Adding salt to early to PebbleSheen
ajones
14 years ago
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poolguynj
14 years agolast modified: 9 years agoajones
14 years agolast modified: 9 years agoRelated Discussions
Pool Finish Choices - Pebble Sheen
Comments (27)Hi - I live in San Antonio, TX. my pool is being constructed now. We have a big choice to make with the pool finish and are waffling horribly. Our contractor told us that they have a special right now and we can get CL Industries Sunstone Pearl White Pearl finish for only $500. That is the only color. I guess it's on clearance. Any other color would be another $2400. We initially were thinking of grey plaster. We have huge live oak and post oak trees in our back yard. The more research I've done on here and talking with people in our area, I think the pebble finish is a better choice. The problem is that my husband doesn't like the color white. He thinks it looks like a community pool. Other people here say their plaster has stained from the oak tree leaves and hasn't held up well. I don't want to spend another $2400. Any additional thoughts from the gallery? p.s. We are using Arizona flagstone and then a golden sand color cool deck with a texture. You guys rock!...See MorePebble Sheen July 1, can we swim on the 4th?
Comments (10)I think whether you can have a party on the 4th depends on a couple things 1) will they slip your pebble at all? 2) what sort of start up do they do - I had a non-acid start up and was swimming right away (as it filled) 3) how big is your pool - and how good is your water pressure - my pool was only 12-13k gallons and we have EXCELLENT water pressure - previous owner was a fireman who installed high pressure/ high capacity hose bibs - using that bib plus an extra from the back yard and our pool was full in about 6 1/2 hours - from what I've seen on here that is not typical - so you need to think how long your fill time will be 4) Is you PB a flake? Will he get out to your house and help you start up your pumps and make sure everything is working right? There was a small problem with my equipment - and our plumber had completely flaked off by the end of our build - we were full of water - but didn't have equipment running for 5 days - due to no one wanting to come back out on the holiday weekend. We were having the 4th of july party debate the year we put our pool in and scraped the idea a couple weeks ahead because we just didn't trust that things would be up and running (at that point there had been so many delays and problems we weren't sure we'd even be swimming that summer!). We actually got pebble June 30 - but didnt have equipment running until July 5...my husband and I floated around of course - but were glad we made the call we did - we wouldn't have wanted a party in there without the pumps running! Just thought I'd share my experiences at potentail "failure points" - see where you think yours would be and how confident you are that they will work out the way you want! Good luck - and either way it sounds like you will be swimming soon!...See MoreCan I substitute sea salt for kosher salt in this bread recipe?
Comments (29)This has been an interesting thread to follow, and I would have to say cooking is both an art and a science. In fact, I would say food at its best is a blend of art and science, after being a foods judge at fairs for many years. Leave the salt out of a bread recipe and see what you end up with? Bad science. Add the salt twice, an easy mistake, and see what you end up with? Bad science. Add the salt early and the gluten is harder to develop. Add the salt late in the gluten-development and it's easier to develop and won't require as much kneading. All science! The same goes for adding too much water, flour, sugar (or other sweetener); or flavoring ingredients which can affect the gluten-development in bread when you add too much - like cinnamon and nutmeg when added directly to the dough (this is why we sprinkle cinnamon/sugar on the dough surface for cinnamon rolls, rather than adding large amounts of cinnamon TO the dough. Add too much dairy and you'll end up with loaf with characteristics like - low-volume, poor symmetry, poor cellular structure and texture..... That's pure science. When people have a failed recipe, it's generally not from bad intentions or bad artistic interpretation, it's from bad science. Most modern baked goods are based on a ratio of ingredients. Stick to the common ratio whether you use a scale to weigh each ingredient, cups, pint canning jar, tea/coffee cup or mug... for your measuring tool-of-choice.... So take a moment to marvel at the science. "A standard plain cake has, by measure, 1/3 as much fat as sugar, 2/3 as much milk as sugar; and about 3 times as much flour as liquid." This ratio works whether you are making one small cake, one large cake, or enough batter for 100 cakes. Alter the ratio, such as trying to make a low-fat or low-sugar cake, or changing the type