Mike Nolan
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Last night I got two of the cinnamon/maple fan tan rolls out of the freezer and put them sit in the silicone cups I use for baking them and then left them on the counter overnight, covered. I baked them this morning.
Did they rise a bit more than the ones that hadn't sat out long enough for the yeast to resume activity? Yeah, but I'm not sure it made a big difference.
So, if I know I want cinnamon rolls in the morning, I might take them out of the freezer at bedtime, but if I don't, it doesn't seem to make much difference to take them out in the morning.
Increasing the amount of yeast, or using osmotolerant yeast, might help, too.
Yes, I made two batches of them several weeks ago (using two different methods of putting the cinnamon/sugar/maple syrup in between layers.) They don't rise as much as I'd like.
The ones I made yesterday went into the oven after just a few minutes out of the freezer, the ones I made today I got out of the freezer around midnight last night and put them in the fridge overnight. I still need to try some that have been allowed to defrost on the counter and sit for a few hours. The problem is, I want these for breakfast, and I don't want to have to get up two or three hours ahead of breakfast and go out to the freezer in the garage. I suppose I could try getting some out and letting them sit on the counter all night.
We had fish for supper (orange roughy for her, salmon for me) with broccoli and some fresh pineapple.
We had tuna salad sandwiches, a cool dinner on a warm but not really hot day (high 70's.)
The Clonmel Kitchens Double Crusty bread that Paddy L posted on the old BC (and is here) makes an excellent sandwich bread when done in a loaf pan, though I prefer to do it as a free-form Vienna-style bread (substituting butter for the oil.) And it is one of the easier recipes to do.
I've done it in a 4x4x13 Pullman pan as well, but I scale the recipe down to use 24 ounces of flour.
Several of the ones that got planted were among the ones with the iron deficiency, they seem to have rebounded well.
Recently some have developed purple leaves, if that's a deficiency I don't know what it is, but planting them in the ground should help remedy it. They're at the 24 hour mark and looking pretty perky.
Last year we lost some of the plants due to some kind of cutworm, I'd come out in the morning and the plants looked like they'd been cut off at ground level. But most of the ones that went in are large enough that I don't think they'll be as susceptible to that.
We're going to do a lahvosh pizza for supper, and I'm thinking I may start some kind of multi-stage rye bread this evening.
I got 24 tomato plants into the ground today, earliest I've had that done in several years. Soil temp was up to 60. It isn't supposed to get below the 50's at night for the rest of the month, hopefully that'll be an accurate forecast.
Rain expected tomorrow and over the weekend, so I figured it was now or a week from now--at best.
My wife got a bovine valve in 2018, they said it should last 10-15 years and when they replace it they don't have to crack open her chest.
We had bacon and eggs with Challah toast for supper tonight.
Agriculture on a scale large enough to be economical and feed the world is going to create large-scale environmental issues. How these are addressed and at what cost is going to be a major challenge.
I read yesterday where corn prices have doubled in a year, part of the reason for that is that 40% of the corn is being used for biofuel production (eg, ethanol.) And of the corn that is used for food, less than 5% is for human consumption.
You can't get all the essential amino acids from corn, in fact I don't think there are any cereals or grains that have all the necessary proteins. (Combinations of foods, like rice and beans, can have all 8 essential amino acids.)
There's been an interesting discussion in the BBGA forum lately about Challah and cold fermentation, I think the next time I try making Challah I'm going to scale and pre-shape the dough then let it refrigerate overnight before I roll out the strands and do the braiding. Jeffrey Hamelman says that makes for well-rested dough that is easier to roll out.
There were even some photos of very nice looking loaves that were braided then left in the refrigerator overnight before baking. Surprisingly, the braids remained intact and distinct.
Did you start walking by running a marathon? Scientists call it 'standing on the shoulders of giants'.
I saw the stories about the battle of the Joshes, before and after, sounds like they had fun. They're already talking about doing it again next year.
As to the meatless Italian Beef, there is a certain amount of technical challenge to a food chemist in producing something that looks, feels and tastes like something else. Seitan (processed wheat gluten) is something that's been around for a while, like bean paste and tofu.
The lab-grown beef is, well, just strange. I'm not convinced it is more planet-friendly than a field full of methane-producing cattle, though. But if they can grow a ribeye steak, someday they may be able to grow a replacement kidney, liver or heart.
They currently have separate editorial teams, but that doesn't mean that BA won't be 'encouraged' to follow suit.
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