Welcome to Recipes on Rails
About
RecipesOnRails makes it easy for you to find, share, and manage your recipes online.
RecipesOnRails makes it easy for you to find, share, and manage your recipes online.
As you add ingredients, RoR will attempt to find your ingredient from our existing list of ingredients. Please select your ingredient from the list. This enables us to standardize the list and provide accurate conversions. If your ingredient isn't in the list, you can still add it and it will be marked as unverified. We will attempt to research all unverified ingredients and add the proper conversion factors. Once that is done, we will mark the ingredient as verified.
If you have visited before, you'll notice some changes. It's been many years since we launched RoR and a refresh has been overdue. We hope to add some new features such as comments and suggestions to ingredients, as well as where to buy them. We're thinking about an equipment page where we can discuss brands, prices, and where to purchase them. Lastly, we hope to add personal comments that will only be available to you and will appear inline with the instructions.
If you should have other suggestions or features you'd like to see added, please don't hesitate to contact us.
Recent Comments
 Warren said, 4 days ago |
Warren said, about 1 month ago |
Warren said, about 2 months ago Pullman loaf or pain de mie, calculate 1/4 of the pan volume in kg of dough. Your pullman is about 4-4.2L in volume, so you would need about 1 kg of bread dough (minimum!) to fill it up. The gudelines are 245g/L for normal density white sandwich bread 265g/L for baking in open top pullman 275g/L for finer, tighter crumb in closed pullman This is how they look in 1 L pullmans after baking, each one is 4"x4"x4", exactly 1/4 of yours.. You can see that 275g of dough tried to escape! You would not see the difference in crumb density that much, but one feels much airier than another as you eat it. 245g/L (left) vs 275g/L (right). Recipe source: Pullman Bread, p 288 in Jeffrey Hamelman(2013) Bread. A Baker's Book of Techniques and Recipes. 2nd edition. |
Warren said, about 1 year ago Sauerkraut Rye - no knead The salt content had been .45 gram or 1/4 teaspoon. That was obviously incorrect. Since there is over 2K of flours, I'm guessing that there should be no decimal point and 45 grams would be correct. |
Warren said, over 1 year ago Hamburger Rolls - Seeded For original see: https://blog.thermoworks.com/bread/homemade-hamburger-bun-recipe/ |
An average lemon has 30g of juice