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My friend who has been thinking of opening a food truck for barbecue has pushed back his plans to at least 2022. He's on the low end of the seniority list at his job (a railroad mechanic) and they're said to be considering cutting back because of reduced rail traffic.
I saw butter at $2.68 per pound today. The fancy butters (Pflugra, Kerrygold) seemed to be at their usual price.
I bought a five pound bag of rye chops a while back, I don't remember who from. It was a bit cheaper than whole rye berries. I thought I could grind them up to make pumpernickel flour if I ran out of it.
They're close to the size of my cracked wheat, which I'm OK with.
My older son has been making breads out of the updated AB5 book, he made a rye bread the other day and was pretty happy with it.
My wife had to make the elastic straps a little longer than the pattern called for so that my ears didn't get bent out of shape. She said I had a big head, though she didn't use the word 'big'. 🙂
I saw an article about how to avoid fogging your glasses while wearing a mask, one suggestion was to use a bendy straw that come down to your chin to breathe out. Seems to me that sort of defeats the purpose of the mask, though.
I don't understand why you would have extras of both egg yolks and egg whites.
Deb is a microbiologist, so identifying types of bacteria is her metier. Identifying speific varieties of yeast is probably harder just using a microscope, it might take a genetic sequencer. Jeff Hamelman had an interesting post in the BBGA forum the other day in which he was talking about the possibility of genetically modified yeasts. Just what we need, another GMO to keep track of!
As I understand it, dark rye is whole grain, medium rye has some bran and germ but not as much as the original rye berry did, and white rye is like AP flour, it is mainly endosperm. Then you get into how finely it is ground and that gets you additional variations. There are probably variations on the rye berry itself, too, like there are with wheat berries (white wheat, soft and hard wheats, durum wheat, etc.) One of the pumpernickel rye flours I got from NY Bakers is almost as coarse as rye chops, I'm not sure that some of the pieces aren't bigger than the pieces in my bag of rye chops.
My wife made a couple dozen masks for friends who couldn't just stay at home. She tried two or three different patterns, some are easier to make than others.
We're quite a ways from the edge of town, but we've got some foxes living in our back yard or a neighbor's yard, we see one of them regularly and we've heard a vixen call. (It sounds like a wounded cat.) We've seen coyotes and a few deer, too, plus the usual assortment of possums, raccoons and skunks. (I haven't actually seen a skunk, but I've sure smelled them!)
A few years ago there was a river otter on our back porch, looking totally lost, since the nearest creek is over a mile away. It was after some really heavy rains, my guess is he got flushed downstream by rushing waters and was trying to find a route home.
And then there was the elk that we think probably ran through our back yard because of where they found him. He had been spotted a couple of blocks away in the parking lot at a nearby middle school. He broke his leg jumping a fence that can be reached from our back yard and animal control had to put him down.
I see turkeys and some kind of grouse or pheasant near the middle school all the time. Ducks and geese stay in Lincoln year-round these days, a neighbor sees them in her lawn on her security camera, usually in the early morning.
Sounds more like it was part of a larger block that someone cut up into smaller blocks. Bakeries can buy relatively large blocks of it, like 20 pounds.
I know of bakeries that are selling repackaged bags of flour, too. Apparently they don't have to meet all the normal packaging and labeling requirements.
My mother-in-law and her 2nd husband lived near Bayfield WI on Lake Superior for many years, they saw bears on a regular basis. They gave up on finding a way to keep them from opening their garbage cans.
BA, if you happen to see that fresh yeast at the store again, can you take a picture of it and send it to me?
There's been an interesting discussion on fresh versus ADY or IDY on the BBGA Forum, with one baker talking about getting a case of fresh yeast in the summertime that was, well, awful.
Our plan is for BLT's tonight.
Not all rye flour is 'whole grain' flour, just like not all wheat flour is 'whole grain', but I suspect aside from 'white rye' most rye flours would have more of the germ and bran than an AP wheat flour would have.
I ordered two different assortments of rye flours (8 packages in all) from NY Bakers, but when I ran out of the medium rye flour first (most of the Ginsberg recipes use it), I ordered 15 pounds of it from Bakers Authority, and I'm about a third of a way into the second bag.
I got the impression from a source I cannot recall that there are some aspects of rye flour that make feeding your wheat-based starter some rye flour every now and then a good thing. I don't recall if concluded it was enzymes or just a different and more robust type of starch.
The 1993 French law that controls what certain types of French bread can contain specifically mentions a starter that is based on either wheat or rye. See Article 4 in French Bread Law.
I can see my rye starter bubbling within a half hour of when I feed it, and it will double in about 6-8 hours. Using it as the inoculant for a wheat levain has been interesting, it takes about 12 hours for it to be active enough to make bread.
No, this is a recipe I adapted from one my mother-in-law made years ago.
When I've made the Stella Parks food processor recipe, I bake it in an 8 inch pan, because it won't fill up a standard (9 inch) one pound loaf pan.
I really prefer free-form breads, but that recipe would probably produce a flatbread. (Maybe I'll try it as one some time.)
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