tag:blogger.com,1999:blog-3538736737432550814.post4521414799023216931..comments2024-02-28T19:57:10.523+11:00Comments on You can do it... at home!: Jeffrey Hamelman's Five-Grains Sourdough with Burghul (or Bulghur?)Suehttp://www.blogger.com/profile/00083824349969749431noreply@blogger.comBlogger9125tag:blogger.com,1999:blog-3538736737432550814.post-79727158170475756912012-03-06T23:20:29.455+11:002012-03-06T23:20:29.455+11:00I never tried that but my guess would be, you prob...I never tried that but my guess would be, you probably can. However, you might need only small amount of yeast. I think 0.5% will be enough, around 4 g, or 1 teaspoon.Suehttps://www.blogger.com/profile/00083824349969749431noreply@blogger.comtag:blogger.com,1999:blog-3538736737432550814.post-25418854747502916222012-03-06T19:22:29.797+11:002012-03-06T19:22:29.797+11:00Hi Sue,
Thank you for the great recipe, wanted t...Hi Sue, <br /><br />Thank you for the great recipe, wanted to ask, if you can retard the final dough in the fridge ( mixed with instant yeast) for 2 days, then take out of the fridge do the proofing and bake? Or the retard only works with the sourdough yeast? <br /><br />Thank you<br /><br />Conrad,Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-3538736737432550814.post-85099877619962657812011-02-23T13:19:03.781+11:002011-02-23T13:19:03.781+11:00Baker Percentage is used for bread making. All ing...Baker Percentage is used for bread making. All ingredients are measured against total flour in the recipe, with total flour being 100%. Total percentage will always greater than 100%, for example, flour 100% + water 66 % + salt 2% + yeast 3% = 171%.<br /><br />The formula is useful for baker to have a quick understanding of the bread profile, hydration level and to calculate the ingredients for any desired dough weight.<br /><br />More details about baker percentage is in the link below at Wikipedia. <br /><br />http://en.wikipedia.org/wiki/Baker_percentage<br /><br />Note: you don't need to use the baker percentage to make the bread. You can just follow the ingredients in the recipe. <br /><br />SueSuehttps://www.blogger.com/profile/00083824349969749431noreply@blogger.comtag:blogger.com,1999:blog-3538736737432550814.post-91081106828643463012011-02-23T10:41:01.679+11:002011-02-23T10:41:01.679+11:00Hi - This bread looks lovely & I think I'l...Hi - This bread looks lovely & I think I'll give it a try, too. <br />Can you clarify your percentage list? Percentages of items should add up to 100% So, I am confused. What does your number of 235% refer to?<br />Thanks.Pam Dhttp://pamsbread.comnoreply@blogger.comtag:blogger.com,1999:blog-3538736737432550814.post-12708666457967872452011-02-05T13:27:00.786+11:002011-02-05T13:27:00.786+11:00@Hobby Maker - Thanks for the compliment. Your mum...@Hobby Maker - Thanks for the compliment. Your mum would love this bread too. It has a great flavour profile from sunflower seeds and flaxseeds. If you can't find bulghur, you can also use cracked rye, millet, etc. I've also made this with pearl barley and it was quite nice too. <br /><br />@ Ceren - thanks for tips about Pilav. <br />With macarons, it's great effort by you. I think the macarons could be slightly undermixed as well. The lump on the shell could be an indication of undermix. Try mixing (lifting and folding)for another few stokes and you might see the difference. Don't be shy and light-handed when handling egg white, you really need to blend it into the almond flour mixture. <br /><br />Cheers, <br />SueSuehttps://www.blogger.com/profile/00083824349969749431noreply@blogger.comtag:blogger.com,1999:blog-3538736737432550814.post-83754523606613290082011-02-05T07:12:28.112+11:002011-02-05T07:12:28.112+11:00Aww thank you, you know the way to melt my heart, ...Aww thank you, you know the way to melt my heart, commenting at my macarons haha :D<br /> <br />I would give you a pilav recipe but I'm not quite the traditional cook and I never made the ethnic rice..<br /><br />Hold on..I just asked my mom and she told me<br />-that it's first fried adding a tbsp of salça(tomato paste)<br />-you don't wash bulgur<br />-it soaks more water that rice so you should substitute another 1/2 cup of the cooking liquid<br /><br />:)<br /><br />CerenCerenhttps://www.blogger.com/profile/02892950229801992077noreply@blogger.comtag:blogger.com,1999:blog-3538736737432550814.post-26710786796519949542011-02-05T05:14:43.802+11:002011-02-05T05:14:43.802+11:00That's a great looking bread! My mom and I lov...That's a great looking bread! My mom and I love that kind so I'll share the recipe with her too. ☺hobby baker Kellyhttps://www.blogger.com/profile/04734828549763197439noreply@blogger.comtag:blogger.com,1999:blog-3538736737432550814.post-44054809304407272032011-02-04T21:27:19.498+11:002011-02-04T21:27:19.498+11:00Hi Kyoime,
I never had Pilav before. From what I...Hi Kyoime, <br /><br />I never had Pilav before. From what I heard, it is nice and now that I have bulghur (or bulgur, it has so many different, yet similar names), I'll have to try making Pilav sometimes.<br /><br />Your macarons look nice:)<br /><br />SueSuehttps://www.blogger.com/profile/00083824349969749431noreply@blogger.comtag:blogger.com,1999:blog-3538736737432550814.post-44856891520758798092011-02-04T01:22:33.526+11:002011-02-04T01:22:33.526+11:00hehe..
here in Turkey there is something called Bu...hehe..<br />here in Turkey there is something called Bulgur Pilavı(Pilav is cooked rice) and as I know bulgur is cracked they say(fried I can say)wheat :)Cerenhttps://www.blogger.com/profile/02892950229801992077noreply@blogger.com