Soritol and xylitol are both used as low-calorie sweeteners. Too much sorbitol can cause gastric distress (I think xylitol has the same issue), which may be why prunes act as a laxative.
D-Allulose (also called D-psicose or just allulose) is also sold as a low-carb sugar. it is one of the rare monosaccharide forms, found in small quantities in wheat, figs and raisins, though I believe that the D-allulose products on the market are synthesized from corn syrup. The FDA has labeled D-allulose as GRAS (Generally Recognized As Safe). My son used some to make a batch of Cardinal Preserves over the weekend.
I was happy with it, but my wife says it might be too soft to slice very thin. I'm hoping it'll firm up a little overnight. We had about half a loaf for supper, I cut the 2nd loaf into two parts and froze them.
I put in about a third to a half more malt syrup than I intended, it was on the thick side and didn't pour easily But otherwise, I think it's a successful modification.
Today's semolina bread came out with a very soft interior. I used equal parts of durum, semolina and KAF AP flour, and 1 1/2 ounces of barley syrup in place of the sugar in Hamelman's recipe. It produced two loaves about 5 1/2 x 3 1/2 x 11 1/2.
I'm making semolina bread today, starting with Hamelman's recipe but then tweaking it a bit to see if I can get it closer to the one we used to get in Pittsburgh.
How long does potato water keep? Do you refrigerate it? Can you freeze it?
I've heard chickpea flour is tricky to use.
I usually do dessert pizzas with a thin crust, but here's the basics, I often do them on the gas grill outdoors.
Roll the crust out and par-bake it. Add the toppings then bake it the rest of the way. Cut and serve.
Dessert Pizza Toppings, the peach one is our favorite:
Spread butter on the crust, add brown sugar, peaches and dust with cinnamon. The butter and brown sugar will combine to make butterscotch.
Spread peanut butter on the crust, top with banana slices. (I guess this is the Elvis Special.) If you prefer, you can use chocolate kisses instead of banana slices, or do both.
Spread chocolate shavings on the crust, sprinkle with granulated sugar. For an added dimension, put on strawberry slices.
Spread apple pie filling on the crust.
Spread honey on the crust, top with brown sugar. Bake until crisp on top.
I haven't figured out a good one with cherries yet. I've tried sour cherry jam and sliced bing cherries with butter and/or sugar, neither really ran the bell.
We had a small dinner party this evening (just 4 of us), with deviled eggs, salad with home-made Thousand Island dressing, popovers with strawberry jam (and other jams), burger patties on the grill (with or without a bun).
The only spam post I saw was from Joan, and it has been released.
Stanley Ginsberg uses an internal temperature in the 190-195 range for a number of his recipes, I personally find 200 to be a better target for most breads.
On recipes I'm familiar with, I go more by smell than appearance or temperature, and by the time the bread smells right the internal temperature is often in the 205 range.
I have taken to double-panning some recipes lately, that way the bottom doesn't get overbaked before the top is done.
I'm not sure but I don't think the egg wash was a major factor in the heavy crust, the type of dough and the baking temperature may have had more impact.
You can try cutting the yeast back, using colder liquids or even ice water to cool the dough or finding a cooler place for it to rise, possibly some time in in the refrigerator.
I've made peach cobbler from frozen peaches, you really do need to let them defrost. However, if you make a dessert peach pizza, you can put them on still frozen.
We had burgers on the grill tonight.
A lot of those older models had fantastic motors in them.
I've got a malt mixer made in the 50's (an Andis Speed Whip) that has a GE motor in it that is 1/2 HP or more. It'll mix up something that's pretty much solid ice cream. They're considered collectors items among soda fountain collectors, the last one I saw sold went for over $200.
Some of the 'mix-in' systems used in ice cream shops must have pretty good motors in them, too.
