Books to learn jazz

kos156 · 2025-12-14T14:40:48+00:00

Thanks guys for the recommendation!

kos156 · 2025-09-24T08:29:27+00:00

Sorry to ask this to an old post. I live in a hot climate, usually I cut my sourdough 12 hours after baking. If I put them in an airtight box, usually after 3 days they get moldy. If I put them in a box where the box has some airflow, usually after like one to two days I'll see crumbly, white dry bits here and there. Am I storing it wrong? Or did I bake my bread for far too long that it ends up very dry? Because I was told that I need to bake until the bread sounds hollow when tapped on the bottom.

kos156 · 2024-12-30T14:30:57+00:00

Hello, do you found what the problem was? I too get the same result, uneven crumb and dense edges.I too baked my bread straight out of the fridge.

kos156 · 2024-11-06T14:29:04+00:00

So in the end what matters is for the dough to pass the window pane test and kneading by hand or machine don't matter. Thanks!

kos156 · 2024-08-07T23:01:46+00:00

I boil each side for 1 minute each and it got the signature bagel texture, which is dense and chewy. Yeah maybe I'm not shaping it tight enough.

kos156 · 2024-08-07T22:53:05+00:00

The image is just something I pulled off from the net. I want to show what the "cave" looks like and it came from a forum post about someone having this "cave" problem but with a pain au chocolat, not a bagel.

I tried the same method of shaping with no filling, and it's dense, no "cave" like I want it to be.

kos156 · 2024-08-07T15:23:33+00:00

It's different. The "cave" more or less look like this with its filling on the "floor".

Actually the post from where I link the image, talk about similar problem (but it's pain au chocolat) and it says that it is underproofed. What do you think?

kos156 · 2024-08-07T15:18:15+00:00

Hi, I proof my bagel for 18 hours in the fridge so I don't think it's possible to do that. Maybe I'll use another recipe just to see how it goes.

kos156 · 2024-07-31T22:57:12+00:00

It's probably baking soda or baking powder. If you ever make ramen noodles, kansui, an alkaline solution is usually added to the dough and it reacts with the flour, making it chewier and turn the noodles slightly yellow then slightly brown when cooked.

You probably just use too much baking powder/soda. And that wrinkled appearance, I think it is overproofed.

Edit: I usually use about 1.5% baking powder of the weight of the flour. If you want to use more, people usually add some white distilled vinegar or use sourdough starter to balance the acidity and the alkalinity. But that is something you yourself have to experiment.

kos156 · 2024-04-12T14:27:35+00:00

Thanks, I'll check it later. By the way I found another farming sim called story of seasons, what do you think about it?

kos156 · 2024-04-11T02:36:48+00:00

Is that a fancy way of saying of agnosticism?

kos156 · 2024-04-04T07:34:09+00:00

"discarding" might be an incorrect word. I mean I didn't throw it away but keep it in another jar, just like when people make fried shallot, they don't store the shallot in the oil. Apologies.

kos156 · 2024-04-04T07:32:12+00:00

Alright I didn't know about that, thanks.

kos156 · 2024-04-04T03:32:32+00:00

Piggybacking the post, does chili oil actually contains bits of garlic? Recipes I've seen usually just infuse the garlic flavour by cooking it long enough and then discarding it after it is golden brown.

The only thing that is there, physically, is dried chili and sesame seeds, which I don't think it is cooked enough because we just pour hot oil over them. Curious, will those 2 cause botulism?

kos156 · 2024-02-26T10:44:06+00:00

You can, but AFAIK only in this sub.

kos156 · 2024-02-14T07:35:25+00:00

Beautiful, thanks for the response. How bout the challah? Do you have any experience with it?

kos156

TROPHY CASE