[Mike Nolan]

The bagel recipes I use the most often are the ones in The Bread Baker's Apprentice and in Artisan Breads Every Day. The ABED one makes a smaller batch of dough, which is why I use it the most.

I've used a couple of others. I did find one that had too much salt in it, I wonder what the issue is with the one you used today?

[Mike Nolan]

We got our first tomato today, a San Marzano that went on our hot dogs, and while I see number of small tomatoes, it will be a week or so before we get another. It's cool today, in the 70's so we may get some more blossoms to set. But they're forecasting high 90's or worse by Friday.

[Mike Nolan]

Yeah, it kind of gets lost.

I may have to try Bakeraunt's soudough cheese cracker recipe with some of my rye sourdough discard, but I've only been making 150 grams of it at a time, so I'd probably have at most about a half cup of discard.

[Mike Nolan]

Looks like our old friend the missing page link is back.

[Mike Nolan]

I won't eat obviously moldy bread, some bread molds are not harmful but some may be, and the color isn't always an accurate guide. (Red and yellow molds are the ones I've heard have to be avoided.)

There was an interesting story on the web over the weekend on the race to commercialize penicillin in the early 40's. While Dr. Fleming discovered penicillin in bread mold in the 20's, the most powerful commercial strain of it back in the 40's came from a moldy melon.

[Mike Nolan]

I think you fell into the spam filter.

[Mike Nolan]

Summertime continues, melon and salami for us again tonight.

[Mike Nolan]

My mother always put rice in the salt shaker to keep it from clumping up in hot weather (our house had no air conditioning), as it would absorb some moisture, I assume it has the same effect on bread.

I bought some micro-perforated baguette bags recently, they're only 6" across so they won't hold anything bigger than baguettes, but they appear to have characteristics similar to paper bags in terms of keeping the bread from getting too moist or drying out too fast. Haven't used them enough to form an opinion on them yet.

I put some left over popovers in them, they didn't get super soft like they usually do in regular plastic bags, but they did go moldy in 3-4 days, which seemed to be about how long they'd last in regular plastic bags.

[Mike Nolan]

Here's an article from the Oregonian that looked at 12 donut places (one of the original choices was closed that day), Voodoo came in 12th, Blue Star came in 11th.

Portland Donuts

[Mike Nolan]

Krispy Kreme donuts have never been 'it' for me. And Voodoo Donuts in Portland OR were just so-so, IMHO. (My son tells me the in crowd goes somewhere else these days, anyway.)

We've got LaMars, and they're pretty doggone good!

• This reply was modified 5 years, 4 months ago by Mike Nolan.

[Mike Nolan]

We had tomato and salami sandwiches on the freshly baked semolina bread.

[Mike Nolan]

Wonder if they ever figured out that salmon are predators? My wife won't eat salmon, but I like it.

[Mike Nolan]

KAF has a good recipe for baked donut holes.

[Mike Nolan]

I made semolina bread, with 2/3 semolina/durum and 1/3 AP and regular sugar instead of malt syrup.

Came out REALLY good.

[Mike Nolan]

You may need to talk to a water expert, and I don't mean Culligan.

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