Bread .......any kind

What temp was your water?

 

Wow those burgers look awesome to me. Would eat. With relish!

 

X2

 

https://youtu.be/dR846JS3zbA

 

Pizza count?

 

Yes pizza counts..just know there is a pizza thread too!

https://www.tacomaworld.com/threads/anything-pizza.488785/

 

Oh, yeah I knew that one too. It's TW, of course there's a thread.

 

So uhm...it was made with bread dough so I guess it counts?

 

Warm/little hot tap water.

 

Gotta take the temp, you can kill it if its too hot, ask me how i know

 

Yeah but based on what you said you use now, even those temps are too high.

 

dunno 110-115° been ok. Worked on the cuban bread

 

I use the temp from the package the yeast came it - last batch said to use H20 @ 110 - I have gone up to 113 without consequence but don't push it much past that cause I am kinda tired of learning lessons the hard way

 

@Kwikvette

Biscuit/s complete!
I can't be bothered to make them all round and nice so I just roll out a rectangle and cut em into square/ish shapes.
I 2x the dough and froze half for later; added the cheddar and scallions and took your advice on folding em/keeping everything wicked cold.
I also took the butter and ran it thru the cheese grater [large holes] and put it in the freezer before I started - then you just mix it in and don't have to cut it/risk warming it up.

 

So 110-115 won't kill it.

It's not until about 130 I believe that kills yeast.

At those temps though, the yeast doesn't work as well as the rapid fermentation rate is between 80-90.

Anything above that (before killing it) just slows the process the same way cool water does.

 

Those look sooooo gooood

 

I'll have to try a lower temp then - patience is a virtue I am working on and I just always figured that higher was better/faster, less I kill it so thanks for letting me know that!

 

THX - I used your recipe just added the cheese and scallions - I did add a little bit more buttermilk but not alot, I didn't think it was quite sticking together enough..

BUT the real win is that they taste great and are a big improvement over my old recipe which was a tad to buttery and done purely by volume, which just doesn't seem to work out well with baking.

 

https://breadopedia.com/temperature-yeast-die

 

No need. It's not for a Michelin star restaurant, so then you just have dough "scraps" if you cut rounds.

I don't have the skills, but you can grab a handfull of flour, handfull of lard, have the sink running, and BLAMO

https://www.old-mill.com/oldmill-recipes/cold-water-biscuits

double fist the mixing basically, chuck it onto a sheet and bake 'em. Someone was talking about their grandmother being able to do that on here I think. I don't have that skill, I still measure things out, but still super easy. Lard flour water done.