Comments for Weekend Bakery http://www.weekendbakery.com The place for the ambitious home baker Thu, 20 Jul 2017 19:22:26 +0000 hourly 1 Comment on Making your own diastatic malt by Robin http://www.weekendbakery.com/posts/making-your-own-diastatic-malt/comment-page-1/#comment-650257 Thu, 20 Jul 2017 19:22:26 +0000 http://www.weekendbakery.com/?p=14379#comment-650257 I use spelt only in my bread baking. I buy the whole grains and grind them just before use.

For 1% diastatic malt substitution I think you are indicating that I can use sprouted grains without drying them. If so I assume they get sticky using a food processor and so I should just scrap out the chopped up sprouted grains, and put them into the flour mix prior to kneading. I could put them into the poolish the night before. Would that be better?

Assuming the optimum sprouting temperature how long does it take for the grains to sprout to the length of the grain?

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Comment on Tips on dough temperature by Roslyn http://www.weekendbakery.com/posts/a-few-tips-on-dough-temperature/comment-page-2/#comment-650256 Wed, 19 Jul 2017 21:24:38 +0000 http://www.weekendbakery.com/?p=5719#comment-650256 About a year ago I retired and moved to Tennessee from Virginia. In Virginia and I always made homemade rolls and they came out perfect. I have not made a good pants since I’ve been here and can’t figure out the problem. I have a new Viking double oven and everything else in my recipe is the same. I have put my oven on so many settings and what happens is they will rise but somehow during the baking process they’re not as high as they were in Virginia. Any suggestions?

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Comment on Our first guest posting: Stefano from Italy shares his passion & favorite recipe by Stefano Ferro http://www.weekendbakery.com/posts/our-first-guest-posting/comment-page-1/#comment-650255 Tue, 18 Jul 2017 14:38:25 +0000 http://www.weekendbakery.com/?p=18723#comment-650255 Thank you, and let me know the outcome! We love walnuts bread, I hope you will love it as well.

Stefano

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Comment on Our first guest posting: Stefano from Italy shares his passion & favorite recipe by Stefano Ferro http://www.weekendbakery.com/posts/our-first-guest-posting/comment-page-1/#comment-650254 Tue, 18 Jul 2017 14:37:08 +0000 http://www.weekendbakery.com/?p=18723#comment-650254 Dear Lee,

Thank you for your message. Are you going to come to Italy this October (2017) or next year (as per your message)? So far I’m not organized to train people, I live most of the time in Switzerland and I come back home in Italy only twice per month. Of course I’d like to start some small class to share the passion for baking with other people, home bakers like me. As soon as I plan something I’ll let you know.

Happy baking!

Stefano

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Comment on More Dutch Originals: Hernhutter Cookies by Lesley Hofmannn http://www.weekendbakery.com/posts/hernhutter-cookies/comment-page-1/#comment-650253 Tue, 18 Jul 2017 10:52:14 +0000 http://www.trifles.nl/2006/05/14/hernhutter-cookies/#comment-650253 They’re on my list! We have winter in the Southern Hemisphere at the moment & I tried the Brownies with drunken cherries – Wonderful, deeply chocolatey flavour and not too sweet. Really, really good!

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Comment on Classic French croissant recipe by Weekend Bakers http://www.weekendbakery.com/posts/classic-french-croissant-recipe/comment-page-15/#comment-650252 Tue, 18 Jul 2017 10:34:50 +0000 http://www.weekendbakery.com/?p=11641#comment-650252 Hello Carla,
Thank you for your kind words, much appreciated.
Wishing you many inspired baking hours and lovely pastries to share with your family and loved ones.

Greetings,

Marieke & Ed

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Comment on Our first guest posting: Stefano from Italy shares his passion & favorite recipe by Stefano Ferro http://www.weekendbakery.com/posts/our-first-guest-posting/comment-page-1/#comment-650251 Tue, 18 Jul 2017 05:14:48 +0000 http://www.weekendbakery.com/?p=18723#comment-650251 Hello Patricia,

Thanks for your message. I’m currently on holiday, in Greece. As soon as I get back home I’ll share my pizza dough recipe!

Greetings from the sunny Greece

Stefano

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Comment on Our first guest posting: Stefano from Italy shares his passion & favorite recipe by Stefano Ferro http://www.weekendbakery.com/posts/our-first-guest-posting/comment-page-1/#comment-650250 Tue, 18 Jul 2017 05:11:04 +0000 http://www.weekendbakery.com/?p=18723#comment-650250 Hello Felice,

The poolish is a portion of the ingredients that is mixed ahead of time, typically the night before baking bread. It is made using flour, water, and a small portion of your starter. Using a poolish improves the fermentation process and generally releases more complex flavors in your bread.

On the other hand, the starter is a culture of wild yeast and bacteria that is perpetuated by adding periodically flour and water (using the same percentage, 50% water and 50% flour).

Basically I like to think that the poolish is a very young sourdough starter, because it is a starter that has been fed with flour and water just 12 hours before being used. In Italian we use the term “lievitino” for poolish. “Lievitino” means “small lievito” (lievito=yeast).

I hope that helps!

Happy baking,

Stefano

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Comment on The myth of double in size +tips! by Timothy Sumrall http://www.weekendbakery.com/posts/the-myth-of-double-in-size/comment-page-1/#comment-650249 Mon, 17 Jul 2017 23:34:13 +0000 http://www.weekendbakery.com/?p=7766#comment-650249 Wow! A current reply! Well done Weekend Bakers and great article www.weekendbakery.com/posts…e-in-size/

I’m new to sourdough and I’m waiting for a long cold ferment to warm up a bit but based on what I saw yesterday I don’t expect major issues. This is a first test with a new starter so I did the graduated cylinder trick to watch the 1st rise. When I saw 90% of double I placed it in the fridge over night. Overnight turned into 18 hours (stupid day job 🙂 so I came here to help me determine the 2nd rise.