of flour used, and you will need to alter the known science with different ingredients and/or mixing methods. This science is most important when you develop recipes because you need to keep in mind ingredients that are tenderizers (fat and sugar) and those that are structure builders (flour and eggs), along with the other ingredients. Back to measuring flour for bread. This is one area that is completely without a standard for a scale or a dry measure, as all measurements for flour in a bread recipe are just a "good (or bad) guess". Add to that the way each person fills a cup with flour which will get you completely different amounts of flour if you were to weigh the amount on a scale, and the measuring cups themselves have NO standard in manufacturing. This is one area of baking where experience (art) along with science will help improve your bread. Due to the differences in the amount of gluten and moisture in flour, and those differences vary from brand-to-brand, season to season (moisture high during the rainy season and low during a dry winter) as well as from bag-to-bag of the same brand, you need to develop the "feel" (art) for bread dough. Your hands will "know" more about the dough than an exact measure. This is why you need to hold back 1/2-3/4 cup of flour during kneading. You may not need to add all the flour once it has the correct "feel" - and you may use all of the flour and require even more than the recipe called for..... It is also better to err on the side of a loose/wet dough than a hard/stiff dry dough. But I would also encourage EVERYONE to get a scale. There are lots more uses, along with measuring ingredients (especially if you find a recipe that is all weight measurements). It's the best tool in your kitchen when you MUST weigh something. It's far more accurate to measure 4-ounces of shredded cheese on a scale than it is to try to measure an equivalent in a cup - do you pack it tight/loose???? You can scale (weigh) the amount of batter in two cake pans to make sure you have an equal amount of batter in each of them so you have cake layers that are the same size. I even scale dough for burger and hot dog buns so I can adjust the size wanted/needed and make them consistently that same size, as well as the amount of bread per serving (a serving of bread is considered 1-oz.). When buns/rolls/loaves are the same size, they will bake more evenly. A reason to weigh the amount of salt is because of the size of the grains of different salt products. The finer the grind, the more salt grains there will be in a teaspoon (or whatever measure) because they will pack very closely together, while there will be less total salt when you put coarse-grinds of salt in the teaspoon because there are more voids of air between the larger chunks of salt. But the difference will probably not make a really huge difference in this bread recipe, but it IS a science factor you may want to keep in mind. And plenty of bread has successfully been made with plain old iodized table salt - even though I personally stopped using it many decades ago. So many things are choices, and neither totally right or totally wrong. -Grainlady...See MoreBreadbaking - Adding Salt after Autolyse
Comments (10)Arlo, I have no idea what the hydration percentage is. I've learned to not use the hand mixer for kneading dough longer than 5 minutes at a time. I stop and let it cool down for 5 minutes, before finishing. This is the recipe I use. French Bread Make a poolish using 3/4 cup bread flour, 1/4 teaspoon yeast, and 1/2 cup water. Stir for a minute then cover. Let rise overnight or start early in the day. 3 1/4 cups bread flour 1 1/4 teaspoons yeast 1 1/4 teaspoons salt 1 1/4 cups water Add poolish to flour, yeast, and water. Mix together for 1 minute then sit covered for 20 minutes to allow the water to be partially absorbed. Add salt and mix for about 8 minutes till it comes together enough to finish kneading by hand. Knead by hand for 5 minutes until dough is smooth. Place in large oiled bowl (covered) and let rise until more than doubled (about 3 hours total). Remove from bowl after first and second hours. Flatten slightly and fold into thirds each time then return to bowl. Pour out on to flour dusted surface and divide in 2. Shape one into a loaf (boule or baguette), cover and allow to rise on a flour dusted parchment paper lined baking sheet for about 90 minutes. Put remaining dough in fridge to use in a few days for another loaf, focaccia, or pizza....See Morepoolguynj
14 years agolast modified: 9 years agosis3
14 years agolast modified: 9 years agoajones
14 years agolast modified: 9 years agoRack Etear
14 years agolast modified: 9 years agoajones
14 years agolast modified: 9 years agojust-a-pb
14 years agolast modified: 9 years agolmhall2000
14 years agolast modified: 9 years agoRack Etear
14 years agolast modified: 9 years agolmhall2000
14 years agolast modified: 9 years ago
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