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Any bread makers here?
shmokes:
--- Quote from: Blanka on January 26, 2012, 02:56:40 am ---Although, I might think Americans see German bread as medical stuff for obese-treatment or so, not food.
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BTW, I don't get it . . .
Dervacumen:
--- Quote from: shmokes on January 26, 2012, 11:28:48 am ---I just moved into my place and it has an old gas oven that cooks WAY hotter than is indicated on the knob. I'm still getting used to it.
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I really believe that's the key. I recently bought a new oven rather than repairing my old POS, and suddenly pretty much everything I bake is awesome. Using the preexisting oven when we moved in, just about everything we baked burned or came out like crap. Or less than super-duper good, which I define as crap.
Both of my ovens worked on gas; now I'm retrofitting the old one to be a proofing oven, just sitting there with a lonely 100W bulb. Looks like crap, but gives a draft free cozy environment for proofing dough.
Get a Joy of Cooking book. It's been in my library for 30 years, and the updated version has some new hints. If you can find an old version at a garage sale though, get it. Some of the old techniques just seem to result in better results. Not a lot better, but better. Unfortunately, a lot of them take more time than is practical today. IMO there is no other book that teaches the culinary arts. There are a lot of books and sites that are great, but none as concise and complete at the Joy of Cooking.
Dervacumen:
--- Quote from: shmokes on January 26, 2012, 02:41:36 pm ---
--- Quote from: Blanka on January 26, 2012, 02:56:40 am ---Although, I might think Americans see German bread as medical stuff for obese-treatment or so, not food.
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BTW, I don't get it . . .
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I believe Blanka refers to German bread because it is generally dense, hearty and almost a meal unto itself. American bread is generally lighter and fluffy and without substance or weight, so we consume it without thought. It's pretty easy to chow down on it if you don't feel it in your gut. You probably wouldn't find Wonder bread in Germany.
If I were to live on bread and water, I would hope I got to eat German bread. It's super yummy but very filling so you only eat it in small amounts. That's why Blanka would call it a diet bread in the U.S.
Just guessing, could be wrong.
ChadTower:
--- Quote from: shmokes on January 26, 2012, 10:03:04 am ---
--- Quote from: ChadTower on January 26, 2012, 09:02:52 am ---
I just throw some flour/yeast/water/etc into my breadmaker and come back in 3 hours. :cheers:
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Does your breadmaker have a baguette setting? :)
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Nope. Just gold old American rectangular loaves from a stainless steel box. None of that long phallic stuff. Ned Flanders doesn't allow footlongs and neither do I.
shmokes:
--- Quote from: Dervacumen on January 26, 2012, 02:59:10 pm ---IMO there is no other book that teaches the culinary arts.
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A totally different bird, but you might be interested in On Food and Cooking: The Science and Lore of the Kitchen. I've started reading it recently. It's amazing. It's essentially a dual course in chemistry and history, restricted exclusively to food. It's incredibly in depth. I've been reading it every night before I go to bed for weeks and I'm still on the first chapter, Milk (though admittedly I frequently go to bed so late that I only read a couple of pages before I'm ready to sleep). But I know A LOT about milk, lol.
What I love about this book, though, is that it doesn't teach recipes. It teaches you how food works--what happens on a molecular level to various proteins and fats when you heat or stir or freeze various foods. I think it'll make getting excellent results from recipes, and more mportantly improving on and inventing recipes, much more fun and more frequently succesful.
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