Re: OT: "I'm Worried About Graham". 🙏

On Mon, 11 Nov 2024 22:49:45 -0000 (UTC), "Carol"
<cshenk@virginia-beach.com> wrote:
 

dsi1 wrote:
>

On Mon, 11 Nov 2024 00:33:23 +0000, dsi100@yahoo.com (dsi1) wrote:
>

On Sun, 10 Nov 2024 22:03:26 +0000, Carol wrote:
>

jmcquown wrote:
>

On 11/9/2024 4:29 PM, songbird wrote:

Graham wrote:
...

oven spring. I bake the bread in 2 batches. The bread will pass
the "thump the botttom" test long before the bread is cooked -
You Have Been Warned!

>
  maybe some year i would try this, but sounds like a real
challenge.  :)
>
>
  songbird

>
Graham is a true baker.  He doesn't futz around with mixes
that go into a bread machine.
>
Jill

>
I don't think anyone here does that unless David does?  I've
not seen him mention that so assume he's just measuring things
but he lets the machine finish it.  No harm in that but
limiting on shape.

>
Why speculate on what I do? That's just so silly. I don't measure
out ingredients for bread. The only critical ingredient is the
liquid. I add water/milk to get the proper hydration. Any baker
worth his salt is going to make adjustments for the conditions at
the time. You can't just specify a measurement that's going to be
right at all times - or can you?

>
I agree, but with a bread machine it's out of your hands, so you
just follow the exact amount from the recipe.

>
Not exactly, you learn variations for effect.  Mostly it will match the
recipe but doesn't have to be exact.

 Much more exact than when you can use human intelligence and
experience to make adjustments.