Like others, I put a layer of plastic wrap between the foil and the bulb. Works great, keeping in the moisture much better.
@kehindeolabimtan3249 Жыл бұрын
You made it look so simple. Thank you. I will try it.
@brodandtaylor Жыл бұрын
You can do it! It really is simple.
@renefortin5259 Жыл бұрын
Est-ce que je peux parfois interrompre l’opération pour me servir de mon appareil ?
@brodandtaylor Жыл бұрын
En général, nous ne le recommanderions pas. Si vous devez interrompre le fonctionnement, il est préférable de ne pas le faire plus de 2 heures.
@afrodieter850610 ай бұрын
Would it be possible to vacuum the garlic and then put it in the proofer?
@brodandtaylor10 ай бұрын
Yes, you can vacuum seal the garlic heads rather than wrapping them in foil.
@speakingconstitution Жыл бұрын
Am this process be done on a smaller scale in the smaller B&T starter proofer?
@brodandtaylor Жыл бұрын
No, the Sourdough Home will not work. To make black garlic, the temperature needs to be 140°F, and the maximum temperature of the Sourdough Home is 120°F.
@rickb9421 Жыл бұрын
Does the pot have to be stainless steel. I do have the B&T Proofer already.
@brodandtaylor Жыл бұрын
A stainless steel pot will give you the most accurate temperature. You can use other material, but you may have to raise the temperature a bit in order for the contents to reach 140°F. What type of pot do you have?
@hakuji4829 Жыл бұрын
I just wanted to piggy back off this, since I had a similar question. I have the Ruffoni Opus Cupra (Hammered copper lined with stainless steel inner lining) 10 inch Stock Pot. Would I follow the same setting of 140°F? Ill include a link below for reference. Also if I will be making Black Garlic.. I will have to buy 2 of these proofers.. so I can still make my breads due to the long duration for BG. My question on that is.. 1) with the long duration at 140 impact the life of the unit? that is a much longer operation time than just proofing breads. 2) what is the electrical consumption for having this run 24/7 for 28 days? It does not make sense to ask operating cost as everyone is different but knowing the power consumption for that amount of run time will let people know what that would cost for their area. Thank you in advance. My pot I am asking about for black garlic us.ruffoni.net/products/opus-cupra-copper-stockpot-8qt @@brodandtaylor
@brodandtaylor Жыл бұрын
Yes, if using the Ruffoni Opus Cupra we would recommend still setting the temperature to 140°F. The Proofer will not be impacted negatively in any way if left on for an extended period of time. The most power it draws is when it initially comes on, but once it reaches the set temperature, the average power consumption drops. If set at 140°F, the power usage would likely be around 120w per hour.
@hakuji4829 Жыл бұрын
Thank you. I just ordered one, I tried to order 2 (one for bread one for BG) but on Amazon it has a limit of one from your store. I will buy the other next week of from your direct sight. Honestly only went with Amazon for the cash back and because it was your direct store still not some third party. Over all really excited to do sourdoughs & yogurts with this. @@brodandtaylor
@sindytjandrasa6203 Жыл бұрын
Can I turn them into black garlic powder using Sahara? If yes, how is the setting to turn them into crispy then blend into powder?
@brodandtaylor Жыл бұрын
Yes, you can! We recommend cutting or pureeing the garlic cloves before drying for the most efficient and even drying. Peeling the cloves, thinly slice, and dehydrate at 135F for 12-24 hours. You can also mash the black garlic and thinly spread the paste onto a silicone drying mat instead of slicing. Once completely dry, grind into a powder.
@aaron83ification Жыл бұрын
@@brodandtaylorand it will turn black after 12-24 hours on 135F in Sahara ?
@russellharrison619 Жыл бұрын
@@aaron83ification no takes like 6 to 9 weeks....
@angelinadegelder77224 ай бұрын
Can we usethe B&T degydrator set at 140 to make this?
@brodandtaylor4 ай бұрын
Yes, you can use the dehydrator to make black garlic.
@ashleyblevins4599 ай бұрын
Will making black garlic in the proofer make the proofer permanently smell like garlic?
@brodandtaylor9 ай бұрын
We can understand your concern, but we have made black garlic many times, and have not experienced any lingering odor in the Proofer.
@shayn52553 ай бұрын
Ooo-maaa-mi - yum!
@bldsprt51822 күн бұрын
wow..anyone find out how much it costs to run this at 140deg for a month?
@brodandtaylor22 күн бұрын
On average, the Folding Proofer uses no more power than a household lightbulb. It uses between 20 -100 watts/hour, depending on whether it is heating up or holding a steady temperature.
@1shagg4203 ай бұрын
I see many people saying it only takes 7 to 10 days?
@brodandtaylor3 ай бұрын
The time it takes to make black garlic will depend on the method used. We've found it takes about 3-4 weeks with our Folding Proofer.
@RavinDave-theOriginalАй бұрын
So, I'd be dedicating my $200 proofing box to this instead of using it for dough for a month?
@brodandtaylorАй бұрын
Yep, that would be the trade off of you wanted to make black garlic.
@RavinDave-theOriginalАй бұрын
@@brodandtaylor I'd be more inclined to use the B&T Sahara Dehydrator for a project like this and keep my proofing box available.
@brodandtaylorАй бұрын
Sure, that would work! We've had people successfully make back garlic in the Sahara.