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Some of the stone-ground whole wheat flours are labeled as 'coarse ground'. I have a Nutrimill so I can adjust the degree of grind from coarse from fine. (A Mockmill does an even better job of that, or so I'm told.)
we had big salads again.
Looks good, maybe a tad underbaked, but I'd eat it!
I know, I was considering making a half-recipe.
We both had big salads I had some leftover rotisserie chicken on mine.
Are you doing a full batch (two loaves) or just one loaf?
Beef prices are back to nearly record price levels and feedlot inventories are at their lowest level in years, so meat is going to be in shorter supply as well.
Nevada is suspending its 'free range' egg requirements, but I don't see that moving the national price level for eggs much.
February 13, 2025 at 10:25 pm in reply to: What are you Cooking the Week of February 9, 2025? #45572We had roast beef with (instant) mashed potatoes and gravy.
I don't remember if I tested that recipe back when I was helping to test the recipes for that book. I spent a LOT of time on the baguettes and laminated doughs. I know I tried the pain a l'ancienne several times but never got it to come out like it should. We ate a LOT of baguettes during the testing for that book!
I'm almost out of wheat berries, but I do have some white wheat berries I could grind up and use in that recipe. (I'll be ordering more wheat berries later this spring, probably from Azure Standard.)
I don't think I'll be doing any hands-on baking until next month, though.
I only have a baking steel because my older son gave it to me as a Christmas present a while back, but it took me about a year to start using it. It's 14x14, I would have probably bought one that was more like 16x18, but when I make pizza it's usually about a 12-13 inch pie so it fits on the steel. I want to try bagels on it some day, though.
BTW, the King Arthur pie crust bag is a GREAT way to roll out a pizza into a nice round shape and transfer it to a peel.
We had a small flock of chickens when I was young, they had a hen house and fenced in yard that was probably about 8 x 20 feet total. As one of the younger kids (I had 4 brothers and a sister), I often got elected to go collect eggs. Most days we'd get 2-5 eggs. (I think the most chickens we ever had was 6.)
Climbing inside the cage and digging around in the hen house was messy (chickens create a lot of smelly excrement), but for the most part they tended to lay their eggs inside where there was hay rather than outside in the muck. And when you reached for their eggs, you often got pecked at.
I was not disappointed when we got rid of the chicken coop.
We knew some farmers who just let their chickens roam around the barnyard, they sometimes found eggs in the grass or under bushes but most of the time the hens went back to their roosts to lay their eggs.
I've not visited a commercial 'free range' egg farm, but from what I've been told, the hens may have access to a yard but don't use it a lot.
The front matter chapters in BBA and in Jeffrey Hamelman's book "Bread" are worth reading periodically, just to refresh your memory of things. I find I tend to leave steps out over time, and it affects the bread.
Taking it easy, today is the first day since Saturday that my eyes aren't a constant source of pain. The runny nose is slowing down a bit, replaced by congestion and occasional sneezing/coughing.
We got about 4 inches of snow last night-this morning. Really cold predicted for tonight, 10 below. \
We had the last of the pizza for supper tonight.
Roasting hens are a relatively fast egg-to-processing cycle, laying hens can live a couple of years.
Personally, I suspect the 'free range' movement has probably led to an increase in bird flu.
I've tried a number of recipes in BBA, never found one that wasn't a good one, though there are several I've not repeated, though not because they didn't work. I like the bagel recipe in the Artisan book better, but still use the baking instructions in BBA. I've probably made the Marbled Rye bread recipe the most, with baguettes/country bread a close second. (I find both recipes work with a variety of shapes, our favorite is still the epis de bles.)
His timing may be off a little some days, but he anticipates that in the front matter, noting that minor variances in flour, moisture level/absorption and ambient temperature/humidity all have their impact on yeast activity. And Peter always says, "The dough will tell you what it needs."
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