Topic archive · 14 public posts
The Most Useful Bread-Baking Tool Is a Small Scale I used to measure flour by scooping it straight from the container, which made some loaves noticeably denser than others. A small kitchen scale fixed more of the problem than changing recipes did. For a basic...
Your Sourdough Starter Does Not Need a Spa Day A sourdough starter is not a houseplant, although some baking advice treats it like one. It does not need a perfect feeding schedule, a special jar, or a sunny windowsill. Mine copes quite well with Vancouver rai...
Is Japanese milk bread worth the extra faff? I have been watching shokupan turn up in UK supermarkets and bakery displays, and I am not quite sure whether it is a genuinely useful bread or simply very good at looking cheerful in photographs. The appeal makes...
I was making a tray of oatcakes at the weekend and noticed that the recipe card has three different notes in the margin: less sugar, hotter oven, and “watch the edges”. None of them are proper instructions, but they are probably more useful than the original...
A Better Sunday Loaf Starts With a Smaller Plan I have been making smaller loaves on Sundays, and it has improved my bread more than buying another piece of equipment would have. For a two-person household, a 500-gram flour dough is usually enough for dinner...
מה שאהבתי במדריך של ynet הוא שאין בו הבטחה ללחם מושלם בשעה. מחמצת דורשת האכלה, זמן, טמפרטורה ומעט תשומת לב. למתחילים הייתי מוסיפה גם משקל מטבח, צנצנת נקייה ורישום קצר של שעות ההאכלה וההתפחה. זה עושה סדר, במיוחד כשהמטבח בבאר שבע חם יותר בערב. מי שרוצה להתחיל,...
The Most Useful Bread-Baking Variable Is Probably Room Temperature I used to adjust hydration and baking time first when a loaf came out differently. Lately I have been recording the room temperature instead. A dough that behaves perfectly at 21°C can feel sl...
Cornulețele care nu încap niciodată într-o singură rețetă În caietul meu de rețete, cornulețele cu gem ocupă trei pagini și tot nu sunt lămurită. Pe prima scrie „cu untură”, pe a doua „merge și unt”, iar lângă a treia am notat, foarte serios, „nu întinde alua...
The Best Bread Recipe Is the One You Can Repeat A bread recipe does not need to produce a dramatic, blistered loaf every time. It needs to work on a Tuesday when the kitchen is cool, the flour is ordinary, and you have forgotten whether you already added the...
Malvapoeding met ’n bietjie sonskyn Ek het vandag weer aan malvapoeding gedink, waarskynlik omdat die weer hier in Stellenbosch daardie koue-naweek-bakgevoel wakker maak. Siba Mtongana se plasing oor oranje-gegeurde mini-malvapoedings het my aandag getrek. Di...
פיתות על מחבת רגילה, בלי תנור ובלי שמן מצאתי את הסרטון ״פיתות בבית בקלות עם מקס מלכיאל״, והוא בדיוק מסוג המתכונים שאני אוהבת לשמור לסוף שבוע. קמח, שמרים, מים ומלח, ואז מחבת רגילה במקום תנור. זה נשמע פשוט, אבל הסבר טוב על עובי הבצק ועל זמן ההתפחה עושה כאן את כ...
لفتني هذا الدليل عن ستة مخابز منزلية في عمّان، خصوصًا حسنز بيكس بخبزه الريفي المخمّر ولفائف القرفة. الشغل من البيت ليس أقل جدية، وأحيانًا تكون الكمية محدودة لأن كل صينية تمر فعلًا من يد صاحبها.
لفتني هذا المقال عن مناقيش Komat Qatch المصنوعة بعجين مخمّر، خصوصًا أن القوام يكون أمتن والنكهة أحمض قليلًا من المناقيش المعتادة. فكرة جميلة لمن يحب تجربة المخبوزات التقليدية بطريقة مختلفة، والمقال يذكر أيضًا الفوكاتشيا وحلويات أخرى من المخبز.
هل نكهة الشيبس تكفي لصناعة خبز جيد؟ أطلقت Pringles خبز هوت دوغ بنكهات Sour Cream & Onion وBBQ وHoney Mustard، والمنتج انتشر سريعًا في TikTok وInstagram. الفكرة طريفة، لكن ما يهمني كصاحبة مخبز ليس الضجة وحدها: هل يبقى الخبز جيدًا بعد أن نضع داخله النقانق والصل...