tag:blogger.com,1999:blog-1266479675389453667.post3281082652277507080..comments2024-03-28T09:10:22.207-04:00Comments on Brot & Bread: DABROWNMAN'S SWABIAN POTATO BREAD FOR GÖTZ - NEVER BAKE THE SAME LOAF TWICE!Karin Andersonhttp://www.blogger.com/profile/08328101125789534921noreply@blogger.comBlogger7125tag:blogger.com,1999:blog-1266479675389453667.post-70842419321605593442019-06-14T11:52:47.905-04:002019-06-14T11:52:47.905-04:00Numpang ya bossku ^^
HANYA DI KENARI POKER BANYAK...Numpang ya bossku ^^<br /><br />HANYA DI KENARI POKER BANYAK BONUSNYA BOSSKU<br />Bonus Welcome Untuk New Member:<br />- Bagi deposit Rp.10,000 - Rp.14,999 Bonus Rp.5.000<br />- Bagi deposit Rp.15,000 - Rp.24,999 Bonus Rp.10.000<br />- Bagi deposit Rp.25,000 - Rp.49,999 Bonus Rp.15.000<br />- Bagi deposit Rp.50,000 - Rp.99,999 Bonus Rp.20.000<br />- Bagi deposit Rp.100,000 ke atas Bonus Rp.25.000<br />- Bonus next deposit 5% untuk deposit Rp.50.000<br /> REAL PLAYER VS PLAYER !!!<br /><br />Syarat Klaim bonus yaitu menghubungi CS kami di <br /> WHATSAPP : +855966139323<br /> BBM : KENARI00<br /> LIVE CHAT : KENARIPOKER . COM<br /> ALTERNATIVE LINK : KENARIPOKER . COMcindy armayahttps://www.blogger.com/profile/18134774424532685681noreply@blogger.comtag:blogger.com,1999:blog-1266479675389453667.post-31682003809742553302015-12-20T15:05:53.377-05:002015-12-20T15:05:53.377-05:00Nice! You are right, you should never stick slavis...Nice! You are right, you should never stick slavishly to the recipe amounts of liquids, but adjust it according to how your dough looks and feels. Freshly milled flour might absorb more water, and you obviously got it right.<br />I'm glad you like the bread - the little extra work with the sifting is definitely worth it.<br />Happy Holidays!Karin Andersonhttps://www.blogger.com/profile/08328101125789534921noreply@blogger.comtag:blogger.com,1999:blog-1266479675389453667.post-89096751380730695172015-12-13T15:13:38.781-05:002015-12-13T15:13:38.781-05:00Hi Karin - It turned out quite well. I substitute...Hi Karin - It turned out quite well. I substituted freshly milled hard winter wheat for the bread flour, which I sifted and then remilled the bran. When that was sifted it gave me something like 94% extraction - I saved the remains hard bits to coat the surface. It needed a lot more water than your formula calls for. I ended up adding an additional 70g (for a total of 95g) - the freshly milled flour seems to soak up a lot more water than the flour I get at the store. And I skipped the commercial yeast. I got reasonably good oven spring and a reasonably open crumb. And, most importantly, it is delicious!MarkCWhttps://www.blogger.com/profile/15240688824926716841noreply@blogger.comtag:blogger.com,1999:blog-1266479675389453667.post-72838159833918126622015-12-02T08:07:02.990-05:002015-12-02T08:07:02.990-05:00Hi, Mark, the only reason that I don't mill wh...Hi, Mark, the only reason that I don't mill whole wheat is my going through a lot for my little bakery, so I purchase my most often used flours in 50 lb bags. The small amount of commercial yeast makes the rising time more predictable. If you don't want to add it, you might have to wait longer for the dough to warm up and rise some more after taking it out of the fridge. <br />But freshly milled flour performs a bit different, it has more enzyme activity, so your dough might rise faster, anyway, even without additional yeast. <br />Good luck, and let me know how it turns out,<br />KarinKarin Andersonhttps://www.blogger.com/profile/08328101125789534921noreply@blogger.comtag:blogger.com,1999:blog-1266479675389453667.post-60805473838093812302015-11-23T21:58:04.643-05:002015-11-23T21:58:04.643-05:00HI Karin. Sounds great. Having newly acquired a ...HI Karin. Sounds great. Having newly acquired a flour mill and trying to sort out how best to use it for my baking, I have two questions. First, if you have a mill, why use bead flour? Why not mill hard wheat and bolt it? And second, if you have a strong sourdough starter, why add additional yeast? Best, MarkMarkCWhttps://www.blogger.com/profile/15240688824926716841noreply@blogger.comtag:blogger.com,1999:blog-1266479675389453667.post-61557430065073360122015-11-09T17:58:22.000-05:002015-11-09T17:58:22.000-05:00Thanks, Ian, I hope you are waiting with baited br...Thanks, Ian, I hope you are waiting with baited breath for your turn :)<br />I can imagine that you got withdrawal symptoms - I get them, when I can't bake, and, worse, when soft, white, fluffy bread is the only thing that you can find anywhere.<br />Happy baking,<br />KarinKarin Andersonhttps://www.blogger.com/profile/08328101125789534921noreply@blogger.comtag:blogger.com,1999:blog-1266479675389453667.post-88156240202874321532015-11-09T07:28:18.712-05:002015-11-09T07:28:18.712-05:00Great post Karin! Your rendition of our friend DA...Great post Karin! Your rendition of our friend DA's bread came out terrific. Nice to share some more info on our resident baking guru from TFL.<br />I just got back from a 14 day trip to China and I can't wait to get back to baking some hearty bread. Hard to find anything too good where I was.<br />Regards,<br />IanAnonymousnoreply@blogger.com