Vegetables, Sides & Salads

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Normal topic The Perfect Onion Ring
by Smoky Pig » Tue, 2016-06-07 10:11
7
by Nina
Sat, 2016-06-18 06:31
Normal topic Brussel Sprouts
by esavitzky » Sat, 2011-09-17 16:56
10
by ralexander0359
Tue, 2016-06-07 11:38
Normal topic baby carrots
by RobynH » Fri, 2016-04-01 19:01
0
by RobynH
Fri, 2016-04-01 19:01
Normal topic choped arugula, mushroom and cottage cheese salad
by Gadzik » Fri, 2016-03-18 09:16
0
by Gadzik
Fri, 2016-03-18 09:16
Normal topic Potage Parmentier ( Leek, Shallot, Tarragon & Cream )
by Margaux » Sat, 2013-01-19 03:57
0
by Margaux
Wed, 2015-11-11 23:36
Normal topic Wintery Vegetable Soup with Pistou
by Margaux » Sat, 2013-02-09 00:53
0
by Margaux
Wed, 2015-11-11 23:36
Normal topic Maroon Carrots - Very Sweet
by Anonymous » Mon, 2013-02-11 15:31
0
by Anonymous
Wed, 2015-11-11 23:35
Normal topic Homemade Sweet Peas in Pod Soup
by Margaux » Sun, 2013-02-17 00:13
0
by Margaux
Wed, 2015-11-11 23:34
Normal topic Rethinking The Wedge Salad
by jacob burton » Sun, 2011-05-29 18:27
4
by Margaux
Wed, 2015-11-11 23:21
Normal topic Coleslaw
by bobku » Wed, 2015-06-17 09:38
2
by Martinwilliam
Wed, 2015-11-11 23:21
Normal topic Best way to "destring" snow-pea pods?
by labradors » Tue, 2012-01-10 12:52
8
by Jacobite
Wed, 2015-11-11 23:21
Normal topic Zucchini Keftedes Recipe
by Anonymous » Mon, 2013-02-18 16:32
16
by Marco099
Wed, 2015-11-11 23:21
Normal topic Lettuce Prep, Proper Method
by lrsshadow » Sun, 2014-01-12 17:57
1
by Zalbar
Wed, 2015-11-11 23:21
Normal topic How does your garlic grow...
by Mucho Bocho » Thu, 2015-06-04 08:00
9
by jacob burton
Wed, 2015-11-11 23:21
Normal topic Kale
by esavitzky » Wed, 2011-09-28 10:05
8
by Nina
Wed, 2015-11-11 23:21
Normal topic Oyster Mushrooms: Those Damn Things!
by GimpyBee » Wed, 2013-03-13 14:51
2
by Margaux
Wed, 2015-11-11 23:21
Normal topic Fiddle Heads
by Allen » Sun, 2014-04-13 18:06
3
by CramerNH
Wed, 2015-11-11 23:21
Normal topic Pomegranates!
by GimpyBee » Fri, 2013-01-04 11:52
17
by strikingtwice
Wed, 2015-11-11 23:21
Normal topic Salsa Verde From Dry Roasted Vegetables
by Anonymous » Sat, 2013-02-23 05:44
4
by labradors
Wed, 2015-11-11 23:21
Normal topic Tips on warm vegetable terrine
by Dthomaslotz » Wed, 2014-01-29 13:17
3
by jacob burton
Wed, 2015-11-11 23:21
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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