Mike Nolan
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I also made semolina bread today.
You may already be doing this, but I'd divide the dough into the amount needed for 4 loaves ahead of the retarded bulk rise, then you can have dough being shaped, rising and baking at the same time, assuming you've got sufficient space. (A small portable rack, like a speed rack, might help, if I launch my subscription bread service, that'll be on my shopping list, I'll just put it in another room on non-baking days. The trick will be to not fill it up with other stuff.)
I've always figured if our 50 year old Hobart-built KA 4.5 quart mixer ever dies (it keeps making grinding/clunking noises) and is judged unrepairable, I'd probably buy another 4.5 quart KA for egg whites, batters and the pasta attachments and something like the Ankarsrum for bread. Where I'd put both of them is a separate issue, might require a counter reorg that I've been putting off for too long anyway
If I got serious about setting up a subscription bread service, I might want a mixer capable of doing 10-12 pounds of bread dough at a time, and that might be something other than the Ankarsrum.
I use peanut butter in mouse traps as well. They also like chocolate.
I've never heard of using peanut butter to chase away gophers, I wonder if it really works, and why.
I hope he ate well, Joan.
This is the first night all week I haven't had a work crisis hit around suppertime, so I finally got my T-bone steak on the grill, though it was a little cold out there, high 40's. I paired that with a baked potato and some sauteed mushrooms.
I need to make peanut butter cookies tonight
Although gluten development is not an important part of cookie structure, salt does produce stronger gluten bonds.
Also, salt makes something sweet taste sweeter.
Haven't actually used it, but I've seen several positive references:
Salt and baking soda, though both have sodium, have very different impacts on both the taste and structure of baked goods, so they're not interchangeable.
Aside from the olives, the filling is basically a piperade (peppers, onions and tomatoes), which make for a good pizza.
The last few things I made using sweet peppers bothered Diane's stomach, so I haven't made anything with them lately.
Retired as King Arthur's head baker, Jeffrey Hamelman made a post on the BGGA forums the other day that seems to suggest he keeps a starter that weighs only 15 grams in between feedings and I think he feeds it every day. I wonder if he refrigerates it at all? I'll have to ask him.
He build it up a bit ahead of baking, I think, but keeping a starter that small would minimize the waste of throwing out half the starter when it is fed.
The Tartine books are interesting in that he uses very small amounts of starter in most of his recipes, and he prefers what he calls an immature starter, making a levain that has maybe 3-5% starter in it that is used for baking within a day
An article came up on my phone the other day with a headline about people are using too many probiotics and why that's a problem. I didn't read it, but I have read other articles suggesting this trend might be overdone.
But by the time the scientists can conduct and publish multi-year time studies on the impact of a heavily probiotic diet (assuming they can get funding for one), the foodies will likely have moved on to something else.
The more breads I make from the Ginsberg book, the further away they are getting from store-bought rye breads, which I suspect are often no more than 20-30% rye flour. I think we actually prefer the lighter ones over the 75-100% rye flour breads, which are dense and heavy, even when sliced thin, often quite sour, and rather strong tasting.
The Westphalian rye that I made a few weeks back smelled really interesting when baking but was too strong tasting for us. I haven't written that one up yet, because I'm not sure if I consider it a successful interpretation of the recipe, and I'm really not up for doing it a second time yet, either.
I use a ratio of 40% rye to 60% wheat flour when I make Reinhart's marbled rye bread, the original recipe calls for 30/70 (Bread Baker's Apprentice), I also double the caraway.
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