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FReeper Weekly Recipe Thread (April 14, 2012)
FreeRepublic Cooks | April 14, 2012 | libertarian27

Posted on 04/14/2012 4:12:40 AM PDT by libertarian27

Welcome to the 19th installment of the FReeper Weekly Recipe Thread for 2012.

Looking for something new to make or made something new that came out great? Please share a 'tried-and-true' recipe or seven- for fellow FReepers to add to their 'go-to' Recipe Stack of Family Favorites!

Here's the place to share and explore your latest and greatest favorite recipe.

(All 2011 FReeper Recipes are on my profile page as an Online Cookbook Thread Link)

TOPICS: Chit/Chat; Food; Hobbies; Reference
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To: greeneyes

OOPS. Just found an error in my quick and dirty math. You should multiply by 1 1/3 or 1.33. If you multiply 1 1/2 lbs by 1 1/3 your answer will be 2 lb loaf, for example.

Sorry, I didn’t read my numbers correctly on the first go round.LOL.

41 posted on 04/16/2012 11:44:13 AM PDT by greeneyes (Moderation in defense of your country is NO virtue. Let Freedom Ring.)

To: prisoner6
I came here to ask a question or say something I've quite completely forgotten after I saw your question.

The problem is volume versus weight.

Professional chefs go by weights. For some obscure reason flour is counted as 100%. And the other ingredients are a ratio of flour weight to ingredient weight.

So, I use about 750 grams of bread flour, 12 grams of yeast, 18 grams of salt, 18 grams of fine caster sugar, 22 grams of oil for my daily bread.

Water, yeast, sugar and oil to begin, proof, then add flour and salt. Mix on 3.5 with a KitchenAid(tm) mixer for 8 to 10 minutes, rise, shape, slash and cook per normal, adding water as required for local conditions.

Don't go by volume measurements. Go by weight. I've cooked bread for me and 1500 of my best friends for a long time, and still make my own daily bread (purchased bread need not apply).

I still drag out the scales. Digital these days. I do still check calibration with an old 1 oz silver piece that I carry in my pocket.

/johnny

42 posted on 04/20/2012 5:31:54 PM PDT by JRandomFreeper (Gone Galt)

To: All

New thread will be up tomorrow - Sunday

43 posted on 04/21/2012 5:52:50 AM PDT by libertarian27 (Check my profile page for the FReeper Online Cookbook 2011)

To: MissMagnolia

The recipe for my next salad. And I can’t wait for it. Thanks much.

44 posted on 04/21/2012 7:44:41 AM PDT by Bizzy Bugz

To: JRandomFreeper

Thank you! Looks like I’ll be getting a new digital scale. Old one died a LONG time ago, LOL!

45 posted on 04/21/2012 9:58:10 PM PDT by prisoner6 (Right Wing Nuts bolt the Constitution togethegr as the loose screws of the Left fall out!)

Recap of this weeks recipes: (April 14th thread)

Appetizer _ Post#` 38 _ Lox & Cream Cheese Roll-Ups

Beef _ Post#` 3 _ Shepherds Pie

Pasta _ Post#` 35 _ Pumkin Ravioli with Caramel Whipped Cream

Sauce _ Post#` 37 _ Greatest Spaghetti Sauce

46 posted on 04/22/2012 1:12:44 PM PDT by libertarian27 (Check my profile page for the FReeper Online Cookbook 2011)

http://www.freerepublic.com/focus/chat/2875174/posts?page=1

47 posted on 04/22/2012 1:20:29 PM PDT by libertarian27 (Check my profile page for the FReeper Online Cookbook 2011)