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Guest
Guest
Is the 9 1/2 oz of starter by weight or volume? Thanks in advance!
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By weight, but by volume wouldn't be terribly different. (and I use 10 oz. anyway)
With bread dough you go for a certain consistency and I usually add a little more flour or a little more water to adjust anyway, so a little starter either way won't matter. (I gauge the consistency of the dough by whether a small amount is clinging to the bottom of the mixer bowl. If it climbs up the dough hook all the way--too dry. If the whole base of the bowl has dough clinging--too wet. If the dough clings to a couple inches of the bowl at the base--just right. I hope that's not too much information.)
With bread dough you go for a certain consistency and I usually add a little more flour or a little more water to adjust anyway, so a little starter either way won't matter. (I gauge the consistency of the dough by whether a small amount is clinging to the bottom of the mixer bowl. If it climbs up the dough hook all the way--too dry. If the whole base of the bowl has dough clinging--too wet. If the dough clings to a couple inches of the bowl at the base--just right. I hope that's not too much information.)
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Guest
Guest
I'm always grateful for input - thanks.
steve2-in-la
Well-known member
Yeah. What they don't tell you in recipes is that everything you need to know simply can't be put
in a recipe. You have to make the call yourself as to whether a dough feels too wet, too dry, under-kneaded etc. and you have to use your best judgement. Obviously, repetition is your best teacher as you'll eventually realize what you're looking for (for example, a "wet" dough when working with sourdough will give you a better rise and thinner crust, Why, has to do with how slowly the crust forms as the bread rises) but there's just nothing absolutely specific that can be imparted, it will always be somewhat "ala minute". which is part of the magic. Happy baking!
in a recipe. You have to make the call yourself as to whether a dough feels too wet, too dry, under-kneaded etc. and you have to use your best judgement. Obviously, repetition is your best teacher as you'll eventually realize what you're looking for (for example, a "wet" dough when working with sourdough will give you a better rise and thinner crust, Why, has to do with how slowly the crust forms as the bread rises) but there's just nothing absolutely specific that can be imparted, it will always be somewhat "ala minute". which is part of the magic. Happy baking!
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Guest
Guest
I understand, thanks.
I've only been baking bread for a few years but it has become one on my great pleasures. I started just as you said - picked one recipe and did it over and over until I was confident, then moved on to another recipe. I rarely buy bread anymore. I would like to publicly thank my primary bread mentor, Sally. I have called her mid-recipe on more than one occasion!
I've only been baking bread for a few years but it has become one on my great pleasures. I started just as you said - picked one recipe and did it over and over until I was confident, then moved on to another recipe. I rarely buy bread anymore. I would like to publicly thank my primary bread mentor, Sally. I have called her mid-recipe on more than one occasion!
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Guest
Guest
I haven't made it yet but I will. Thanks for asking.
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Guest
Guest
I know exactly what you mean and there is no need to apologize!