Comments for Eli's Food Blog

Comment on Debauchery Baguette! by gnm

gnm — Mon, 15 Jun 2009 15:42:51 +0000

The description of the sponge and the measures seem out of sync. I wonder if the numbers for the water and flour are transposed accidentally in the sponge formula? I’m also assuming a 60% hydration for the firm levain.

Comment on Yeast Rolls by Tracey

Tracey — Tue, 26 May 2009 17:04:57 +0000

Just came across your website and want to make these rolls but I am having a hard time with the conversions since going from grams to ounces is not exact. Any suggestions?

Comment on Cinnamon Rolls by Divash

Divash — Fri, 27 Mar 2009 00:53:24 +0000

You too, Eli! Guess I’ll be focusing my creativity on the non-bread, non-pastry portion of my mind for a couple weeks now. Good luck, Pesach sameach, and happy eating. That goes for everybody what wants it, too.

Comment on Cinnamon Rolls by elisfoods

elisfoods — Thu, 26 Mar 2009 20:48:19 +0000

I think you could use some whole wheat flour as a substitution. Given the softness of the dough I wouldn’t substitute much maybe 10 or 15 percent of the flour. I have never thought of substituting with ww.
Happy Pesach and I know what you mean about waiting. This is a very hard time of year for I like to bake and eat bread.
Happy Pesach and good luck!
E

Comment on Cinnamon Rolls by Divash

Divash — Thu, 26 Mar 2009 17:12:38 +0000

Thanks, Eli! This will definitely help. I’ve got this recipe bookmarked, and will try it for the first time after Passover has passed over. I’ll let you all know how it worked out for me. They sound so delicious that it’s VERY hard to wait, though!

Oh, one more question. Could you substitute whole wheat flour for some or all of the white AP flour?

Comment on Cinnamon Rolls by elisfoods

elisfoods — Thu, 26 Mar 2009 15:44:58 +0000

Divash,

1. Eggs are a funny thing. They normally weigh around 45 to 55 grams each, w/o shell. If you are using medium to large. It normally takes three eggs for this batch size for me.
2. The potato water is just the water the potato is boiled in. I have been omitting this so it is up to you. I cannot tell a difference. I think it may help with shelf life but they don’t last that long in my house.
3. I use a kosher sea salt.
4. I use whole milk only because that is what I have on hand.
5. I use IDY (Instant Dry Yeast) I purchase the two pound bags at the local restaurant supplier.
6. I use the Domino’s Granulated brown sugar (Light).
7. Warm water is to me about 110 degrees or little less. I do the baby wrist test and use that as a litmus.
If you have any more questions please let me know. I will try to respond. I hope you try these and let me know how you like them. Also, this is a very soft dough because of the potato. Keep that in mind and try to use as little flour as possible on the counter.
Eli

Comment on Cinnamon Rolls by Divash

Divash — Wed, 25 Mar 2009 19:52:16 +0000

Questions:
1. How many large eggs make up 93 grams of egg?
2. What is potato water — the water you boiled the potatoes in before mashing, or something else?
3. Do you use table salt or kosher salt? Iodized or pure?
4. Whole milk, skim milk, light cream, or does it matter?
5. Regular yeast, or instant/quick-rising?
6. Can you use Domino’s granulated brown sugar which doesn’t stick together, or should it be traditional brown sugar? Light or dark?
7. Warm water — what temperature is that, exactly? How warm, lukewarm or almost-hot?

Comment on Welcome to my world! by Jamie

Jamie — Sat, 10 Jan 2009 06:36:15 +0000

I say Good for you Eli! I just started my own food blog because I love food, love to cook (bake actually) and love sharing the food and the words. And good luck on the future bakery – so many of us have that dream but so few put it into action. I am on for the ride! – and I’ll bring along my Boston Terrier.

Comment on Babka, Bubka; I Heart You!! by Jamie

Jamie — Fri, 09 Jan 2009 08:39:32 +0000

I love making bread! It is soothing and sensual and calms me down. And the end result is so much better than store bought – or even what I can buy in my neighborhood bakery.

I have dreamed of making chocolate-pecan bubka and yours looks light, ethereal (is that redundant?) and gorgeous! I will do this! (New Year’s Resolution).

And from one new Food Blogger to another – great blog, welcome to the neighborhood and hop on over and visit mine!

Comment on Debauchery Baguette! by whatsonmyplate

whatsonmyplate — Tue, 06 Jan 2009 02:55:32 +0000

I’m intrigued by the baguette making… it may be on my list of breads to make in the coming months.