Stories
Slash Boxes
Comments

SoylentNews is people

posted by chromas on Tuesday November 20 2018, @10:22PM   Printer-friendly
from the kitcheneering dept.

Eater has a longer article on how sourdough, and bread in general, is back in fashion and the changes being inflicted on the millenias-old staple by tech bros.

“I spent a lot of time — I don’t want to say ‘debugging,’ because that sounds really technical — but just working on recipes and trying to teach myself and there really weren’t a lot of materials out there at the time to do that,” he told me by phone this spring. “With bread baking, you kind of follow an algorithm to produce a result and that result isn’t always what you think it’s going to be, so you kind of have to step back and debug and diagnose the steps along the way. How did I go wrong here? That’s because technically the temperature might not be right or the dough strength might not be right. That iterative procedure and working through those algorithms kind of appeals to engineer. There’s the precision part of it, but also, when it comes down to it, technical people like to work with their hands. You want to construct something and I think bread is a good way to do that.”


Original Submission

 
This discussion has been archived. No new comments can be posted.
Display Options Threshold/Breakthrough Mark All as Read Mark All as Unread
The Fine Print: The following comments are owned by whoever posted them. We are not responsible for them in any way.
  • (Score: 3, Informative) by AthanasiusKircher on Wednesday November 21 2018, @02:52AM

    by AthanasiusKircher (5291) on Wednesday November 21 2018, @02:52AM (#764549) Journal

    The problem I usually have with it is the rolling/stretching. It always wants to pull back; I have trouble stretching it and having it stay stretched.

    Let it rest. The gluten will "relax" over time. If your pizza dough is particularly elastic, begin by stretching to a small disk until it starts to really spring back. Then wait a few minutes. Then stretch some more. You may need to do this in several phases if you have very elastic dough.

    Alternatively, make a dough recipe that isn't quite so elastic. Wetter doughs that are allowed to ferment for a long time are often easier to stretch.

    Starting Score:    1  point
    Moderation   +1  
       Informative=1, Total=1
    Extra 'Informative' Modifier   0  
    Karma-Bonus Modifier   +1  

    Total Score:   3