jackal10

0.1% salt in a starter canhelp control over activity in hot weather Salt interferes with enzyme activity breaking starch down to sugars. I've never been convinced about Autolyse for gluten development. It does have an effect of alowing more sugars to be developed, but there are other ways of doing that. I am not convinced salt afftects gluten development,, so much as the extra time. I've tried both with and without autolyse, and with and without salt during it, and I cant tell the difference. For wholemeal I now throw the salt in with the premix of flour and water, since that way I dont forget it.

ETA: Oops, we must've been replying at the same time. If you had to buy one over the other, would you buy this book or the Baking Science and Technology set? ← The handbook is a set of papers setting out the currrent (2003) understanding. I found it useful, but you need some chemistry to get the most out of it. Its a starting point to get references to academic papers. Baking Scisnce and technology is older and more about mass production plants. Online try http://www.nyx.net/~dgreenw/sourdoughqa.html, especially science 101. For sourdough the work of Prof Ganzle http://www.afns.ualberta.ca/People/Index.a...rectory&id=1459 is often quoted. Yeast produces many compounds in small quantities. There a table in the Handbook of about 40 "Yeast produced flavour compounds" including higher alcohols, esters, carbonyls and alkenes. Factors such as yeast level, nutrition, fermentation time, temperature and hydration of the dough all affect the level of flavour compounds

Youch...that is more expensive than most of my grad school textbooks! And no "Search Inside" link, either. Do you have it? Is it readable? ← Yes I have it, and it is not a light read, but not as bad as say "Baking Science and Technology" (2 volumes) by Ernst J Plyer, which I also have

Reinhart doesn't mention a lot. Dan Lepard's book "The Handmade Loaf" ISBN 1-84000-966-7 is good or "Baking, the Art and Science" Schunemann and Treu ISBN 0-9693795-0-X otherwise you need more professional texts such as "Handbook of Dough Fermentations" edited by Karel Kulp and Klaus Lorenz" ISBN 0-8247-4264-8"

er...Your hypothesis that delayed fermentation is about giving the enzymes time to work is not entirely correct. There are many processes going on, some of which, such as lactobacilli are active biologically. Some of the flavour also comes from giving the yeast enough time to work and build up side-products, so you need the yeast. Thats why in many recipes you use one fermentation in conditions optimised for flavour production, such as a preferment or levain, and another in conditions for rising the bulk dough. This preferment is not so much about starch breakdown. Soaking, without yeast has different characteristics, such as hydrating and softening hard components like wheat berries, and time to allow some flavour compounds to dissolve.

Arrgh Don't cut off the skin - you are discarding the best bit! There are many ways off cooking pork belly. I like the Chinese ways Roast: Siu Yook See http://recipes.egullet.org/recipes/r2100.html http://forums.egullet.org/index.php?showtopic=108508&st=0& or braised: In a cassole put a whole piece of pork belly, skin side down Add (chinese style) Tablespoon each of sping onion, ginger, soy, vinegar, mirin or sherry or ( Western style) tablespoon each of mirepois (chopped leek, carrots), garlic, Madeira, vinegar Cover will and cook at 75C for 12 to 24 hours. Can aslo be done sous vide. Sticky unctious goodness. or, for the full thing Tungpo Pork http://forums.egullet.org/index.php?showto...ndpost&p=420070 Blanched, braised then steamed

Coming through in the woods today, a month early. Still drifts of snowdrops. Ommlette I think, or maybe in fishcakes

A classic literary menu, translated from the French. What dish has been omitted, which would otherwise make it too easy? One of which the author says "and in the high places of gastronomy, at those select gatherings where politics are forced to give way to dissertations upon taste, what do the guests hope for and long for as the second course? A rosy hearted fillet of beef, larded and cooked in its own gravy A haunch of venison with gherkin sauce A boiled Turbot A leg of pre sale mutton a la Provencal Early green peas

L'escargot

Correct Count. Over to you

no

This gets harder to set UK, chosen to avoid obvious signature dishes Cauliflower Soup Duck Breast & Pea Puree Apple Strudel & Vanila Ice Cream

Woflgang Puck One of the Spagos, maybe Beverly Hills with the Oscars and all Google tells me Executive Chef, Lee Hefter, Chef de Cuisine, Thomas Boyce Wot no Pizza? I thought this was UK restaurants only..

Yes. Much needed restorative after five hours of Wagner at the nearby Royal Opera House Over to you...

OK. An easy one Brown Windsor Steak and Kidney Pudding Treacle Tart

The brief Shumi

Well done. Have a Gold Star, and the next turn, even if you changed my gender.

Pickle

No, more of a tavern (hint)

no

No

Another historic menu, harder, but most of these dishes (or close versions of them) would not be out of place on current menus. For those who cant read the picture Bill of Fare for March First Course Mock Turtle Mutton Rump Water Sokey Lamb Cutlets (Boiled plaice or flounders) Rabbits Fricasse of Veal Rump of Beef Larks Fricasse of Pigs Ears Rice Soup ------------------------------------------------- Second Course Guinea Fowl Stewed eggs and Spinach Ragoo of Lambs Tails Almond Cakes Tartlets Ribs of Lamb Prawns Macaroni Asparagus Roast Capon Chef and Establishment? Hint: London 1796

What a waste....After you have misted it you won't be able to tell the difference between a 5 year old and a 50 year old sherry...or a Madeira, which may be better and more robust

Theo Randall Mayfair Restaurant

I'd use tapioca starch, like papads or prawn crackers Mix with 1/3rd weight of fruit puree to make a stiff dough steam, dry in the fridge for 24 hours, slice into thin slices, dry in dessicator or low oven, then fry briefly to puff.