ITT: ask a baker anything

>>7631454

Okay fucker, how do you make a soft hamburger bun, mine is always too crispy, but maybe its because im a simpleton who puts too much olive oil in everything.

How much active yeast do you have in your vagina?

What's your favorite type of bred and why

>>7631460
higher heat in oven and shorter time in the oven

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>>7631475
i like wheat bread cuz im sucker for sweet bread

>>7631474
23g

How do I make meringue crunchy instead of chewy?

>>7631499
low heat like 90C for a long time like two-three maybe four hours but be careful not to make it to brittle then i just becomes awful

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How do you get Zopf to be soft, dry and fluffy?

>>7631503
Where I live is kind of cool and extremely humid. Can that have an effect? My AC is off and the windows are open. It's about 8 degrees C out right now.

Also can you post some random recipe, I feel like baking right now

>>7631511
Make sure the doug is not to stiff ad water i that becomes the case and give it proper time rise.

>>7631513
Cool whether will definetly have an effect on the rise of the bread you should when making the doug use water thats a little hotter then room temperature to make the rising process stronger and faster because the cold will slow it down.
I dont have any recipes in English sorry. D:

>>7631521
Tack friendo

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>>7631538
no problems ya cutie

How do I adjust fermentation time based on varying temperatures, other than trial and error? For example, if I know from experience that 3 hours is the ideal total fermentation time at 24 C, how do I know how long I have to ferment when my kitchen is 21 C? Is there a magic number, like for every 1 C decrease in temperature, increase fermentation time by X percent?

>>7631551
you´re talking about sourdoug right?

>>7631554
Yeah. Though wouldn't yeast leavened doughs behave the same way?

>>7631560
Well yes and no sourdoug gives more of a slow rise while normal yeast is faster, i like to use both in my doughs because it gives different tastes.
But to answer your question there is no magic formula to knowing how long a doug has to rise without trial and error, but like i said normal yeast rises faster but in my opinion doesnt give as good of a taste as using some sourdough but it does require a longer time to rise.
you´ve gotta feel your way forward