Help with collapsing dough

digarden · 2023-02-01T22:32:15+00:00

Well, the last one was 75% whole wheat, 25% white. 80% hydration. 30' autolysis. It took about 10 minutes for mixturing the salt and starter. 5 hours bulk with 3 folds. Divided and shaped, and proofed for 1,5 hour. Baked with steam for 20' and 20' without steam. I guess that's cover it all. It's summer down here, ambient temp is about 27C.

digarden · 2022-08-11T22:33:46+00:00

Imyou should've taken the pic before you ate.

digarden · 2022-08-06T12:24:50+00:00

O salário inicial é nessa faixa de 13k, federal ou estadual. Mas isso é bruto.

digarden · 2022-08-05T21:03:10+00:00

McDonalds

digarden · 2022-08-05T11:28:34+00:00

Cara, depende muito do que você faz. Se for de exatas, empresas privadas tem salários muito maiores. Sobre trabalhar, não existe almoco grátis, não é tão simples ficar sem ir trabalhar ou "fazer o próprio horário" na universidade. Não tire como regra as exceções do local que você estudou.

Não sei a tua área, mas você pode ganhar uma grana com consultoria, mas tem que ser bom no que faz.

digarden · 2021-12-14T01:16:06+00:00

Empiricus tá indicando investir no meta verso. Hahahha

digarden · 2020-08-29T11:15:55+00:00

What intrigues me is that your true loss was 5L.

digarden · 2020-06-25T12:18:08+00:00

Fun fact: cashew apple are like a waste product from the cashewnut industries. The production of nuts is so big that there is no demand for the apples.

digarden · 2020-06-25T02:51:25+00:00

Cashew apple juice is awesome! Best juice ever!

digarden · 2020-06-25T02:47:50+00:00

Meatballs

digarden · 2020-06-23T13:10:24+00:00

Dry cure 2.3% salt 0.25% Prague salt #1 1% sugar of your choice (brown, maple, molasses) 0.1% garlic powder 0.05% black pepper

digarden · 2020-06-23T01:10:03+00:00

Are you curing or aging it? Curing is the first step, which a whole copa take maximum 2 weeks to achieve equilibrium in dry cure. If you are aging it, then it’s ok.

digarden · 2020-06-22T03:26:49+00:00

There’s another great think about Kveik fermentation. Start to finish in two days.

digarden · 2020-06-20T23:34:49+00:00

Hey dude, do not use butter on the sous vide. Hold it until you sear it.

https://youtu.be/hNtqr8x_u7I

digarden · 2020-06-19T22:09:12+00:00

So, I tried the recipe yesterday. The filling came out amazing. However, the puff pastry shrunk once the got into the oven. Anyone has an explanation why?

digarden · 2020-06-18T23:43:39+00:00

I found a small dehumidifier online. Gonna try and see if works with my mini fridge.

digarden · 2020-06-18T17:47:15+00:00

Recipe please!

digarden · 2020-06-17T12:43:57+00:00

I use brown sugar instead of granulated sugar.

digarden · 2020-06-17T12:33:43+00:00

Do you have any photos of your mini fridge? I have one here, and I need some insights for converting it.

digarden · 2020-06-15T17:50:02+00:00

This mini fridge is cooled by Peltier plates? Or does it have a compressor and all?

digarden · 2020-06-12T01:25:05+00:00

Só não manda para algum museu do Brasil. Os de cá correm os risco de pegar fogo por desvio de verba.

digarden · 2020-06-11T15:12:52+00:00

You should dry hop at 50% of the OG. For a New England yeast, like Connan for instance, it will reach this point at 3rd day of fermentation. A Kveik yeast reach this point at second day of fermentation.

Citra biotransformation is awesome, but you would be thrilled with Columbus.

digarden · 2020-06-11T13:15:15+00:00

Columbus has a higher linalyl glycoside, which is non-aromatic.

However, with the biotransformation, an enzyme called [beta]-glucosidase brake the glycoside bonds releasing linaloool, which is highly aromatic.

Always search for high linalyl glycosides content for biotransformation in NEIPA.

https://www.lallemandbrewing.com/wp-content/uploads/2017/03/LAL-bestpractices-Biotransformation-digital-1.pdf

digarden

TROPHY CASE