[Sca-cooks] Arts and Sciences; bread
Georgia Foster
jo_foster81 at hotmail.com
Mon Mar 30 20:35:04 PDT 2009
had to wait to respond until I had the actual documentation in hand. I used "The Good Huswife's Handmaid for the Kitchen". The conversion of flour was from an Almanac. A bushel of flour weighs between 55 and 60 pounds, equivelent to 255 - 265 cups. With that kind of variance ... I was concerned about how that would translate down. I made a few test-drives before I made the competition batch.
Oh
And ... the flour was carefully measured the first time I made it. The second and third ... not so much. The last batch (Sunday) I was less careful about measuring (scoop and dump). The total liquid was slightly more than 2.5 cups. I used yeast starter or sponge ... and I keep mine quite liquid so I was at odds on how much liquid to actually USE and still get enough yeastie beasties to grow the dough. On the tests runs I played with the amound of liquid. I used one cup of the starter and one cup of warm water and then added more as it needed. On the second test run I paid close attention to how much yeast starter and how much water. On the competition batch I measured very carefully. I also reported the test-runs, lessons learned and the actual competition batch in the documentation submitted with the entry.
The coolest thing about the Manchet is ... no sugar. Tastes sweet ..... but not a bit of added sweetner in it. That worried me a little at first but it is a GREAT bread.
Judging sheet included (I believe ... I don't have the sheets in hand right now) 1-10 points for presentation, 1-10 for period style, 1-10 for the product and (1-5) for documentation.
cheers
Malkin
Jo (Georgia L.) Foster
Never knock on Death's door.
Ring the doorbell and run ... he hates that.
I don't want to set the world on fire, I'm just trying to light a candle.
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