While raw honey is both antibacterial and antifungal, due in part to the hydrogen peroxide in it, it doesn't prevent mold from growing in bread, and I'm never sure if it slows down the rate at which bread goes moldy.
I bought 15 pounds of medium rye from Bakers Authority for around $30, come cooler weather I may just buy a 50 pound bag, it'd only cost another $35 or so.
I may also check with the local Sysco office and see what they carry. Last I saw they still weren't allowing picking orders up at their warehouse.
Mike Nolan.
Its too hot to bake much here right now, highs expected in the mid 90's until Tuesday.
Tacos tonight.
I would think it was a little early in the season for apples.
The specific type of toilet paper my wife prefers hasn't shown up in stores yet, and I don't find it online, either, I'm afraid the Cottonelle people may have discontinued several types to increase production on other types and I don't know if they'll resume making this one.
I've also had buttermilk last well beyond the expiration date, but I've also had some go very quickly, probably not stored right somewhere along the way. What I watch for is mold up the inside of the carton or an off smell, either of those and it is time to toss it.
Getting too warm for chili here. In the 90's again today, I'm planning burgers on the grill.
I think King Arthur's annual April 1st posting of kitchen disasters a few years back included a pain de mie that had been overloaded with dough and burst.
I think there's a bit of flexibility in terms of how much dough to put in one, you want some compression so that you get a nice tight crumb, but I think you just have to learn how much dough to put in a pan by trying, as different recipes rise different amounts.
My oft-repeated advice: take good notes on what you try and how well it works.
Yeah, I was effectively on call like that for years, too.
I still monitor their servers and do some things for US Chess, one of the things this technology update will do is transfer all of that over to the group building the new site. I may wind up doing a little consulting still, mostly doing data analysis, but my days of working 18 hour days and 60-80 hour weeks are done.
I've got a 14 cup Cuisinart, the Stella Parks recipe is messy in it, too.
I've tried several different recipes for hot dog buns, but the texture always seems to be more brittle than the commercial ones. Recently I've been using Jeffrey Hamelman's soft butter buns recipe, which makes great burger buns.
The other challenge with hot dog buns is they dry out very fast, and freezing them seems to make them more likely to break up when you slice them open and use them.
I haven't made it much lately, but the Austrian malt bread I made yesterday came out a lot darker on the inside than I remember it being back in the days when I made it in a bread machine. Maybe it just didn't rise as much and that makes it look darker.
The malted milk powder had solidified, but I broke it up some with a rubber mallet, so I might have just wound up with more of it than normal, or maybe it gets darker when it hardens, which happens if the jar isn't well sealed, as it is very hygroscopic.
If the top was flat, it might have over-risen.
Got the ground more or less prepped and I'm currently work on deciding what tomato plants to put where. I'm probably going to use all 24 cages this year. The weather is supposed to be good for the next few days, so hopefully I'll get them all in tomorrow or Tuesday.
Supper was leftovers.
There was an interesting discussion on the BBGA forum about the advantages of adding dry ingredients to wet ones rather than the other way around, the way most of us were taught to do it. Apparently dry into wet is common with some larger mixers.
It is less likely to cover the counter with flour, proponents say.
You can hold some of the liquid back until the end for adjustments.
I may try it the next time I do the Clonmel Kitchen Double Crusty Bread, because it often creates a white cloud.
