Any Home Bakers Here?

[Sally PB]

With baking bread, I've found you can do things "the same way" and something still goes wrong. Different pan. Different yeast. Different type of salt (that got me once). Different humidity in your kitchen. Different type of flour. Seemingly the same, but it's different to the bread.

And, I blame a lot of things on the effect of sun spots on Terre Haute, Indiana.

It's just some obscure, meaningless thing to pin blame on, and I like saying it. Yeah, I'm weird that way.

 

[Zenmonkey]

And, I blame a lot of things on the effect of sun spots on Terre Haute, Indiana.

Wow! I'm glad we don't have those around here!

Seriously though, that's why some people weigh the flour instead of using measuring cups. It just eliminates one more variable (degree of compression in packing the flour).

 

[cavemanrich]

Appreciate it. I wound up mixing in the late afternoon, baking at 8pm. I used a different yeast this time, it rose too fast, fell in the oven. Bread still tastes good.
View attachment 4184476
Learning curve...

This happened to me before. Result/reason was with over proofing on second rise. Was same yeast that I always used. Learned how to avoid, and allow some for oven spring.

Seriously though, that's why some people weigh the flour instead of using measuring cups. It just eliminates one more variable (degree of compression in packing the flour).

I use the volume method as a general guide to the recipe. I always judge my dough by the way it looks. Often times, I did not add all the suggested flour amount. Then again, often, I needed to add additional.
The main reason was the type of flour used. Many recipes are based on All-Purpose flour. That is around 500 units. (Europeans use this grading very often)
I have used 390 flour,, for cakes. And bread flours are in the 600+ range. Wholegrain is at the highest level.
So if you are using a mixture of flour, as I sometimes do. (especially when baking breads like Whole-wheat, or Rye) With experience, you can judge the looks of your dough the desired hydration.

 

[Sally PB]

That is around 500 units.

What does this mean?

 

[Sally PB]

Seriously though, that's why some people weigh the flour instead of using measuring cups. It just eliminates one more variable (degree of compression in packing the flour).

Definitely! My bread got a LOT more consistent when I started weighing my flour.

 

[Aria]

I'm a "twiddler" too. I have learned that I need to change ONE thing at a time when I make changes. If it's an improvement, good, keep it. If it isn't, make note and change something else next time.

If I change more than one thing and it works, that's great. But if it doesn't work, then I'm not sure what change might have caused the failure.

Well, I do this with baking recipes. If it's something like soup or stew, I might change 3-4 things.

You are so right on.

 

[Aria]

What does this mean?

You are so right on.

I agree with what you wrote. PERFECT POST.

 

[Aria]

What does this mean?

 

[Aria]

???????