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Tropicalsenior

Tropicalsenior

34 minutes ago, Ann_T said:

But a 1000g of flour is a 1000g of flour. Same with

water/liquids. 

Thank you so much, I will give it a try but a lot of the problem with the bread here is with the wheat. All that I can get is a soft wheat product produced in Central America. I used to be able to get a good wheat product from Canada but I haven't seen it in about 5 years.

Even with other people's recipes, I still go by the feel of the dough and my expectations of the outcome rather than by their measurements of the liquid because even though I may be using the same flour everyday, the temperature and the humidity in the air can make my measurements different every time.

I will never in my lifetime be able to turn out a loaf of bread as beautiful as yours. I am happy to make bread that is 100% better than what I can buy here.

Tropicalsenior

Tropicalsenior

31 minutes ago, Ann_T said:

But a 1000g of flour is a 1000g of flour. Same with

water/liquids. 

Thank you so much, I will give it a try but a lot of the problem with the bread here is with the wheat. All that I can get is a soft wheat product produced in Central America. I used to be able to get a good wheat product from Canada but I haven't seen it in about 5 years.

Even with other people's recipes, I still go by the feel of the dough and my expectations of the outcome rather than by their measurements of the liquid because even though I may be using the same flour everyday, the temperature and the humidity in the air can make my measurements different every time.

I will never in my lifetime be able to turn out a loaf of bread i as beautiful as yours. I am happy to make bread that is 100% better than what I can buy here.

Tropicalsenior

Tropicalsenior

21 minutes ago, Ann_T said:

But a 1000g of flour is a 1000g of flour. Same with

water/liquids. 

Thank you so much, I will give it a try but a lot of the problem with the bread here is with the wheat. All that I can get is a soft wheat product produced in Central America. I used to be able to get a good wheat product from Canada but I haven't seen it in about 5 years.

Even with other people's recipes, I still go by the feel of the dough rather than by their measurements of the liquid because even though I may be using the same flour everyday, the temperature and the humidity in the air can make my measurements different every time.

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