Mutleyracers

Hi. Thanks for the prompt response. Unfortunately they just state what modernist cuisine says in the recipe which didn't work for me. Regards

Hi all. I hope you are doing well. I am after a bit of advice on a recipe from the above book. I tried to make the meringue in an isi whip and then bake in the oven at 150c for 90 Minutes. Now the meringue totally flattened after about 50 minutes and was brown and ended up like a flat biscuit. I had a oven thermometer in the oven and the temp was all good. So just wondering if this has happened to anyone else? Thanks all. Regards Lee

Good for you. Wish my library in the uk had them as my wife won't let me buy them. Sad face

Hi. I am trying to make the Salmon Rus for Christmas. If anyone has made it can you advise me please. When making the vegetable jus, it says 200g salmon belly trimmings, cooked sous vide and then 100g of the juice? Is this missing a liquid added to it or will 200g of salmon give me 100g of liquid? Thanks. And thanks to the last gentlemen who recommended modernist pantry. Regards Lee

Hi all. I hope you are well. I am wanting to make the Hot Quince Jelly in the book. The thing is in the recipe it calls for sodium hexametaphosphate which I cannot get hold of in the uk. In the table above it does give an alternative ingredient list which include locust bean gum and agar. I just wanted to know if anyone had tried this method rather than using the low acyl gellan, high acyl gellan, sodium hexametaphosphate and calcium gluconate. Thanks all

Hi Chris. Thanks for the reply. The thing is I have not changed the glass container it is is for months. Although I do wipe it down after every feed. I have just read a pinkish tinge is bacteria. Just wanted to know if others had experienced this before I bin my 9 month starter out. It is in volume 3. Thank you

Hi. I am after some help. I have not fed my starter for around 10 days and the top has a little pinkish tinge to it. Not sure if you can see in the picture or not? Read it could be from the rye flour that is used. Has anyone else experienced this? And still used it. Also, can anyone tell me on page 376 and 377 on modernist bread the hybrid technique for heating the combination cooker and which bit they call the top and bottom? Unfortunately I cannot afford to purchase the book at the moment. Thank you

Hi Chris. Thanks for the reply and advise. Did you do a YouTube video on making this bread? I am sure someone of a similar name has if it wasn't you.

Hi everyone. Been a long time since I was last here. Hope you are all OK. Last time I was here I was asking for help on yeasted breads. Now, like a lot of people I am making only sourdough. Which has turned my attention to the Chocolate and Sourdough bread that is on the modernist cuisine website. I tried to make it using a Dutch oven but it burnt. I am not sure how it is supposed to go into the oven. It just says cold retard, 45 minutes covered and 10 minutes uncovered. Has anyone got any experience of this bread? Do I cook it straight from the fridge and bring it to room temperature, do I preheat the Dutch oven? I did preheat for an hour like a lot of breads ask for and I put it in the oven straight from the fridge. The oven spring was great, texture great but just burnt on the outside. If anyone has any advice that would be great. Unfortunately I cannot afford the Modernist bread book as of yet. Regards Lee

Thank you all

Lately I have been using the king arthir no knead bread which is so easy, looks good and tastes awesome. Was trying the ken forkish white poolish bread but I cannot get the dough to form any shape at all. I use a flor with a protein content of 11% which he uses but mine is nothing like his in his video. It just falls flat as while trying to fold and pincer. Anyone had success with this.

Thank you for the link.

Hi. Has anyone been able to find a gelatinized wheat in the uk? If so, can you let me know the name and where to buy please. Cannot find Wondra, White wings or the Canadian one here at the moment. Thank you

Hi. Had anyone started to bake bread using pure whole grains and have you been able to get a sandwich loaf soft texture or is this flour just like granary bread etc? Thanks

Thanks for this. The cost to ship would be very expensive compared to the price of the book. It turns out that the kindle version however is now available. Upon looking I see it doesn't use metric weights, just cups which as a newby to baking I would like the weights.