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I'm not sure but I don't think the egg wash was a major factor in the heavy crust, the type of dough and the baking temperature may have had more impact.
You can try cutting the yeast back, using colder liquids or even ice water to cool the dough or finding a cooler place for it to rise, possibly some time in in the refrigerator.
I've made peach cobbler from frozen peaches, you really do need to let them defrost. However, if you make a dessert peach pizza, you can put them on still frozen.
We had burgers on the grill tonight.
A lot of those older models had fantastic motors in them.
I've got a malt mixer made in the 50's (an Andis Speed Whip) that has a GE motor in it that is 1/2 HP or more. It'll mix up something that's pretty much solid ice cream. They're considered collectors items among soda fountain collectors, the last one I saw sold went for over $200.
Some of the 'mix-in' systems used in ice cream shops must have pretty good motors in them, too.
BLT's tonight.
Leftovers tonight.
Rosemary lasts a long time after it has been cut, I have a sprig of it on the shelf above the stove and I've been using small amounts of it for months.
It doesn't take long for plants to get stressed by heat and a lack of water.
I double-panned the baguettes last night, I think that kept the bottoms from scorching before the rest of the bread was a nice shade of brown. I could probably have left them in a few minutes longer.
I got a fairly open crust, but not a lot of really big holes. I let them proof longer and that seems to have helped with how easy they were to score, too.
One of the tomato plants I put in last night is already gone, looks like I may have some cutworms.
I've replaced it (I still had another of that variety) and I've sprinkled some corn meal around the newer plants, that's supposed to attract the cutworms and then kill them When they eat it.
Why the preference? Was it the filling, the type of crust?
The baguettes that were in the micro-perforated bags overnight are still firm today, the crust on the one in a regular plastic bag has softened overnight so the micro-perforated bags are working pretty much as I expected them to. The good news is the crust will stay crisp, but that also means they'll probably dry out faster.
FWIW, I ordered these from clearbags.com.
Teff is used for injera, a staple of Ethiopian cooking that is kind of a sourdough spongy flatbread. Teff can be mixed with wheat, but I've read it has an effect on gluten development unless it's been heat treated. (I think it encourages too much enzyme activity.)
I have some teff but didn't like anything I made with it, I haven't tried making injera, but I've had it at a restaurant in San Diego.
I finally got the last of the tomato plants in the ground yesterday, replacing one that didn't survive transplant and putting in 5 others, giving me a total of 24 plants this year, about 10 different varieties. I've still got a few left in the seed trays in case some of these don't survive transplant. Given how hot it has been, and how late they all got in the ground, I don't really expect to see many early season tomatoes, but hopefully we'll get a break in the weather at some point during the summer and I'll get a reasonable crop in August or September. If we get a late frost, I've been known to get tomatoes until nearly Halloween.
We had started some cantaloupe from seed but it wasn't doing much. I put them in the ground two weeks ago and they've really taken off since then. We've got some eggplant, too, some of the small ones and some of the big ones.
We still have some butterhead lettuce under the grow lights, they're not doing much, I don't know if they don't have enough or the right soil, aren't getting enough light or something else. Maybe they're just slow growers?
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