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Posts by Colin

Couple notes: "roti" is a generic term in India for skillet-made flatbreads and includes a wide variety of different breads, so it's hard to generalize too much.  Puris and parathas are fried...   Chapatis, which is what some folks above are discussing, are made with atta, which is a nice soft tasty low-gluten whole-wheat flour.  Indian stores sell it, and as with any whole wheat flour try to buy it from a place with high sales volume, because it has a little fat content...
I have one of the Apex sharpening kits which makes the process pretty easy.  There are videos.  It's still not as easy as an electric sharpener, but on the other hand it's not taking up any counter space.
That's interesting.  In my experience short rises will work for flattish things like lavash crackers, and maybe little rolls, but don't give you the kind of dough development (putting aside flavor) that you want for a more serious loaf.
Ditto!  I've also had success with the recipe in Reinhart's _Bread Baker's Apprentice_ which works along the same lines: a relatively wet dough developed slowly, which gives you a fluffy result.  I don't know what the hydration is in the recipe posted @3, but the method sounds like it will produce a tough bread.  Baking at a higher temperature also helps you end up soft plus crisp, rather than chewy.
How long are you allowing for the rise, and what sort of recipe are you using?   Because phatch above is right.  Yeast is not like baking powder.  Given time, it will make more of itself.  If you're patient you can start with tiny amounts like 1/4 of a teaspoon.   There's also a reference above to a "standard 90-120 minute rise."  I'm not sure where that comes from.  There are some straight doughs for which that's enough time, but generally that's on the short side.
All you need for bread is flour, water, salt, and yeast.  There's no need for any sugar, and certainly not for the huge amount of sugar you are using.  I would get a basic dough working before adding a "improvers."     You do need good yeast - have you proofed it?  Put a little in some warm water, wait ten minutes, and see if it bubbles up.   Dough will rise at low temperatures, just more slowly.  That's not your problem.
... I assume chefedb means something else, because a "real restaurant range" is a fire hazard for residential use, and code won't allow it.   For pro-style home ranges, Bluestar is much loved; Capital (which I have) has fans too.     Re changing how you cook, the main thing a more muscular range will give you is more BTU when you want it.  This is nice to have, but I can't say I'm really cooking differently as a result, just saving a few seconds here and...
Do you have a budget in mind?  Something like ten brands sell lines with a "commercial" appearance.     www.ajmadison.com is a good place to start an appliance search.  They have pictures.
That horrible knife video is a good example to keep on hand the next time someone shows on this forum up saying who needs cookbooks because the internet is full of "information."   Notice that if you were naively searching for help using a knife, you wouldn't know how incompetent that video is: it's well made and there are plenty of comments applauding it.   On knives, a testimony:  It's been 3.5 years since I got a Konosuke wa-gyuto (about $200), and more...
The Cutco-Bose similarity is in sales.  Both are sold in a way that discourages direct comparison to competing products.   One reason Cutco does in-home selling is to force comparison between new Cutco knives and whatever knives people have on hand.  Most people don't understand sharpening and have blunt knives, so the Cutco product will look good.   Bose products are commonly sold in Bose-only stores or in special rooms of bigger stores.  This makes it hard to do a...
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