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#106
07-11-2001, 03:06 PM
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 Never heard of the 240 rule? Take temperature of the room, the temperature of the flour, add them together, subtract from 240 and the result is the temperature of the water to get an 80 degree dough. BTW, has anyone else noticed that we have picked over these three threads ad nauseam, and no one has still answered the question on how to schedule making a daily bread with a starter? Wonder if that guy lost interest while we all wandered. What I really hope is that it drove him to the bookstore.
__________________ It's not Dairy Queen.  |
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#107
07-11-2001, 03:13 PM
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| If you use the 240 rule does it allow for heat generated by kneading? Kimmie - the white loaf from Baking With Julia is my fav. It is the best, most consistent whit bread I have ever made.
__________________ At weddings, my Aunts would poke me in the ribs and cackle "You're next!". They stopped when I started doing the same to them at funerals. www.kyleskitchen.net |
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#108
07-11-2001, 03:52 PM
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 hey gang, I am going to close this thread and suggest that you to open another for the next batch of beautiful breads!  
__________________ bake first, ask questions later. Oooh food, my favorite!  http://www.myspace.com/chefmbrown Professor Culinary and Pastry Arts www.CCCCD.edu |
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