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  1. Shelby nice loaf. I think that spring berries will give a little more lift that winter berries, so that could explain part of the difference. I think both loaves look fine, and obviously, they tasted great, which is the thing that matters. Yes, the second loaf was definitely overproofed, but if you make it exactly the same way, and put it in the oven when the volume is a little less than in your photo, meaning let it rise a little above the rim, it should be great. Of course, if you vary the amount of flour, water, or even type of berries, you can't use that level of volume as when to go into the oven. Some say they bake enough that they can look at the texture of the dough to tell when it is ready, but I can't do that at all.
  2. I have a number of different mills, and with most of the better ones, they do not require that you run the berries through more than once. I don't know that it would hurt to run it twice, but I never do. I have used the Komo, and have had no problems with bread rising when running the berries through once. For a few loaves, i tried a coarser grind to see how it changed, and it did not change the final loaf in terms of rise, but there was a different mouth feel.
  3. Shelby, first congrats. I saw that the flavor is great and that is the primary thing. If your choices are a good looking loaf that tastes like cardboard, or an average looking loaf that tastes great, go with the second every time. Turning to your photo, it is hard to see, but it looks like the edges are slightly higher then the rest of the loaf. While that could be lack of gluten development, it is also a classic sign of hydration that is too high. Decreasing water is the best solution, as you add flour, you run the risk of changing the ratios of yeast and salt. Are you doing stretch and folds after kneading ? If not , why don't you try stretch and folds every 20 minutes after kneading - you should be able to feel the dough develop strength between each set of stretches. Hamelman does it here at about 5 minutes https://www.youtube.com/watch?v=ZnxiawZoL4A&t=1s a Here is a much better view of it since it is a smaller amount, and you can see how it develops between each set and that will tell you whether it is a hydration or gluten development issue.
  4. Rotuts, KA has it right, though I usually take the flakes, put them in a plastic bag, and go over them with a rolling pin to reduce them to dust. You can use a food processor, but it will be awfully loud. It makes it much easier to rehydrate. I have dried and frozen starter many times, usually stored in a vac seal bag, and sent them to others and have never had anyone report a problem with reviving it. I have never tried to freeze active starter, and since it is so easy to dry, and it takes up much less space, probably will never try.
  5. Shelby, glad you liked the pizza. You said you were down to your last cup, but don't worry too much about running out of starter . While starters can be hard to create, they are pretty hard to kill, and the tiniest amount is all you need. In fact, if you completely emptied your jar, the residue in the jar would be more than enough to keep going. Just refresh at whatever rate you have been using 1: 1 : 1 ( weight of starter, water, flour ) is what I think you have been doing , and it will build back up quickly, and then pretty quickly you will have to go back to discarding some when you refresh. Also, it is a good idea to take a little starter after it has been refreshed, put it in a separate jar, and add more water to get it thin and runny, then spread it out very thinly on parchment or a silpat. Once it is dry, break it up into tiny pieces and wrap it up in plastic, label it , and store it in the freezer. It will last nearly forever, and if for some reason you run out of starter, you can just add water to it , and it will leap back to life.
  6. Shelby, nice work. I love the phrase - " its like bread, only better" Definitely my experience as well.
  7. Shelby, first congrats , that is a nice mill. Also, I think you are going to love the taste of bread made from home milled fresh wheat. You must really like diving into the deep end. Most people who make bread in something other than a bread machine use commercial yeast, the results are much more predictable. Also, most use commercial flour, using home milled 100% wheat is a bit harder - the window for proper fermentation and proper final proof is much smaller than with white flour, and even when you nail it , it is difficult if not impossible to get the same rise. As if those two challenges were not enough, you are throwing in ancient grains, which adds another layer of complexity. My suggestion is you stay with one flour for the first several bakes so you can iron out the issues with whatever recipe you decide to follow. I like winter white, though others prefer red spring. Again, the advice above is correct, for yeasted breads, you want gluten development which generally means avoid the soft wheat berries, though they are good for muffin breads, like banana bread, and I use 50% hard and 50% soft for pasta and like the results. As to the starter, the advice you have received is correct - it takes a few weeks for your starter to develop enough to make a good bread. The pineapple juice is a great trick in that it weeds out the bad stuff. If you know anyone near you that makes sourdough, I am sure they will give you some starter. If you need some, I , or others, will mail you dried starter. Once it is up and going, you will have more than you need. A scale is a must, and dive right into grams - once you get used to measuring in grams, it is dead simple to increase or decrease the size of a loaf or manipulate the ratios, unlike dealing in pounds and ounces. If you end up milling more than you need, store the leftovers in the freezer in a freezer bag, it stays very fresh. Although you have already made a major investment in the mill, you will also want to consider how to bake it. If you want sandwich loafs, then regular bread pans are fine. If you want a rustic loaf - boule or batard, you will want to look into what to proof the loaf in, and what to bake it. Many of us, especially those with gas ovens, try to bake in an enclosed container for part of the bake to keep in the steam and encourage good oven spring. Dutch ovens are a good option, so is a combo cooker, or even a metal bowl inverted over a baking stone. One of the cheapest investments, because it is free, is to start to spreadsheet your recipes and keep accurate notes - obviously you want to track the amount of each ingredient, but you also want to try the time and method of kneading, whether you did an autolyse, and temp in bulk ferment ( using straight sided containers, and a rubber band or post-it when you first put the dough in it will help you keep track of how much it increased in size during bulk ferment ) and time and temp in final proof. All of things impact the taste and texture of the bread. If you document each bake, and keep track of the changes in your process, it will go a long way towards letting you get consistent results. I am not familiar with the books you posted - but have read Vanessa Kambell's ebook on Sourdough when it showed up on Kindle at a great price. After a while if you decide you are really addicted to bread making, Bread by Jeffrey Hamelman is a must - there is very little on sourdough, but a ton on what it takes to make great bread, and many good recipes. Finally, don't get too caught up in the photos you see online. Most people only post a photo when the loaf comes out looking great. I have made very many loaves that were under proofed or over proofed, and so did not look ideal, but still tasted great .
  8. I usually go in a different direction. When I finish dusting with bread crumbs, I spray the top with a canned oil spray , like PAM, and then put that side down in a preheated pan, and while that side is browning, I spray the other side, then flip. It requires much less oil than oiling the pan, and still works well to brown the crumbs on both sides. It works best for smooth flat proteins, like boneless skinless chicken breasts, and would probably not work well for things like fried chicken
  9. The Waring WCT704 It is $130 , but it has very long slots, so I can use it when slicing home made bread, and has a lever to lift up the toast a little higher than the regular return , and has worked flawlessly since I got it. The crumb tray is quite small, but that is the only downside I have found so far. https://www.webstaurantstore.com/waring-wct704-4-slice-commercial-toaster-nsf/929WCT704.html
  10. Barrytm

