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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. |
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05-01-2013, 09:05 AM | #16 |
somebody shut me the fark up.
Join Date: 06-05-09
Location: Mooresville, IN
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^^^ beat me to it!
Thanks for the recipe! Question on the starter......so if I mix the flour and water, then that's a starter just like that? OR do I need to let that sit for some time to "work"? I thought starters were leftovers from the previous batch or something and the bacteria is important? Or do I have that wrong?
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05-01-2013, 09:08 AM | #17 | ||
is one Smokin' Farker
Join Date: 04-16-13
Location: here
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I know - what was I thinking.
A gram is a more precise way of measuring weight that an ounce. There are 16 ounces in a pound but there are 454 Grams in a pound. So in Baking it is a very precise measurement used to replicate the same outcome every time. Quote:
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Thanks for everyone's nice comments |
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05-01-2013, 09:14 AM | #18 | |
is one Smokin' Farker
Join Date: 04-16-13
Location: here
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Quote:
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05-01-2013, 10:34 AM | #19 | |
somebody shut me the fark up.
Join Date: 06-05-09
Location: Mooresville, IN
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Quote:
Now....if you are not using the starter as the leaven (which you say you aren't, right?) then do you still do the float test and all? Also....when he first fed it in the video, he removed 1/2. He also mentioned to remove some (most) and add cold water and flour to retard the growth especially if you're not going to bake often. When you remove these portions, do you just pitch them I assume? The purpose is to only keep about the same amount of starter, so you're feeding the yeast in the portion that remains and the removal of the other portions is just to keep the same volume of starter during growth/development?
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[COLOR="Blue"][B]"Oh, I don’t reject Christ. I love Christ. It’s just that so many of you Christians are so unlike Christ." -Mahatma Gandhi[/B][/COLOR] |
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05-01-2013, 11:53 AM | #20 |
is One Chatty Farker
Join Date: 04-16-12
Location: Trevor,wi
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Can I make this without the starter? Wife wants cheese burgers tonight
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05-01-2013, 12:58 PM | #21 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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Yes, make 1/2 of the dough now, keep it warm. Then make the rest of the dough about 2 hours prior to dinner. Keep it warm. It won't have the sour taste, but, the gluten matures just a bit and the texture is better than trying to make it all happen right away.
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05-01-2013, 01:19 PM | #22 | ||
is one Smokin' Farker
Join Date: 04-16-13
Location: here
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Quote:
After it is an established starter I leave mine in the fridge and use and replace with cold water and flour mix whenever I bake, keeping in mind that since I don't set my starter out early to bring it to room temp ever I must also use instant yeast in my recipes as well as bring my liquid add to an even warmer level to compensate for the cold I am adding. If you don't use your starter for lets say 2 weeks there will be a black looking water substance floating on top about 1/2" thick. No worries pour it off the top (the loose liquid) stir the rest up and use it, add back to your starter to feed it and into the fridge it goes. I am happy to answer any questions you have along the way. Quote:
When in the mixing stage you will need to do an auto-lease. All that means is mix the ingredients and stop the mixer and walk away for 20 minutes, then come back start the kneading process. |
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05-01-2013, 02:17 PM | #23 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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if you go searching for it, you can spell it autolyse
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05-01-2013, 03:00 PM | #24 |
is one Smokin' Farker
Join Date: 04-16-13
Location: here
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05-01-2013, 03:37 PM | #25 |
is one Smokin' Farker
Join Date: 09-18-12
Location: Lugoff, SC
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Those look great. I'm going to try it Saturday.
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05-04-2013, 10:13 AM | #26 |
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Join Date: 09-27-12
Location: Birmingham, AL
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Ever done an eggwash on your buns? I like the sheen it gives them and a little bit of a crust/skin. I do it right before I sesame seed them and also I pull them out and do another thin coating 8 minutes into the bake, then let them go till they are done which is usually another 10 mins or so.
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05-04-2013, 11:39 AM | #27 |
is one Smokin' Farker
Join Date: 05-09-11
Location: Moville Iowa
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Great looking buns!!!!
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