Migrating to Weight Measurements #AdventuresofDoughbaFett

I have always known that baking requires precision, especially bread baking. So, in pursuit of consistency in my sourdough journey, I pulled out the scale last night. We'll see how that changes the loaf tonight.

I have been trying to change only one variable at a time to isolate what elements of a recipe I want to keep. But as only one out of six loaves I've baked was even leaning toward the quality of bread I want to be baking, I also changed recipes to use the Tartine Bakery cookbook and fully embraced the turning vs. kneading. Stay tuned.

If you're on the quest for the perfect loaves, I highly encourage you to get out your kitchen scale.

Just for kicks, I tested the varying amounts I get from eyeballing my measurement in a volume cup. I needed 450 g of all-purpose flour and I had read that 1 C is usually about 150 g. So, I tried to scoop 3 C and see what it weighed.

The first time, I tipped the scale at just over 505 g; then I tried to readjust and was too light at 425 g in my 3 cups' worth.

In a recipe that asks for 450 g, those variances make a difference!

This is my partially risen loaf with ingredients weighed and the Tartine Bakery process of turning not kneading. I'll report back on this loaf later. Happy baking, all!

You can follow the complete Adventures of Dough-ba Fett here.

Comments

Hot Chocolate Agasajo-Style {Spice It Up!}

photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an...

Frozen Art Gourmet Ice Cream

As we headed inland from the coast, I cringed as the temperature gauge in the car for outside temp climbed into the triple digits. Ugh. I'm a rather wimpy central coastal Californian who begins to wilt when it's 70 degrees outside. Thank goodness for air conditioning and a planned ice cream stop. When I parked the car outside Frozen Art Gourmet Ice Cream in Santa Rosa, everyone breathed a sigh of relief. We knew that we still had to get to the campsite...and set up our tents in the heat. But we were going to enjoy the cool, sweet treats from Frozen Art first! Michoacana ice creameries are the equivalent of Starbucks in Mexico; they're ubiquitous. Purists, however, claim that operating a true Michoacana ice cream shop require ties to Tocumbo. It's estimated that almost ninety percent of the Tocumban population is currently employed in the ice cream business from making ice cream itself to making equipment. But the real art of Tocumban ice creams: imaginat...

A Cheese Board Anchored on a Trio of Italian Cheeses + A Pinot Nero from Alto Adige #ItalianFWT on CulinaryCam.Com

I am in the process of migrating over to my new domain. Come on over to read " A Cheese Board Anchored on a Trio of Italian Cheeses + A Pinot Nero from Alto Adige " for December's #ItalianFWT.

Culinary Adventures with Camilla

Search This Blog