Comments for Weekend Bakery http://www.weekendbakery.com The place for the ambitious home baker Wed, 28 Sep 2016 16:30:23 +0000 hourly 1 Comment on Understanding flour types by Joan http://www.weekendbakery.com/posts/understanding-flour-types/comment-page-2/#comment-648601 Wed, 28 Sep 2016 16:30:23 +0000 http://www.weekendbakery.com/?p=12707#comment-648601 A nice overview that really helps when baking. I just miss the UK flour explanation of strong or very strong flour. These are often mentioned in cookbooks. I would like to know more about this.

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Comment on Rye Lovers Dark Rye Bread! by Chris Baron http://www.weekendbakery.com/posts/the-best-rye-bread/comment-page-2/#comment-648600 Wed, 28 Sep 2016 04:05:07 +0000 http://www.trifles.nl/?p=1401#comment-648600 Amazing. It brought back years of great memories. I am working on my second batch!

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Comment on About Us by Dave. Leland - http://www.weekendbakery.com/about-us/comment-page-2/#comment-648599 Tue, 27 Sep 2016 23:41:59 +0000 http://www.weekendbakery.com/?page_id=9521#comment-648599 I have really enjoyed your website and am making my way through some of your recipes.
I especially like your approach to sourdough (rye) and not using large quantities of flour to keep the starter going. between uses. Your Pain Rustique has become my standard bread and what I give to others.
My son, a college kid, has also become enthused about baking. (Along with girls and parties.) What girl can resist a guy (His name is Guy) who cooks and bakes for them.
Thanks again,
Dave

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Comment on Rose Tea Shortbread by Ada http://www.weekendbakery.com/posts/rose-tea-shortbread/comment-page-1/#comment-648598 Tue, 27 Sep 2016 19:23:32 +0000 http://www.weekendbakery.com/?p=4917#comment-648598 Made these today with a friend for a writing-and-baking session! They’ve turned out very nicely – we used rose tea from Whittards.

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Comment on Classic French croissant recipe by Weekend Bakers http://www.weekendbakery.com/posts/classic-french-croissant-recipe/comment-page-11/#comment-648597 Tue, 27 Sep 2016 19:12:07 +0000 http://www.weekendbakery.com/?p=11641#comment-648597 Hi Crystal,
Perfect! Sometimes for some reason a second try can be harder than the first one, especially when the first one came out OK and you want to repeat good results.
You can be a proud baker 🙂

Enjoy the baking and the croissants!

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Comment on Rye Lovers Dark Rye Bread! by Weekend Bakers http://www.weekendbakery.com/posts/the-best-rye-bread/comment-page-2/#comment-648596 Tue, 27 Sep 2016 19:08:48 +0000 http://www.trifles.nl/?p=1401#comment-648596 How did it go Chris?

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Comment on Zelf amandelspijs maken by Weekend Bakers http://www.weekendbakery.com/posts/zelf-amandelspijs-maken-2/comment-page-1/#comment-648595 Tue, 27 Sep 2016 19:07:03 +0000 http://www.weekendbakery.com/?p=13793#comment-648595 Hallo Ad,
Dank voor je comment. Voor de duidelijkheid zullen we even erbij zetten dat we zowel bedoelen 50 gram water als 50 ml water want dit is namelijk hetzelfde, in die zin dat 50 ml water 50 gram weegt, (maar veel mensen meten hun water in een kan, in plaats van het te wegen).
Misschien een beetje verwarrend vanwege die /

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Comment on Your Loaves! by Weekend Bakers http://www.weekendbakery.com/your-loafs/comment-page-1/#comment-648594 Tue, 27 Sep 2016 19:03:11 +0000 http://www.weekendbakery.com/?page_id=9143#comment-648594 Hi Teresa,
Thank you so much for your lovely comment, it brings a smile to our faces!
Wishing you a happy sourdough baking Fall and lots of loaves,

Ed & Marieke

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Comment on Zuurdesem Pitabroodjes by Roosje http://www.weekendbakery.com/posts/zuurdesem-pitabroodjes/comment-page-1/#comment-648593 Tue, 27 Sep 2016 18:57:35 +0000 http://www.weekendbakery.com/?p=14663#comment-648593 Deze broodjes zijn inmiddels het derde recept van deze website dat ik met veel succes heb gemaakt.

Ik heb dit recept gehalveerd en 100 gr volkoren bloem gebruikt en 150 gr gewone bloem, ik volgde het recept met gist omdat ik ze vanavond wou eten. Na het kneden heb ik het deeg een paar uur in de koelkast gedaan, bolletjes gemaakt, laten rusten en ongeveer 3.5 minuut in de oven op de bakplaat gebakken. Ze bolde prachtig op en waren heerlijk, erg smaakvol en zeker niet taai.

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Comment on Artisan bread baking tips: Poolish & biga by Pattty http://www.weekendbakery.com/posts/more-artisan-bread-baking-tips-poolish-biga/comment-page-2/#comment-648592 Tue, 27 Sep 2016 17:34:23 +0000 http://www.trifles.nl/?p=1272#comment-648592 Hi , I made my poolish last noght and realized I used the recipe biga when making chiabetta. My poolish receipts called for 2 cups bread flour, 1/2 teaspoon yeast and 3/4 cup water. I used 2 cups of bread flour and 1 cup water, yeast was the same.
I really wanted to make crusty baguettes, could I use my biga and just reduce the bread flour when making my dough to 1 cup? I’m new at this so hope not a dopey question :0

Thanks so much.

