Comments on: Why Worry About Water (Nifty Calculator Included) http://www.wildyeastblog.com/2007/07/05/water/ Notes from my kitchen, in which I bake bread and raise a few other matters Wed, 08 Feb 2012 21:59:03 +0000 http://wordpress.org/?v=2.9.1 hourly 1 By: Sesami bread ( Goma shokupan) « Koubo http://www.wildyeastblog.com/2007/07/05/water/comment-page-1/#comment-22890 Sesami bread ( Goma shokupan) « Koubo Sat, 10 Dec 2011 02:04:50 +0000 http://www.wildyeastblog.com/2007/07/05/water/#comment-22890 [...] 220g  DDT [...] [...] 220g  DDT [...]

]]> By: Buy Facebook Fans http://www.wildyeastblog.com/2007/07/05/water/comment-page-1/#comment-22561 Buy Facebook Fans Tue, 06 Dec 2011 11:56:45 +0000 http://www.wildyeastblog.com/2007/07/05/water/#comment-22561 <strong>Super Website...</strong> [...] that is the end of this article. Here you’ll find some sites that we think you’ll appreciate, just click the links over[...]... Super Website…

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]]> By: Susan http://www.wildyeastblog.com/2007/07/05/water/comment-page-1/#comment-18550 Susan Thu, 12 May 2011 18:34:40 +0000 http://www.wildyeastblog.com/2007/07/05/water/#comment-18550 Amy, true enough, but the desired dough temperature is what you want when the dough comes off the mixer in order to ferment at approximately the given amount of time at the given temperature (usually room temp) in the recipe. If the room temperature is very warm or cold, adjust the desired dough temp and/or the fermentation time. It's all part of the challenge and the fun :) Amy, true enough, but the desired dough temperature is what you want when the dough comes off the mixer in order to ferment at approximately the given amount of time at the given temperature (usually room temp) in the recipe. If the room temperature is very warm or cold, adjust the desired dough temp and/or the fermentation time. It’s all part of the challenge and the fun :)

]]> By: Amy http://www.wildyeastblog.com/2007/07/05/water/comment-page-1/#comment-18545 Amy Thu, 12 May 2011 00:09:32 +0000 http://www.wildyeastblog.com/2007/07/05/water/#comment-18545 But what about time required to ferment? Eventually the dough will adjust to room temperature when it's sat long enough, so shouldn't that factor into the equation somehow? But what about time required to ferment? Eventually the dough will adjust to room temperature when it’s sat long enough, so shouldn’t that factor into the equation somehow?

]]> By: How about a homemade sourdough bagel to go with your chevre? « Savoring Goat Cheese http://www.wildyeastblog.com/2007/07/05/water/comment-page-1/#comment-18197 How about a homemade sourdough bagel to go with your chevre? « Savoring Goat Cheese Thu, 14 Apr 2011 18:18:22 +0000 http://www.wildyeastblog.com/2007/07/05/water/#comment-18197 [...] Desired dough temperature: 80F [...] [...] Desired dough temperature: 80F [...]

]]> By: Rosemary and Rock Salt Grissini | Australasian Baker http://www.wildyeastblog.com/2007/07/05/water/comment-page-1/#comment-17749 Rosemary and Rock Salt Grissini | Australasian Baker Tue, 01 Mar 2011 07:05:20 +0000 http://www.wildyeastblog.com/2007/07/05/water/#comment-17749 [...] 400 g water at room temperature [...] [...] 400 g water at room temperature [...]

]]> By: White Chocolate Pecan Bread With Cranberries « Can you smell what the Pages are cooking? http://www.wildyeastblog.com/2007/07/05/water/comment-page-1/#comment-14088 White Chocolate Pecan Bread With Cranberries « Can you smell what the Pages are cooking? Mon, 24 May 2010 16:08:47 +0000 http://www.wildyeastblog.com/2007/07/05/water/#comment-14088 [...] g water (about 1 1/8 [...] [...] g water (about 1 1/8 [...]

]]> By: 1st recipe! « Kosher Kitschen http://www.wildyeastblog.com/2007/07/05/water/comment-page-1/#comment-12900 1st recipe! « Kosher Kitschen Wed, 27 Jan 2010 01:10:27 +0000 http://www.wildyeastblog.com/2007/07/05/water/#comment-12900 [...] dough temperature: [...] [...] dough temperature: [...]

]]> By: Panettone | Hefe und mehr http://www.wildyeastblog.com/2007/07/05/water/comment-page-1/#comment-5760 Panettone | Hefe und mehr Wed, 10 Dec 2008 15:12:57 +0000 http://www.wildyeastblog.com/2007/07/05/water/#comment-5760 [...] [...] [...] [...]

]]> By: Meagan’s Breadblog » Blog Archive » Melon Pan http://www.wildyeastblog.com/2007/07/05/water/comment-page-1/#comment-2809 Meagan’s Breadblog » Blog Archive » Melon Pan Wed, 05 Mar 2008 17:49:31 +0000 http://www.wildyeastblog.com/2007/07/05/water/#comment-2809 [...] Desired dough temperature: 80F [...] [...] Desired dough temperature: 80F [...]

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