Joerg Engels

German bread with DRY yeast? *GASP*

Crusts come into existence when proteins coagulate and starch flocculates (Maillard reaction and caramelisation). The crust can be improved by adding British gum (dextrin), steaming at the beginning of the baking procedure or brushing the bread with water right at the end. In my profile you can find an ible about rye bread that can help you to get a hard crust on your bread.

For a sugar free coating mix erythritol 1:1 with water.

Thank you, I wanted to create a tasty sandwich with healthy ingredients.

and it is!

The mould is called Sergeti del Bosco from Silikomart. And indeed, the parfait is very delicious and I like it more than ice cream because you don't get a brain freeze.

Thin and stable like a taco, but you can bite through it like if it was a cake ..

Google is a great help for conversion rates, alternatively you can buy a kitchen scale. The Wähe is an Alemannic dish that exists in south-west of Germany and northern Switzerland, the Chrutwähe is from Switzerland as explained in the first entry.

Erythritol is hygroscopic and not recommended for jelly.

You can use it if the jelly is consumed within a few weeks, if you want to store it for more then it will crystallize and thus lose the conserving abilities, if any.In this ible you will find a way to show tables and could present the pro and contra of all sugar substitutes in your own instructable, thereby improving your chances in the spicy challenge.

No, this is not cool. In most countries this is even considered assault and battery. Don't do this.

Evolution has made plants perfect managers of their resources. The bigger and the more fruits the less capsaicin is produced. In the first year it is important for the plant that the seeds in the few fruits are spread by birds and contain a lot of capsaicin. You can get the most in spiciness if you let the plant dry out when the fruits are ripe. In the secound year the plant produces more fruits and thus can reduce the production of capsaicin.If you grow plants with low levels in capsaicin you will not feel the difference, but none of the million scoville records has been achieved with a 2nd year plant.There is no agriculturally used chili variety that is used for more than 3 years, the majority is regrown yearly.

Just don't kiss afterwards ..

After growing chili plants for more than 20 years I have to add some information here:Chilis are NOT "extremely simple" to grow unless you take "very simple" types with a low capsaicin level and don't care about the taste.You don't go to a local plant nursery, you go online and order seeds on ebay or chili shops.If you use a chili fruit to get seeds then PLEASE warn the readers of your ible to use disposable gloves. If you touch very hot chilis and then have to go to the bathroom you might end up in the ER.Don't dry the seeds in the sun.If you don't use LED grow lights then you have to plant the seeds between January to March, you can't seed them in the winter when daylight is too weak for the seedlings.Chili plants do not require manure, especially not saplings, it wi…

After growing chili plants for more than 20 years I have to add some information here:Chilis are NOT "extremely simple" to grow unless you take "very simple" types with a low capsaicin level and don't care about the taste.You don't go to a local plant nursery, you go online and order seeds on ebay or chili shops.If you use a chili fruit to get seeds then PLEASE warn the readers of your ible to use disposable gloves. If you touch very hot chilis and then have to go to the bathroom you might end up in the ER.Don't dry the seeds in the sun.If you don't use LED grow lights then you have to plant the seeds between January to March, you can't seed them in the winter when daylight is too weak for the seedlings.Chili plants do not require manure, especially not saplings, it will burn them.If you use compost, you have to sterilize it in your stove for 20min at 200°C or in the microwave for 10 minutes at highest setting. Your kitchen appliance might smell afterwards, better ask your local plant nursery. Your plant can get TMV otherwise.If you keep your plants indoors, then the flowers will not pollinate themselves. Do this with a clean brush. If you don't want cross-pollination then glue the petals together and just shake the plant.The size of the fruit has nothing to do with spiciness, that is in the genes only. The type of chili plant and the generation (F1, F2, etc) influence the spiciness. Only if you keep your plant close to drying out and only first year plants can achieve the maximum spiciness for the specific type of plant, it is usually decreased in the secound and definetely in the third year.There are several types of chilis that stay green, become brown, yellow, orange, purple and black, which are all spicy. The red colour only gives you a hint about their vitamin C.I will end here or further additions exceeded the size of your instructable. Good luck in the challenge.

Yeah the ice cream takes some effort but it is worth it!

I remembered seeing this on a kids show 30 years ago, smart memory then I guess.

Thank you, but I doubt they cut off anything in the process. I prefer this type of ice when I am outside.

No, Swedish Party Ppang would be with Falukorv sausage, lingonberry jam and Kalles smoked cod roe caviar on top.And the question is not how many weeks I ate these, the question is how many weeks of my life have I wasted NOT eating these. I did not gain anything in weight since I eat carbs only once per day. And thank you!

Well thank you!

Well thank you.

This instructables should be called "The Imaginary Way of Baking Bread" because step 1 and 2 are unscientific and have many logical fallacies.First of all how exactly do you want to achieve exponential growth if you starve the yeast?As a biochemist you should know you are then in the https://en.wikipedia.org/wiki/Bacterial_growth curve, with the stationary phase when they are eating the proteins. Because wild yeast unlike baker's yeast likes to eat the amino acids when it is "starving" to gain ammonia, sulfur and phosphorus."after which we remove the water via heat to harden the structure to get bread."No. The baking process vaporises only between 30% and 40% of the water, otherwise the bread wasn't flexible."They procreate through dividing itself"N…

