MMMM.. BRISKET..
The BBQ BRETHREN FORUMS.  



Our Homepage Donation to Forum Overhead Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


Reply
 
Thread Tools
Old 02-23-2017, 06:14 PM   #31
Norm
Quintessential Chatty Farker

 
Join Date: 02-22-10
Location: USA
Name/Nickname : Private
Default

Thanks Steve!

Some very good advice, I would have bet they were store bought otherwise. :)
Norm is offline   Reply With Quote


Thanks from:--->


Old 02-24-2017, 09:34 AM   #32
yoursangoma
Full Fledged Farker
 
Join Date: 02-10-15
Location: NorUt
Name/Nickname : Brett
Default

Quote:
Originally Posted by smoke ninja View Post
3 cups flour
1 cup water
Yeast
Teas salt
1 egg
2 tbl Sugar
1/3 cup Oil

Knead dough and then make rounds to proof. I make a ball and flatten out to a disk. The trick is to make the round as big as desired bun diameter. When they rise they get taller but not bigger around. Once proofed to your liking bake @ 425 for about 12 minutes. I really like to use a thick commercial grade baking sheet. I get nice browning on the bottom, better than my cheap stone does.

Ive only been baking breads for a few months. There is something therapeutic about the process.
So, do you just guess on the amount of yeast, or should I know what amount that should be?
yoursangoma is offline   Reply With Quote


Old 02-24-2017, 09:54 AM   #33
smoke ninja
somebody shut me the fark up.

 
smoke ninja's Avatar
 
Join Date: 01-03-14
Location: Detroit michigan
Default

Quote:
Originally Posted by yoursangoma View Post
So, do you just guess on the amount of yeast, or should I know what amount that should be?
The recipe makes about a dozen buns. I cut it in half and get 6.

It calls for 2 tbl of active dry yeast. I believe that equals one packet, which is what i use so far. I used half a packet for this batch. Maybe a real baker can clarify this but the yeast multiplies so as long as it blooms enough your good. Sorry still a new thing for me
__________________
Let's all just calm down and smoke a fatty
smoke ninja is offline   Reply With Quote


Thanks from: --->
Old 02-24-2017, 09:55 AM   #34
TedW
is Blowin Smoke!
 
Join Date: 05-12-09
Location: Northern Michigan by the Pinkie
Default

Microbes...
TedW is offline   Reply With Quote


Thanks from:--->
Old 02-24-2017, 10:12 AM   #35
Norm
Quintessential Chatty Farker

 
Join Date: 02-22-10
Location: USA
Name/Nickname : Private
Default

A packet of yeast is typically 2 1/4 tsp. I use a tablespoon of yeast when it calls for a packet. I buy mine in bulk bags, keep some in a used yeast jar in the fridge and freeze the big bag, refill as needed.

Thanks for the recipe Steve, for someone new to bread you sure do a heck of a job.
Norm is offline   Reply With Quote


Thanks from:--->
Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.
Custom search MAY not work(no display box) in some configurations of Internet Explorer. Please use compliant version of Firefox or Chrome.







All times are GMT -5. The time now is 09:16 AM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2024, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts