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IWETHEY Home / IWETHEY Board / Epicuria and Health Forum / Baking is chemistry.
Post #443,163
by Another Scott
7/11/23 10:41:17 AM
7/11/23 10:41:17 AM
Reply
New Baking is chemistry.
Getting the proportions, and temperature, right is very important. Weighing the ingredients usually works better than measuring cups, etc.

Lots of good tips in the link you posted. Thanks for the pointer.

Cheers,
Scott.
Post #443,164
by drook
Picture of drook
7/11/23 12:16:13 PM
7/11/23 12:16:13 PM
Reply
New And voodoo
Unless you've got a hygrometer and a wet-bulb thermometer in your kitchen, and a table for converting ingredient measurements and cook time and temperature, you're getting lucky.

Although experience helps when rolling it out and you know if the dough feels too wet or too dry.
--

Drew
     finally learned to bake a loaf of bread that wasnt a brick without a breadmachine - (boxley) - (6) - July 9, 2023, 05:21:32 PM EDT
         Baking is chemistry. - (Another Scott) - (1) - July 11, 2023, 10:41:17 AM EDT
             And voodoo - (drook) - July 11, 2023, 12:16:13 PM EDT
         Yeah, the Cuban bread is airy and low density. - (a6l6e6x) - (3) - July 12, 2023, 10:07:51 PM EDT
             Sourdough you kind of need to always be making - (drook) - (2) - July 13, 2023, 09:15:30 AM EDT
                 It is quite resilient - (scoenye) - (1) - July 13, 2023, 06:46:24 PM EDT
                     Years of experience probably masking how difficult that actually is -NT - (drook) - July 13, 2023, 10:12:57 PM EDT

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