Rich Doughs

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Hot topic How high should the white bread rise
by enchant » Mon, 2016-12-05 09:38
41
by enchant
Mon, 2017-01-02 05:46
Hot topic Ask Chef Jacob Brioche Hambuger buns (Page: 1, 2)
by bobku » Sun, 2015-05-17 12:15
74
by jacob burton
Sat, 2016-09-17 15:50
Normal topic bermaline bread
by Surfinjo » Mon, 2016-08-29 03:20
0
by Surfinjo
Mon, 2016-08-29 03:26
Normal topic Scalding Milk
by Chris Klindt » Thu, 2016-08-11 04:37
2
by Chris Klindt
Sun, 2016-08-21 03:43
Normal topic Brioche collapse problem
by windsorr » Sat, 2016-08-06 03:03
4
by windsorr
Sat, 2016-08-13 23:15
Normal topic Peanut Butter and Jelly Brioche?
by labradors » Fri, 2016-07-01 12:35
7
by labradors
Fri, 2016-08-05 03:35
Normal topic Using Water From boiled eggs for Bread
by Chase919 » Wed, 2016-02-17 16:06
3
by jacob burton
Sun, 2016-02-28 17:16
Normal topic Steaming buns
by Holly » Fri, 2016-02-26 03:16
0
by Holly
Fri, 2016-02-26 03:17
Normal topic storage of brioche dough???
by craig » Thu, 2015-12-17 09:49
1
by jacob burton
Sat, 2015-12-19 09:42
Normal topic What went wrong?
by labradors » Sat, 2015-11-14 07:51
6
by labradors
Fri, 2015-11-20 18:12
Normal topic Experimentation
by lrsshadow » Wed, 2013-06-19 20:39
0
by lrsshadow
Wed, 2015-11-11 23:17
Normal topic My first brioche and what I'd do differently next time
by strikingtwice » Tue, 2011-09-20 20:32
2
by strikingtwice
Wed, 2015-11-11 23:13
Normal topic Does anyone have a biscotti recipe they can share?
by bobku » Mon, 2015-06-01 09:28
1
by labradors
Wed, 2015-11-11 23:13
Normal topic Challah
by esavitzky » Sun, 2012-02-12 11:14
14
by Ed_f
Wed, 2015-11-11 23:13
Normal topic Apple Cider Brioche doughnuts
by bobku » Tue, 2015-10-13 08:36
3
by jacob burton
Wed, 2015-11-11 23:13
Normal topic Buns
by lrsshadow » Wed, 2013-06-19 20:22
1
by strikingtwice
Wed, 2015-11-11 23:13
Normal topic Turning bread flour into pastry flour
by GreenBake » Sun, 2014-06-01 11:58
5
by Ed_f
Wed, 2015-11-11 23:13
Normal topic Flour for an Italian recipe (Pan Brioche)
by bfotk » Mon, 2014-12-29 09:04
5
by jacob burton
Wed, 2015-11-11 23:13
Normal topic Brioche using King Arthur Site
by esavitzky » Tue, 2011-12-27 09:59
10
by Wartface
Wed, 2015-11-11 23:13
Normal topic Pumpkin bread
by bobku » Sat, 2015-10-03 17:48
4
by jacob burton
Wed, 2015-11-11 23:13
Normal topic Mark's Hamburger Buns
by Mark Warren » Tue, 2013-04-30 13:27
3
by labradors
Wed, 2015-11-11 23:13
Normal topic Portuguese Sweet Bread
by Anonymous » Tue, 2013-08-13 05:53
1
by Cheryl F.
Wed, 2015-11-11 23:13
Normal topic The right fat
by CJ » Thu, 2014-10-16 12:46
5
by CJ
Wed, 2015-11-11 23:13
Normal topic A NEW Hamburger Bun Challenge...
by Wartface » Fri, 2015-05-01 21:25
15
by bobku
Wed, 2015-11-11 23:13
Hot topic My gift to you all (Happy Holidays)
by Nina » Fri, 2011-12-09 12:12
24
by KoenigKulture
Wed, 2015-11-11 23:13
Normal topic Brioche Doughnuts
by bobku » Thu, 2015-09-17 08:27
4
by bobku
Wed, 2015-11-11 23:13
Normal topic 2nd brioche
by strikingtwice » Sat, 2013-01-12 07:08
8
by GreenBake
Wed, 2015-11-11 23:13
Normal topic Bakers Percentage and Sugar
by mendyogi » Fri, 2014-06-06 03:56
9
by jacob burton
Wed, 2015-11-11 23:13
Hot topic I've been challenged to produce the ultimate Hamburger Bun... (Page: 1, 2)
by Wartface » Thu, 2015-03-26 21:10
51
by Wartface
Wed, 2015-11-11 23:13
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Newest Forum Topics

Hey is there a on line calculater for converting pounds in to grams, plus figuring the percentage of salts cure, sugar and ppm. The site i have been using is down, and not sure when it or if it will be back.

The site i used to use is diggingdogfarm.com.

I use it for my brines and making bacon cure.

I heard of some other sites which had something similar but I sure can't find them now.

Thanks kit

Comments: 2

The last four weeks, all but one of my loaves of "English-Muffin" Bread have turned out like this:

Prior to that, I hadn't had any trouble and I have not (knowingly) changed any ingredients, procedures or equipment. 

Why is this happening and how can I prevent it? Thanks. 

Comments: 5

When I was in Honduras and had made a side trip to Guatemala, I found a coffee jelly/jam that I eventually used for a new recipe I developed. Now that I'm back in the States, I can't get that jelly any more, so I have been looking into making some myself. 

Comments: 7

I've been developing a seeded multigrain sourdough loaf with considerable success, if I do say so myself.

I'm interested in putting this on a firm mathematical footing in terms of baker's percentage.

In addition to bread flour, whole wheat flour, and rye flour, I'm using pumpkin seeds, flax seeds, sesame seeds, cracked wheat, and medium cornmeal.

So do I add grams of the "extras" as I calculate hydration? Perhaps I count the cornmeal and the cracked wheat but not the whole seeds?

Comments: 0

I'm happy with my sourdough rye, but my wife would perfer a less dense version, something more deli like.  She also, however, wants not to reduce the rye-ness.

I'm using 1 part Hodgson Mill whole grain rye flour to 2 parts major brand wheat bread flour..  It's at 65 percent hydration.

So what might I do assuming that I don't want to change the rye/wheat proportion?  I figure that proofing schedule, handling, or hydration could be variables worth looking at  But there's also oven temperature and how long the loaf's under cover that might have an effect.

Comments: 0