Member Sussan Estela Olaya
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Scoolinary Team
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Scoolinary Team
Hi, @igor-berlenko
After day 6 that you have the sourdough you will have an already active dough.
When you feed your dough you must discard some of it.
With the discard or leftover dough you can make more sourdough in another container and be able to give it as a gift or you can make some preparation such as waffles that are very delicious and come out perfect with the discard or Mother’s wish.
We hope this information is helpful.
Greetings -
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Scoolinary Team
Hi, @igor-berlenko
The amount of salt is 1 teaspoon per liter of water.
You can soak the cashews in hydrogen peroxide for 20 to 25 minutes and then let them soak for another 48 hours with just water.
Greetings. -
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Scoolinary Team
You can use dough improvers if you want croissants that last longer or for sale. It would no longer be a totally homemade product but a little more industrial. But you can always try and know if it is the flavor or texture you are looking for in your final product.
Greetings.
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Scoolinary Team
If you do not have a fermentation chamber, you can use your oven turned off and put a tray of hot water in the base. You must use an internal thermometer to know that it is at the same temperature as the fermentation temperature indicated by the professor.
The ideal is to use the type of flour with the percentage of protein indicated by the chef, but you can use flour with 11% protein, only it will take longer to knead to reach the point indicated or shown by the chef. -
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Scoolinary Team
Hi, @e-ciurleo
You can use both alternatives, but if you use the convection oven you will have faster and more uniform baking.
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Scoolinary Team
Hi, @mhamad-hushotmail-com @sultan-nouredine
To defrost the dough, the first thing we must do is put it in the refrigerator for approximately 4 to 8 hours so that the change in temperature is not so abrupt. After that time we can put them at room temperature for about 35 to 40 minutes and then we continue the procedure indicated by the chef in the recipe book.
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Scoolinary Team
To prepare the gelatin mass we are going to make a 1:6 solution, that is, 1 part gelatin and 6 parts water. For example, for 10 grams of gelatin we would need 60 grams of water.
Let’s say we want to make 140 grams of gelatin dough, then what we would do is divide 120:7, that is, 6 parts of water and 1 of gelatin and it would give us 20 grams of gelatin and 120 grams of water.
The procedure would be:
In a bowl we heat 120 grams of water between approximately 50ºC and 60ºC. We are not going to add boiling water since very high temperatures cause it to lose gelling power. We want to unbind the proteins, not break them completely.
Very carefully we sprinkle 20 grams of powdered gelatin on the surface, trying to spread it well, stirring with a small spatula and trying not to form lumps.
We let it rest for 10 to 15 minutes at room temperature until it is firm and ready. We can use it immediately or store it in the refrigerator in an airtight container to avoid contamination and we can use it within 3 or 4 days after it has been prepared. further.We hope this information is helpful.
Greetings
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Scoolinary Team
Hi, @igor-berlenko
Although the ideal is to activate nuts or seeds with hydrogen peroxide, sometimes it is not easy to find this product close to our home, so there is the possibility of activating them with other products.
I leave you a list of times to activate the nuts and seeds.
Soaking times range from 2 to 12 hours and the activating agents that we add to the water can be lemon, vinegar or salt.
-Legumes such as beans (also azuki or mung beans), black beans, chickpeas, peas and soybeans: we let them soak for between 8 and 12 hours, adding lemon or vinegar as an activating agent.-Cashews: 6 to 12 hours activated in salt water.
-Lentils: they must be soaked between 4 and 8 hours, without activating agent.-Almonds: between 8 and 12 hours, activated in salt water.
-Hazelnuts and pecans: between 4 and 8 hours, activated with water and salt.
-Walnuts: between 4 and 8 hours, activated with lemon or vinegar.-Alfalfa: between 4 and 8 hours, without activator.
-Fenugreek: between 6 and 8 hours, without activator.
&Pumpkin seeds: between 4 and 8 hours, activated with salt.-Sunflower seeds: between 2 and 4 hours, activated with salt.
-Brown or wild rice: between 8 and 12 hours, activated with vinegar or lemon.
