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Message
re: Making Artisanal Bread
Posted on 5/25/20 at 1:30 pm to unclejhim
Posted on 5/25/20 at 1:30 pm to unclejhim
Glad you discovered your scale problem. I have a MyWeigh Maestro, which has a pull out display, an 8 kg main balance max weight, and a pull-out mini scale that is accurate to a tenth of a gram. Thus, it can weigh tiny quantities of yeast or salt accurately, as well as big honking batches of dough. See it here: LINK Runs around $50 from various vendors online--I like the Old Will Knott company, I've bought several from them. Good customer service.
Meanwhile, you could try again without a scale. 1 gram of water = 1 milliliter, so you can measure the water accurately without a scale. Measuring the flour by volume works okay if you spoon and sprinkle it into a dry measuring cup that can be leveled flat (like the metal kind w/a handle). Figure 4.5 oz per cup of AP flour.
Meanwhile, you could try again without a scale. 1 gram of water = 1 milliliter, so you can measure the water accurately without a scale. Measuring the flour by volume works okay if you spoon and sprinkle it into a dry measuring cup that can be leveled flat (like the metal kind w/a handle). Figure 4.5 oz per cup of AP flour.
2
Posted on 5/25/20 at 8:14 pm to hungryone
quote:
Thus, it can weigh tiny quantities of yeast or salt accurately, as well as big honking batches of dough
I bought an 1/8th(.63mL) teaspoon for this. It was much needed since my scale wasn't great for those micro measurements.
Posted on 6/26/20 at 1:43 pm to hungryone
Making my second loaf this weekend. I'm using Flour, Water, Salt, Yeast recipe for this loaf. My previous loaf i used this recipe and it came out great.
LINK
My question, is that in FWSY for the Levain it is calling for 500g of flour, 100 g of starter, 400 g of water, and reserving 360 g of the levain for the bread. Meanwhile, the recipe from the perfect loaf is only calling for 76g of flour, 38g of starter, and 76g water. I've heard that FWSY had a bunch of waste when it comes to making a starter, but is this the case for the levain too?
LINK
My question, is that in FWSY for the Levain it is calling for 500g of flour, 100 g of starter, 400 g of water, and reserving 360 g of the levain for the bread. Meanwhile, the recipe from the perfect loaf is only calling for 76g of flour, 38g of starter, and 76g water. I've heard that FWSY had a bunch of waste when it comes to making a starter, but is this the case for the levain too?
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