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Comment on Sourdough pain naturel by Harris http://www.weekendbakery.com/posts/sourdough-pain-naturel/comment-page-3/#comment-648591 Tue, 27 Sep 2016 10:43:01 +0000 http://www.weekendbakery.com/?p=10602#comment-648591 Hi I have a question regarding the poolish.
How do you calculate the total amount of poolish needed for certain amount of flour? And how do you calculate the amount of sourdough needed in the poolish?
For example in another receipt for whole flour bread you have 65gr flour + 65gr water and 15gr sourdough. Here you use the same amount of sourdough with different amounts of water/flour.
Last question: what is the hydration of the sourdough? I had a 45%-50% hydration and now converted it to 100% hydration. Is it ok for this bread?

Thanks

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Comment on Artisan bread baking tips: Poolish & biga by Weekend Bakers http://www.weekendbakery.com/posts/more-artisan-bread-baking-tips-poolish-biga/comment-page-2/#comment-648590 Mon, 26 Sep 2016 16:41:23 +0000 http://www.trifles.nl/?p=1272#comment-648590 Hi Dziadziu,
Thank you for sharing and kind words. Such wonderful roots, especially in relation to baking. Love them all, the things you mention! Hope you will be inspired and will bake for a long time and share it with your family and granddaughter.

Greetings from Holland, / Groetjes uit Nederland

Marieke & Ed

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Comment on Classic French croissant recipe by Weekend Bakers http://www.weekendbakery.com/posts/classic-french-croissant-recipe/comment-page-11/#comment-648589 Mon, 26 Sep 2016 16:38:03 +0000 http://www.weekendbakery.com/?p=11641#comment-648589 Hi Abigail,
We do not really understand why you would want this and advice you to stick to the recipe for good first result, but we think it is possible to stretch it to one extra day. Keep the dough tightly packed in clingfilm to make sure it does not dry out.

Good luck with it!

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Comment on Tips on dough temperature by Weekend Bakers http://www.weekendbakery.com/posts/a-few-tips-on-dough-temperature/comment-page-1/#comment-648588 Mon, 26 Sep 2016 16:35:22 +0000 http://www.weekendbakery.com/?p=5719#comment-648588 Hello Roberto,
For this bread we stick to a temperature of around 24 to 25 Celsius for both. We think this way we have a good balance between giving the dough enough time to develop taste and speed / time it takes to make the bread.

Greetings from Holland,
Ed & Marieke

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Comment on Video: Making & Baking Classic French Croissants by Weekend Bakers http://www.weekendbakery.com/posts/video-making-baking-classic-french-croissants/comment-page-1/#comment-648587 Mon, 26 Sep 2016 16:31:24 +0000 http://www.weekendbakery.com/?p=8251#comment-648587 Let us know about your results, always curious to know!

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Comment on Classic French croissant recipe by Crystal http://www.weekendbakery.com/posts/classic-french-croissant-recipe/comment-page-11/#comment-648586 Sun, 25 Sep 2016 21:04:45 +0000 http://www.weekendbakery.com/?p=11641#comment-648586 Today it is my second try. The result is perfect. Thanks a lot for this recipe and process.

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Comment on Artisan bread baking tips: Poolish & biga by Weekend Bakers http://www.weekendbakery.com/posts/more-artisan-bread-baking-tips-poolish-biga/comment-page-2/#comment-648585 Sun, 25 Sep 2016 14:09:03 +0000 http://www.trifles.nl/?p=1272#comment-648585 Hi Karen,
We can think of a few causes, for instance using water that contains too much chlorine or the mixture getting too warm, leaving it in the sun for example (yeast dies at temperatures of around 40 C). It could also be the case the yeast you used never became active because it was past its date for example.

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Comment on A Flour Experiment part 1 by Weekend Bakers http://www.weekendbakery.com/posts/a-flour-experiment-part-1/comment-page-1/#comment-648584 Sun, 25 Sep 2016 14:03:55 +0000 http://www.weekendbakery.com/?p=10413#comment-648584 Hi again Escafon,
That is such an interesting story to share. I am sure your girlfriend could approach them and talk a bit more about bread or get some tips. They have valuable knowledge and for sure inspirational recipes and breads.

Happy baking and sharing!
Marieke

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Comment on Rye Lovers Dark Rye Bread! by Chris Baron http://www.weekendbakery.com/posts/the-best-rye-bread/comment-page-2/#comment-648583 Sun, 25 Sep 2016 04:20:01 +0000 http://www.trifles.nl/?p=1401#comment-648583 Really excited to try this, we had this growing us as kids, but it was always bought at the store. Making it right now, I will let you know how it goes in 12 hours.

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Comment on Zelf amandelspijs maken by ad http://www.weekendbakery.com/posts/zelf-amandelspijs-maken-2/comment-page-1/#comment-648582 Sun, 25 Sep 2016 04:03:06 +0000 http://www.weekendbakery.com/?p=13793#comment-648582 beetje water (indicatie 50 g/ml)??

50 gram=50 ml

mischien 50g per liter??

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