I've been out in the kitchen prepping a shipload of fresh vegies for blanching - a result of spontaneous visits to some
local garden markets today. As I sometimes do when I'm in the kitchen, I started listening, at random, to one of the SCS audio lectures which turned out to be the very first podcast: "Knife Skills".
While listening to te podcast, It occurred to me that you've never mentioned turning vegatables. I'd be interested to hear your views on this technique, and, if you use it at all, your own method and and where you like to apply it..
I wasn't sure which bread forum to ask this in. What I'm looking for, or interested in creating is a list of common ingredients used in various bread, expressed as range of bakers percentages used.
I know it could be be almost any percentage I would like depending on my personal taste. I'm just talking in general, a percentage range for fats, sugar, eggs, potato flakes, dried milk, cocoa etc. that you would find in in various breads.