MfE - July update from chair of trustees, John Hess
MfE - July update from chair of trustees, John Hess
Monday 20 July 2020
Liked on YouTube: Easy Homemade Sourdough Bread | A Basic No Knead Recipe That Gives Amazing Results Every Time
Easy Homemade Sourdough Bread | A Basic No Knead Recipe That Gives Amazing Results Every Time
An outstanding basic no kneed sourdough bread recipe that produces amazing results consistently. This is a “bare bones” recipe to help new bakers understand the process and get to grips with their first loaf without worrying about too much technique. Sourdough starter video: https://youtu.be/pIfDRXd6NBs Don't forget to tag me in your bread pictures over at Instagram - @culinary_exploration •••••••• Equipment used in video •••••••• Banneton / proofing basket (Size - 25cm x 15cm x 8cm): https://amzn.to/2JJjjuU Bench scraper / dough cutter UK store: https://amzn.to/34wguad US store: https://amzn.to/2yKoKHI Flexible dough / bench scraper: https://amzn.to/2wDb1li Scales: https://amzn.to/3aWeaLX Bread / pizza peel: https://amzn.to/34vbylS Important note! You need to use a flour with a high protein content to achieve the same results. I am using a non speciality all purpose flour with a protein content of 13.2% The protein content is very important as it contributes to building the gluten in the bread. You will not have the same result if you use a low protein flour such as 10% or 11%. For this recipe I would not use a flour with a protein content under 12.5%, but would ideally suggest a flour in the region of 13% You can normally find the protein listed on the side of the bag in the nutritional details If you use a flour with a lower protein content then you will probably find the dough is very wet and sticky and will not develop the gluten network required to hold the shape. There is no kneading as time will build the gluten network. There is also no reason to keep folding this dough. The final hydration is 71% and makes for a very manageable bread dough. Please note that dependant on the flour you use the “stickiness” my vary. My kitchen temp was in the region of 16-18c. My starter is fed at a ratio of 1:1:1 (Starter / water / flour) and therefore remains at 100% hydration making future recipe calculation easy. The flour is divided into 75% white flour and 25% wholewheat flour. Again, if you have any questions let me know in the comments. My banneton size: 25cm across the top length, 15cm across the top width, 8cm deep. This was advertised as 500g banneton but for my use I find 750g works best. My recipe works out to 762g which fits perfectly! Scheduling You can use the fridge to put the “brakes” on your baking schedule. For example, you could mix your dough at 17.00 and complete through to the end of the bulk ferment before going to bed at 23.00. In this case you could cover your dough well, I normally use a plastic supermarket bag, and then pop it in the fridge overnight. The next day you would let the dough come back to room temperature and the shape and place in the proofing basket. You can also refrigerate the dough while it is in the proofing basket and hold it overnight. Just remember that you will need to flour your basket very well as the dough may have more of a tendency to stick. You can bake your dough directly form the fridge with excellent results. There is no need to let it come back to room temperature. Recipe: This will make 750g of dough which works perfectly with my proofing basket. The hydration of the dough is 71% 128g Active starter (100% hydration) 247g Water 375g Flour (with high protein content, see note above) 12g Sea salt ------------------------------------------------------------- As an Amazon Associate I earn from qualifying purchases.
