J.A.I.L.

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2,146 reputation
1726
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location Spain
age 42
visits member for 6 months
seen 3 hours ago
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Home bread baker who works as a programmer (should I say developer?) as a way of incomes for buying flour, salt and wood (and sometimes yeast). Also been a hitchhiker for several light-years.


40 Answers

newest activity votes
13
How to store flour
11
What difference does the bar pressure makes in espresso coffee machines?
10
Are N2O and CO2 chargers interchangeable for culinary purposes?
9
Can I freeze my selfmade focaccia?
8
How to get my croissant flakier and bigger? Is it possible to get a hollow inside?
7
Can I bake bread in pieces?
7
Differences between the oven stone and the pizza oven?
7
Mortar and Pestle: Granite vs Porcelain
7
How to make corn nuts from fresh corn on the cob
7
What is the minimum ingredient to bake a bread?
6
Pros and Cons of cream whippers?
6
What makes a bread either close or open crumbed/textured?
5
Info about spelt
4
Woodfire oven how to get crust soft and tasty
4
What is the purpose of making a preferment for yeast doughs?
4
Substitute for Pastry Flour from Limited Traditional and Alternative Flours
4
Traditional panettone size & volume?
4
Do I need to boil kidneys?
4
What is the best flour to use for pizza dough?
3
Semolina substitute
3
How to keep a high hydration bread loaf from becoming flat
3
What is the maximum time for which the dough should be allowed to rest before making Parathas?
3
Ceramic vs Stainless Steel in coffee mugs
3
Any other flour which can be used to replace Maida flour for chewy cakes?
2
Rabbit Substitute?
2
Where can I find a recipe for less-dense coconut bread?
2
What is the affect of adding alkaline or acidic substances to wheat flour?
2
Flavour espresso with vanilla without adding sugar or other sweetener?
2
Is there a difference between coca, focaccia and pizza?
2
Can I use boiled potatoes in Spanish omelette?
1 2