lacoet's blog

Hi,

I'd like to know if anybody making the wonderful recipes from K Forkish's book Water, Flour,Salt, Yeast has saved the leftovers of the levain, after taking what is needed mixing into the dough, to use it the next day or even 2 or 3 days later.

Hello,

I just made this recipe from R. Bertinet's which I saw on Youtube and couldn't resist

https://www.foodheavenmag.com/richard-bertinets-twisted-cinnamon-buns/

I'm wondering if it just me or somebody who has made them thinks that the dough has way too much butter and the quantity of the filling is excessive for the size of the dough to cover.

Thanks,

Hi,

I was checking the protein content of King Arthur flours and since White WHole Wheat has 13% and bread flour 12.7% I was wondering if I could swap it in a recipe for yeasted bread?

Has anybody tried that, or has any input in pros and cons of doing it?

Thanks.

Hi everybody,

I‘m making Stollen for the first time and I noticed that my Kitchen Aid Artisan model electric mixer had the hardest time mixing the dough, so much that I kept holding the head to minimize the shaking.

The recipe called for 4 cups of flour but I‘ve made other breads with that quantity without noticing any strain on the mixer. Has this happened to anybody while making this Christmas bread?

Thanks, I’d  appreciate any ideas or commentaries.