Comments for Weekend Bakery http://www.weekendbakery.com The place for the ambitious home baker Sun, 04 Dec 2016 07:52:52 +0000 hourly 1 Comment on Classic French croissant recipe by Kate http://www.weekendbakery.com/posts/classic-french-croissant-recipe/comment-page-11/#comment-649000 Sun, 04 Dec 2016 07:52:52 +0000 http://www.weekendbakery.com/?p=11641#comment-649000 Thank you for that extra advice. I have made the recipe for a third time this weekend and have finally managed to achieve the honeycomb interior. Very pleased, but still work to be done to achieve he rise and golden exterior of your photos.

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Comment on The one day version of our croissant recipe by Sajs http://www.weekendbakery.com/posts/the-one-day-version-of-our-croissant-recipe/comment-page-1/#comment-648999 Sun, 04 Dec 2016 04:20:22 +0000 http://www.weekendbakery.com/?p=17911#comment-648999 For a first time baker the instructions were very precise and I could bake a perfect batch of croissants .

Thank you

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Comment on Tips on handling high hydration dough by Marcia Shea http://www.weekendbakery.com/posts/tips-on-handling-high-hydration-dough/comment-page-1/#comment-648998 Sun, 04 Dec 2016 01:44:36 +0000 http://www.weekendbakery.com/?p=4700#comment-648998 I made 100% whole wheat bread with Farro flour and added vital gluten. It called for 21/2 cups of liquid. I used 2 cups of water and a half cup of honey. It rose beautifully, but the crust flattened when it baked. It has a great flavor and texture, but is there anything I can do for it to keep it’s pretty shape?

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Comment on My Dutch speculaas gingerbread cake with rye, buttermilk & honey by Henk Vandesteen http://www.weekendbakery.com/posts/my-dutch-speculaas-gingerbread-with-rye-buttermilk-honey/comment-page-1/#comment-648997 Sat, 03 Dec 2016 20:44:56 +0000 http://www.weekendbakery.com/?p=7655#comment-648997 Lekker, ontbijtkoek!

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Comment on No Knead Soft Sourdough Rolls by Weekend Bakers http://www.weekendbakery.com/posts/no-knead-soft-sourdough-rolls/comment-page-2/#comment-648996 Sat, 03 Dec 2016 18:21:47 +0000 http://www.weekendbakery.com/?p=4911#comment-648996 Hello Lisa,
It is very important to know the workings of your oven. Also see our tips on the subject: www.weekendbakery.com/posts…your-oven/
From what you write in your comment we would guess the heating elements are very close to the top of the buns. What you can do is temper your oven as soon as the buns have reached the desired color and stick to this temperature for the rest of the baking time, but make sure to bake the full 25 minutes to ensure the buns are cooked. So temper to around 350F to start with. Also make sure to know the true temperature of your oven like we suggest in our tips, so maybe you should also start out a little lower for example. Every recipe needs fine tuning to your hands, ingredients, equipment and conditions to make it your own.

Hope this helps and happy bun baking!

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Comment on Quest for the Best Speculaas by Weekend Bakers http://www.weekendbakery.com/posts/quest-for-the-best-speculaas/comment-page-3/#comment-648995 Sat, 03 Dec 2016 18:14:01 +0000 http://www.trifles.nl/2007/11/25/quest-for-the-best-speculaas/#comment-648995 Sounds excellent.
Happy Holiday baking!

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Comment on Classic French croissant recipe by Weekend Bakers http://www.weekendbakery.com/posts/classic-french-croissant-recipe/comment-page-12/#comment-648994 Sat, 03 Dec 2016 18:13:23 +0000 http://www.weekendbakery.com/?p=11641#comment-648994 Yes Shirley, that is correct, you have to still aim for a width of 20 to get a nice plumb croissant and with the 55 cm length you of course get half the amount of croissants of the original recipe.

Good luck with it!

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Comment on Our Finest Crème Pâtissière / Vanilla Pastry Cream Recipe by Weekend Bakers http://www.weekendbakery.com/posts/our-finest-creme-patissiere-vanilla-pastry-cream-recipe/comment-page-1/#comment-648993 Sat, 03 Dec 2016 18:08:30 +0000 http://www.weekendbakery.com/?p=13722#comment-648993 Hi Kylie,
Wow, ambitious project, very nice! And very happy with your comment because you seem to have been going the same route as we have and came to the same conclusion!

Hope it will be a great success and a lovely birthday party!

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Comment on Rondo bites by Weekend Bakers http://www.weekendbakery.com/posts/rondo-bites/comment-page-1/#comment-648992 Sat, 03 Dec 2016 18:05:27 +0000 http://www.weekendbakery.com/?p=18119#comment-648992 Hi Gail,
Reading your comment we think it could be a difference in ingredients, the butter and / or sugar that could in part explain your dough being crumbly. The butter we use has a fat content of 82% and the sugar is soft muscovado sugar which is ‘wetter’ and has certain properties. With the use of our ingredients the dough becomes smooth, but maybe you could make some adjustments to also make it less crumbly, even with a dash of milk for instance. We also added the dimensions of our mini muffin pan: The holes in our muffin pan measure 5 cm / 2 inches on top and 3.5 cm / 1.4 inches at the bottom. We would describe the rondo bites’ texture as something between a crumbly cookie and (softer) cake.
You can use pastry flour like we suggest in the recipe or just plain / all purpose flour.

Happy baking!

