This is for fine white flour, supermarkets here carry some speciality flours like spelt, and there is a good selection in organic stores or on amazon.de
Also- slashing shallowly at a 45 angle worked very well for the ears. I did another loaf, not pictured, that was a 90 degree slash and there were no ears at all.
Yeah but that will be € 6 I think...and how many breads would I be able to make with a normal bag/packet/whatever of gluten? And how long until it turns bad?
Versandart Artikel Zustellung ab Versand Kosten pro Lieferung Standardversand Bücher (inkl. Hörbücher und Kalender) in 2-3 Werktagen versandkostenfrei Standardversand alle anderen Artikel* in 2-3 Werktagen 3,00 EUR (nur für Bestellungen unter 20,00 EUR) Internationale Express-Zustellung alle Artikel, bei denen die Versandart "Internationale Express-Zustellung" auswählbar ist in 1-2 Werktagen 20,00 EUR
@rfusca I was surprised to see so stark a difference in shape just from slashing- they both started out football shaped and the one with parallel slashes looks like it was a boule.
@ElendilTheTall right now, a serrated bread knife, but I've got something coming today that's supposed to be better. A certain kind of non-stick tomato knife
@Sobachatina +1 love the new answer, except traditional baguettes aren't really at an angle. Traditional is mostly parallel at a very slight angle and overlapping - its the overlapping part that creates that appearance of the strong angle
Also, if I don't cook the pod in milk (has to be done for some custards), I put the now-emptied pod in vodka to make some extract, it contains enough aroma and unscraped seeds
The real vanilla aroma is very complex, the way a strawberry aroma is complex. The products sold which are not made from real pods only have the main chemical compound of the pods, which is very one-dimensional
@Jay He knows my graph, we already established that the Netherlands are too far. Actually, even Essen is too far for me. I probably wouldn't go north of Frankfurt.
@Cerberus No, only Bulgaria until I was 18, then Germany for the last 9.5 years
I want to learn baking. I have been reading recipes from the internet and trying them but, I want a more structured approach starting with the basics and going to the advanced. I don't feel the ad-hoc method of reading recipes and executing them satisfying. In my country, we don't bake a lot exce...
I am looking for suggestions on opportunities for learning techniques directly from a skilled professional, preferably in a classroom setting.
I have been dabbling in molecular gastronomy/precision cooking techniques in my home for a couple years. I have relied on the Khymos online reference, v...
@rumtscho i don't think the old one is a good fit. He was looking for somebody to personally teach. The new one is just looking for online stuff - much different IMO
the odds of somebody here having significant experience with a chef that happens to be in a pretty narrow field and regionally close to him are pretty slim
And the SE network has the question about learning resources on each site (which book should I use to learn Python, etc.) and there is a feeling among the mods that they are terrible for each site.
They usually stay open, because they get asked early, when the scope is not yet set and the community doesn't distinguish between the good and bad q's yet. But they get full of poll-like answers.
I think the main difference is the fact that there are a lot less of the online learning resource taht fit her criteria than just asking fora book(where there are thousands or millions)
@Jay @derobert @aaronut I thought the "when in doubt, throw it out" topic was a joke suggestion. If you can come up with a convincing argument for it, I will definitely listen...it just seems a little...easy. For anyone who asks a question not related to food spoilage to be entered to win a prize, I mean. And it doesn't seem like those types of questions are as prominent anymore, right?
I am looking for suggestions on opportunities for learning techniques directly from a skilled professional, preferably in a classroom setting.
I have been dabbling in molecular gastronomy/precision cooking techniques in my home for a couple years. I have relied on the Khymos online reference, v...
