[aaronatthedoublef]

Thanks BA. Ms. Wilbur is pretty funny and it's definitely a useful take on the Instant Pot. I have an actual, honest-to-goodness, old fashioned pressure cooker that I have never, ever used (it was a gift). I really am looking for something that is, as the article calls it, a "hands-off cooker". My morning schedule is pretty crazy from 4:30-6:45. If I could put oats and water into the IP and have it handle that task I could just make lunches. As it is I make lunches while making breakfast preparing two sets of three meals.

A friend who is still in the honeymoon phase prefers the IP because it is not non-stick so it does better browning when he uses it for roasting. It would be a nice alternative to using our oven, and again, would be hands off. But, he is still in the honeymoon phase.

I may not be able to find a device that does multiple things.

[aaronatthedoublef]

Interesting. We've had mixed luck with various kitchens in how well they were and were not furnished. One of the most challenging was actually very well furnished but it was kosher. My wife, who is not Jewish, found the rules challenging and left things to me.

I've been thinking of buying an instant pot. I should have made a decision a while ago while you could still find good deals on them before they became the "IT" Christmas gift.

Does anyone have one? If so what do you think?

[aaronatthedoublef]

Happy birthday BA!

[aaronatthedoublef]

The deli rye I've been making takes about three days. Based on advice from Mike I let it sit over night before even cutting into to it after it's come out of the oven (sorry if I've misinterpreted that). It seems to take a few days to really develop the flavor I am looking for. And I have not found place around here yet where I can buy rye with the same depth.

I think I can shorten the time some by doing the first rise all on the counter top and not in the refrigerator. I just haven't had time to experiment with that yet.

[aaronatthedoublef]

Ahhhh. I missed the caption. Thanks CW. I wondered why Sponge Bob only had a single eye!

[aaronatthedoublef]

Nuts.com is very useful and does offer things I cannot seem to find any place else. They sell raw, skinless hazelnuts which I use annually. Last time I bought skinned by mistake. My son is now eating them with the skins on. He is a growing, hungry boy!

I made scones this weekend and was not paying attention and forgot to add the raisins and sugar. That did not slow anyone down eating them but they did need some jam. Usually everyone eats them plain.

[aaronatthedoublef]

Thanks Mike. I guess I've never understood the correlation between nutritional content protein and gluten-protein.

For example, I just looked at KAF bread, all purpose, cake, and self-rising flour. Each have 1/4 cup as a serving size and bread, AP, and cake all have 4 g of protein per serving despite their different gluten content. Self-rising is 2 gm per serving.

[aaronatthedoublef]

Reading online you're right - 00 refers to the milling not the protein. The places I've seen that sell it always sold a lower gluten flour like KAF. I'll check on the flour at Whole Foods and Walmart.

[aaronatthedoublef]

It is a lot of dough. Normally this would last us for two/two-and-a-half weeks. I make pizza on Sundays and I usually make five pizzas with at least part of the last one reserved for lunches and snacks the next day. We are having guests for pizza tonight so I will be making pizzas for 10 people. I do not know how much they will eat so I want to have at least one pizza per person. Any dough that is left over will go into the freezer and I will use it next week. My pizza dough lasts about a month or two in the freezer without suffering. It does not mean I throw it out if it goes longer but it is not as good.

I started using cake flour to try to simulate oo flour which is low gluten and fine. I haven't checked the protein content of oo compared to cake otherwise I would put that in here. oo used to be hard to find and very expensive. Now it is easy but still a little more expensive and my family prefers cake flour so I continue with that.

I weigh out the dough into 6 oz. balls and wrap them in plastic wrap. Those go into a zipper bag and either go into the fridge or the freezer. Today all will go into the fridge after I break them down. Each 6 oz. makes a 12 inch or so pizza which is as big as I can make with my pizza stones.

I will take pictures tonight if I'm not too self-conscious but two of the people I am making pizza for are very talented professional photographers so I am not sure I want to whip out my phone and snap away.

[aaronatthedoublef]

How well will a Dutch oven substitute for a cloche?

[aaronatthedoublef]

Sorry.. Posted this under non-white flour bread...

I made pizza dough this morning. It's currently rising on the kitchen counter and will go into the refrigerator this even. Our kitchen is about 67 degrees.

Ingredients and amounts:

3 cups cool tap water
3 cups white whole wheat flour
3.5 cups cake flour
.5 cup flax meal
.5 cup garbanzo flour
2 tsp instant yeast
1 tsp salt
1 tsp sugar

[aaronatthedoublef]

I made pizza dough this morning. It's currently rising on the kitchen counter and will go into the refrigerator this even. Our kitchen is about 67 degrees.

Ingredients and amounts:

3 cups cool tap water
3 cups white whole wheat flour
3.5 cups cake flour
.5 cup flax meal
.5 cup garbanzo flour
2 tsp instant yeast
1 tsp salt
1 tsp sugar

[aaronatthedoublef]

Bernard Clayton also had a whole wheat bread in his Bread book that used either baking soda or baking powder. I cannot remember which and my copy has disappeared. I think it was taken out in the Great Cookbook Purge of 2014...

Baking soda is an acid tamer. Think baking soda and vinegar volcanoes.

[aaronatthedoublef]

Thanks for the link BA.

I make thin crust although I want to try making Chicago style stuffed (which is still thin) and deep dish. I just haven't done it yet.

I've never used semolina. I did use a type oo flour that claimed to be semolina but was very fine rather than being course. Probably a mistranslation equating durum with semolina. I do have some olive oil/semolina cake recipes so I may try it there. My family did not care for it so after I used it up I went back to cake flour as it is less expensive and more readily available.

I do not use oil in my dough. My ingredients are KAF white ww flour, Bob's Red Mill unbleached cake flour, cool water, BRM red flax meal, BRM chickpea flour, SAF Red instant yeast, 365 turbinado sugar, Morton's kosher salt. I'll figure out amounts next time I make it rather than relying on doing it by feel.

I've had sausage with and without sugar that was used either as breakfast or non-breakfast sausage. The Italian sausage I am trying to replicate uses demerara sugar in both the sweet and hot versions which is why I added some sugar to mine.

• This reply was modified 7 years ago by aaronatthedoublef.

[aaronatthedoublef]

Update - I tasted my sausage this morning and it does not need more heat. It could use a little more sweet and more of some of the other spices. Maybe even back off the heat. I need to find balance and make it a day in advance instead of an hour.

It was also leaner than the sausage I buy and gave off very little fat when I par-cooked it.

Finally, I realized I do not need to grind up spices in the food processor. I can use a coffee mill for that!

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