Bread is in, fingers are crossed, worst case.. it’s a test of the starter power.

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Comment on Favorite flatbreads: Sourdough pita by Weekend Bakers http://www.weekendbakery.com/posts/favorite-flatbreads-sourdough-pita/comment-page-2/#comment-650248 Mon, 17 Jul 2017 10:45:27 +0000 http://www.weekendbakery.com/?p=11911#comment-650248 Thank you Kathy for this addition. Yes, that is why we indicate everything in grams, including the water. So for accuracy we recommend weighing the water too instead of measuring.

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Comment on More Dutch Originals: Hernhutter Cookies by Weekend Bakers http://www.weekendbakery.com/posts/hernhutter-cookies/comment-page-1/#comment-650247 Mon, 17 Jul 2017 10:41:27 +0000 http://www.trifles.nl/2006/05/14/hernhutter-cookies/#comment-650247 Hi Lesley,
Thank you so much and how wonderful you are trying so many recipes. As for cookies, we recently posted a recipe for our most indulgent cookie, which we can highly recommend giving a try (just do not count the calories).

Happy baking from Holland,

Marieke & Ed

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Comment on Our version of a pain rustique by Weekend Bakers http://www.weekendbakery.com/posts/our-version-of-a-pain-rustique/comment-page-3/#comment-650246 Mon, 17 Jul 2017 10:36:34 +0000 http://www.weekendbakery.com/?p=3395#comment-650246 Hi Jolly,
May we ask if you made this bread already and stuck exactly to the recipe? This is what one of our most important tips is for good baking results. Variations and deviations after good results with the original recipe and based on the knowledge / reasons why you want to change anything and what results you are aiming for.
This tip and others can be found here:www.weekendbakery.com/posts…king-tips/

If you want to send us photo’s you can upload them via the yourloaves section:
www.weekendbakery.com/send-…your-loaf/

Good luck with everything

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Comment on Classic French croissant recipe by Weekend Bakers http://www.weekendbakery.com/posts/classic-french-croissant-recipe/comment-page-15/#comment-650245 Mon, 17 Jul 2017 10:29:03 +0000 http://www.weekendbakery.com/?p=11641#comment-650245 Hi Katariina,
Thank you and there is no shame in being a proud baker 🙂

Wishing you many more flaky pastries!

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Comment on How to make your own Almond Paste by Weekend Bakers http://www.weekendbakery.com/posts/home-made-almond-paste/comment-page-1/#comment-650244 Mon, 17 Jul 2017 10:19:20 +0000 http://www.weekendbakery.com/?p=4510#comment-650244 Hi Juliana,
We would not recommend using it after this many months. Sorry we did not state exactly how long you can keep it in the fridge or freezer in the posting above. We would recommend using the homemade version kept in the fridge within one month and if stored in the freezer within three months. We find the optimum is to use the paste after one to two weeks in the fridge. Make sure no air can get to the paste. You can also judge the quality of the paste after a while by checking the consistency (no hard or dried out bits for instance) and pliability.

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Comment on The myth of double in size +tips! by Weekend Bakers http://www.weekendbakery.com/posts/the-myth-of-double-in-size/comment-page-1/#comment-650243 Mon, 17 Jul 2017 10:06:59 +0000 http://www.weekendbakery.com/?p=7766#comment-650243 Hi Davina,
To better answer your question, can you tell us what flour you use with what percentage of protein?

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Comment on About Us by Weekend Bakers http://www.weekendbakery.com/about-us/comment-page-3/#comment-650242 Mon, 17 Jul 2017 10:03:11 +0000 http://www.weekendbakery.com/?page_id=9521#comment-650242 Thank you so much Zoe, it sure is our intention to do so!

Happy baking from Holland,

Ed & Marieke

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Comment on Our first guest posting: Stefano from Italy shares his passion & favorite recipe by Weekend Bakers http://www.weekendbakery.com/posts/our-first-guest-posting/comment-page-1/#comment-650241 Mon, 17 Jul 2017 07:25:23 +0000 http://www.weekendbakery.com/?p=18723#comment-650241 Hello Lee,
Thank you also for your nice heartfelt comment. We contacted Stefano and hopefully he will be able to respond himself soon.

Happy baking

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Comment on Our first guest posting: Stefano from Italy shares his passion & favorite recipe by Weekend Bakers http://www.weekendbakery.com/posts/our-first-guest-posting/comment-page-1/#comment-650240 Mon, 17 Jul 2017 07:24:05 +0000 http://www.weekendbakery.com/?p=18723#comment-650240 Hello Felice,
We contacted Stefano and hopefully he will be able to react to the comments soon.

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Comment on About Us by Paul Smith http://www.weekendbakery.com/about-us/comment-page-3/#comment-650239 Sun, 16 Jul 2017 08:13:49 +0000 http://www.weekendbakery.com/?page_id=9521#comment-650239 Hi Ed and Marieke, what a wonderful site you have put together, as a beginner I have found it totally absorbing and very inspiring.

Thank you

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Comment on Classic French croissant recipe by Carla Sylvester http://www.weekendbakery.com/posts/classic-french-croissant-recipe/comment-page-15/#comment-650238 Sat, 15 Jul 2017 20:00:23 +0000 http://www.weekendbakery.com/?p=11641#comment-650238 Weekend Bakers , Croissant is a pastry I love very much always believe I should learn how just thanking you’ll so kindly for putting selves on social media that many would be able to practise and become perfect challenges may come but its to make us like you’ll much thanks to Almighty God for blessings He bestowed upon weekend bakers may His blessings continue to reign throughout…. GreatnessCarla

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