qrn

< <Has this flour a very high protein contenent? It doesnt say on the package ( wich <it drives me crazy ) but it says thta is made for the high altitude and has a good <amount of protein ( how much who knows ). Yes it does say on the package...Look at the box with the nutrition facts... The serving size is usually 30g and below it shows protein in grams, if protein is 3 grams its 10%...Hungarian "high altitude " is just ordinary a/p flour, there is no need for "high altitude" flour Just don't over proof or the loaves blow up. Bud

I like the crunchy part the best, so for two people I use a couple potatos sliced thin then put them in a bowl and add a bit of garlic and some grated cheese and a bit of salt and pepper, with enough milk or cream to make everything mix together. Then put it in a 10"porcelain tart pan that is about 1 1/2" deep. Then pour in enough cream to just barely come to the top of the potatos, and scatter a bit of the grated cheese on top. Cook at 375º till top is brown and crunchy.. Bud

One thing that I have experienced doing s/d was that with a mid range gluten (11%) organic flour (no additives), It was very easy to over develop the dough to the point that the gluten degraded, and the loaves did not raise well, and were flat. Bud

< It's basically a 12-16 hour poolish, then a 2 minute mix with a 25 minute <autolyse, a 2 minute mix after the salt and yeast go in Are you adding yeast at the final mix in addition to the yeast in the poosish??? The poolish I use seems to have more than enough to blow the loaves up if I get em to close..Just curious, and still learning.. Bud

], which lists the boiling points of sucrose solutions from 40-95% sucrose. Not sure of the adjustment for altitude...At 5500 ft B/P is 202º. so would temps be 10º less than chart??? Bud