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Forum index » Electronix » design
Size is important
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Robert Baer
electronics forum Guru


Joined: 25 Mar 2005
Posts: 1159

PostPosted: Fri Jul 21, 2006 5:54 am    Post subject: Re: Size is important Reply with quote

Rich Grise wrote:

Quote:
On Thu, 20 Jul 2006 17:44:12 +0100, Eeyore wrote:



martin griffith wrote:


Well, I found this in a cookery newsgroup, they seem to have the
similar problems to SED

If you want to narrow down the cause, please:

Post the formula you are using. (I know you told us the book and the
recipe name, but we don't all have that book. So please copy the
ingredient list.)

Tell us what method you are using.

Tell us whether you are using cups and spoons or weights to measure
ingredients.

Tell us what brand (company and product name) of flour or flours you
are using.

Tell us whether you are using a thermometer to check water temperature
and dough temperature and, if so, what water temperature you are using
and what dough temperature you are achieving.

Tell us how you are managing the stand mixer (are you timing it? what
brand and model is it? what speed setting are you using?)

Are you timing the fermentation (first rise) or judging it by touch?

Are you timing the final rise (proof) or judging it by touch?

Is your kitchen air conditioned?

The more questions you answer, the easier it will be to diagnose the
problem.

And the "size" thing.......
http://i4.tinypic.com/16gzjig.jpg

martin

Been baking your own bread ?

I see you're using Imperial measure to appease the Americans btw ! ;~)



All that, for making bread? It's a couple of cups of flour, some water,
and some yeast. Just add flour or water until the dough is the right
consistency, knead it properly, let it rise, knead it again, let it
rise again, and bake it until it's done.

The secret is in the kneading. ;-)

Cheers!
RIch



Mah stomach has a pow'ful knead...
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martin griffith
electronics forum Guru


Joined: 06 May 2005
Posts: 1098

PostPosted: Thu Jul 20, 2006 10:34 pm    Post subject: Re: Size is important Reply with quote

On Thu, 20 Jul 2006 22:21:33 GMT, in sci.electronics.design Rich Grise
<rich@example.net> wrote:

Quote:
On Thu, 20 Jul 2006 17:44:12 +0100, Eeyore wrote:



martin griffith wrote:



The more questions you answer, the easier it will be to diagnose the
problem.

And the "size" thing.......
http://i4.tinypic.com/16gzjig.jpg

martin

Been baking your own bread ?

I see you're using Imperial measure to appease the Americans btw ! ;~)


All that, for making bread? It's a couple of cups of flour, some water,
and some yeast. Just add flour or water until the dough is the right
consistency, knead it properly, let it rise, knead it again, let it
rise again, and bake it until it's done.

The secret is in the kneading. ;-)

Cheers!
RIch


Nah, just pointing out that SED isn't the only usenet group that

doesnt employ fully paid up mindreaders


martin
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Rich Grise
electronics forum Guru


Joined: 24 Mar 2005
Posts: 3971

PostPosted: Thu Jul 20, 2006 10:21 pm    Post subject: Re: Size is important Reply with quote

On Thu, 20 Jul 2006 17:44:12 +0100, Eeyore wrote:

Quote:


martin griffith wrote:

Well, I found this in a cookery newsgroup, they seem to have the
similar problems to SED

If you want to narrow down the cause, please:

Post the formula you are using. (I know you told us the book and the
recipe name, but we don't all have that book. So please copy the
ingredient list.)

Tell us what method you are using.

Tell us whether you are using cups and spoons or weights to measure
ingredients.

Tell us what brand (company and product name) of flour or flours you
are using.

Tell us whether you are using a thermometer to check water temperature
and dough temperature and, if so, what water temperature you are using
and what dough temperature you are achieving.

Tell us how you are managing the stand mixer (are you timing it? what
brand and model is it? what speed setting are you using?)

Are you timing the fermentation (first rise) or judging it by touch?

Are you timing the final rise (proof) or judging it by touch?

Is your kitchen air conditioned?

The more questions you answer, the easier it will be to diagnose the
problem.

And the "size" thing.......
http://i4.tinypic.com/16gzjig.jpg

martin

Been baking your own bread ?

