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Normal topic How do seeds figure in?
by bfotk on Thu, 2017-03-16 09:52
Sourdough
Normal topic Tweaking a rye loaf
by bfotk on Thu, 2017-03-16 09:35
Sourdough
Normal topic Bakers percentage
by bobku on Fri, 2017-01-20 10:08
Lean Doughs
Normal topic Request for forums
by leo_mancini on Sat, 2017-01-14 04:05
Website Feedback
Normal topic Hello from one story!
by one story on Sun, 2017-01-01 01:32
Introductions
Normal topic Bulk rise, overnight in fridge
by Surfinjo on Wed, 2016-09-14 06:28
Lean Doughs
Normal topic Sous Vide Rice
by Chris Klindt on Mon, 2016-09-12 10:09
General Food Discussions
Normal topic Cook My Meat
by Chris Klindt on Mon, 2016-09-12 08:43
General Food Discussions
Normal topic bermaline bread
by Surfinjo on Mon, 2016-08-29 03:20
Rich Doughs
Normal topic Anova Precision Cooker
by Chris Klindt on Fri, 2016-08-26 09:33
Cooking Equipment
Normal topic Seasoning Pans
by Surfinjo on Sun, 2016-08-14 15:50
Cooking Equipment
Normal topic Smoke Ring in Cured and Smoked Meats
by Chris Klindt on Sun, 2016-08-14 07:20
General Food Discussions
Normal topic Cure #1 Error (Pink Salt)
by Chris Klindt on Sun, 2016-08-14 06:39
General Food Discussions
Normal topic Oh, what have I done!
by Pterodactyl on Fri, 2016-08-12 04:53
Introductions
Normal topic IR Infrared Non Contact Temp Issues
by Chris Klindt on Wed, 2016-06-22 04:25
General Food Discussions
Normal topic protein % after sieving
by DamianV on Tue, 2016-06-21 00:13
Sourdough
Normal topic Hamburger rolls
by bobku on Sat, 2016-05-21 18:28
Sourdough
Normal topic Grill Pans
by CstlChf49 on Thu, 2016-05-19 17:01
Cooking Equipment
Normal topic Farm to fable
by tomtomp on Wed, 2016-05-11 11:04
Off Topic Discussions
Normal topic Starches
by amateur cook on Mon, 2016-05-02 07:41
General Food Discussions

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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