I thought this was an interesting video because "don't over knead" is pretty common advice. I would have preferred him to talk a bit more about the tight crumb structure and the texture of the...
I thought this was an interesting video because "don't over knead" is pretty common advice.
I would have preferred him to talk a bit more about the tight crumb structure and the texture of the bread after his hour and a half kneading, and I especially would have liked to see a better comparison of the two loaves he made.
I feel like there is a lot of advice or instructions in cooking similar to this. It's never clear why and it really bothers me. I want to understand why stuff needs to happen, when or for how...
I feel like there is a lot of advice or instructions in cooking similar to this. It's never clear why and it really bothers me. I want to understand why stuff needs to happen, when or for how long. But most chefs/youtubers/cookbooks never bother to explain anything. You simply follow along and over time you get a feeling for cooking. It's not very scientific, while it certainly could be more so.
I agree that the result of this video is a little lacking.
There are a lot of great cookbooks that go into the science, techniques, and troubleshooting when cooking. Flour Water Salt Yeast is considered something of a breadmaking bible for how detailed it...
There are a lot of great cookbooks that go into the science, techniques, and troubleshooting when cooking. Flour Water Salt Yeast is considered something of a breadmaking bible for how detailed it gets with the overall techniques, and is formatted to teach more about breadmaking with each subsequent recipe.
My SO has become something of an expert baker within the last few years, she went from TV shows to online recipes and has now settled with exclusively using cookbooks because she finds a well-written cookbook has everything she needs to know before trying a whole new recipe, with consistent information. A lot of times, she'd run into conflicting or missing information when using online information or simple recipes.
This is the thing that took me from most recipes, because you're just strictly following a recipe, and since you have no idea about how it works, you cannot take care of any issue that may arise,...
This is the thing that took me from most recipes, because you're just strictly following a recipe, and since you have no idea about how it works, you cannot take care of any issue that may arise, and worse, you cannot actually learn to cook.
You won't be able to improvise, or create recipes, which is imho the most interesting point about cooking.
That's why I prefer the get my recipes from Reddit. You'll usually have the main recipe then people will comment on how to improve it, what the original does wrong, alternate versions, etc.
That's why I prefer the get my recipes from Reddit. You'll usually have the main recipe then people will comment on how to improve it, what the original does wrong, alternate versions, etc.
I thought this was an interesting video because "don't over knead" is pretty common advice.
I would have preferred him to talk a bit more about the tight crumb structure and the texture of the bread after his hour and a half kneading, and I especially would have liked to see a better comparison of the two loaves he made.
I feel like there is a lot of advice or instructions in cooking similar to this. It's never clear why and it really bothers me. I want to understand why stuff needs to happen, when or for how long. But most chefs/youtubers/cookbooks never bother to explain anything. You simply follow along and over time you get a feeling for cooking. It's not very scientific, while it certainly could be more so.
I agree that the result of this video is a little lacking.
There are a lot of great cookbooks that go into the science, techniques, and troubleshooting when cooking. Flour Water Salt Yeast is considered something of a breadmaking bible for how detailed it gets with the overall techniques, and is formatted to teach more about breadmaking with each subsequent recipe.
My SO has become something of an expert baker within the last few years, she went from TV shows to online recipes and has now settled with exclusively using cookbooks because she finds a well-written cookbook has everything she needs to know before trying a whole new recipe, with consistent information. A lot of times, she'd run into conflicting or missing information when using online information or simple recipes.
Thanks, I'll look into that book. I agree that there isn't really a good alternative for an in depth cookbook.
This is the thing that took me from most recipes, because you're just strictly following a recipe, and since you have no idea about how it works, you cannot take care of any issue that may arise, and worse, you cannot actually learn to cook.
You won't be able to improvise, or create recipes, which is imho the most interesting point about cooking.
That's why I prefer the get my recipes from Reddit. You'll usually have the main recipe then people will comment on how to improve it, what the original does wrong, alternate versions, etc.