This instructables should be called "The Imaginary Way of Baking Bread" because step 1 and 2 are unscientific and have many logical fallacies.First of all how exactly do you want to achieve exponential growth if you starve the yeast?As a biochemist you should know you are then in the https://en.wikipedia.org/wiki/Bacterial_growth curve, with the stationary phase when they are eating the proteins. Because wild yeast unlike baker's yeast likes to eat the amino acids when it is "starving" to gain ammonia, sulfur and phosphorus."after which we remove the water via heat to harden the structure to get bread."No. The baking process vaporises only between 30% and 40% of the water, otherwise the bread wasn't flexible."They procreate through dividing itself"No. Bacteria divide. Yeast is budding. https://en.wikipedia.org/wiki/Budding"every two hours @28°C (82 F)"No. Baker's yeast every 90 minutes and brewing yeast every 75 minutes."or you cultivate your own yeast tribe which lives in your kitchen anyway. This is called sourdough."No. Sourdough contains mainly lactic acid bacteria which make the dough sour. https://en.wikipedia.org/wiki/Sourdough"acetic acid bacteria which transfers ethanol into vinegar" No. We want lactic acid. https://en.wikipedia.org/wiki/Lactobacillus"The needs of yeast are just like the ones of your own. They want air and food."No. You want the yeast for anaerobe fermentation for alcohol to gain more gas. https://en.wikipedia.org/wiki/Yeast#Nutrition_and_growth"You could add sugar here but MOs that can (only) eat sugar are not really the ones we want to have."No. We absolutely want the ones who eat sugar and not the proteins. https://en.wikipedia.org/wiki/Saccharomyces_cerevisiae#Nutritional_requirements"However, giving the MOs sugar makes it too easy for them. We don’t want to spoil them. "No. We do want to spoil them since you said you want to make a bread within 2 hours and not 2 days."Air is provided due to stirring a few times whenever you feel like it."No. Stirring distributes the nutritions. Air bubbles come into place when you slam the dough on the table like a baker. https://en.wikipedia.org/wiki/Kneading"Not stirring results in an anaerobic digestion which leads to ethanol, but yeast still grows but slower"No. We want the anaerobic "digestion". https://en.wikipedia.org/wiki/Ethanol_fermentation#Bread_baking"you want to have it as liquid as possible because the yeast and the flour need to find each other (need to diffuse through the liquid)."No. Are we making beer now?"You might want to add some heat, so the yeast grows faster."No. You just said yourself that yeast likes 28°C to propagate. With heat you increase the metabolization and reduce reproduction."Invest at least 1 h growing your culture."No. You yourself said they need 2 hours to double in numbers."In the case of acetic bacteria its ethanol."No. No. No. In the sourdough there are homofermentative and heterofermentative bacteria. Some People confuse heterofermentative bacteria with acetic bacteria. https://en.wikipedia.org/wiki/Lactic_acid_fermentation#Heterofermentative_process"without covering doesn’t lead to mold"No. The top will dry out and allow mold to start propagating before the "MO" have created enough acidity in the top. Covering helps also against fruit flies etc."acetic bacteria produces vinegar"No. You want lactic acid in your dough and not formic acid. https://en.wikipedia.org/wiki/Formic_acid"MOs cannot eat fat, salt and herbs"No. "MO" absolutely love herbs because they provide them with trace minerals."salt is toxic to them."No. Salt helps preventing big bubbles and promotes the coagulation of proteins. "Baking bread after recipe doesn’t bring out the same bread every time in my case so I figured why using a recipe?"What?You can find some ibles in my profile which will provide you with very reliable results. Since the only external resource you provided was about exponential growth, I hope my links help you and other readers to understand the processes behind baking bread, and if you have any questions, feel free to ask me.

Actually if you want to achieve the texture that I explained in the introduction then you can only use seeds or flakes to roll into. The "oe" stands for the umlaut "ö", it is easy to pronounce: you shape your mouth like you want to say an O but your palate and pharynx make the sound of an E. Soft J, the Ö and soft G then the lette like in omelette and you have a portmanteau of my first name with omelett.This should be an entry in the Comfort Food Challenge btw.

Depends on your way to harvest them, if they are roasted they are like smoked peanuts. If you harvest them by drying they are like linseeds.

Right now is the time to harvest them. Enjoy!

We don't have "mais"? It is very common, it is even so common it is the generic name and just called starch on most packages(or Speisestärke, amido, fécule). Look for it in the bakery products aisle.

High Five!

Well, thank you!

Here you will encounter 2 new aspects, taste and texture. The texture of the petals repell water and therefor your saliva which would transport flavours to your taste buds. Then you chew on them and they release their etheral oils which at first always remind you of some liquor. While you continue to chew you spread the pollen from the stamens which are a little bit spicy and herb. But they are wiped away by the sweet core of the flowers.

Actually the cake is so good you can slam on it whatever you want ..

Niiice!

It is a prepared sugar mixture with pectin. Also dextrose, stabilizers and some acids were added. Just click on the link on the ingredients or mix it yourself with pectin.

Löwenzahnhonig.

Supermarkets full of products from all over the world, aaaaah - the benefits of living in the European Union ..

If you want liquid mead, why then turn the stock into jelly anyway? Just use the stock, let it cool down and add the sugar that you need for your fermentation.

"Miel de pissenlit" is the french description for "dandelion honey".

The rules of thumb are:2:124-30g pectin2000g fruits (dandelion stock)1000g sugar20-30ml lemon juice3:126-30g pectin1500g fruits (dandelion stock)500g sugar15-20ml lemon juice

This is actually the best product you could use.

preserving sugarjam sugargelling sugarAll the same.

"It takes 15-30 days before the population of yeast and bacteria in the starter is large enough to make bread." Divide this by 10, no one needs to wait a whole month.

The only missing ingredient is salt probably.Its Sauerkraut, not Sourkraut.