My Soapbox


I figured I'd create a thread for my comments/questions/suggestions.

- Amazon doesn't carry Pendleton flour anymore. Cash and Carry and Costco Business Center do.

Edit: Restaurant Depot carries it too.

- Can Tony’s California Artisan Flour be purchased online?

- I'm still working my way through the book but so far I like what I see. Good work! That said, I do believe there is some room for improvement. Do you envision a second edition?

- If you're having trouble visualizing Tony's kneading technique you can see him doing it at http://www.youtube.com/watch?v=S6eebcOhm-s#t=132.

David Sissitka
posted almost 3 years ago

Save 0

Susie H.
posted almost 3 years ago


Thank you!

It didn't occur to me to search for PFM. As soon as I did I found http://www.ebay.com/itm/PFM-Power-Hi-Gluten-Flour-Unbleached-25-lbs-from-Northern-hard-red-spring-wheat-/140868492762. That's $2.27/lb shipped.

David Sissitka
posted almost 3 years ago


It looks like there might be a couple of typos in the baker's percentages chart. Could you take a look?

http://www.pizzamaking.com/forum/index.php/topic,30759.msg346487.html#msg346487

David Sissitka
posted almost 3 years ago


David, can you tell me which percentages you think might be typos? Thanks, Susie

Susie H.
posted almost 3 years ago


Hey Susie,

I think total hydration is often wrong.

Some people count all liquid towards hydration, some don't. The book defines hydration as "...the amount of water relative to the flour."

Take a look at the entry for master dough without starter:

Flour: 100%
Water: 64%
Yeast: 1%
Malt: 2%
Salt: 2%
Oil: 1%
Total Hydration: 65%

It looks like oil was included.

Then the entry for master dough with starter:

Flour: 100%
Water: 64%
Yeast: 0.5%
Malt: 2%
Salt: 2%
Oil: 1%
Starter: 20%
Total Hydration: 65%

It looks like oil was included and starter wasn't. I'm not sure what the purpose of total hydration is if it doesn't include starter.

Then the entry for sprouted wheat dough:

Flour: 100%
Water: 35%
Yeast: 0.25%
Salt: 2%
Honey: 3%
Oil: 5%
Starter: 50%
Total Hydration: 61%

I'm not sure how that works out to a total hydration of 61%. Maybe this time oil was excluded, poolish was included, and... I have no idea whered the other 1% came from.

David Sissitka
posted almost 3 years ago


Thanks David, Maybe this will help:
Master Dough without Starter actually lists the water at 65% (rather than 64%) for the total hydration of 65%.
Here is how we calculated the Master Dough with Starter:
Flour- 453 g flour + 45 g flour (in poolish)=498 g
Water 280 g water + 45 water (in poolish)=325 g
The ration comes to 65.26% (we rounded to 65%)
The Sprouted Wheat Dough is much more complicated and I don't have all the figures in front of me but it was calculated very carefully. What makes it seem odd to you is that we had to calculate the amount of moisture added in the sprouted wheat (I spoke to Central Milling and Tony about it to reach the calculation).
You are correct- we never add the oil into the water %.
Thanks for checking in! Susie

Susie H.
posted almost 3 years ago


Hey Susie,

> Master Dough without Starter actually lists the water at 65% (rather than 64%) for the total hydration of 65%.

It looks like there's a typo in the Kindle version:

http://i.imgur.com/4aNOliq.png

> Here is how we calculated the Master Dough with Starter:
> Flour- 453 g flour + 45 g flour (in poolish)=498 g
> Water 280 g water + 45 water (in poolish)=325 g
> The ration comes to 65.26% (we rounded to 65%)

I don't think it works out that way if you follow the chart. Here's a master dough with poolish calculator:

http://bit.ly/1xq5tBf

Note that I separated the 20% poolish into 10% poolish flour and 10% poolish water.

In this case the hydration is:

(Water + Poolish Water) / (Flour + Poolish Flour) = Hydration
(84g + 13g) / (132g + 13g) = 0.668965517%

David Sissitka
posted almost 3 years ago


Thanks, I have let the publisher know about the typo.
I apologize that I do not understand your calculations.

Susie H.
posted almost 3 years ago


Hey Susie,

> I apologize that I do not understand your calculations.

In other words, if you follow the chart entry for master dough with starter and you use poolish you end up with a total hydration of 66.89%, not 65%.

Also, if total hydration is going to include starter there should be a total hydration for biga and another for poolish when the recipe allows you to use either.

Those two issues make total hydration useless when starter is involved. :(

David Sissitka
posted almost 3 years ago


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