We had BLT's plus some salad using the first pickings from my latest Aerogarden crop, some black seeded Simpson, some rouge d'hiver and some Salanova (a sweet curly lettuce developed for hydroponics), I haven't picked the buttercrunch yet, I'm saving that for Thanksgiving.
I haven't done any braided loaves for a while, it is a skill that benefits from regular practice.
I could always make Thomas Keller's dead dough for practice, he says it is usually good for about a week if kept in the fridge between practice sessions.
500 grams AP flour
1 gram yeast
25 grams salt
325 grams water
It appears to me that there are at least 5 different types of six-strand braids, and that doesn't count the one from Deli Man that has us baffled.
We had several left overs in the fridge, so of course we had Mac and Cheese for supper. 🙂
Several stores have had butter on sale for $2.99 a pound here lately, so I'm stocked up for the holidays. And I have some rain checks for butter at under $2/pound at one store from last week.
A nearby hydroponics farm should be able to pick their tomatoes close to when they sell them, otherwise they have to pick them before they're fully ripe so they don't rot before they get to the markets. And post-picking ripening doesn't enhance flavor.
There are a half-dozen or so types of hydroponic systems, not all of them work well for tomatoes. You also need space to deal with vines that can easily get longer than 10 feet, and you need adequate lighting.
The determinate variety that Stacey grows in his lab are expensive, the seeds are $1 each!
Dinner tonight was left over pot roast.
I got some nice hydroponic tomatoes at the hydroponic class open house today, so we had BLT's. Don't have the space and lighting to do something like that at home, though, some of those vines are 20 feet long.
I'm making honey wheat, it had been so long since I made it I actually had to look at the recipe.
I may make honey wheat bread this week, haven't made it in a while and none in freezer.
Greek yogurt is a bit too sour for our tastes, fortunately we can get cultured buttermilk readily at the stores.
I have tried the buttermilk plant method of regenerating buttermilk, and it seems to work well, but I don't use enough buttermilk for that to be worth the effort, because you really need to clean out the container each time you regenerate it, or it can go bad.
Cultured buttermilk from the store is something that lasts well beyond the 'use by' date on the package.
We had some fresh warm bread and I had a couple slices of cheese.
Making semolina bread here today. (Hamelman's recipe, with a minor tweak in the ratio of bread flour to semolina flour.)
We had oatmeal for supper tonight.
With nut meals, they can go rancid in storage, so you need to check them before you try to use them.
I'm just about out of semolina bread here, so that'll probably be tomorrow's baking.
