[aaronatthedoublef]

Really good idea for recess!
Thanks

[aaronatthedoublef]

Hi. I posted this in a separate thread. Should probably have posted it here or in the WaPo thread. This is from BBGA where someone posted a an online map of small, local flour producers. The ones in New England still have flour but being small suppliers they probably do not have the consistency of KAF or BRM. So each batch is an adventure. But I may start buying from them just to support them.

[aaronatthedoublef]

At the HW store they had mint scented garbage bags to help keep them out. Has anyone tried mint as a repellent?

[aaronatthedoublef]

Hi. They're doing it in response to COVID-19.

[aaronatthedoublef]

Here is how it explains the what happens:

Salt-rising bread does not require yeast to rise. Instead, bakers cultivate bacteria in their starter by leaving a mixture of boiled milk, cornmeal or wheat flour (and, sometimes, a sliced potato), sugar, and salt out overnight in a hot environment. The resulting microbes create hydrogen, which serves as the leavening agent.

They do claim that James Beard was a fan and has a recipe in

Beard on Bread

but I haven't researched it at all.

[aaronatthedoublef]

Yes... Baking supplies here typically go on sale just before Thanksgiving and go through Christmas. When I bought LoL butter I would buy about 15 lbs and stash it in the freezer and then use it until the next sale.

I would stock up on flours too. But now, if I buy cases at BRM there is a case discount and if I buy over $50 shipping is free. KAF doesn't have those (they have a frequent buyers club) but I usually have a $10 coupon that will pay for most of the shipping.

When they have it Walmart has the cheapest prices on KAF and their shipping is free. But they just dump flour bags into a box and at least half the time one will explode. KAF needs to package their 5 lb bags of flours better.

And when non-perishables like paper towels or toilet paper are on sale I buy as much as they will allow me to buy at the sale price.

Of course if you live in an apartment it's harder to store everything.

We finally bought a second refrigerator so we have more cold storage. And we did it just in time as Home Depot and Lowes just ended deliveries except for essential services.

[aaronatthedoublef]

Well, they were from calorie constricted times. The salt bread and slug burgers might. The slug burgers might actually be less bad as you'll supplement the meat with potato flour.

[aaronatthedoublef]

Walmart shipped our bread flour so we should have about 20 pounds.

It appears the initial panic of people just grabbing things has subsided here a little.

[aaronatthedoublef]

I did not know about mushrooms!

Isn't cowboy coffee boiled coffee with egg shells to 1) make it less bitter (who would argue with a mom about that!) and 2) they float on top and keep more of the grinds in the pot when the coffee is poured.

At least that's what was in the books I read as a boy.

[aaronatthedoublef]

One of the local restaurant distributors has announced they will sell fresh produce to the public for curbside pickup on Tuesdays and Thursday. Their sales have to be hurt by this so it is a good way for them to boost sales and a good alternative to people who do not want to go to the store. Also based on the restaurants that use them they have nice produce.

I went to Costco yesterday for the first time in three weeks. No toilet paper or cleaners other than Mrs. Meyers which doesn't disinfect and bathroom cleaners which are not good for the rest of the house.

Good supply of eggs, dairy, and produce. Good supply of paper towels but limited to one 12 pack per customer. Too bad because they were on sale so I would normally stock up.

Good amount of AP flour - 15 lb KAF bags and 50 lb Ardent Mills. Also sugar. I did not buy flour because I don't want to hoard and I have a good supply for now.

Also 15, 25, and 50 lb bags of rice.

Here are some "hard time" recipes posted on Atlas obscura. Potato Cookies look cool and a bit like cake pops without a stick. Then there is salt rising bread which is a bread recipe using natural yeast.

[aaronatthedoublef]

Thanks Mike. Good suggestions. She won't eat peanuts but potatoes are good and so is watermelon! And both are viable here in New England.

Just noticed Food Network has declared this month baking month and, according to the adds, is encouraging everyone who has downloaded their app to BAKE! I'll have to check on the downloads but this could also have added to the baking stampede.

[aaronatthedoublef]

Always glad to help BA!

[aaronatthedoublef]

Wow. My six year old was just saying this morning that we should be starting our own garden! Out of the mouths of babes. Of course she wouldn't eat anything we could grow...

[aaronatthedoublef]

CT has had an influx on New Yorkers. Towns of a few thousand full time residents now have thousands of people extra. Our governor and town officials have asked that these people voluntarily quarantine themselves for two weeks. But it's also straining resources that are already taxed. Plus, many of the businesses that profit from out-of-towners are closed or running in greatly reduced capacity.

People have talked about restaurants closing from a business standpoint but no one has talked about the civic loss of these businesses. They are some of the most generous people we have. Despite being low-margin they are the first to volunteer time, money, space, and services to the various causes around the region.

[aaronatthedoublef]

The crispbreads look good. Never thought about the straight edge. That's great. I've used square biscuit cutters and I've used a pizza cutter or knife against a yardstick.

Is there a technical difference between a crispbread and a cracker or just two names for the same thing?

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