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I got seeds started indoors for 7 different types of tomatoes today:
Amish Paste
Italian Heirloom
Celebrity
4th of July
Rutgers
First Ladies
PorterI also started some broccoli, some spaghetti squash and some cantaloupe. I thought I had more of the small white eggplant seeds from last year, but there were only 2 in the package, so I need to go find more or do something else.
We finished off the potato leek soup tonight.
If it's noticeably sour, my wife probably won't like it or tolerate it. The odd part is, when we have visited San Francisco, she's been just fine with the sourdough breads there.
I find it often takes me at least two times with a recipe to be sure I'm doing it right. Sometimes you learn enough from the first one to decide not to try it a second time, though.
My flour for the einkorn test came the other day.
I'm not big on boules, either, because you don't get even slices for sandwiches.
The lack of height is probably due to the slackness of the dough. I wonder how many of the testers are doing free-form vs pan breads?
BTW, I fixed your post so all 3 pictures come up, instead of the same picture 3 times. This seems to have become an issue with WordPress lately, I think a recent update broke something.
I'm in the process of moving my two sports lists over to Discourse, I might move this site over to it as well, but not for a while. I'm still looking for something that does a better job of formatting and printing recipes and allows printing only selected posts. I suspect in the end I may have to just write it myself.
ATK has been kind of a soap opera lately, I'm not surprised they're dropping several projects.
Part-skim mozzarella works OK on pizza, I just prefer the whole milk kind, I think it melts better. But whole milk mozzarella is difficult to find these days, I don't think any of the regular grocery stores here even carry it, just a half-dozen different brands of part-skim.
Our Sams hasn't had the whole milk mozzarella cheese lately just the part-skim, I don't know if the one on the other side of town (which is a bit larger) has it or not. But Sams had dropped the Black Diamond cheddar cheese spread several years ago, and it is back again, and so is the large jar of artichoke hearts, so there's hope yet. (Costco has artichoke hearts but they're marinated in oil and spices--bleh!)
I made another batch of peanut butter cookies today.
I picked up a rotisserie chicken at Sams for supper, and took the back and other bones and have them in a pot with aromatics to make some chicken stock.
More interesting was that Sams had 10 pound bags of King Arthur Bread flour for $8.74, which is a good $1 less than the equivalent 5 pound bags locally. I bought two bags. First time I can recall seeing KAF flour there.
I want to try carta di musica using the sheeter, for that the '0' setting might be best.
The crackers are still a bit tough to chew today. Some of the ones that were thinner seemed easier, so perhaps this is just a question of getting them thinner, although allowing them to rise more so that they were airier inside might also help.
BakerAunt, what's been your experience?
Sorry to hear that, covid just isn't going away.
We wound up just picking up salads for supper. Good thing, I found out while we were eating that a client's database had crashed, and it took over 2 hours to get them back online.
Vegan baking is very challenging, gluten-free vegan baking is even harder.
I didn't bother to keep the underside of the cracker dough floured, so the dough stuck to the sheeter board, but I just rolled it up, like a cinnamon roll, and then unrolled it on the cutting surface. Easy-peasy.
The crackers are a little hard now that they've cooled, not sure if that's because they're just too thick or if it is a recipe issue. The ones from the second tray that had risen some are better, maybe I should just let them go through a final rise.
I think this was a successful test of the sheeter's ability to roll out cracker dough, now I just need to start playing around with more interesting recipes.
I should have tried to measure the thickness of the unbaked dough. Next time.
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