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375gbread flour and 185g water lightly mix, try not developing gluten... but i saw in videos they leave it flat, they don't make it into a ball, like I did ________ AI : If your biga has gluten lumps, it likely means the flour wasn't fully hydrated during mixing, leading to dry pockets that...

Can anyone elaborate on why my Biga turns out with (what I can only describe as) "chunks" of gluten? This is the second time it's happened, and it costs money every time.

PM me your recipe?

I try to learn from everyone! It's interesting, the variations you find between all of these professionals each of whom has fabulous results.

1. "Placebo" and "Nocebo" effects : I heard a story, once, of a man who was told he had a terminal condition, and would die in a number of months. He believed it, and, sure enough, he died a few months later. It turned out there was a mix up and he was told the wrong information. Think...

How do I edit one of my posts?

@dragnlaw Though this guy does a brioche (burger bun) dough all by hand...

I just want to make sure I don't touch the dough much. All the pros explaining how to make it warn about the dough getting too warm during the mixing process--much more would that be an issue when mixing by hand! A couple call for measuring temperature during mixing process--one specific one I...

Here's a "handy" video (lol) https://www.google.com/url?sa=t&source=web&rct=j&opi=89978449&url=https://www.youtube.com/watch%3Fv%3D796ZupzMvoI%26t%3D149&ved=2ahUKEwimsJqUqP2JAxVHIkQIHXRkE9YQ-NANegQINhAC&usg=AOvVaw0JAlzBOeA2Fe_-uvOJLipw I think this might work even better if I used a dough...

Can Panettone be made by hand? You'd think so, since it and other similar doughs (brioche) must've been created before we had modern machinery, right? Did they just use wooden tools? The butter will melt, ruining the dough, if you try to do it by hand, right?

Well, I did check prices--that was how I could have said "when I can afford it". There is a relatively slim potential difference ($25) between sending it in and buying a new one at Black Friday sales prices--I think it's worth taking the chance of it being substantially cheaper to send it in...

It is my understanding, though, that there would be a temperature issue, because of the butter.

Well, my Pro Series Kitchen Aid was BROKEN by the Biga. I must have done something wrong. I had to throw the Biga in the fridge, because I couldn't finish cooking that night (I'd started the Biga in the morning, and the time for fermentation was over that night), and I tried to proceed with it...

I've found a temporary solution (Home Depot didn't have shoebox sized gasketed containers), and it's ridiculously simple : I use a plastic grocery store bag, and tie the handles tightly, so that no air is coming in or out. It actually works. I took butter out of there, and it smelled strongly...

Well, she's very very considerate and understanding, but she has a lot on her plate, with advanced Rheumatoid Arthritis, so I don't want to add any more to what she has to think about.

Thanks

1. How do you edit posts? I looked, but didn't find the edit option where it normally is. 2. I share the refrigerator with someone else, and don't want to be a burden.

Typical refrigerator flavors--allium, etc.

Yes!

I just ate the other peels, and, whether it is the essential oils or not, I think I have to go ahead and boil them--last time I boiled them, they had the typical candied citrus peel flavor, but they're pretty "strong" tasting now. hah

Did any of you guys know of any good containers for storing butter in the fridge? I've found that storing them in freezer Ziplocs (even double-bagged) doesn't work. I was thinking of just getting a small gasketed (airtight) Sterilite.

I just bit in to one of the lemon peels I'm candying, and it did taste a bit "bitter", but I'm not entirely sure it's from the pith; I think it may just be from the overwhelming amount of lemon essential oil still present (not removed by water changes). hah

I have some questions about Panettone. 1. One recipe I'm following (for those of us who haven't yet invested in a Pasta Madre/Lievito Madre) calls for a Biga. That recipe doesn't call for Diastatic Malt Powder, but another recipe of hers does call for DSM. Would it ruin the recipe if I added...

I enjoy baking.