Thank you very much for the comment. I probably would attribute the "under appreciated" more to my lack of social media savvy, but hey, I'm a baker, not a RUclips specialist. 😀 Thanks again, and let some friends know about the channel. I have been in a little hiatus recently but will get some more content out soon. Cheers JP
Another great video! I've subscribed for more :) One video I would love to see from you is 'how to find the dough size/ the volume for normal baking tin' But you're likely a busy man already! haha
Thanks J.P., good video! When one orders baskets online they seem to nearly always be sold in centimeters, measuring the outside dimensions. Most all of my oval bannetons seem to be closer to the inch measurements while measuring the inside diameters. Is this how your chart is meant to work?
Well to be absolutely honest Barry, when I looked at different basket sizes both in NA and Europe most seemed to be reported in inches but that could be simply the way Google thinks I want to see them. Normally, I try to convert everything to metric, but in this case, I didn't as it seems that the basket size standards are based in inches for quick, 'rounded' comparisons. I guess it's easier to say 9 inch oval basket than 22.86 basket or "22.something" pending the manufacturer or brand. The problem with these is that they come in so many sizes that simply grouping them into an "inch" category probably makes them easier to identify with. But then again , I could be way out to lunch on this.
I actually never even found a resource where the actual basket capacities were communicated. Yes they say the recommended dough weight is X grams to Y grams but no capacity. I believe that this is due to the myriad of shapes, dimensions and tapering from top to bottom from one brand to another. The easiest way to get this number is the ole' line the basket with plastic- fill it with water- and weigh the water trick.
❤ your videos ❣️. Would you consider making the best keto bread? While it’s not using flour, there are so many versions. Either the consistency is good but not the flavor or the ingredients are too pricey.
Hehehe, I would love to. However, as you rightly noted, there are many recipes and versions of Keto online. What tastes good and looks good to one person another might hate. My recommendation is find a recipe that creates the style, height and performance you like and then start experimenting by making subtle changes to it. I personally liked what the Keto King produces but then he uses gluten and this may not be what you want. To answer your question. What I may consider the best may not be the best for you (or anyone else for that matter, as I don't really eat Keto breads.) Check out the Keto King. His concept provides alot of flexibility for customizing the recipe just the way you may want it.
@@nobsbaking6391 well, so you don’t want the challenge 😉 ❣️ recently I made a lupin flour bread and the consistency was great but the flavor was off so what could improve the taste? I added a teaspoon of allulose but the lupin bean flavor is still there . Thanks for listening
@delladearest2511 Hehehehe you are a sharp one. So you are using lupin flour, (which to be honest I have never used), but anyway you got a lupin bean kind of flavor and you want something different . Well as you mentioned Allulose as your preferred sweetener. Hmmmmm Well number 1. I assume your recipe is a bit pricey. Number 2. I have never tried Lupin flour but I can imagine the flavor. So what is the problem. Do you want a more sweeter taste? Do you have a problem with the lupin flavor? What ingredients do you consider ok for your recipe. Ie sugar, malt, honey Have you tried any other non- gluten flour beside pulses? What binders are you using? Gums? ...my point is that I can go on and on about things I don't know. If you want.. (and I assume you have subscribed to my channel), send me your recipe to nobsbaking123@gmail.com and I will look at it. If you can put everything in grams and % I will respond quicker. And lastly, tell me what flavors and or characteristics you are looking for and I will try my best Cheers
@delladearest2511 Sometimes it's tough to get rid of the taste of a pulse bean when you are using it as your major flour carrier. Think about what you want. Maybe this flavor would compliment a veg and herb style product. Ingredients generally are based on the type , style and flavor you are striving for.
Thanks for posting this. Sarah Lou has excellent well explained videos on making this complicated bread process. Just love it.
This channel is SO UNDERAPPRECIATED.
Thank you very much for the comment. I probably would attribute the "under appreciated" more to my lack of social media savvy, but hey, I'm a baker, not a RUclips specialist. 😀
Thanks again, and let some friends know about the channel. I have been in a little hiatus recently but will get some more content out soon.
