Posts by Z~BESTUS

DALE: Good afternoon. Dale, Stavrogin is correct in telling you that you are employing to much hydration. Approx. 60% to 65% is the accepted relationship of liquid to flour. Now then Dale, I noticed you did not state the salt amount....

NOWIAMONE: Good morning. I read your bread recipe with interest. I must ask you however, is there a possibility that the amount of water you stated is a mis-print????. Maybe your recipe may read 3 1/4 to 3 1/2 cups of water. The reason...

GS: Hello ahain. I am pleased & surprised that there are others that are aware of this bakers secret. Just hold this temp. about 30 to 45 seconds. Remember to cool the milk before useing it. What I do is I boil it the night before...

GS STCROIXUSVI: Good Morning. I have a solution for you. However, I doubt if you will do like I suggest to you. Anyway here goes. Whenever you employ milk in together with yeast & flour most often the result is a very poor baked...

:chef:Good morning to you. Go back to Borders book store & take a look at page 438 & it begins at page 439. I have seen this book in used book shoppes for much less. Anyway, I thought you would like to know that. Enjoy the...

MRS.BUTTERWORTH: Good morning. I would like to add my recomendations along with the other great rules you have recieved. The best time to seperate the whites from the yolk is when they are cold. The time to whip-up the whites is when...

BOND: Good afternoon. The sauce is referred to as "COULIS". Enjoy the the upcoming holiday. ~ZEE.:chef:

SHALOOP: Good morning. Thank you for your prompt reply. You are right about the failure of this cake due to the change in pans. Especially using a 10 inch cake pan. A you know, most often using this type of pan requires a heating...

FREE RIDER: The book that will help you greatly in learning about food science & weights of ingredients is "COOKWISE" By Shirley Corriher. She is a food sciencetist. If you do not have this book, get a copy from the...

MUDBUG: Good afternoon to you my friend. I have no reason not to, it's just that I feel I should not waste the time of our other members that are not so intested in a particular food science problem or recipe or it's applications which...