n Things or Bed Bath and Beyond...

That's exactly what I'm saying. What's the flour to water ratio in your recipe (by weight)?

Bread machine dough cycles are for those who prefer toaster-like functioning. A stand mixer allows more flexibility in ... well, everything.

Too much settling? Without looking at your recipe, I'd guess that you're not developing enough gluten or your dough may be too wet. When you roll out your final baguette, it shouldn't settle flat.

I think you'll be fine.

Weill, I did look in Reinhart's book again, and he does mention a rye starter for rye based sourdough. Also, I've read that rye results in a particularly sour flavor, which might be why it's used for sourdough.

Just re-read the "Thermal Death Point" chapter in Michael Ruhlman's fantastic book about his experiences at the Culinary Institute of America, The Making of a Chef. It's interesting to note that the baking instructor refreshed his starter with equal parts a.p. and rye flour. I paged through...

Both initial mixing and kneading of yeast doughs. I think if you're making a loose pre-ferment (equal parts water and a.p. flour by weight), the mixing paddle works a bit better due to the loose batter-like texture you end up with. But the dough hook is for kneading.

Ok, thanks. I'll keep posting my results, then. Well... I couldn't get a clear picture of the interior structure at the very end. I kept getting pictures which looked like I was shaking the camera. I'll have to find a completely different forum to post questions about that. Or is there a food...

Interesting. You're doing this specifically for sourdough? I'm really just focusing on not having to plan ahead on my preferment needs...

Do they have the "white whole-wheat"? I just found it at my local "Henry's" (Wild Oats) specialty grocery store. They didn't have it bulk, but they carried the King Arthur version. Trying right now with my italian-style whole-wheat rustic loaf. I too am not a big fan of pure white flour...

Keeping a perpetual sponge, biga, poulish, preferment In both the baguette and ciabatta recipies I'm working on, the longest step is the first one: creating the preferment and ageing it for 6 to 24 hours. Today I'm experimenting with loaves made from prefermentation steps where I doubled the...

Er, wrong thread?

I've started a biga too for my attempt at a whole wheat ciabatta. I'll post pictures as I work it.

You mentioned using your yeast in a bread machine. My guess is that your problem has more to do with timing than anything else. You're using yeast that's already done it's fermenting job, right? If the specific gravity of your wine has stabilized, that means most of the yeast that you're tossing...