An outstanding basic no kneed sourdough bread recipe that produces amazing results consistently. This is a “bare bones” recipe to help new bakers understand the process and get to grips with their first loaf without worrying about too much technique. Sourdough starter video: https://youtu.be/pIfDRXd6NBs Don't forget to tag me in your bread pictures over at Instagram - @culinary_exploration •••••••• Equipment used in video •••••••• Banneton / proofing basket (Size - 25cm x 15cm x 8cm): https://amzn.to/2JJjjuU Bench scraper / dough cutter UK store: https://amzn.to/34wguad US store: https://amzn.to/2yKoKHI Flexible dough / bench scraper: https://amzn.to/2wDb1li Scales: https://amzn.to/3aWeaLX Bread / pizza peel: https://amzn.to/34vbylS Important note! You need to use a flour with a high protein content to achieve the same results. I am using a non speciality all purpose flour with a protein content of 13.2% The protein content is very important as it contributes to building the gluten in the bread. You will not have the same result if you use a low protein flour such as 10% or 11%. For this recipe I would not use a flour with a protein content under 12.5%, but would ideally suggest a flour in the region of 13% You can normally find the protein listed on the side of the bag in the nutritional details If you use a flour with a lower protein content then you will probably find the dough is very wet and sticky and will not develop the gluten network required to hold the shape. There is no kneading as time will build the gluten network. There is also no reason to keep folding this dough. The final hydration is 71% and makes for a very manageable bread dough. Please note that dependant on the flour you use the “stickiness” my vary. My kitchen temp was in the region of 16-18c. My starter is fed at a ratio of 1:1:1 (Starter / water / flour) and therefore remains at 100% hydration making future recipe calculation easy. The flour is divided into 75% white flour and 25% wholewheat flour. Again, if you have any questions let me know in the comments. My banneton size: 25cm across the top length, 15cm across the top width, 8cm deep. This was advertised as 500g banneton but for my use I find 750g works best. My recipe works out to 762g which fits perfectly! Scheduling You can use the fridge to put the “brakes” on your baking schedule. For example, you could mix your dough at 17.00 and complete through to the end of the bulk ferment before going to bed at 23.00. In this case you could cover your dough well, I normally use a plastic supermarket bag, and then pop it in the fridge overnight. The next day you would let the dough come back to room temperature and the shape and place in the proofing basket. You can also refrigerate the dough while it is in the proofing basket and hold it overnight. Just remember that you will need to flour your basket very well as the dough may have more of a tendency to stick. You can bake your dough directly form the fridge with excellent results. There is no need to let it come back to room temperature. Recipe: This will make 750g of dough which works perfectly with my proofing basket. The hydration of the dough is 71% 128g Active starter (100% hydration) 247g Water 375g Flour (with high protein content, see note above) 12g Sea salt ------------------------------------------------------------- As an Amazon Associate I earn from qualifying purchases.
Friday 17 July 2020
How to Record Keyboard and Vocals at the Same Time
How to Record Keyboard and Vocals at the Same Time Record your keyboard or digital piano and your voice at the same time, with this simple home recording studio setup. Complete step-by-step guide here: https://bit.ly/3heS3Df Here is the recording equipment demonstrated in this video: Audio Interface: 2-channel Focusrite Scarlett 2i2 - https://bit.ly/2YZ5Ck9 or/ 4-channel Focusrite Scarlett 4i4 - https://bit.ly/2UpGqAh Microphone: Audio-Technica AT2020 Large Diaphragm Condenser - https://bit.ly/30lqkeN Headphones: Sony MDR-7506 - https://bit.ly/2Bi4Wx4 Mixing Console: Yamaha MG06 - https://bit.ly/2Xlsfgb Cable: Hosa Mono Interconnect 1/4 in TS to 3.5 mm TRS - https://amzn.to/3eAT1HX (amazon affiliate link) Microphone Stand: Samson Boom Stand - https://amzn.to/30k0PsS (amazon affiliate link) Pop Filter: Samson PS04 - https://amzn.to/2Wn6JIo (amazon affiliate link) XLR Lead: Amazon Basics Lead - https://amzn.to/2CCzmdw (amazon affiliate link) Recording software - Reaper https://bit.ly/3fKVhOA (available as extended home trial) More detailed guides that may help with your recording studio setup (all with video tutorials): What is an audio interface? https://bit.ly/2TAUZ0A The best audio interfaces https://bit.ly/2TGH8Gk How to record the sound of your keyboard https://bit.ly/2FNQueZ Home Recording Studio Setup https://bit.ly/2YkcR3o Best studio headphones https://bit.ly/33qCwtL Visit our web site for helpful guides, hints tips and more on setting up your home recording studio: https://bit.ly/2Txj9sY Check out the Music Repo Channel on YouTube: https://www.youtube.com/MusicRepo Follow us on Twitter: https://twitter.com/musicrepo Connect with us on Facebook: https://bit.ly/1CkZGCu Find us on Pinterest: https://bit.ly/1eysFrn Follow us on Instagram https://bit.ly/2YqZ8Id #MusicRepoTV #HomeRecordingStudio #MusicProduction
Tuesday 14 July 2020
Liked on YouTube: Best Fit Face Mask - Time Saving Tips + New Child - XLarge Sizes
Best Fit Face Mask - Time Saving Tips + New Child - XLarge Sizes
Learn how to sew the Best Fit Face Mask faster. Plus, get information on the best mask ear strap materials. New Sizes from Child and Small on up to Extra Large! Feel free to ask me any questions you have in the comments. I try to answer all questions in a timely manner. For more detailed instructions, you can visit the full tutorial on the blog: https://bit.ly/2ZoQn3P ALTERNATE STRAP MATERIALS: (I've included affiliate links for your convenience. I earn a small percentage from a purchase using these links. There is no additional cost to you.) • Old T-Shirts • Regular 550 Paracord (non-elastic) - https://amzn.to/3dsEEoG • Xpand Elastic Shoelaces - https://amzn.to/2V9lTQW MY WEBSITE: https://bit.ly/306FPFD SOCIAL MEDIA CHANNELS: Instagram: https://bit.ly/3gPDpCa... Pinterest: https://bit.ly/3j2ZQ8I... Facebook: https://bit.ly/2WdZLFu... Twitter: https://twitter.com/PrettyHandyGirl OTHER POPULAR VIDEOS: Best Fit Face Mask Tutorial: https://youtu.be/-t_Gz3lGwF8 How to Change Your Doorknobs in 5 Minutes or Less: https://youtu.be/Dt2waefcQOc How to Paint an Ombré Technique: https://youtu.be/qElXLlZuHjU Faux Gray Woodgrain Tutorial: https://youtu.be/brQsUOqjNLc How to Install Security Film to Glass Doors: https://youtu.be/y7pNs0gQweA How to Remove Paint from Door Hardware: https://youtu.be/R6pyxZKiZdQ CONTACT: Email: PrettyHandyGirl@gmail.com FREE MINI-COURSE - 6 SIMPLE STEPS TO DIY ANYTHING: https://bit.ly/3epyZ35 CAMERA & EQUIPMENT: Canon 70D: https://amzn.to/3d7MzZ0 50MM Lens: https://amzn.to/2SqXi8G Tripod: https://amzn.to/3bWBREu Fluid Tripod Head: https://amzn.to/2VRcRZp RodeLink wireless mic: https://amzn.to/3bITRSH Blue Yeti Mic: https://amzn.to/2KLa91s Mic Pop Filter: https://amzn.to/2Ymhtsj Reflector: https://amzn.to/3aXdapP Lighting Stand: https://amzn.to/2VRm2ZQ LED Battery Powered Lights: https://amzn.to/35n5zjy Soft Box Plug In Lights: https://amzn.to/2VRcPRh
Learn how to sew the Best Fit Face Mask faster. Plus, get information on the best mask ear strap materials. New Sizes from Child and Small on up to Extra Large! Feel free to ask me any questions you have in the comments. I try to answer all questions in a timely manner. For more detailed instructions, you can visit the full tutorial on the blog: https://bit.ly/2ZoQn3P ALTERNATE STRAP MATERIALS: (I've included affiliate links for your convenience. I earn a small percentage from a purchase using these links. There is no additional cost to you.) • Old T-Shirts • Regular 550 Paracord (non-elastic) - https://amzn.to/3dsEEoG • Xpand Elastic Shoelaces - https://amzn.to/2V9lTQW MY WEBSITE: https://bit.ly/306FPFD SOCIAL MEDIA CHANNELS: Instagram: https://bit.ly/3gPDpCa... Pinterest: https://bit.ly/3j2ZQ8I... Facebook: https://bit.ly/2WdZLFu... Twitter: https://twitter.com/PrettyHandyGirl OTHER POPULAR VIDEOS: Best Fit Face Mask Tutorial: https://youtu.be/-t_Gz3lGwF8 How to Change Your Doorknobs in 5 Minutes or Less: https://youtu.be/Dt2waefcQOc How to Paint an Ombré Technique: https://youtu.be/qElXLlZuHjU Faux Gray Woodgrain Tutorial: https://youtu.be/brQsUOqjNLc How to Install Security Film to Glass Doors: https://youtu.be/y7pNs0gQweA