-Oats, barley, rye and spelled: between 6 and 8 hours, activating with vinegar or lemon.
-Kamut, wheat, millet and buckwheat: between 6 and 8 hours, with vinegar or lemon.
-Corn: 8 to 12 hours, activated with lemon or vinegar.
-Quinoa: 2 to 4 hours, activated with lemon or vinegar.
I also leave you the information that is in the complete course material with some nut activation times.
The following protocol aims to clean mycotoxins (aflatoxins) generated by tiny fungi that often colonize seeds.
1. It is suggested to place the seeds in a container and add hydrogen peroxide of 37 volumes, at a rate of 1 or 2 tablespoons per liter of water to be used. 2. Stir and let the seeds soak for 15 to 20 minutes.
3. Then we discard the water,
4. Rinse the seeds well to remove possible traces of hydrogen peroxide and proceed to activate them (soaking only with filtered water).
5. Dilute 8 or 9 tablespoons of hydrogen peroxide per liter of water, if only 10 volumes are available.
Seed cleaning and activation .
Activation
Leave the seeds in filtered water taking into account the following information.
Times :
Almonds / 48 hours <pre data-
Sunflower / 6 hours
Walnuts / 12 hours
Buckwheat / 15 minutes
Flax and Chia / 2 hours
After the indicated time, drain and use them. Store them in a jar with pure water in the refrigerator for about 48 hours. If necessary, dehydrate them and keep them in an airtight container away from humidity.
We hope this information is helpful.
Greetings.
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Scoolinary Team
Could you tell us which course you are referring to or which recipe, so we can review the recipe book and help you with an answer.
Greetings.
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Scoolinary Team
Hi, @salih-cakici
If it is not easy to find neutral nappage to give shine to fruits or make glazes, I leave you a recipe that you can make.
Ingredients:
150 gr. granulated white sugar
150 gr. water
7 gr. gelatin powder
35 gr. cold water (to hydrate the gelatin powder)
Preparation:
To make the glitter for cakes or nappage we must first hydrate the gelatin in cold water.
Then bring the water and sugar to a boil to make a syrup. Once the point is reached, let the syrup rest until it reaches approximately 60°C. and add the hydrated gelatin.
Finally, let the preparation cool and harden. To use the shine, put the preparation in the microwave so that it becomes liquid and with a brush shine the fruits or desserts that we need. The leftover nappage can be stored in the refrigerator for a few days.Greetings.
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Scoolinary Team
Hi, @w-baladynska
On the market there are different types of butter with different percentages of fat, milk with a different flavor, each one having a different result in the final product that is used in cooking or baking.
We are going to wait for the opinion of some colleagues who live in your same country so that they can provide more information about good brands of butter and their results.Greetings.
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Scoolinary Team
Hi, @e-ciurleo
The process is the same, but remember that the strength of each machine we use is different so the kneading times will be different.
In an industrial or professional mixer like the chef uses, the time will be the one indicated in the recipe book, but if we use a homemade “Kitchenaid” type mixer we must increase 2 more minutes in each process of mixing the dough and we must be careful not to overheat the machine and also prepare less amount of dough than the recipe indicates.Greetings
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Scoolinary Team
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Scoolinary Team
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Scoolinary Team
For optimal sourdough flavor, the ratio of lactic acid to acetic acid should be between 3:1 and 4:1. If the ratio changes to contain more acetic acid, the flavor generally becomes too sour.
Weaker acids, such as lactic acid and acetic acid, do not dissociate completely, meaning that not all of the acid molecules present will release their hydrogen ion. As lactic acid is a stronger acid compared to acetic acid, more lactic acid will be dissociated and therefore contribute more to the pH value. Is it possible to find out the total amount of acids within the dough? To find out, it is first homogenized with water to obtain a suspension.
Then it is titrated to a pH value of 8.5 with a 0.1 molar sodium hydroxide solution and then a machine called “Automated Titrator” is used, this provides reliable results.
We hope this information is helpful.
Greetings.
