/ck/ - Food & Cooking

>>5421190
I always bake by feel. I still measure my ingredients, but things invariably get adjusted to account for different flours. I log the adjustments in my baking logbook so that I can always have a reference for how I changed things.

>>5421233
Could be a number of things. First, your sourdough starter may not yet be mature. Second, you may be underkneading. Third, you may be using 100% whole wheat flour, which never produces a light and airy bread. Fourth, you may be underproofing prior to baking the bread in the oven. Fifth, you may be too rough with the bread when transitioning it into the oven.

>>5421559
>>5421725
Bagels are definitely a bitch at home. I used to make them regularly, but since moving back to a major city I just buy them.

>>5347047
I felt similarly until I moved out of state for 7 years. I was very glad to come back home. LA has a ton to offer if you're willing to go after it. If you're lazy and expect it to come to you...that's not going to happen.

I lived in a "bad neighborhood" for the last 3 years, and never once was in a dangerous situation.

On the Pink's tip, I grew up about 4 blocks away. It's alright. There are times when it's not slammed and the line is short, but they are not normal "hot dog hours". Unless you really feel like you HAVE to experience it, you won't be missing anything by skipping it.

>>5329508
I miss my A200. That thing was a tank. The problem is that my consulting work has dropped off since starting medical school, so I was really only using it for home baking. Hard to justify making a minimum of 6 loaves at a time for my wife and I.

>>5329511
Love it. No complaints. Good size, good power, and a #12 attachment hub to drive my meat grinder.

>>5329517
I don't know what you mean by chewy. Higher hydration doughs have the tendency of having a more rubbery crust (chewy?), low hydration doughs have the tendency of being more cakey (crumbly?). Both can be soft on the inside and crusty on the outside. Just crank your oven, hit it with some steam, and let 'er go till she's nice and dark.

>>5329522
High hydration, kneading till windowpane, using a strong bread flour, and avoiding any fat. Also be sure to allow it to proof sufficiently to establish seed air bubbles, and to be gentle when you're transferring it to a peel and slashing it.

>>5071979
That's because it's actually made out of styrofoam. I don't actually know how to bake bread.

>>5072049
450F without convection will still crank out some killer bread.

I broke my last KitchenAid 7 quart commercial mixer about 6 months ago, and have been hand-kneading all of my small batches of bread. Last week I finally picked up a new mixer (Globe SP10) to replace the Hobart A200, and I'm so glad to have one back in my life. Doing all the work by hand is great, and I like to rely on it once every now and then, but there's no replacement for having a stand mixer available when you need it. If you can afford it, buy it. If not, no problem.

>>4920012
I'll work on it. Starting a sourdough takes so much damn time that I'm not sure I have the focus a longitudinal video like that would take. Maybe after the next section exam.

Bread machines are great.

Pic related: it's bread machine bread.

>>4743439
Just going for the look.

>>4743448
Thanks for the tips. I'm going to try it with a sourdough loaf later today, since most of what I've read indicates that it's best used in slow-ferment breads.

>>4722932
>>4722928
In general, most artisan breads are baked to a darker color. I like dark bread, too. I know it's not for everyone.

>>4648712
Depends on how much yeast you use. Less yeast, more time, more flavor. More yeast, less time, less flavor. There's a reason a lot of great bakers bulk retard their dough prior to bulk ferment.

For most white flour dominant doughs, bulk ferment till doubled, proof till 1.5-2x in size.

If you're making Neopolitan-style pizzas, then be gentle when stretching out a proofed dough. You want to preserve the larger bubbles.

>>4092643

technically true, but lettuce is not sweet like pineapple.

taste is subjective. and even if everybody else in the world gags at the thought of your favorite food combinations, if it works for you, then GO FOR IT.

i love talking about food so much more than arguing about books on /lit/ or art on /ic/. as much as i love reading and looking at beautiful works of art, food has become my number one love.

it's time vegans had rights, such as the right to eat in a meat-free environment.

just a few years ago, you could smoke anywhere. now there is a stigma against smoking, and it is illegal in most public places. we need similar laws providing meat-free areas in any place that serves food to the public, eventually leading to a ban on serving meat in public. you would still be able to smoke and eat meat in your private home, but even then children would need protection.

each day, more people become enlightened to the cruel nature of the meat industry, and decide to become vegans. there should be a tax on all meat products to allay the cost to the environment and the cost of the additional health care that meat eaters and other obese people will need.

please make this thread a sticky so that the /ck/ community can help others live a better life.

My internet sucks tonight, so I can't stream anything.

In short, bread thread. Feel free to ask any questions. I'll answer what I can!

>>4008329

I tried....

>>3994791

And more.