Cheers
JP
I prefer the closed grain btw.
I recommend this video to all new sourdough bakers. The full video link in description.
Hi ☺️ this is Sarah Lou….the creator of the video you are talking about here. Thank you so very much for this compliment. This has made my week! ❤
@SarahLouReviews
You are so welcome, and my positive comments were well earned. Really nice work
Cheers
JP
Excellent video, thank you for sharing this!
Another great video! I've subscribed for more :) One video I would love to see from you is 'how to find the dough size/ the volume for normal baking tin' But you're likely a busy man already! haha
Videos on this are in my archive. Size matters , Any bread in any pan.
Thanks for subscribing and welcome to the channel.
Thanks J.P., good video! When one orders baskets online they seem to nearly always be sold in centimeters, measuring the outside dimensions. Most all of my oval bannetons seem to be closer to the inch measurements while measuring the inside diameters. Is this how your chart is meant to work?
Well to be absolutely honest Barry, when I looked at different basket sizes both in NA and Europe most seemed to be reported in inches but that could be simply the way Google thinks I want to see them.
Normally, I try to convert everything to metric, but in this case, I didn't as it seems that the basket size standards are based in inches for quick, 'rounded' comparisons.
I guess it's easier to say 9 inch oval basket than 22.86 basket or "22.something" pending the manufacturer or brand.
The problem with these is that they come in so many sizes that simply grouping them into an "inch" category probably makes them easier to identify with. But then again , I could be way out to lunch on this.
I actually never even found a resource where the actual basket capacities were communicated. Yes they say the recommended dough weight is X grams to Y grams but no capacity.
I believe that this is due to the myriad of shapes, dimensions and tapering from top to bottom from one brand to another. The easiest way to get this number is the ole' line the basket with plastic- fill it with water- and weigh the water trick.
Thank you JP, that's not too hard to do!@@nobsbaking6391
❤ your videos ❣️. Would you consider making the best keto bread? While it’s not using flour, there are so many versions. Either the consistency is good but not the flavor or the ingredients are too pricey.
Hehehe, I would love to. However, as you rightly noted, there are many recipes and versions of Keto online.
What tastes good and looks good to one person another might hate.
My recommendation is find a recipe that creates the style, height and performance you like and then start experimenting by making subtle changes to it. I personally liked what the Keto King produces but then he uses gluten and this may not be what you want. To answer your question. What I may consider the best may not be the best for you (or anyone else for that matter, as I don't really eat Keto breads.)
Check out the Keto King. His concept provides alot of flexibility for customizing the recipe just the way you may want it.
@@nobsbaking6391 well, so you don’t want the challenge 😉 ❣️ recently I made a lupin flour bread and the consistency was great but the flavor was off so what could improve the taste? I added a teaspoon of allulose but the lupin bean flavor is still there . Thanks for listening
@delladearest2511
Hehehehe you are a sharp one.
So you are using lupin flour, (which to be honest I have never used), but anyway you got a lupin bean kind of flavor and you want something different . Well as you mentioned Allulose as your preferred sweetener.
Hmmmmm
Well number 1.
I assume your recipe is a bit pricey.
Number 2.
I have never tried Lupin flour but I can imagine the flavor.
So what is the problem.
Do you want a more sweeter taste?
Do you have a problem with the lupin flavor?
What ingredients do you consider ok for your recipe. Ie sugar, malt, honey
Have you tried any other non- gluten flour beside pulses?
What binders are you using? Gums?
...my point is that I can go on and on about things I don't know.
If you want.. (and I assume you have subscribed to my channel), send me your recipe to nobsbaking123@gmail.com and I will look at it. If you can put everything in grams and % I will respond quicker.
And lastly, tell me what flavors and or characteristics you are looking for and I will try my best
Cheers
@delladearest2511
Sometimes it's tough to get rid of the taste of a pulse bean when you are using it as your major flour carrier. Think about what you want. Maybe this flavor would compliment a veg and herb style product. Ingredients generally are based on the type , style and flavor you are striving for.