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measuring dough maturity
measuring dough maturity
Is there a more reliable method of determining dough maturity in the
first bulk ferment, where there is only one bulk prove and then a
final prove. I normally go on dough doubling and some experience but
find this does not always work. Can one use ph testing or something
like that. Open to any suggestions. Paddy
Is there a more reliable method of determining dough maturity in the
first bulk ferment, where there is only one bulk prove and then a
final prove. I normally go on dough doubling and some experience but
find this does not always work. Can one use ph testing or something
like that. Open to any suggestions. Paddy
Re: measuring dough maturity
On Mar 27, 12:05 pm, "padriac" <padriacmur...@gmail . com > wrote:
> Is there a more reliable method of determining dough maturity in the
> first bulk ferment, where there is only one bulk prove and then a
> final prove. I normally go on dough doubling and some experience but
> find this does not always work. Can one use ph testing or something
> like that. Open to any suggestions. Paddy
I am feeling a bit neglected no replies to my post, come on surely
someone has some ideas. Paddy
On Mar 27, 12:05 pm, "padriac" <padriacmur...@gmail . com > wrote:
> Is there a more reliable method of determining dough maturity in the
> first bulk ferment, where there is only one bulk prove and then a
> final prove. I normally go on dough doubling and some experience but
> find this does not always work. Can one use ph testing or something
> like that. Open to any suggestions. Paddy
I am feeling a bit neglected no replies to my post, come on surely
someone has some ideas. Paddy
Re: measuring dough maturity
On 29 Mar, 00:17, "padriac" <padriacmur...@gmail . com > wrote:
> > ..., where there is only one bulk prove and then a
> > final prove. .... Paddy
>
Ah common Paddy, you know the answer to that.
Jim
On 29 Mar, 00:17, "padriac" <padriacmur...@gmail . com > wrote:
> > ..., where there is only one bulk prove and then a
> > final prove. .... Paddy
>
Ah common Paddy, you know the answer to that.
Jim
Re: measuring dough maturity
padriac wrote:
> On Mar 27, 12:05 pm, "padriac" <padriacmur...@gmail . com > wrote:
>> Is there a more reliable method of determining dough maturity...
>
> I am feeling a bit neglected no replies to my post, come on surely
> someone has some ideas. Paddy
Fine. It's mature when fills the tank after borrowing the car for the
evening.
B/
padriac wrote:
> On Mar 27, 12:05 pm, "padriac" <padriacmur...@gmail . com > wrote:
>> Is there a more reliable method of determining dough maturity...
>
> I am feeling a bit neglected no replies to my post, come on surely
> someone has some ideas. Paddy
Fine. It's mature when fills the tank after borrowing the car for the
evening.
B/
Re: measuring dough maturity
On Mar 30, 5:37 am, Brian Mailman <bmail...@sfo.invalid> wrote:
> padriac wrote:
> > On Mar 27, 12:05 pm, "padriac" <padriacmur...@gmail . com > wrote:
> >> Is there a more reliable method of determining dough maturity...
>
> > I am feeling a bit neglected no replies to my post, come on surely
> > someone has some ideas. Paddy
>
> Fine. It's mature when fills the tank after borrowing the car for the
> evening.
>
> B/
OK more specific has anyone had any experience of using ph testing of
doughs as an indicator of dough development and maturity.Is it a
useful thing to do. Paddy
On Mar 30, 5:37 am, Brian Mailman <bmail...@sfo.invalid> wrote:
> padriac wrote:
> > On Mar 27, 12:05 pm, "padriac" <padriacmur...@gmail . com > wrote:
> >> Is there a more reliable method of determining dough maturity...
>
> > I am feeling a bit neglected no replies to my post, come on surely
> > someone has some ideas. Paddy
>
> Fine. It's mature when fills the tank after borrowing the car for the
> evening.
>
> B/
OK more specific has anyone had any experience of using ph testing of
doughs as an indicator of dough development and maturity.Is it a
useful thing to do. Paddy
Re: measuring dough maturity
On Mar 29, 5:46 pm, "padriac" <padriacmur...@gmail . com > wrote:
> > > I am feeling a bit neglected no replies to my post, come on surely
> > > someone has some ideas. Paddy
The only person here I'm aware of who's done the pH route is Samartha,
although Dickie might have used litmus paper once or twice.
It seems to me that you can use your nose. That's probably not the
answer you wanted since it's not something that has a number
associated with it (and I'm guessing Boron is rolling on her kitchen
floor laughing) but it is true, your nose is a pretty good instrument.
