Comments on: Bread PDF Update http://hans.fugal.net/blog/2008/09/25/bread-pdf-update/ Counterpoint by Hans Fugal Tue, 16 Mar 2010 15:07:10 -0600 http://wordpress.org/?v=2.8.5 hourly 1 By: Sourdough Bagels « Little bits of life… http://hans.fugal.net/blog/2008/09/25/bread-pdf-update/comment-page-1/#comment-2201 Sourdough Bagels « Little bits of life… Thu, 04 Mar 2010 18:07:48 +0000 urn:uuid:0ca8eeea-5258-49d3-b9ea-21cbbdefe7e9#comment-2201 [...] modified it (per his instructions) to use the sourdough I received a few weeks ago from my friend Hans. I was very pleased with the resulting bagels. I think I’d cook them a little longer next [...] [...] modified it (per his instructions) to use the sourdough I received a few weeks ago from my friend Hans. I was very pleased with the resulting bagels. I think I’d cook them a little longer next [...]

]]> By: Mike http://hans.fugal.net/blog/2008/09/25/bread-pdf-update/comment-page-1/#comment-1782 Mike Wed, 31 Dec 1969 17:00:00 +0000 urn:uuid:0ca8eeea-5258-49d3-b9ea-21cbbdefe7e9#comment-1782 <p>Hans - you've got me into trying to make my own sourdough starter... but are you sure the quantities are right? I mix 2 tablespoons of whole wheat flour and 1 tablespoon water, and I get a very dry ball of dough, and after 48 hours no signs of bubbles! Yeah, it does smell a bit. Was wondering if I needed loads more water to make it MUCH wetter?</p> Hans – you’ve got me into trying to make my own sourdough starter… but are you sure the quantities are right? I mix 2 tablespoons of whole wheat flour and 1 tablespoon water, and I get a very dry ball of dough, and after 48 hours no signs of bubbles! Yeah, it does smell a bit. Was wondering if I needed loads more water to make it MUCH wetter?

]]> By: Hans http://hans.fugal.net/blog/2008/09/25/bread-pdf-update/comment-page-1/#comment-1783 Hans Wed, 31 Dec 1969 17:00:00 +0000 urn:uuid:0ca8eeea-5258-49d3-b9ea-21cbbdefe7e9#comment-1783 <p>Hi Mike,</p> <p>You're right, that's a mistake. It should be a 1:1 ratio by volume.</p> <p>Not that 2:1 doesn't work, though it won't get "bubbly" as you saw—because it's more like dough than batter. I actually went through a stage where I recommended and preferred 2:1—actually 1:1 by weight which is almost the same thing—but I found that it's easier to work with the more liquid start than the dough-like start which gets quite glutenous.</p> <p>I have fixed the PDF, please grab a fresh copy.</p> Hi Mike,

You’re right, that’s a mistake. It should be a 1:1 ratio by volume.

Not that 2:1 doesn’t work, though it won’t get “bubbly” as you saw—because it’s more like dough than batter. I actually went through a stage where I recommended and preferred 2:1—actually 1:1 by weight which is almost the same thing—but I found that it’s easier to work with the more liquid start than the dough-like start which gets quite glutenous.

I have fixed the PDF, please grab a fresh copy.

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