Profile

Cover photo
Richard Taylor
Attended Duke University
Lived in D.C. area
80 followers|45,427 views
AboutPostsPhotosVideosReviews

Stream

Richard Taylor
owner

Discussion  - 
 
I just wanted to say thank you to everyone! We've got a great community going here sharing out love of Japanese gardens. Let's keep it up.

みんな、 明けましておめでとうございます!私たちは、日本庭園での我々の関心を共有して、大きなコミュニティを持っている。よろしくおねがいします. 
 ·  Translate
4
Add a comment...

Richard Taylor

Discussion  - 
 
Hi all,

I wanted to bring your attention to a new category: Bread Videos. As the name suggests, it is a place for videos relating to bread (eg, home videos, useful instructional videos, etc.) As usual, spam/adverts will be deleted. 

Your humble moderator,
Richard
1
Almir Jusufovic's profile photo
 
Great idea. I hope that some of you bread experts will lead the way with some useful video's :-)
Add a comment...

Richard Taylor
owner

General Discussion  - 
 
Tortillas ... okay, so not really bread, but they are gluten free. 
1
Christa Kadarusman's profile photoSheri Kauffman's profile photoArie Litman's profile photoRichard Taylor's profile photo
4 comments
 
So those look great, how did you make them?
Add a comment...

Richard Taylor
owner

General Discussion  - 
 
+Sheri Weinberg I had to try making English muffins. It was so much fun! Interior shots to come. 

Just added an interior shot. 
3
Sheri Kauffman's profile photo
 
Outside looks good, can't wait to see the inside!
Add a comment...

Richard Taylor

Bread Gallery  - 
 
More Bauernbrot (sorry, just really pleased with this recipe). 
 
The Bauernbrot was so popular, I had to make another loaf. 
4
Richard Taylor's profile photoDoug Essinger-Hileman's profile photo
2 comments
 
+Doug Essinger-Hileman  So, the goal here was a tight, well-ordered crumb---like the Bauernbrot I grew up with. Gluten crosslinking bonds are sulphide bonds (similar to the vulcanization of rubber) and the process is related to a redox reaction. Oxidation (obviously) facilitates this reaction and is really just a fancy (albeit revealing) word for "kneading." You can play with ascorbic acid to help the reaction along as well. I also have a bottle of sodium bisulfate with which I intend to play around. 

The autolyse essentially gives the protease a chance to catabolize the gluten, weakening it in patches, and thereby leading to open crumb bread. By adding a protease inhibitor (salt), you prevent that from happening. 
Add a comment...

Richard Taylor

Formulas/Recipes  - 
 
 
Bauernbrot. ~50% Rye 

10 oz white whole wheat starter (100% hydration)
10 oz rye flour 
3 oz wheat gluten 
7 oz water
1.5 tsp kosher salt
1 tbs molasses 

Mix well without an autolyse. "oxidize" until dough develops strong elasticity. Proof until doubled at room temperature. Final proof in refrigerator. 
5
Add a comment...
Have him in circles
80 people
Eric Harker's profile photo
eric taylor's profile photo

Richard Taylor

Discussion  - 
 
REMINDER: Please do not post photos you do not own, as it may be in violation of copyright law.
1
Add a comment...

Richard Taylor

Discussion  - 
 
1000 members! 
7
jeffery clark's profile photo
 
I am going to start taking some videos and posting. That will make our community even stronger.
Add a comment...

Richard Taylor

Bread Gallery  - 
 
Just a loaf with ground khorasan wheat. 
4
Sheri Kauffman's profile photoDaniel Strachan's profile photoRichard Taylor's profile photoDoug Essinger-Hileman's profile photo
10 comments
 
hey that's good looking bread, inside and out.
Add a comment...

Richard Taylor
owner

Bread Science  - 
 
Cut the rye loaf open. Slight structural difference from earlier loaf because of a different proof sequence (this one did not proof overnight and hence the gluten is slightly less developed).
2
Richard Taylor's profile photoRichard Taylor's profile photo
2 comments
 
+Richard Taylor It tastes very good, just as it should.
Add a comment...

Richard Taylor
owner

General Discussion  - 
 
The Bauernbrot was so popular, I had to make another loaf. 
4
1
Add a comment...

Richard Taylor
owner

Natural Yeast Breads  - 
 
Bauernbrot. ~50% Rye 

10 oz white whole wheat starter (100% hydration)
10 oz rye flour 
3 oz wheat gluten 
7 oz water
1.5 tsp kosher salt
1 tbs molasses 

Mix well without an autolyse. "oxidize" until dough develops strong elasticity. Proof until doubled at room temperature. Final proof in refrigerator. 
1
1
Richard Taylor's profile photo
 
It looks like the perfect loaf..
Add a comment...
People
Have him in circles
80 people
Eric Harker's profile photo
eric taylor's profile photo
Work
Occupation
Materials Scientist
Places
Map of the places this user has livedMap of the places this user has livedMap of the places this user has lived
Previously
D.C. area
Story
Tagline
Artist
Education
  • Duke University
Basic Information
Gender
Male
I lived in Japan for a couple years, and if this is the best sushi Gaithersburg has to offer, you're better off without it. The food was mediocre at best. The composition of the rolls was sloppy; the fish wasn't very fresh --- not the product of trained sushi chefs. I'm not sure the positive reviewers have ever eaten decent sushi. Very disappointed.
Food: Poor to fairDecor: GoodService: Good
Public - a year ago
reviewed a year ago
DON'T USE THIS COMPANY! This company is dishonest. The owner, Nanfer, was very unprofessional when any problem arose. If you have a dispute, he will simply threaten you will legal action, call you a liar, and cuss at you. Look for a more honest company, even if it means you have to pay a bit more, because in the end it will be worth it.
Public - 3 years ago
reviewed 3 years ago
2 reviews
Map
Map
Map