#1  
Old 10-20-2008, 11:53 AM
james's Avatar
Brick Oven Merchant
 
Join Date: Mar 2005
Location: Pebble Beach, CA
Posts: 4,648
Default The Village Baker

I started reading The Village Baker by Joe Ortiz this weekend. I'm enjoying the theory and technique, and there are nice hand drawn dough handling graphics.

I don't think I will ever use the formulas, as they are in cups and tablespoons, and I have become a hardened Baker's Percentage baker. Still, I like the book.

I have a 100gr poolish and the Hamelman 5-Grain loaf going today. Still no store bread.

James
__________________

To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.


To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.
Reply With Quote
  #2  
Old 10-20-2008, 11:55 AM
james's Avatar
Brick Oven Merchant
 
Join Date: Mar 2005
Location: Pebble Beach, CA
Posts: 4,648
Default Re: The Village Baker

One more quick note. I made the poolish and the whole grain soaker last night, while cleaning up after dinner. It really only takes about 60 seconds to measure and make both, which is lost in the clean up time -- and the longer pre-ferments and whole grains definitely improve the final result.

I just need to keep reminding myself to do it.
James
__________________

To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.


To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.
Reply With Quote
  #3  
Old 10-20-2008, 03:56 PM
dmun's Avatar
Moderator
 
Join Date: Jul 2005
Location: New Jersey USA
Posts: 4,216
Default Re: The Village Baker

Quote:
I don't think I will ever use the formulas, as they are in cups and tablespoons, and I have become a hardened Baker's Percentage baker.
Could we start a movement to demand that every recipe, every package instruction, every food website provide measurements in grams, in addition to volume measurements? Maybe we could get the scale manufacturers to fund this viral movement.

How hard could this be? Aren't most of these things, at least on a corporate level, developed in test kitchens, most likely by weight, then converted to cups and teaspoons?
__________________
My geodesic oven project:
To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.
,
To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.
Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are On
Pingbacks are On
Refbacks are On



All times are GMT -7. The time now is 08:36 AM.

Powered by vBulletin® Copyright ©2000 - 2014, Jelsoft Enterprises Ltd.
Search Engine Friendly URLs by vBSEO 3.6.0
2006/10 Forno Bravo, LLC