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We had French toast tonight. Time to make more Challah, I think.
The table wasn't appearing until I clicked on the top.
1 packet of yeast (7 grams) in a pound of flour is about 1.5%. I'm seeing a lot of recent recipes that are more like 1% yeast (based on flour weight.)
And I'm not clear if they're talking about active dry yeast or instant dry yeast, which are two different products (though with a number of similarities these days.)
I generally use butter and milk. I've tried buttermilk a few times, didn't care for the results. And never Never NEVER garlic! Did I remember to say 'no garlic!'?
I've been tempted to try Joel Robuchon's recipe for mashed potatoes, with all that butter emulsified into it.
I've been in some walnut forests, and as I recall, they won't grow much closer together than about 50 feet, and not much other than grasses and low shrubs would grow in between them, either. The chemical is juglone. Mature walnut trees also have a heavy canopy that blocks out a lot of light, so grass doesn't grow well underneath them. Pigs will eat walnuts, in fact that's part of what makes Iberian ham so expensive.
As I think back to when I heard that, I think he said you could get something like 20-30 black walnut trees per acre. He called a 10 acre plot of walnut trees a 'million dollar retirement plan'.
Maybe they don't realize that 1/2 + 1/4 = 3/4?
Years ago, someone suggested that if you had an acre or two of land you should plant black walnut trees, in 50 years they'd be worth a lot. The last time I checked, ones with nice clean long trunks sell for about $10,000 each.
The LED ones don't use a lot of power. My wife works for the Department of Agronomy and Horticulture, she's heard all the horror stories.
There was a grow house busted about two blocks from here a couple of years ago, something that surprised the neighborhood because most of the houses in this neighborhood are well above median price. The house got sold and the new owners had to pretty much strip it to bare walls and redo all the drywall because of mold and other damage from the high humidity environment.
According to one of the certified master bakers on the BBGA forum, brewer's yeast doesn't have a lot of protease, so it doesn't perform well in bread, because protease is what helps breaks down the starches into sugars that yeast can digest.
But it'd be interesting to try it, wouldn't it?
A number of years ago I tried to grow asparagus in an area in the back yard. It never really got established and I finally gave up and put in some elderberry there, which in turn seems to have gotten crowded out by volunteer maples. I'm going to be putting in more elderberry plants a bit further south on the east side of the house, replacing a row of dogwood that apparently got cut back too far, as most of them died.
The last several years I have noticed asparagus plants tall enough to go to seed each fall in the front yard, but come spring I couldn't find them after the dried stalks were cut down. So last fall I stuck a dowel in the ground to mark where the asparagus plants were.
Today I found 2 asparagus stalks about 6" tall. They made a nice snack. Hopefully I'll get a few more this season.
April 25, 2020 at 1:12 pm in reply to: What are you Baking the week of April 26, 2020 (started a day early) #23210There are two main differences between a puff pastry dough and a croissant dough.
Puff pastry does not use yeast, it relies on the water in the dough (and especially in the butter) to cause it to puff up.
And because it is using the butter in the water for that purpose, puff pastry generally uses more butter than croissant dough. A typical croissant dough will have the butter block weigh 25-30% of the detrempe (dough) block, for puff pastry the butter weight is usually 45-55% of the detrempe.
Books written by an author in another country are prime candidates for mistaken assumptions about what ingredients are available. Flours are where this often shows up, because the flours available in Europe are so different from the ones available in the USA.
I know Peter Reinhart generally has a group of reviewers test his recipes, because I've been in that test group for two of his books. Testing recipes for an author can be an intense experience because there are often a LOT of recipes to test and not much time to do it in. Testing all 78 recipes in The Rye Baker would have been a major challenge, for example, even before the lockdown caused so many ingredients to become scarce commodities.
This post should cause things to go wonky.
I don't know that the leaves of other lime trees would have the same characteristics.
Given that cake yeast needs to be kept refrigerated and has a fairly short shelf life, ordering it through Amazon seems problematical, but maybe they've got it in stock at their store? I don't get there very often and I'm not sure where it'd be.
A non-reactive container like glass or ceramic is best for a starter.
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