[Sca-cooks] question about breads
rbbtslyr
rbbtslyr at comporium.net
Fri Jun 3 11:58:52 PDT 2005
First of all the last few days have been hard on me, and I have had to take strong pain meds so I have come to realize I have been phrasing somethings poorly, please pardon that and let me explain further and then I will no longer respond to this thread as it will serve no purpose.
No, I am not normally inflexable, but in some cases I demand accuarcy as I don't want equipment damage, you see they were all suppose to fit in a certain machine, which had a 3lb dry mix max therefore it is an error. This is max is btw the receipe after mixing is divided into 2 loaves.. I have other books where the reciepe states X number of loaves or one loaf of X pounds or whatever, that is fine, but if a loaf is to go in a certain size pan, it should go into that pan and not overflow, a simple requirement especially if the overflow can damage an expensive machine that I am using..
I have a few other books with the same sort of error the dough can't fit the stated pan, or the math doesn't work. Some are editing errors some are inattention, and some lack or research. If a receipe says it will make 2 standard loave pans, to be cooked in a home oven and it obiviously will make 3; I will assume a typo, but if it says, it will fit a pan on a machine and it can't that is another matter. It matters not that my Victorian English Muffin receipe with standard pastry rings makes 8 instead of the 6, ring sizes have changed over time, and mine are smaller. I can't fit a different pan in a machine I am stuck.
Not all of my cooking is just for fun. I bake to keep the family in bread as I am stay at home due to a disabling injury, the Mrs works. To I enjoy cooking and develop my own receipes, but a published one that can't work as stated irks me, I can live with errors where it says Tblspn and means tspn typos happen, I fix it the next time I use the receipe. I cook to save the wife extra work, when she comes home after a long day. We feed the stock and I collect the eggs. We get a friend to help processes the extra chickens ever so often.
I am not inflexible but I expect a certain level of professionalism. I will not, as I was at one time a professional cook, sabotage receipe I give out, to hold back a secret, my "Roast Beast" Receipe. I will even demostrate a receipe, if asked so someone can copy it, with a chance of getting it right, not all people understand phrases like "temper your eggs, before adding" or "carefully fold in your egg whites, or whatnot" I expect the same from others with any claim at professinalism. An Amatuer Receipe, well heck, as long as they give it a decent try I say "Well Bless their Hearts if they blow it, at least they did try to share it" is my attitude.
Now that I have clarified why it drove me crazy and I felt it was incompetence, on someones part let us please move on. I wish I hadn't of mentioned this example, just remember there was a problem, that it would have made almost 1/3 more dough than the machine could deal with, and in theory if it over flowed it would damage the machine. If you feel my attitude is still to harsh I am very sorry, I will not mention this type of error or my opinion so strongly in the future, and I beg your alls pardon.
Kirk
Meddle not in the Affairs of Dragons, for thou art Crunchy and Taste Good with Catsup or BBQ Sauce
Liberty Hill, SC Elevation 571 ft
Liberty Hill, SC (Kershaw)
Longitude: 80° 48' 7" W (-80.8019°)
Latitude: 34° 28' 41" N (34.4781°)
Grid: EM94
----- Original Message -----
From: Huette von Ahrens
To: Cooks within the SCA
Sent: Friday, June 03, 2005 2:07 PM
Subject: Re: [Sca-cooks] question about breads
I hate to tell you this, but that is also a 25% loss. 2.25 lbs is 3/4 of 3 lbs. So there is
no variation there. Yes, it is a different measurement pattern, but is it really an error?
I don't think so. Most bread books I own contain recipes of varying sizes. Wow! You must
be really inflexable if you think that because one recipe doesn't match precisely the others that
it is an error or laziness on the part of the author.
Huette
--- rbbtslyr <rbbtslyr at comporium.net> wrote:
> Yep, but the other receipes were 3 lbs before baking, 2.25 roughly after so they didn't do their
> homework and make this one fit the rest of the book. I should have been more clear in the error.
> It wont fit in the recommend pan, it will fit more or less in two of them but the loaves are a
> bit small. Of course with round loaves that doesn't matter unless it wont fit on my hearth
> stones.
>
> Has anyone tried hardwood ashes in quickbreads and such, I have a few receipes calling for them
> as a leavener, and was wondering how well they work.
>
> Kirk
>
> Meddle not in the Affairs of Dragons, for thou art Crunchy and Taste Good with Catsup or BBQ
> Sauce
>
> Liberty Hill, SC Elevation 571 ft
>
> Liberty Hill, SC (Kershaw)
> Longitude: 80° 48' 7" W (-80.8019°)
> Latitude: 34° 28' 41" N (34.4781°)
> Grid: EM94
> ----- Original Message -----
> From: Terry Decker
> To: Cooks within the SCA
> Sent: Friday, June 03, 2005 12:48 PM
> Subject: Re: [Sca-cooks] question about breads
>
>
> You lose about 25 percent of the weight of the dough during baking, mostly
> in fluid loss. So 4 pounds of ingredients will produce approximately a 3
> pound loaf. Type of flour, age of flour, and type of liquids used tend to
> alter the amount of loss, but 25 percent is a good rule of thumb.
>
> Bear
>
> Interesting, the books I checked said different, but heck I have found
> plenty of errors in them, one receipe suppose to be a 3lb loaf would be 4
> lbs if I took the messures listed....not all written material is right so I
> practice first before cooking for parties etc.
>
> Kirk
>
>
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