[Mike Nolan]

They will certainly keep the kingarthurflour.com domain name, because they won't want anyone else to grab it, and at that point having a CNAME entry that equates it with the new domain name costs nothing.

[Mike Nolan]

I think I got Cass's latest post released from the spam queue but it is several posts back.

[Mike Nolan]

What historical connection to King Arthur is that? They took the name 230 years ago and have no ties I'm aware of to Medieval English flour mills.

One of the BBGA members has reported in the BBGA forum that he has switched from King Arthur to a different flour source because of consistency issues.

I'm hoping that's just a temporary issue caused by the flour panic.

[Mike Nolan]

I'm not sure 'modern' historians still say we won World War II.

[Mike Nolan]

Actually, I'm not at all surprised to see it happen again, it appears to be a counting issue and once the count is off in a thread, I think it stays off.

[Mike Nolan]

I wonder if a perforated pizza pan would work better in a charcoal grill?

If you've never tried to bake a pizza at 600 degrees or higher, it is a big change from using lower temperaturs.

[Mike Nolan]

Lincoln has a mask order starting today. Update: The governor is looking into whether he can overrule the mayor. This kind of petty fighting isn't going to make COVID19 go away. :sigh:

Stores like WalMart, CVS, Walgreens and Target all are requiring masks for all people in their stores.

[Mike Nolan]

And when I make soup or chili, we'll reheat it for several days, or freeze it for meals down the road.

[Mike Nolan]

My wife will eat some leftovers but not others, and I've never figured out a pattern to it in 47+ years. She won't eat left over spaghetti, but she will eat the cheese toast I make to go with spaghetti, and she'll eat left over lasagna or pizza. She won't eat left over stir fry, but she will eat left over pot roast. Go figure!

[Mike Nolan]

The odd thing is it doesn't always happen when a thread hits a multiple of the block size (currently 15), so it must have something to do with how individual pages are counted, which may have to do with things like editing posts, the dreaded spam filter trap, etc.

I took a look at the code but it is so labyrinthine that I'm hesitant to even touch it.

[Mike Nolan]

I found the Stella Parks recipe went moldy faster than most breads. But my go-to whole wheat bread is only 50% whole wheat and has 4 ounces of honey in it (for 2 loaves), and sugar/honey acts as a preservative, so it prolongs shelf life by a couple of days.

But these days, with just the 2 of us, almost any breads I make are cut up and most of it frozen.

[Mike Nolan]

I think that was just a shaping issue combined with some rising as they were waiting to go in the water.

The problem with the 'hole in the middle' method is the hole will shrink if the dough contracts. The 'wrap around the hand' method tends to produce a more uniform sized hole, because the dough doesn't contract as much, but it doesn't work with big hands and small (3 ounce) bagels.

[Mike Nolan]

I've never really understood yeast flakes. They're deactivated yeast, and are used as a flavoring or nutritional supplement. They're supposed to have a flavor reminiscent of cheese.

Marmite is even weirder, IMHO.

[Mike Nolan]

My experience with barley malt syrup is that it gets really thick as water evaporates out. What I do is add some hot water to the jar and let it sit for a few days, that gets it back to a more liquid state.

Here's a shot of all 3 sets of bagels from today:

The 30 second one is on the left, the 3 minute one on the right. There's far less color difference in this photo compared to the two I posted yesterday.

I put them in a micro-perforated bag overnight, this morning they didn't seem either dried out or soggy, and the the chewiness seemed the same as yesterday. Bagels tend to go moldy in regular un-perforated bags after a few days, I'll see how these do, assuming they last that long; we've eaten 4 of 9 so far.

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[Mike Nolan]

I went with the sweet poaching liquid based in part on the discussion on the BBGA forum a few weeks back.

It'd be a pain to have two pots of boiling water going, but I think for my next batch of bagels I'm going to do some in sweetened water and some in my usual baking soda water. (I sometimes use both baking soda and barley malt syrup.)

I will say these bagels, especially the 3 minute ones, remind me a bit of Montreal Bagels. (Of course, I've only had them once or twice.)

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