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aonis

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  1. I use 3 cups flour, usually King Arthur white, unbleached, 1 1-2 tsp salt (I use some portuguese sea salt, but just 'cause that is what I have) and 1/4 tsp yeast - Red Star Active Dry. Stir. Add 1 cup plus 2 T liquid (typically 3 1/2 oz beer, 1 T white vinegar, and the rest temperate tap water. Stir for a few minutes. Leave in the bowl with cover ajar - on the kitchen counter. Our house is between 62-72 degrees. Let sit at least 6-8 hours, or longer. Turn out on a floured surface, fold or knead about 15 turns, shape into a round loaf and put on parchment paper in a 10" skillet, cover with plastic wrap, loosely. Let rise, room temperature 1-1/2 to 2 hours. Slash the dough top in an x. Transfer, with the parchment paper, into the preheated 500 degree dutch oven and put in the oven. Turn down the oven to 425 and bake 30 minutes covered. Remove the cover and bake 25-30 more. Every one has risen wonderfully and looked picture perfect, except when I used a local flour - it turned out to be low gluten and more suited to cakes and the like. I think this technique is suited to cool rising. You can also let it sit overnight in the fridge, just give it extra time to warm up/rise after forming the loaf. The dough isn't terribly tall before it goes into the oven - the height happens in the oven - I'd say it doubles or slightly better. Good luck - keep trying. ← Thanks for the advice. I will try to rise it in a more confined environment and see what happens.
  2. I'm sorry if this sounds foolish, but I've been working with this no-nead recipe for awhile now and I can never get my dough to really rise. I start in the evening with: 3c flour (King Arthur, white, unbleached) 1 1/2 cups of water 1 1/2 tsp of sea salt 1/8 tsp of yeast (RIZE) I leave it overnight in the oven with light on and in the morning all of bubbles have developed and there seems to be some nice activity going on, accompanied by a lovely yeasty smell. When I prepare for my second rise, I turn it out onto a floured surface and fold it a few times and onto a clothed baking tray it goes covered into the oven again (for warmth). This is where things become strange. The doughs always spread out and expand, but the they never go upwards. I always imagined the dough rising as though it were inflated and I'm not seeing that here. When I toss it into my dutch oven it just spreads out and ends up delicious but thin. What am I doing wrong!? I've tried forcing it into a smaller dutch oven, say 4 quart, but that feels like cheating. please help......
  3. I'm sorry if this sounds foolish, but I've been working with this no-nead recipe for awhile now and I can never get my dough to really rise. I start in the evening with: 3c flour (King Arthur, white, unbleached) 1 1/2 cups of water 1 1/2 tsp of sea salt 1/8 tsp of yeast (RIZE) I leave it overnight in the oven with light on and in the morning all of bubbles have developed and there seems to be some nice activity going on, accompanied by a lovely yeasty smell. When I prepare for my second rise, I turn it out onto a floured surface and fold it a few times and onto a clothed baking tray it goes covered into the oven again (for warmth). This is where things become strange. The doughs always spread out and expand, but the they never go upwards. I always imagined the doughs rising as though they were inflated and I'm not seeing that here. When I toss it into my dutch oven it just spreads out and ends up delicious but thin. What am I doing wrong!? I've tried forcing it into a smaller dutch oven, say 4 quart, but that feels like cheating. please help......
  4. aonis

    Brewing Ginger Beer

    slkinsey.....that is my recipe. CDH - I want to make ginger beer as a beginning that will eventually lead to beer and other things. Have you done much fermenting yourself?
  5. aonis

    Brewing Ginger Beer

    I have this book called "Wild Fermentation" I mixed 2tbs of ginger 2tbs of sugar 1c of water I then added the same sugar and ginger everyday. I had one day (day 2) where everything was foaming nicely and sounded great but its been dormant since then. I keep it in a ball jar with cheese cloth on the opening and take it outside during the day and bring it into a warm room at night.
  6. aonis

    Brewing Ginger Beer

    so should I add more water or would i have to start over again?
  7. aonis

    Brewing Ginger Beer

    I think wild fermentation of foods and beverages not only tastes better but is good for you. There isn't a terrible amount of fuss, just merely waiting and be patient enough to let nature take its course. I've made my own sourdough starter from fermenting wild yeast and it's fantastic.
  8. aonis

    Brewing Ginger Beer

    I made a bug of grated ginger, sugar and water. after sitting for a few days it began to bubble and sound like a carbonated soda. I have kept feeding it sugar and ginger (not water) for the last few days and I'm not hearing anything in my jar. Is this normal? Or has the yeast come and gone? Did I over feed it? any help would be great.
  9. aonis

    Brewing Ginger Beer

    it stopped foaming and Im not sure what to do.
  10. Is there anybody interested or working on Molecular Gastronomy (I only use this term lightly because I think it can often give the wrong impression) in the Berkshires of Massachusetts? sous vide powders foams anything..... Would like to know if there are others out here.
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