/ck/ - Food & Cooking

>>5035541
I had a Hobart A200 for a while. Sometimes I didn't want to make 6 loaves of bread, and the Hobart has a large minimum capacity. Dropping $200 or so on a KA600 when they went on sale a couple times a year wasn't a big deal. I've since moved to a Globe SP10, and I love it.

>>5035570
Honestly, there haven't been any residential mixers that have met my needs. Abandon all hope, ye who enter here.

>>4917378
It's also important to mention that you can bypass the once or twice daily feedings once the starter is mature by keeping it in the fridge. Because I bake 4-6 loaves on the weekends, I don't need daily access to the levain. I'll give it a fresh feed, then cover it and throw it in the fridge. A day before I'm ready to bake, I'll pull it out, let it double, and then feed it a couple times to wake it back up and get it up to the right quantity for the formulation I'm using. Doing this repeatedly does take a toll on the starter, though, so I like to pull it out and give it a week of twice daily feeds at room temp every 3-4 months.

Pic kinda related: also sourdough.

>>4853752
Getting that air pocket is touchy. I've found that the real trick is to cook them on a ripping hot stone in the oven so that the moisture evaporation creates a big consistent pocket. Once you've practiced it a few times, you can get that pocket with both low and high hydration pita recipes pretty consistently.

Flour, water, salt, yeast. Mix till windowpane, bulk ferment till doubled, portion, preshape, bench rest, shape, proof till doubled, slash, bake, cool, eat.

>>4687249
Fluffy bread is the result of multiple variables. To make it easier to achieve, use white bread flour, make it high hydration (at least 65%), and knead till windowpane. Bake in a preheated oven that is as hot as it will go on a baking stone with steam. You'll get a nice wide open crumb that way.

>>4687262
It's all semen.

>>4026017

Hahah. I have a ton. Sadly most of it is on my other laptop.

>>3993213

I use two different kinds of scales. For large measurements, I use a scale that only measures to tenths of grams/ounces. For smaller measurements (yeast, salt) where I would like more accuracy, I use a scale that measures to the hundredths.

Thanks guys! I'm glad the video worked out.

>>3868620
Sorry, man. Science is everywhere!

>>3868627
Hah! I'm not sure I'm capable of objectively answering that question. I don't think I'm unattractive. I haven't struggled with the opposite sex.

>>3868640
You can start your own, or buy/take some from someone else. I like doing everything from scratch, so I created my own. Just know that having a starter is like having a needy girlfriend! It's a commitment!

>>3819545

And, for once, a crumb shot.