How to Remove Paint from Door Hardware: https://youtu.be/R6pyxZKiZdQ CONTACT: Email: PrettyHandyGirl@gmail.com FREE MINI-COURSE - 6 SIMPLE STEPS TO DIY ANYTHING: https://bit.ly/3epyZ35 CAMERA & EQUIPMENT: Canon 70D: https://amzn.to/3d7MzZ0 50MM Lens: https://amzn.to/2SqXi8G Tripod: https://amzn.to/3bWBREu Fluid Tripod Head: https://amzn.to/2VRcRZp RodeLink wireless mic: https://amzn.to/3bITRSH Blue Yeti Mic: https://amzn.to/2KLa91s Mic Pop Filter: https://amzn.to/2Ymhtsj Reflector: https://amzn.to/3aXdapP Lighting Stand: https://amzn.to/2VRm2ZQ LED Battery Powered Lights: https://amzn.to/35n5zjy Soft Box Plug In Lights: https://amzn.to/2VRcPRh
Saturday 4 July 2020
Liked on YouTube: Understanding Sourdough Start to Finish | baker's math, autolyse, bulk ferment, proofing, shaping
Understanding Sourdough Start to Finish | baker's math, autolyse, bulk ferment, proofing, shaping
Today I want to walk you through the whole process of making a sourdough loaf and talk through each step individually to help you gain a better understanding. Read the Full Post & Written Recipe ►https://bit.ly/3inamr4 -------------------------------------------------------------------------- Watch the Whole Sourdough Series Here ► https://bit.ly/33FT7KS Make a Sourdough Starter ► https://bit.ly/398ZGXd All About Banneton Baskets ► https://bit.ly/2xTGRu9 No-Knead Sourdough Bread Recipe ► https://bit.ly/2QxLK2r SUBSCRIBE ► https://www.youtube.com/c/BakerBettie?sub_confirmation=1 BETTER BAKING SCHOOL ►https://bit.ly/31Itfid -------------------------------------------------------------------------- Here are a few timestamps that might be useful: 1:43 Understanding Baker's Math (Baker's Percentages) 5:28 Writing Sourdough Bread Formulas 6:54 Feeding Your Starter 8:58 Autolyse 12:03 Mixing Final Dough 13:53 Building Gluten Structure 17:56 Stretch & Fold 20:07 Bulk Fermentation 22:27 Pre-Shape 24:00 Final Shape 25:30 Proofing 26:23 Retarding your Dough 28:05 Scoring the Dough 28:44 Baking the Bread 29:15 Final Loaves -------------------------------------------------------------------------- SOURDOUGH STARTER TOOLS (affiliate links): Kitchen Scale: https://amzn.to/2Lnffkd Digital Thermometer: https://amzn.to/2HI6MHA 34 oz Ikea Glass Container that I use: https://bit.ly/2lAqw7s Another Container Option for your Starter: https://amzn.to/2Li8gu1 Small Rubber Spatula: https://amzn.to/2UoIWpi -------------------------------------------------------------------------- SOURDOUGH BREAD BAKING TOOLS (affiliate links): Bowl Scraper: https://amzn.to/2zOEC9q Bench Scraper: https://amzn.to/2Ls9GB2 Banneton Basket: https://amzn.to/2HG3Qei Bread Lame: https://amzn.to/2MRlFv9 OR Sourdough Baking Kit that Comes with all of the Tools Listed Above: https://amzn.to/2LveQfU Dutch Oven: https://amzn.to/2Lh0bWp Challenger Bread Pan (now my go-to pan): https://bit.ly/38r1xrA -------------------------------------------------------------------------- FOLLOW ME ON: WEBSITE: https://bit.ly/2NRb9CL INSTAGRAM: https://bit.ly/3iwCTKK FACEBOOK: https://bit.ly/3irl5kh PINTEREST: https://bit.ly/31IdLLf -------------------------------------------------------------------------- Today's video is an addition to our Sourdough for Beginner's Series. Today I want to walk you through the whole process of making a sourdough loaf and talk through each step individually to help you gain a better understanding. Sourdough recipes are less recipes than they are a combination of a formula and a timeline. So let's talk through all of that today. We're going to start with Baker's Percentages (also known as baker's math) which is the way in which bread recipes are calculated. We'll then dive deep into all the parts of a sourdough recipe including feeding your starter, autolyse, mixing the dough, kneading and stretch and fold method, bulk fermentation, shaping, proofing, scoring, and finally baking. I hope you find this video helpful for your sourdough journey! I know it is a lot of information to take in, but you got this! Take it one step at a time. #sourdough #sourdoughbread #howtomakesourdough
