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I had my doubts about that seller as well. If the package is still sealed it should last 3-4 years, unless it has been exposed to high temperatures. Yeast dies at about 135 degrees and that's really HOT water, hot enough to damage your skin and hotter than most people set their water heater.
FWIW, walmart.com appears to have KAF bread flour, two 5-pound bags for $7.15 plus shipping, and if you order $35, shipping is free. May not be available everywhere, I suppose.
There's a glitch in WordPress or BBPress that occurs when the number of posts in a thread exactly equals the number per page, which I currently have set at 75 I'm not sure if it occur at further multiples, we don't have many threads that get to 150 posts.
When a thread goes over the page size, you have to select the page number from the link at the top of the thread, otherwise it just shows you the page with the most recent post.
I'm tempted to set the page size back to the default of 25, I think they load faster that way.
I hope all this baking keeps up, but I"m not sure it will. I was looking on Amazon and seeing 1 pound packages of yeast for prices up to $36. Not paying that!
I do nearly all my baking free-form, unless you're making a huge boule (like a 3-4 pound miche), it is difficult to get more than about 3 1/2 inches of height. For tall loaves you really need a bread pan to force the dough to rise up rather than spread out.
I don't have a banneton, but the reports are that it does help increase height, you just have to be delicate when turning the dough out of the banneton to bake it so you don't lose the shape.
A lot of my loaves are about 5 inches wide and about 3 1/2 inches high, and usually 10-12 inches long. We think that's a good cross-section size for sandwiches.
I've seen raw eggplant on a crudite tray with dips (it goes well with curry dip), but most people wouldn't eat a lot of it that way. A few pieces wouldn't be a problem for most people, just like a little raw potato.
The 'old bread' technique may be similar to the tangzhong method, as the starch in old bread would be gelatinized. Rye bakers also use old bread, calling it altus.
You can cook and eat triticale as a cereal, but to use it in breads you'd need to grind it into flour.
'Old dough' is similar to sourdough, though I think with little or no lactic acid bacteria. You can refrigerate old dough for a few days, but a commercial baker would just set a bowl of it aside for tomorrow. If I remember the article, Bob was making his dough a day ahead of time, which means he was getting a lot of enzyme action as well as yeast growth.
I think I"m good for now, I've still got a pound of Fleischmann's IDY unopened, though the package in the freezer is getting low, and I've got most of a pound of SAF Gold in the freezer, too. I just got a 10 pound bag of Wheat Montana AP unbleached at WalMart. I bought 15 pounds of medium rye in early February, and am less than a third of the way through the first bag. The flour section at WalMart didn't have any KAF flour, though. They had quite a bit of TP, just not ones we'd normally use. Hy-Vee's flour shelves were still pretty bare.
I'm seeing a lot of out-of-stock things, like the soft margarine we like. I hear the latest shortages are hair coloring products, since all the hair salons are closed.
I bought about 6 pounds of semolina at the coop last month, before everyone started shutting down bulk food bins. Unless we get on a pasta kick, that'll last me 2 months or longer.
We've been in a winter storm warning since late last night, but no snow yet. If we're going to get any, it may start before noon.
Walmart had 10 pound bags of Wheat Montana AP unbleached, so I bought one, that gives me a good cushion for the next month or so. My son got some SAF instant dry yeast on Amazon.
The number of mice I'm catching is slowing down, hopefully that means I'm making a significant dent in the population.
The rye crispbreads I made are a lot like hardtack. I read somewhere once that a lot of hardtack was made from rye flour rather than wheat flour because rye flour was, at least historically speaking, cheaper.
I find pre-shaping then letting the dough rest for around 5 minutes before final shaping improves the way the shapes come out and gives me more consistency between loaves.
I'm slowing down the rate at which I'm making the Ginsberg rye recipes, mainly to make sure I don't run myself out of flours before the shortages subside, since so many types of flour are unavailable right now. Whether I can complete all 78 recipes by the end of 2021 or even 2022 remains to be seen.
We had reubens for supper.
It's a good thing the second (smaller) batch of sauerkraut is just about ready, because the first batch is almost all gone.
I've got a 4 gallon crock coming soon (UPS says tomorrow) and we bought 30 pounds of cabbage today, which should make a pretty big batch of kraut.
Bob's Red Mill has triticale berries in their webstore, but they're currently listed as being out of stock. I'm not sure if I've seen them in stores, but BRM still makes a number of products I haven't seen in stores here.
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