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Not all grow lights cover the same light spectrum or with the same intensity. We had some fluorescent bulbs that were supposed to be good grow lights, they didn't work very well. I've not been impressed by the incandescent grow bulbs I've seen, either.
The LED lights that Aerogarden uses work well.
So do the LED lights that my wife bought some years ago, they're made by Happy Leaf. One of the professors in her department (Agronomy and Horticulture) tested them using a light meter and they rated 100% across the portions of the spectrum he tests.
As I understand it, the reason LED lights have improved so much has do do with how they can be 'tuned' for specific crops, most notably cannabis, and their low energy usage. There was an illegal cannabis grow house busted a few blocks from here a few years ago, the cops found it by looking at electricity bills, the house was using FAR MORE than the expected electricity usage for that size house.
We're having a light meal again tonight, lunch at the seminar tends to be our big meal of the day.
The Challah Prince's website is apparently being revised; previously, you'd see a number of his loaves are quite dark. He uses an egg yolk wash and the protein in egg yolk adds a lot of color. Plus, challah is something that is better a little overbaked than a little underbaked.
It is an issue that comes up on the BBGA forums a lot, some customers will take the darkest loaves they can get, others only want the palest of them.
I wonder how some candied slivered almonds would work? I find that ramps up the almond flavor quite a bit.
I did some baking on the old grill some years ago, some things came out pretty good, some looked like they had inconsistent heat. I know I tried baguettes and honey wheat bread, maybe a few other things.
I might try Hamelman's semolina bread on the grill. Bread won't be among the first things I try, I need to figure out how hot it gets, where the hot spots are, and how well I can control the temperature first.
Aaron, have you tried making Dutch Baby pancakes? When we lived in the Chicago/Evanston area, we tried to get to Walker Brothers Original Pancake House every few months for a Dutch Baby. There was always a long line.
I am making semolina bread today, since the last of the previous batch got tossed a couple of days ago.
I also plan to make two batches of my mother's oatmeal chocolate chip cookies this evening, one using a gluten-free flour mix. These are to go to a party Thursday evening where several of the participants are gluten-free. (At least one is mostly vegan, but I've never made these cookies with an egg replacement.)
When I took my pastry course at SFBI, they served breakfast every day. One of the things they made was bread pudding made with day-old croissants.
It was so good we had them include the recipe in our notebooks. I haven't made it yet because I never have enough day-old croissants to do it.
Our new gas grill will be delivered on Monday, I'm already making a mental list of things I want to try on it, including baking some bread.
I am planning to make a kouign amann on Sunday, as my father's day present to myself. It always seems like it is a grown-up version of what I do with scraps from laminated dough projects, throwing them in a baking pan with some additional butter and sugar.
There's been a thread on this recipe on the BBGA forums, it sounds like one of those recipes where things work out great even if it looks like a total mess going into the oven.
Happy Birthday, Caspar!
I may have to go pick something up for supper, the last of the semolina bread is gone. But after breakfast at McDonalds and lunch at the university cafeteria, I don't want a big dinner.
I think your challah look great, even the darkest of them.
I haven't made challah in a while, not sure I could do a 7-strand braid right now without some practice, even a 3-strand can come out lopsided if you don't pay attention. One of these days I'm going to make another attempt at a 6-strand, I'd still like to figure out how the one in 'Deli Man' was done!
I wont' be doing much baking the next week, it's time for the annual Barstow Alexander Institute, which is back to being in-person after last year's online version. And it's supposed to be in the 90's most of the next week, too, rather hot for baking. I might have to try some baking in my new grill when it comes next week, though. (For sure I will be trying pizza in it!)
We had burgers on the grill tonight. Might be the last time for this grill, I've got a new one coming in a week.
June 9, 2022 at 8:53 am in reply to: Is King Arthur thinking of having some kind of member forum again? #34260I see 670 reviews/comments on the Rustic Sourdough Bread, sounds like an issue with your computer, try clearing the cache/temporary files in your browser.
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