[aaronatthedoublef]

Hi... Finally reading this. Fascinating. Is it soft wheat flour our is it low gluten flour? Or is soft wheat flour automatically low gluten? What about pastry flour?

KAF pastry flour is 8% and their self-rising is 8.5%. Their self-rising is from "soft wheat" but I did not see anything for their pastry flour. I did not see the protein content on White Lily but it says it is from "soft winter wheat".

I remember winter wheat as one of the commodities reported on the "Top O' the Morning Show" when I was a kid. I do not remember if it was hard or soft.

What about white vs. red?

• This reply was modified 4 years, 9 months ago by aaronatthedoublef.
• This reply was modified 4 years, 9 months ago by aaronatthedoublef.

[aaronatthedoublef]

When do you go into production? Can't wait to see this on Kickstarter!

[aaronatthedoublef]

Neat. Would a bigger funnel allow for more water? Or would it be limited by the tube? Not that you need more water.

[aaronatthedoublef]

This is REALLY cool. I look forward to hearing more. Keeping the door closed (or mostly closed) while adding the steam through a tube is inspired. I will have to try that. I worked at a place with a steam injecting oven but they did not let me use it and the shift lead did not know how much steam it actually injected.

And always turn off the convection fan while adding steam with the door open.

[aaronatthedoublef]

CO, MA, ME, WA, and CA have all legalized it. CO was first for recreational use and CA was first for medicinal. CT is legal for medicinal and I forget what is happening in NH and VT. But New England is so small that if it is legal in any state it is a short drive to where it is legal. There was an article in the Hartford Courant yesterday from manufacturers asking the state NOT to legalize it.

I was just screened for a new job and I am not sure how far back it went or how sensitive it was. When I had friends testing people using hair samples it went back 90 days, was extremely sensitive, and was supposed to be very accurate.

To Mike's point ab out carcinogens, my father-in-law worked in the plastics industry. When the Swedes presented evidence that BPH was dangerous they referenced the fact that they were testing at parts-per-billion. My f-in-l commented that when he was doing measurements he was using a slide rule...

Marijuana states

• This reply was modified 4 years, 9 months ago by aaronatthedoublef.

[aaronatthedoublef]

Is there such a thing as an "all-purpose" potato? I've never seen that.

[aaronatthedoublef]

That is a LOT of sauce. I use about 32 ounces a week. PR says not to cook it but if I make it and we do not use it all for pizza then my wife and one son will use it for pasta.

[aaronatthedoublef]

Thanks for the link to Pizza Quest. I'm looking at his easy sauce. Have you tried it (sans garlic of course). It seems as if it would be pretty acidic.

[aaronatthedoublef]

I, too, keep empty bags in the freezer. There is no reason not to reuse my Ziploc bags! I think I learned that trick from you BA...

But my wife is confused. Annoyed. Resigned. Tolerant. But not confused.

[aaronatthedoublef]

I had landlords who made their own mascarpone from ricotta. I am sorry I never had them show me how to do it.

I just had a conversation this weekend about freezing mozzarella. I usually buy it 10 pounds at a time in one pound block (loaves?) and keep it in the freezer. I thaw it and use it as we need it. I have yet to find a shredded mozzarella that my wife likes but I've frozen both. The woman checking me out didn't know you could freeze mozzarella which led to a discussion of freezing cheddar (which does not work for me).

[aaronatthedoublef]

Mike - the marble is beautiful.

In the bakery we would double wrap things in plastic wrap to prevent freezer burn. The key was supposed to be to have an inner layer flush against the food and an outer layer to protect against frost. Not sure of the science behind it but it seemed to work. We always had a couple items frozen in case someone came in without notice and needed an "emergency" cake or pie.

[aaronatthedoublef]

Thanks Mike. And I should have known Caputo was unbleached because they sell it at Whole Foods which doesn't sell bleached or bromated flours. Interestingly it is the least expensive flour there even with all the shipping involved. My family's favorite cake - white cake from "The Cake Bible" calls for cake flour. I had it in the house for that and tested it for pizza to try to simulate the lower gluten flours in Italy before I found anything like Caputo. My family liked result. Since then I've added white whole wheat flour for fiber and flax meal (I prefer red to golden) and chickpea flour to increase fiber and protein. Whole Foods sells Caputo oo and an Italian grocery near my doctor sells semolina but my family (who loved it in Italy) has rejected that here. But maybe I'll try it again.

Many of the bakers here prefer shortcuts. They're doing whatever they can to stay alive, especially if they only have retail customers. Still not sure why it's so hard to find real sourdough since once you have the starter going you just have to maintain it but the none of the local bakeries have it.

Most of our bagels are still NY style but I've seen a few Montreal style popup and they are smaller. They tend to be smaller and sweeter but I have not been to Montreal in years and did not go out of my way to note bagels there the last time I did.

I have taken several drug screen tests that asked if I'd eaten poppy seeds in the last week (some screens go back farther). But the last screen I did (four weeks ago) did not ask me any questions about diet or medications which is interesting. There was a plot in "Seinfeld" where Elaine tested positive for heroin because she ate a poppy seed muffin every day.

[aaronatthedoublef]

Mike, the pie bottom looks great! Never though of transferring a pie too. I may have to try a Norpro pan. My Norpro griddle has been a bit of a disappointment.

Around here (central CT) and in Portland/Camden MA where I've talked to bakers coffee is trendy to put into dark rye breads for color. I'm not sure how it affects taste. And for me to really know I would need to taste it blind.

My wife has never liked rye but after giving her some rye without caraway we discovered that the caraway is really what she objected to.

I tend to think I live in a suburban backwater but we can find lots of things in the grocery stores here even if it's more expensive than online. We also have a lot of ethnic groceries - various Asian and eastern European - and rye flours are popular in the German and Polish groceries. And I'd rather support small grocery stores than buy online.

I've made a slight change to my pizza dough. I stopped using cake flour and started using Caputo oo flour. It's pretty fine but there is very little info on the bag. It might be bleached. I'll need to research on the internet. But it's half the price of cake flour.

Chocomouse, congrats on the bagels! They're on my list for this year. Did you put baking soda in the water?

And BA thanks for the tip about boiling to long. Most recipes I've read have you boil them for several minutes per side.

• This reply was modified 4 years, 9 months ago by aaronatthedoublef.

[aaronatthedoublef]

I made pizza dough for tonight and next week. I forgot to add the yeast. I don't remember who did that a few weeks back and then added the yeast in later but thanks for recounting that here. I realized the dough wasn't rising after a couple hours, dumped it out, and kneaded in about a tablespoon of yeast. It is rising. Not as high as normal, not quite doubled, but it is definitely higher.

Has anyone ever done a double-rise pizza dough? Nobody seems to but I may try it some time.

In my "Secrets of a Jewish Baker" for several different deli ryes They mist the bread before they put it into the oven AND pour some water into a hot pan to have a burst of steam as you say Mike. They may do this several times over the course of a bake. Commercial ovens have steam injectors. The hot pan/add water method is to try and simulate the steam injectors.

I made a double batch of chocolate chip cookies this morning. Track meet and math competition for my kids.

• This reply was modified 4 years, 10 months ago by aaronatthedoublef.

[aaronatthedoublef]

Missed it. I thought it was peas which, according to this link was the first commercially available frozen vegetables in the UK.

This link has a neat story about how Clarence Birdseye was inspired to invent frozen food but does not say what he froze first.

https://www.funtrivia.com/askft/Question97828.html says Birdseye began by freezing cabbage as a test to see if it would work.

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