Ripe dough smells like ripe dough. Immature dough smells like flour.
And there is always touch. The old books talk about dough vigor... how
a baker can feel it with his hands. I am sure you know the differences
between dough one hour out, two hours out, six hours out... and so
forth.
Would measuring pH be better? Maybe... but it would cost about $200 to
prove it. That's a lot of doh <g>.
On Mar 29, 5:46 pm, "padriac" <padriacmur...@gmail . com > wrote:
> > > I am feeling a bit neglected no replies to my post, come on surely
> > > someone has some ideas. Paddy
The only person here I'm aware of who's done the pH route is Samartha,
although Dickie might have used litmus paper once or twice.
It seems to me that you can use your nose. That's probably not the
answer you wanted since it's not something that has a number
associated with it (and I'm guessing Boron is rolling on her kitchen
floor laughing) but it is true, your nose is a pretty good instrument.
Ripe dough smells like ripe dough. Immature dough smells like flour.
And there is always touch. The old books talk about dough vigor... how
a baker can feel it with his hands. I am sure you know the differences
between dough one hour out, two hours out, six hours out... and so
forth.
Would measuring pH be better? Maybe... but it would cost about $200 to
prove it. That's a lot of doh <g>.
Re: measuring dough maturity
On 30 Mar, 02:55, "Will" <waller.will...@gmail . com > wrote:
> The only person here I'm aware of who's done the pH route is Samartha,
> although Dickie might have used litmus paper once or twice.
>
> It seems to me that you can use your nose.
Would it be going red for acid blue for alkali, or something
different? <g>
Jim
On 30 Mar, 02:55, "Will" <waller.will...@gmail . com > wrote:
> The only person here I'm aware of who's done the pH route is Samartha,
> although Dickie might have used litmus paper once or twice.
>
> It seems to me that you can use your nose.
Would it be going red for acid blue for alkali, or something
different? <g>
Jim
Re: measuring dough maturity
On Mar 30, 9:13 am, "TG" <sourdough...@virgin . net > wrote:
> On 30 Mar, 02:55, "Will" <waller.will...@gmail . com > wrote:
>
> > The only person here I'm aware of who's done the pH route is Samartha,
> > although Dickie might have used litmus paper once or twice.
>
> > It seems to me that you can use your nose.
>
> Would it be going red for acid blue for alkali, or something
> different? <g>
>
> Jim
Absolutely. I forgot to mention the mirror but yes...
On Mar 30, 9:13 am, "TG" <sourdough...@virgin . net > wrote:
> On 30 Mar, 02:55, "Will" <waller.will...@gmail . com > wrote:
>
> > The only person here I'm aware of who's done the pH route is Samartha,
> > although Dickie might have used litmus paper once or twice.
>
> > It seems to me that you can use your nose.
>
> Would it be going red for acid blue for alkali, or something
> different? <g>
>
> Jim
Absolutely. I forgot to mention the mirror but yes...
Re: measuring dough maturity
"Brian Mailman" <bmailman@sfo.invalid> wrote in message =
news:130o5cs9tp3h512@news.supernews . com ...
> It's mature when fills the tank after borrowing the car for the
> evening.
Mine don't drive, but I figure they are mature when they have
risen to 5 volumes. But, if one is not using a bromated flour
like GM 50111 =
* w w w .gmflour . com /gmflour/flour.asp?type=Espring#50111
it is not likely that one will see those kind of rises.
--
Dicky
"Brian Mailman" <bmailman@sfo.invalid> wrote in message =
news:130o5cs9tp3h512@news.supernews . com ...
> It's mature when fills the tank after borrowing the car for the
> evening.
Mine don't drive, but I figure they are mature when they have
risen to 5 volumes. But, if one is not using a bromated flour
like GM 50111 =
* w w w .gmflour . com /gmflour/flour.asp?type=Espring#50111
it is not likely that one will see those kind of rises.
--
Dicky
Re: measuring dough maturity
On 30 Mar, 14:40, "Dick Adams" <Bad.A..nonexist . com > wrote:
..
>
> I am on the trail of an "organic" indicator dye ..> --
> Dicky
Would that have to be GM though Dicky? What you gain on the organic
you might lose on the GM front. You should patent it quick.
Jim
On 30 Mar, 14:40, "Dick Adams" <Bad.A..nonexist . com > wrote:
..
>
> I am on the trail of an "organic" indicator dye ..> --
> Dicky
Would that have to be GM though Dicky? What you gain on the organic
you might lose on the GM front. You should patent it quick.
Jim
