/ck/ - Food & Cooking

>>11496130
>>Weighing ingredients is critical when learning new bread recipe as flour volumes fluctuate widely based on how you scoop and what the weather is like that day. Find recipes that give ingredient amounts in weight, and use a good digital scale.

I used a scale. It could be the shit scale and the way I'm measuring it.
>Put bowl on top of scale and dump all the ingredients until I get the weight of the ingredients I want on the scale
On a more successful loaf that saw its way into an oven, I weighted the water and the dry ingredients separately, used slightly less water, left the dough out in room temp for 6 hours, and coat the shit out of the exterior with flour so I can grab and shape it without the dough tearing off into my hands. I'm not sure which one of these made the dough workable.

>>8387234
OP
Do you have any food blogs you like?
I want to learn to make more Japanese food.
It's okay if it's japanese.

Do you normally make food for yourself, or do you eat out?

Thanks for the thread!