Cook 125g water with 25
g bread flour at medium low heat, keep stirring until it become thicken and no lumps left.
Dough all of the above starter 180 g warm milk (water can be used instead, for a less rich dough) 370
g bread flour 1 egg yolk 2 tablespoons of melted butter 1 tablespoon of sugar 6 g salt
Not exact matches
So I thought, I should probably share my gram measurements for your recipe with others who don't get the hang of cups and ounces: 16
g dry yeast or one cube (42
g) of fresh yeast) 125
g warm water 450 (works for me)-500
g water 85
g molasses 62
g apple cider vinegar 50
g butter 28
g dark unsweetened chocolate (seems to be nonexistant in Germany, I used 90 % cocoa) 100
g whole wheat
flour 375
g dark rye
flour (I used homeground, so pumpernickl for the Americans, medium rye might pack denser) 385
g bread flour (German Type812 didn't have other, should correspond to American AP or light
bread flour) 120
g bran 10
g carraway 3
g fennel 1 double shot of espresso (didn't want to buy powder, so no grams here, sorry) half a small shallot, chopped 14
g salt
I want to try this
bread, maybe use a sweet potato
flour from Peru in my
g - free
flour mix.
Cut 113
g (8 tbsp) unsalted butter into small cubes and toss with about 1 tbsp
bread flour.
1 kg
flour (choose your own favourite mix, for the basic recipe we use 500
g white
bread flour and 500
g plain
flour)
If your starter is 100 % regular
flour, then go ahead and replace about 50 - 100
g of
bread flour with whole wheat
flour in this recipe.
4 1/2 Cups (20 1/4 ounces / 607.5
g) Unbleached high - gluten (% 14)
bread flour or all purpose
flour, chilled (I used 3 1/2 cups plain
flour and 1 cup of wholemeal
flour)
Here are the ingredients: DOUGH (4 PIZZAS) 600
g white
bread flour 2 tablespoon fine sea salt 7
g package of dried yeast 1 tablespoon of sugar 2 1/2 cups of warm water (more or less) Tomato Sauce: 1 clove of garlic 1 bunch -LSB-...]
1 package (2 1/4 teaspoons) dry yeast 1 cup warm water 3 to 4 tablespoons agave or maple syrup 3 tablespoons vegan butter, melted and cooled 1 teaspoon salt egg replacer for 1 egg (I use ener -
g egg replacer; you could also use 1 tablespoon flax mixed with 3 tablespoons water) 2 cups unbleached
bread flour 1 cup whole wheat
flour nonstick spray
(2) Ener -
G Foods Brown Rice Yeast Free Loaf, (3) Julian Bakery (website) has a paleo
bread made with almond
flour.
1 cup / 240 ml milk 3 tablespoons clarified butter or olive oil 1 small shallot, minced 1 1/2 teaspoons fine grain sea salt 3/4 cup / 5 oz / 145
g semolina
flour 1 1/2 cup / 2 oz finely chopped kale (remove stems first) 1/3 cup / 20
g grated Gruyere cheese 1 1/3 cups / 150
g cooked millet * 30 basil leaves, chopped 3 large eggs 2 cups / 140
g whole wheat panko (or dried
bread crumbs)
Starter 90
g white wheat
flour (
bread flour) 20
g powdered brown sugar 25
g active sourdough starter 40
g water Dough 500
g white wheat
flour (
bread flour)(100 %) all of the above starter (appr.
300
g (4 1/4 dl; 2 1/4 cups)
bread flour 100
g (2 dl; 1/2 + 1/3 cup) whole wheat spelt
flour 1 1/4 tsp (8
g) fine sea salt 3
g fresh yeast (or alternatively 1
g / 1/4 tsp instant active dry yeast) 1 1/2 cups cool water (about 13 — 18 °C / 55 — 65 °F)
The night before preparing the walnut swirl
bread, mix 50
g of white spelt
flour, 50
g of water and 1 tablespoon of your active sourdough starter.
Ingredients: Starter 100
g water 100
g white wheat
flour (
bread flour) 1 tablespoon of your (active) sourdough starter Dough all of the above starter (appr.
Ingredients: Starter 200
g water 200
g white wheat
flour (
bread flour) 1 tablespoon of your active sourdough starter (I used rye starter) Dough 380
g mashed baked pumpkin (I used hokkaido pumpkin)- * see the note below 300
g white wheat
flour (
bread flour) 100
g whole grain spelt
flour 150
g water 10
g salt Other Bran for coating rolls Butter for greasing the pan 10 ice cubes to create steam in the first minutes of baking * My mashed baked hokkaido was very dry.
100
g) 225
g whole grain rye
flour 225 white wheat
flour (or
bread flour) 2 tablespoons of roasted rye malt * 350
g water - 77 % hydration dough (pay attention to the water level, adjust it to your
flour's absorbance - if you
flour absorbs less water, add less water in the beginning, it is easy to add it more later if necessary) 9
g fine sea salt Fruit soaker 40
g dry apples, chopped to small pieces 100
g dry prunes 50
g rum Other 60
g chocolate chips (I used these) orange zest of 2 organic oranges 70
g roasted hazelnuts, chopped (roast them for 8 - 9 minutes at 230 °C / 446 °F) * if you don't have roasted rye malt at hand, substitute it for cocoa powder but make sure you add some (appr.
I used a stoneground white
bread flour and 5
g liquid diastatic malt extract which I bought from a craft beer shop.
The night before preparing the walnut swirl
bread, mix 75
g of white wheat
flour, 75
g of water and 1 tablespoon of your active sourdough starter.
Ener -
G Foods, Inc. www.ener-
g.com 1-800-331-5222 Brand
bread, several flavors Seattle Brown
Bread English Muffins White Rice
Bread Yeast Free Brown Rice Yeast Free white Rice Brown Rice Loaf Corn
Bread Loaf Egg Free Raisin Loaf Raisin Loaf (with eggs) Light White Rice Starch
Bread Light Brown Rice
Bread Four
Flour Bread Hi Fiber
Bread White Rice Hamburger Buns Tapioca Regular Sliced
Bread Tapioca Thin Sliced
Bread Tapioca Dinner Rolls Tapioca Hamburger Buns Hot Dog Buns Pizza Shells
Bread Crumbs Crackers