tag:blogger.com,1999:blog-7707422469322157202.post388951933632454682..comments2024-02-28T01:14:50.108-08:00Comments on Girl Meets Rye : Wild Rice & Bay FenduFrancehttp://www.blogger.com/profile/01123188752355883535noreply@blogger.comBlogger6125tag:blogger.com,1999:blog-7707422469322157202.post-50876872088374462642015-02-21T13:46:58.070-08:002015-02-21T13:46:58.070-08:00yes. to increase, you would use your flour as your...yes. to increase, you would use your flour as your base, and any ingredients are a percentage measured against it. though i have never done more than double my formulae, in which case, i just double all measurements.Francehttps://www.blogger.com/profile/01123188752355883535noreply@blogger.comtag:blogger.com,1999:blog-7707422469322157202.post-72492535779705997422014-12-30T11:41:09.677-08:002014-12-30T11:41:09.677-08:00Hello. I have religiously followed your blog for l...Hello. I have religiously followed your blog for last 1.5 years, and have reviewed your past posts back through your Tartine blog. I have learned a great deal from your lovely and informative posts, so thanks for them.<br /><br />I am an avid, some say rabid bread follower/baker, as much as one can be with two teenagers, a house, and a job. Anyway, I am considering stepping up my baking to small commercial quantities and wondered if you had some advice on scaling recipes, particularly levain quantities? Does it just require a 1-1 scaling? Alternatively stated, do I use same baker's percentage of levain (100% hydration) as I scale up? I ask because my concern/question is would I over dose with yeast by a straight scale up?<br /><br />I would love the opportunity to meet you sometime to chat bread. I live in Bay Area and travel to S. Cal. pretty frequently, which are the two locations I suspect you may reside/work. Not sure exactly how to privately exchange contact information. You can see my profile on my web site: clarkeiplaw.comBrianhttps://www.blogger.com/profile/11874283857207405893noreply@blogger.comtag:blogger.com,1999:blog-7707422469322157202.post-36435244055314574782014-08-28T13:45:45.535-07:002014-08-28T13:45:45.535-07:00Thank you Ellen! I'm glad you found me too :)Thank you Ellen! I'm glad you found me too :)Francehttps://www.blogger.com/profile/01123188752355883535noreply@blogger.comtag:blogger.com,1999:blog-7707422469322157202.post-18613047488058631012014-08-09T19:01:30.299-07:002014-08-09T19:01:30.299-07:00Extraordinary! Delighted to have run into your pos...Extraordinary! Delighted to have run into your post. Thanks to Wild Yeast, I found you! Anonymoushttps://www.blogger.com/profile/00657883144647334997noreply@blogger.comtag:blogger.com,1999:blog-7707422469322157202.post-33920582136432109172014-08-05T08:11:16.295-07:002014-08-05T08:11:16.295-07:00I know. This is why I included Susan's like. I...I know. This is why I included Susan's like. I didn't have a dowel. Next time. Thanks!Francehttps://www.blogger.com/profile/01123188752355883535noreply@blogger.comtag:blogger.com,1999:blog-7707422469322157202.post-48516908611447158682014-08-05T03:28:01.100-07:002014-08-05T03:28:01.100-07:00Looks great. You might want to try using a thinner...Looks great. You might want to try using a thinner rolling pin or maybe just a thin dowel for the fendu, though. I simply use the handle of my dough whisk and it works great.Anonymousnoreply@blogger.com