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 Post subject: Re: bread
PostPosted: Mon May 04, 2020 5:14 pm 
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tragabigzanda wrote:
My starter shit the bed on day 5, and I have yet to begin again. Jealous of WM’s bread prowess.

Gotta power thru it. Starters like devotion.


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 Post subject: Re: bread
PostPosted: Fri July 03, 2020 9:15 pm 
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We've got a bad of wheat flour now and I'm going to use it in a loaf. Anyone have experience with this? I won't be using much in the dough because I'm thinking it won't ferment the same way, but I'm wondering if I need to mess with hydration ratios too?


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 Post subject: Re: bread
PostPosted: Sat July 04, 2020 12:11 am 
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washing machine wrote:
We've got a bad of wheat flour now and I'm going to use it in a loaf. Anyone have experience with this? I won't be using much in the dough because I'm thinking it won't ferment the same way, but I'm wondering if I need to mess with hydration ratios too?

well, it’s way higher protein (about 13%), so you should consider that.

Also, the flour will go rancid quicker. I keep my wheat flour in the freezer.


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 Post subject: Re: bread
PostPosted: Sat July 04, 2020 5:47 pm 
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Whoops. I meant to type Bag of flour.


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 Post subject: Re: bread
PostPosted: Mon July 06, 2020 11:45 pm 
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I gave our neighbor some jalapenos from our garden and he made an incredible jalapeno-cheddar bread

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 Post subject: Re: bread
PostPosted: Tue July 07, 2020 1:38 am 
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i ordered english muffins today. been a while. i have cream cheese. i am ready

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 Post subject: Re: bread
PostPosted: Thu February 18, 2021 5:23 pm 
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i have dough for a quinoa wheat sandwich bread halfway through its first rise. in about 3 hours my kitchen will be filled with the smell of perfume of the gods.


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 Post subject: Re: bread
PostPosted: Thu February 18, 2021 5:42 pm 
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Chris_H_2 wrote:
i have dough for a quinoa wheat sandwich bread halfway through its first rise. in about 3 hours my kitchen will be filled with the smell of perfume of the gods.

Does the quinoa soak up the moisture and get gelatinous? Or do they stay dry and crunchy?


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 Post subject: Re: bread
PostPosted: Thu February 18, 2021 6:25 pm 
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tragabigzanda wrote:
Chris_H_2 wrote:
i have dough for a quinoa wheat sandwich bread halfway through its first rise. in about 3 hours my kitchen will be filled with the smell of perfume of the gods.

Does the quinoa soak up the moisture and get gelatinous? Or do they stay dry and crunchy?

the quinoa is cooked before it's added, and it actually raises the moisture level.


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