I see you're using Imperial measure to appease the Americans btw ! ;~)


All that, for making bread? It's a couple of cups of flour, some water,
and some yeast. Just add flour or water until the dough is the right
consistency, knead it properly, let it rise, knead it again, let it
rise again, and bake it until it's done.

The secret is in the kneading. ;-)

Cheers!
RIch
Back to top
martin griffith
electronics forum Guru


Joined: 06 May 2005
Posts: 1098

PostPosted: Thu Jul 20, 2006 5:19 pm    Post subject: Re: Size is important Reply with quote

On Thu, 20 Jul 2006 17:44:12 +0100, in sci.electronics.design Eeyore
<rabbitsfriendsandrelations@REMOVETHIS.hotmail.com> wrote:

Quote:


martin griffith wrote:

Well, I found this in a cookery newsgroup, they seem to have the
similar problems to SED

If you want to narrow down the cause, please:

Post the formula you are using. (I know you told us the book and the
recipe name, but we don't all have that book. So please copy the
ingredient list.)

Tell us what method you are using.

Tell us whether you are using cups and spoons or weights to measure
ingredients.

Tell us what brand (company and product name) of flour or flours you
are using.

Tell us whether you are using a thermometer to check water temperature
and dough temperature and, if so, what water temperature you are using
and what dough temperature you are achieving.

Tell us how you are managing the stand mixer (are you timing it? what
brand and model is it? what speed setting are you using?)

Are you timing the fermentation (first rise) or judging it by touch?

Are you timing the final rise (proof) or judging it by touch?

Is your kitchen air conditioned?

The more questions you answer, the easier it will be to diagnose the
problem.

And the "size" thing.......
http://i4.tinypic.com/16gzjig.jpg

martin

Been baking your own bread ?

I see you're using Imperial measure to appease the Americans btw ! ;~)

Graham

The spanish / factory bread is not that good, but when they have an

old lady doing one batch a day in little village, it can be wonderful.

yep bought a breadmaker, yum.


martin
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Eeyore
electronics forum Guru


Joined: 22 Jun 2006
Posts: 642

PostPosted: Thu Jul 20, 2006 4:44 pm    Post subject: Re: Size is important Reply with quote

martin griffith wrote:

Quote:
Well, I found this in a cookery newsgroup, they seem to have the
similar problems to SED

If you want to narrow down the cause, please:

Post the formula you are using. (I know you told us the book and the
recipe name, but we don't all have that book. So please copy the
ingredient list.)

Tell us what method you are using.

Tell us whether you are using cups and spoons or weights to measure
ingredients.

Tell us what brand (company and product name) of flour or flours you
are using.

Tell us whether you are using a thermometer to check water temperature
and dough temperature and, if so, what water temperature you are using
and what dough temperature you are achieving.

Tell us how you are managing the stand mixer (are you timing it? what
brand and model is it? what speed setting are you using?)

Are you timing the fermentation (first rise) or judging it by touch?

Are you timing the final rise (proof) or judging it by touch?

Is your kitchen air conditioned?

The more questions you answer, the easier it will be to diagnose the
problem.

And the "size" thing.......
http://i4.tinypic.com/16gzjig.jpg

martin

Been baking your own bread ?

I see you're using Imperial measure to appease the Americans btw ! ;~)

Graham
Back to top
martin griffith
electronics forum Guru


Joined: 06 May 2005
Posts: 1098

PostPosted: Thu Jul 20, 2006 4:33 pm    Post subject: Size is important Reply with quote

Well, I found this in a cookery newsgroup, they seem to have the
similar problems to SED

If you want to narrow down the cause, please:

Post the formula you are using. (I know you told us the book and the
recipe name, but we don't all have that book. So please copy the
ingredient list.)

Tell us what method you are using.

Tell us whether you are using cups and spoons or weights to measure
ingredients.

Tell us what brand (company and product name) of flour or flours you
are using.

Tell us whether you are using a thermometer to check water temperature
and dough temperature and, if so, what water temperature you are using
and what dough temperature you are achieving.

Tell us how you are managing the stand mixer (are you timing it? what
brand and model is it? what speed setting are you using?)

Are you timing the fermentation (first rise) or judging it by touch?

Are you timing the final rise (proof) or judging it by touch?

Is your kitchen air conditioned?

The more questions you answer, the easier it will be to diagnose the
problem.

And the "size" thing.......
http://i4.tinypic.com/16gzjig.jpg


martin
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