Also: how does climate change affect measuring and baking? Would read.
-
-
-
I was offered a job by a yeast company to create yeast resistant to humidity...food companies are actively thinking through this issue.
-
Wow. I may hit you up in a few weeks....
-
I turned down the job btw...they wanted to pay me pauper's wages to build a lab to solve an existential issue to their business.
End of conversation
New conversation -
-
-
when I worked in a bread factory the proof box was the most humid and disgusting place to work. I say it can't hurt the proofing
-
Ok wait you worked at a bread factory?! Please send all notes.
-
Also, I feel like there's less flour and more water in the measurement (and I don't have a scale). And I'm still learning baking tbh.
-
water temp is really the key in most baking. It should ideally be room temperature that might require ice water in hot climate
-
Been playing around with slightly warmer than room temp... Also is it just me or does same amount of flour weigh more in different places?
-
sifted flour makes a difference. In commercial stuff we only used sacks that were weighed and measured small amounts with volume
-
Might be my imagination/limited experience. I always sift tho. No scale but been thinking about it....
-
I'm interested to see how your bread turns out. I've been wanting to try making my own pita
- 2 more replies
New conversation -
-
-
... I mean that is if your bread requires that.
Thanks. Twitter will use this to make your timeline better. UndoUndo
-
Loading seems to be taking a while.
Twitter may be over capacity or experiencing a momentary hiccup. Try again or visit Twitter Status for more information.