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TEMPERATURE SETTING FOR REFRIGERATOR : FOR REFRIGERATOR
Temperature setting for refrigerator : The best bottom freezer refrigerator : Revco freezers.
Temperature Setting For Refrigerator
- A temperature reading, manually or automatically set in a thermostat, for temperature control.
- Refrigerator was an Appendix Quarter horse racehorse who won the Champions of Champions race three times. He was a 1988 bay gelding sired by Rare Jet and out of Native Parr. Rare Jet was a grandson of Easy Jet and also a double descendant of both Depth Charge (TB) and Three Bars (TB).
- An appliance or compartment that is artificially kept cool and used to store food and drink. Modern refrigerators generally make use of the cooling effect produced when a volatile liquid is forced to evaporate in a sealed system in which it can be condensed back to liquid outside the refrigerator
- A refrigerator is a cooling apparatus. The common household appliance (often called a "fridge" for short) comprises a thermally insulated compartment and a heat pump—chemical or mechanical means—to transfer heat from it to the external environment (i.e.
- white goods in which food can be stored at low temperatures
Setting up for an overnight retarded fermentation
Cling wrap protects the shaped loaves from drying out, and the plastic egg cups acts as separators to keep the ice packs clear. A cooling grate acts as a shelf to hold the ice packs.
Another cooling grate allows space for one more loaf, in this case isolated from the ice packs by a broken pizza peel...
The combination of industrial ice packs and an industrial styrofoam carton provides for an effective cooler.
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Here we setup for an overnight retarded fermentation. Done at low temperatures, this allows for the bacterial fermentation to catch-up with the much faster yeast fermentation. The yeast metabolizes the starches into simpler sugars, while the bacteria digests the sugars and creates both lactic and acetic acid. Thus the retarded fermentation allows for a more sour sourdough, while also extracting more complex flavors from the grain.
Due to the large amount of dough, 9 # worth, there was insufficient free space in the refrigerator for the overnight ferment to occur there. Rather a large styrofoam cooler with industrial ice packs was used.
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This time I largely stay to Reinhart's Basic Sourdough Formula, with the major exceptions being the use of 1) Amylose Enzyme, 2) Ascorbic Acid, and 3) the use of a high hydration dough.
As before, the generations-old Bavarian sourdough culture is being used.
Also for the first time I am using a machine mixer, in this case a Swedish Electrolux DLX. When I purchased it at Sur La Table, I thought it would ring up for the usual $500, but was told at the register that it is being discontinued (which is doubtful) and is selling for $200 (also doubtful). I think it was a pricing error, but they insisted and I wasn't about to argue!
Setting up for an overnight retarded fermentation
Saturday, January 19, 2008
Setting up for an overnight retarded fermentation
Cling wrap protects the shaped loaves from drying out, and the plastic egg cups acts as separators to keep the ice packs clear. A cooling grate acts as a shelf to hold the ice packs.
Another cooling grate allows space for one more loaf, in this case isolated from the ice packs by a broken pizza peel...
*-*-*-*-*
Here we setup for an overnight retarded fermentation. Done at low temperatures, this allows for the bacterial fermentation to catch-up with the much faster yeast fermentation. The yeast metabolizes the starches into simpler sugars, while the bacteria digests the sugars and creates both lactic and acetic acid. Thus the retarded fermentation allows for a more sour sourdough, while also extracting more complex flavors from the grain.
Due to the large amount of dough, 9 # worth, there was insufficient free space in the refrigerator for the overnight ferment to occur there. Rather a large styrofoam cooler with industrial ice packs was used.
*-*-*-*-*
This time I largely stay to Reinhart's Basic Sourdough Formula, with the major exceptions being the use of 1) Amylose Enzyme, 2) Ascorbic Acid, and 3) the use of a high hydration dough.
As before, the generations-old Bavarian sourdough culture is being used.
Also for the first time I am using a machine mixer, in this case a Swedish Electrolux DLX. When I purchased it at Sur La Table, I thought it would ring up for the usual $500, but was told at the register that it is being discontinued (which is doubtful) and is selling for $200 (also doubtful). I think it was a pricing error, but they insisted and I wasn't about to argue!
Setting up for an overnight retarded fermentation
Saturday, January 19, 2008
See also:
free standing freezers
lg side by side freezer
small glass door refrigerators
refrigerated trailer for sale
refrigeration engineer jobs
dorm fridge
frigidaire freezer models
portable freezer cooler
gas operated refrigerator
Post je objavljen 20.10.2011. u 04:53 sati.