Culinary Book Reviews

Topic / Topic starter Replies Last postsort ascending
Normal topic which bread book do I need
by Gadzik » Sat, 2015-09-26 02:32
by Surfinjo
Sun, 2016-08-14 05:21
Normal topic The Kitchen as Laboratory: Reflections on the Science of Food and cooking
by Robsous » Wed, 2015-12-09 07:08
by Robsous
Fri, 2015-12-11 08:43
Normal topic The Oxford companion to food
by Anonymous » Sat, 2011-09-03 11:05
by Anonymous
Wed, 2015-11-11 23:13
Normal topic A Return to Cooking - Eric Ripert
by JanusInTheGarden » Mon, 2012-11-05 09:27
by JanusInTheGarden
Wed, 2015-11-11 23:11
Normal topic What Einstien told his cook
by Anonymous » Sun, 2011-07-31 17:23
by BrianShaw
Wed, 2015-11-11 23:07
Normal topic Good Eats : The middle years by Alton Brown
by Anonymous » Sat, 2011-09-03 11:03
by BrewBoy19
Wed, 2015-11-11 23:07
Normal topic Copyright
by Jacobite » Fri, 2011-12-16 03:29
by BrianShaw
Wed, 2015-11-11 23:07
Normal topic Cooking for Geeks
by strikingtwice » Fri, 2014-01-24 07:26
by jacob burton
Wed, 2015-11-11 23:07
Normal topic On food and cooking
by Gadzik » Sat, 2015-09-26 02:11
by jacob burton
Wed, 2015-11-11 23:07
Normal topic The Flavor Bible
by Anonymous » Sat, 2011-09-03 11:00
by enilorac
Wed, 2015-11-11 23:07
Hot topic Top 3 Book Picks
by jacob burton » Sun, 2011-10-23 15:29
by Margaux
Wed, 2015-11-11 23:07
Normal topic Haute Cuisine
by lrsshadow » Sat, 2014-01-18 21:52
by Zalbar
Wed, 2015-11-11 23:07
Normal topic Modernist Cuisine, Is it worth the money?
by Manbearpig » Sun, 2015-08-16 06:59
by jacob burton
Wed, 2015-11-11 23:07
Normal topic What Einstein told his cook 2
by Anonymous » Sat, 2011-09-03 10:57
by BadmfChef
Wed, 2015-11-11 23:07
Normal topic James Morton's Brilliant Bread
by WendyJH » Thu, 2014-02-13 12:03
by Nina
Wed, 2015-11-11 23:07
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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

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