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Comment on Weekend fruit & nuts loaf : Our not so Kletzenbrot by Weekend Bakers http://www.weekendbakery.com/posts/weekend-fruit-nuts-loaf-our-not-so-kletzenbrot/comment-page-1/#comment-648991 Sat, 03 Dec 2016 17:57:42 +0000 http://www.weekendbakery.com/?p=15688#comment-648991 Hi Nathalie,
Absolutely great to read your excellent feedback, thank you so much and happy holiday baking and sharing!

Greetings from Holland,

Ed & Marieke

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Comment on Understanding flour types by Weekend Bakers http://www.weekendbakery.com/posts/understanding-flour-types/comment-page-2/#comment-648990 Sat, 03 Dec 2016 17:56:00 +0000 http://www.weekendbakery.com/?p=12707#comment-648990 Hello Josephine,
Now you mention this, you did not yet tell us what recipe you were going to make, other than it being Italian. We are just curious if it is indeed a bread of some sort. If it is something like our Panettone (see www.weekendbakery.com/posts…e-project/) you can indeed use this flour very well.

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Comment on Brioche: The no knead version by Weekend Bakers http://www.weekendbakery.com/posts/brioche-the-no-knead-version/comment-page-2/#comment-648989 Sat, 03 Dec 2016 17:51:41 +0000 http://www.weekendbakery.com/?p=10631#comment-648989 Hello Magda,
Maybe you have seen the video and can judge what to look out for. See www.weekendbakery.com/posts…d-brioche/
The final proof is where you get the height and is the most important one. The temperature of the dough is key, because if it stays too cold it can take forever to get up to speed. Also see our tips in the article.

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Comment on Waar kan ik een workshop broodbakken volgen? by Weekend Bakers http://www.weekendbakery.com/posts/waar-kan-ik-een-workshop-broodbakken-volgen/comment-page-1/#comment-648988 Sat, 03 Dec 2016 17:44:09 +0000 http://www.weekendbakery.com/?p=16280#comment-648988 Beste Edwin,
Dat is heel goed om te horen. We zullen het ook bij je vermelding zetten!

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Comment on Why Home Baking by Weekend Bakers http://www.weekendbakery.com/10-reasons-4-home-baking/comment-page-1/#comment-648987 Sat, 03 Dec 2016 17:43:05 +0000 http://www.weekendbakery.com/#comment-648987 Could not agree more of course mr Salur! So wonderful to see how baking bread and sharing it connects people all over the world!

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Comment on Bread baking tips: Making the most of your oven by Weekend Bakers http://www.weekendbakery.com/posts/bread-baking-tips-making-the-most-of-your-oven/comment-page-1/#comment-648986 Sat, 03 Dec 2016 17:37:38 +0000 http://www.weekendbakery.com/?p=7026#comment-648986 Hope you find Matthijs’ latest comment on this posting useful Stéphanie! (see above)

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Comment on Sourdough pain naturel by Dave http://www.weekendbakery.com/posts/sourdough-pain-naturel/comment-page-3/#comment-648985 Sat, 03 Dec 2016 15:07:37 +0000 http://www.weekendbakery.com/?p=10602#comment-648985 Help! I tried to follow the recipe exactly, but my dough ended up very sticky. After I shaped the dough, I stepped to stick my finger in to see if it made an indention, but the dough just stuck to my finger.

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Comment on Sourdough pain naturel by Mimi Liew http://www.weekendbakery.com/posts/sourdough-pain-naturel/comment-page-3/#comment-648984 Fri, 02 Dec 2016 06:00:27 +0000 http://www.weekendbakery.com/?p=10602#comment-648984 Hi, my name is mimi. I made my rye starter according to your instruction. All went well except on the 6th day, i noticed there 是a very thin layer of whitish mold on the surface. Must I discard the whole starter or can i jusr scoop the top layer away and change the container?

Thank you.

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Comment on Video: Rise of the Rye Sourdough Starter by Christa Eenkooren http://www.weekendbakery.com/posts/rise-of-the-rye-sourdough-starter/comment-page-1/#comment-648983 Fri, 02 Dec 2016 05:56:01 +0000 http://www.weekendbakery.com/?p=5793#comment-648983 Hello. Thanks for your great site. I find the starter thing a bit confusing. I read that I need to throw away 1/3 of the starter every time I refresh it when making it for the first week or two. Somewhere else I read that one could put that discarded starter in the fridge and use it for baking once it accumulates enough. My question is: Can I use that starter in the fridge or do I just throw it away while the one on the counter is getting refreshed 2/day. I have read and re-read your instructions but I can’t seem to get a handle on this one. Thanks so much!

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Comment on Deliciously Satisfying Muesli Buns by Karen http://www.weekendbakery.com/posts/deliciously-satisfying-muesli-buns/comment-page-1/#comment-648982 Fri, 02 Dec 2016 04:07:05 +0000 http://www.weekendbakery.com/?p=3278#comment-648982 My buns came out quite small. I can’t tell from your picture what size they should be. Mine did rise but not doubled in size.

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Comment on No Knead Soft Sourdough Rolls by Becky http://www.weekendbakery.com/posts/no-knead-soft-sourdough-rolls/comment-page-2/#comment-648981 Thu, 01 Dec 2016 17:47:19 +0000 http://www.weekendbakery.com/?p=4911#comment-648981 They came out great! I made them exactly as your recipe reads, let the dough sit for 1 hour, folded, put in the fridge overnight, and started again where I left off this morning. This makes it a lot easier for me to continually make these! We eat them with breakfast with butter and jelly, make sandwiches with them, eat them with soup, so yummy!

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