Today I want to walk you through the whole process of making a sourdough loaf and talk through each step individually to help you gain a better understanding. Read the Full Post & Written Recipe ►https://bit.ly/3inamr4 -------------------------------------------------------------------------- Watch the Whole Sourdough Series Here ► https://bit.ly/33FT7KS Make a Sourdough Starter ► https://bit.ly/398ZGXd All About Banneton Baskets ► https://bit.ly/2xTGRu9 No-Knead Sourdough Bread Recipe ► https://bit.ly/2QxLK2r SUBSCRIBE ► https://www.youtube.com/c/BakerBettie?sub_confirmation=1 BETTER BAKING SCHOOL ►https://bit.ly/31Itfid -------------------------------------------------------------------------- Here are a few timestamps that might be useful: 1:43 Understanding Baker's Math (Baker's Percentages) 5:28 Writing Sourdough Bread Formulas 6:54 Feeding Your Starter 8:58 Autolyse 12:03 Mixing Final Dough 13:53 Building Gluten Structure 17:56 Stretch & Fold 20:07 Bulk Fermentation 22:27 Pre-Shape 24:00 Final Shape 25:30 Proofing 26:23 Retarding your Dough 28:05 Scoring the Dough 28:44 Baking the Bread 29:15 Final Loaves -------------------------------------------------------------------------- SOURDOUGH STARTER TOOLS (affiliate links): Kitchen Scale: https://amzn.to/2Lnffkd Digital Thermometer: https://amzn.to/2HI6MHA 34 oz Ikea Glass Container that I use: https://bit.ly/2lAqw7s Another Container Option for your Starter: https://amzn.to/2Li8gu1 Small Rubber Spatula: https://amzn.to/2UoIWpi -------------------------------------------------------------------------- SOURDOUGH BREAD BAKING TOOLS (affiliate links): Bowl Scraper: https://amzn.to/2zOEC9q Bench Scraper: https://amzn.to/2Ls9GB2 Banneton Basket: https://amzn.to/2HG3Qei Bread Lame: https://amzn.to/2MRlFv9 OR Sourdough Baking Kit that Comes with all of the Tools Listed Above: https://amzn.to/2LveQfU Dutch Oven: https://amzn.to/2Lh0bWp Challenger Bread Pan (now my go-to pan): https://bit.ly/38r1xrA -------------------------------------------------------------------------- FOLLOW ME ON: WEBSITE: https://bit.ly/2NRb9CL INSTAGRAM: https://bit.ly/3iwCTKK FACEBOOK: https://bit.ly/3irl5kh PINTEREST: https://bit.ly/31IdLLf -------------------------------------------------------------------------- Today's video is an addition to our Sourdough for Beginner's Series. Today I want to walk you through the whole process of making a sourdough loaf and talk through each step individually to help you gain a better understanding. Sourdough recipes are less recipes than they are a combination of a formula and a timeline. So let's talk through all of that today. We're going to start with Baker's Percentages (also known as baker's math) which is the way in which bread recipes are calculated. We'll then dive deep into all the parts of a sourdough recipe including feeding your starter, autolyse, mixing the dough, kneading and stretch and fold method, bulk fermentation, shaping, proofing, scoring, and finally baking. I hope you find this video helpful for your sourdough journey! I know it is a lot of information to take in, but you got this! Take it one step at a time. #sourdough #sourdoughbread #howtomakesourdough
Thursday 2 July 2020
Liked on YouTube: Funk Groove (Backing Track)
Funk Groove (Backing Track)
Orchestra & String Teachers- Feel free to use this and other videos I am creating in this playlist as "done for you" lessons for your students. There are videos for all grade levels. You can also share the entire playlist with colleagues. Access the full playlist here- https://www.youtube.com/playlist?list=PL6By1KZHRO2KHi59cupsiiPXU7tbyOZTw String Teachers/Players- Subscribe to this channel to get notified of multiple lessons released daily. If you like these free lessons, join my “private studio” for my best courses (free 30 days for any teachers affected by school closings) https://bit.ly/2XjldJ3
Orchestra & String Teachers- Feel free to use this and other videos I am creating in this playlist as "done for you" lessons for your students. There are videos for all grade levels. You can also share the entire playlist with colleagues. Access the full playlist here- https://www.youtube.com/playlist?list=PL6By1KZHRO2KHi59cupsiiPXU7tbyOZTw String Teachers/Players- Subscribe to this channel to get notified of multiple lessons released daily. If you like these free lessons, join my “private studio” for my best courses (free 30 days for any teachers affected by school closings) https://bit.ly/2XjldJ3
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