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6211
All Things Food / Re: Sourdough Time!
« on: November 10, 2010, 11:31:06 AM »
I like the King Arthur too. Supposedly bread flour doesn't need extra gluten but it doesn't hurt to add some anyway IMO.

As Denny pointed out "crumb" is texture. I shoot for lots of big holes and firm cohesive texture. All purpose flour will result in a fragile crumb unless you really work it or add gluten. If you want more of a "wonder bread" type of crumb then don't let it proof for as long and don't make a poolish. You want a quick rise and a drier dough.

Oven spring... I want as much as I can get LOL. Gluten helps keep in the co2 which will expand in the oven blowing up the dough even more before it sets. This is where it can get tricky. Proof too long and it'll collapse in the oven or when you handle it. If you don't slash your dough deep enough it'll retard the spring and maybe rip your loaf open since the outside cooks before the inside creating a type of shell that compresses the expanding dough inside.

Baguettes work well because they can expand more fully before the exterior crust becomes rigid. Conversely, a big loaf has a lot of mass so in cross section you'll see fine bubbles in the center and outwardly they'll get bigger. The loaf won't spring effectively and maybe even rip.

I shoot for a dough that is very elastic and fairly sticky. If it can be handled easily without extra flour then it's probably too dry and will result in a denser loaf.

It's like brewing. One's technique matters and I only covered part of it.






6212
All Things Food / Re: Sourdough Time!
« on: November 10, 2010, 01:33:41 AM »
So adding gluten might have helped my sourdough?  The dough seemed fine, but by the time it went through its rises it was kind of soggy didn't rise well.  It seemed like it was breaking down.  Maybe it was over-proofed, but it didn't really act like my normal bread doughs so I don't know.  :-\

It helps any risen bread. Doesn't mean you have to use it though. With a mature active poolish you can create extra gluten. But try the gluten and don't proof for so long. Punch it down sooner if you need to.

I like to take the dough to just short of "jiggly" if that makes sense.  :D

6213
All Things Food / Re: Al Pastor
« on: November 10, 2010, 01:14:32 AM »
The paste based sounds like some sort of mass produced product.  :P Seems to me AB's is an approximation.

6214
All Things Food / Re: Coffee roasting
« on: November 10, 2010, 01:05:53 AM »
Now in a vain attempt to stave off cirrhosis I'm dusting off these unroasted beans.  ;D

5# 3oz Mynanamar arabica
3# 10oz Mystery arabica. A peaberry I think. Maybe Ethiopian
1# 10oz Kenya AA

If memory serves me right:

4 parts of the Mynanamar
2 parts of the Peaberry
1 part Kenya AA

I like going right to second crack and then cooling in a colander.

6215
Love me some good ol' Juan Valdez. ;D

 

They say you can't get a decent cup of coffee in Columbia since the best is exported. My Columbian friend brought me back some. :-\


6216
Commercial Beer Reviews / Sam Adams Latitude 48 IPA
« on: November 10, 2010, 12:16:22 AM »
Always try a new Sam Adams product unless spices are involved and don't think I've seen this before .

I got the beer too cold- 37F But as it warms I'm getting a big upfront bitterness and hop flavor across my entire tongue and past.  :o  Nice subtle burnt caramel tones and round mouthfeel as it continues to warm. Sweet malt and hop aroma fills up my nose. Carbonation is ok.

It's totally a SA product, much as I can also recognize a New Belgium beer.

Pushing the limits on dryness. It's a little drier than I care for, but totally within style for an IPA (I think).

Interesting beer. They say "unique". The play on the aroma vs the dry bitter character is interesting. Dichotomy there but as a presentation/statement I think I get it.

First beer final impression. Never thought I'd say it: cloying bitterness? And not in the sweet way.

6217
All Things Food / Re: Al Pastor
« on: November 09, 2010, 11:49:01 PM »
We get it served on 5-6 tiny corn tortillas laid out on a plate. A little cilantro, onion and chile.

Cap- "Taco Riendo" is a play on words. Esta' Corriendo or loosely is running into running taco. :) Maybe running away...?

But Spanish is funny like that.


6218
All Things Food / Re: Sourdough Time!
« on: November 09, 2010, 11:32:52 PM »
Mainly, gluten helps hold in the co2 cause the dough is stretchier, resulting in a better spring in the oven and a better crumb.

6219
Thanks I will try some tomorrow. 

6220
The Pub / Re: Beer Lubricated the Rise of Civilization
« on: November 09, 2010, 12:51:45 PM »
As with a lot of fermented/moldy foodstuffs I think the discovery of beer was probably a hunger issue. Stored food went "off" and I'm not eating that! was cast aside when nothing was left and starvation became an issue.

And a wonderful discovery was made...


6221
Kegging and Bottling / Re: fizz problem...
« on: November 09, 2010, 11:37:58 AM »
That^^^ is a great idea. I do something similar already and thought of building one to monitor my primed kegs to track how the pressure builds.


6222
Yeast and Fermentation / Re: Another Nottingham Recall . .
« on: November 09, 2010, 11:32:28 AM »
I think you're right. It was only about $4 worth of yeast. Why create a headache for myself when it could be avoided altogether.

6223
All Things Food / Re: Pizza Fatta en Casa
« on: November 09, 2010, 11:30:29 AM »
Outside of the States the worst pizza I ever had was in Athens. However, none of us had had any in nearly a year so we scarfed it up and returned to the restaurant day after day. Ever since I have been partial to onion pizza- which is all they served.

The BEST was in Stockholm. It might have been the finest I've ever had. How those Swedes managed to make such a fabulous pizza is beyond me. But they did.

I also had the best lasagna in Copenhagen. It looked and was served exactly like the lasagna in Northern Italy- which was pretty darn good. Better than American casserole style.

6224
Yeast and Fermentation / Re: Another Nottingham Recall . .
« on: November 09, 2010, 11:17:57 AM »
Still have the two packets. Considering pitching both of them into a one or two gallon test-batch, which would be a "starter" for another bigger batch.

Anyone see a problem with this approach?

I do have a loose philosophy of when in doubt throw it out...

6225
Equipment and Software / Re: Kettle Questin Beginner
« on: November 09, 2010, 10:21:32 AM »
I LIKE that kettle. If I went with weldless bulkheads/valve setups should I use a stainless or brass with this aluminum pot?

I went with stainless on my aluminum kettle. Noticed a little bi-metal corrosion where the nut pressed against the bulkhead- so put another o-ring on the inside. Seems to have solved the problem for now.

You'll need to pickle brass before it's first use.

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