Is your baking assistant strictly for breads or does it also include calculators for making quick breads, cookies, and pastries? I mill my own grains-would this help me with the tricky hydration/autolyzation?
Hi Dee, The baking Assistant is designed around things that generally require leavening of some type. Pastry is a different animal. With respect to croissants they are yeast raised and therefore all the rules and guides apply. Although I am adding pastry hydration ranges into my next module ( and many of the process requirements regarding processing temps hold true as they do with Croissants ) there are so many recipe variations for pastry that for me to offer a good hydration start point is near impossible. Some use loads of butter ( which contains water by the way) some use less. Some may add cornstarch or eggs to their recipes, some do not. It goes on and on. The baking assistant has many tools and processing guides (including autolyse) that can be applied to pastries, quick breads, cookies etc. Such as the egg calculators, flour protein calculator, water temperature calculator, Adding Soaked grains, seeds & nuts calculator, dry ingredients calculator for enrichment powders, NG flour etc., So in answer to your question, the assistant has tons of information and tools for all types of products currently and is continuing to expand with new modules, calculators and information monthly. I hope that helps. Kind regards JP
@DeeSperling Hello again Dee. You inspired me. I am going to make a calculator specifically for pastry that calculates total hydration. Maybe even include cookies factoring in spread expectations etc... Thanks for the idea.
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Thank you 🙏 sir
Is your baking assistant strictly for breads or does it also include calculators for making quick breads, cookies, and pastries? I mill my own grains-would this help me with the tricky hydration/autolyzation?
Hi Dee,
The baking Assistant is designed around things that generally require leavening of some type. Pastry is a different animal. With respect to croissants they are yeast raised and therefore all the rules and guides apply. Although I am adding pastry hydration ranges into my next module ( and many of the process requirements regarding processing temps hold true as they do with Croissants ) there are so many recipe variations for pastry that for me to offer a good hydration start point is near impossible. Some use loads of butter ( which contains water by the way) some use less. Some may add cornstarch or eggs to their recipes, some do not. It goes on and on.
The baking assistant has many tools and processing guides (including autolyse) that can be applied to pastries, quick breads, cookies etc. Such as the egg calculators, flour protein calculator, water temperature calculator, Adding Soaked grains, seeds & nuts calculator, dry ingredients calculator for enrichment powders, NG flour etc.,
So in answer to your question, the assistant has tons of information and tools for all types of products currently and is continuing to expand with new modules, calculators and information monthly.
I hope that helps.
Kind regards
JP
@DeeSperling
Hello again Dee.
You inspired me. I am going to make a calculator specifically for pastry that calculates total hydration. Maybe even include cookies factoring in spread expectations etc...
Thanks for the idea.
@@nobsbaking6391 That would be wonderful, thanks.