    Beef Wellington Novice

    Looks great, glad it tasted great as well.
  11. Barrytm

    Beef Wellington Novice

    I made some for guests a few months ago. I went with 8 individual Beef Wellingtons, I followed this recipe mostly. https://skillet.lifehacker.com/will-it-sous-vide-a-most-glorious-beef-wellington-1790825718 The temps suggested worked out perfectly. I did it all one day, and did not do the refrigerator overnight option, though I may have let it rest slightly. I seared it with a torch before wrapping in the pastry and everyone was impressed with the appearance and getting them done just right. As you can see, I probably should have rotated them in the oven to get even browning.
  12. Barrytm

    Sous Vide Turkey

    I just made a turkey dinner for some friends on Saturday. Broke the turkey down, and SV the breasts following Serious Eats recipe and procedure. https://www.seriouseats.com/2014/11/food-lab-sous-vide-turkey-crisp-skin-sous-vide-101-thanksgiving.html . I actually smoked the turkey breasts at 145 for about 40 minutes before I started the SV - then SV at 145 for 2 1/2 hours, everyone said it was very moist and had a great flavor. The turkey legs and thighs were separated, and grilled on a lump charcoal grill around 375 for just over an hour to 180 IT - the thighs came out great, legs were okay. I had taken the skin off the turkey before cutting out the breasts, and spread that between two pans, with two pieces of parchment paper , per Serious Eats, and put in the oven for about 50 minutes ( I had planned for longer, but apps were done and guests were ready for the main course). When I took apart the pans, the skin was still not done, so I left off the top pan and parchment paper and put it pack into the oven and turned on the broiler - forgot that the bottom piece of parchment would not fair well under the broiler, but the good news is that the smoke detector only went off for a few minutes, and the guests could not have been more polite about it. A few areas of the skin came out nice and crispy, but the rest was under done. Could be that the oven had not preheated long enough, or that it just needed another 10 to 15 minutes. Obviously Rotus has that part down pat. I intended to add a few slices of breast, few slices of the leg and thigh, to each plate , then top with a piece of crispy skin like a pita wedge, but that didn't quite work out.
  13. The listed price at Williams and Sonoma is $1,200, though they say it is on sale at $799. I think it is pretty pricey for a one trick pony. w & S say they will begin shipping Oct 9.
  14. I am not familiar with your oven, but went here http://www.rangemaster.co.uk/media/332729/u109010.pdf and found a manual that says it is a dual fuel. If you have a dual fuel, that may present an issue, and you will likely need to have either electric or gas work done. In general, most outlets in US homes are 120 volt. 240 volt lines are run directly to certain appliances, like a dryer which will have a 240 volt outlet, and an hvac handler, which will be hard wired. It is not uncommon to see a 240 volt outlet in a kitchen, but that is for an electric oven, but usually, the space where the oven is located has either a 240 volt outlet for an electric range - oven, or a gas pipe, and a 120 volt outlet for a gas oven. ( Gas ovens use 120 volts to run the electronics ). If you have dual fuel, you will need both gas and 240, and again that is extremely unusual. As to gas, they don't use voltage numbers, but instead use pressure ratings. The manual says it uses 29 millibars of gas. According to this page, natural gas at the meter varies from .27 to .29 psi https://inspectapedia.com/plumbing/Gas_Pressures.php According to a gas calculator I just ran online, that is 19 millibars. I am no expert in this field, but you do want to have the pressure correct, so you will definitely want to do more investigation. As to the electric, the manual I referenced above says the electrical requirement is 230 v / 400 v at 50hz? Standard in the US is 240 volt 60 hz.. You should have a plate somewhere on the range that tells you the acceptable electrical requirements.
  15. Sorry to hear about your problems. I would think that it is either A) the sensor that is supposed to determine whether there is water has gone bad, or B the wire from the sensor to the computer, or C) the computer board that interprets the sensor signal. If there was a way to test the sensor, it should have been tested, though it is possible it is not easy to test, and instead they just sent a new sensor. By this point, they should have been able to determine what was wrong and replace that part. BTW, I have a combi with a water tank and love it. To be honest, I use it all the time even when I am not using the steam or combi mode , because for regular convection it heats up in a fraction of the time as my full sized oven, so it is more convenient to use.
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