SpuddleBuns 1y ago • 100%
That is an extremely well thought out and grounded reply. I expected things to become boilerplate phrases after the first sentence. Instead, I read viewpoints and shared concepts, with an emphasis on providing as much freedom and equal treatment as possible. I am honestly gobsmacked to read this as a reality. Thank you, I feel lucky to be here!
I tried making milk bread with the Tangzhong method (1 part flour to 4 parts water, cooked), and ended up with a very heavy, sodden mess. I assumed that the water to make the Tangzhong was just too much for the finished loaf. So, I tried again with the Yudane method (1:1 flour to boiling water, not cooked). Again I ended up with a sodden, heavy, sad lump of cooked yet inedible dough. I make ciabatta rolls all the time at 75-80% hydration, and they bake throughout. I'm going to try again, but reduce the dough hydration to 55% and see if that helps.
Hi! So nice to not feel the weight of corporate oversight weighing down communication. It is a small thing, but so comfortable to click on a link from the main feed page, and have it open the post link in a new tab. Then, when I'm done, I can close the tab and be back on the main page feed. If it's here and I missed it, apologies. If it isn't, please take this as a requested feature, thank you!