I honestly don't know if whole wheat flour is always unbleached. I can't say I've ever seen a package that indicated it was bleached, but I haven't really looked, either.
The fineness to which flour is milled is a separate factor, not something easily discerned from the package in the USA. (European flours are often labeled in ways that make this a bit easier to tell.)
There's a 'sweet limpa' recipe in the Ginsberg book, but I haven't tried it yet. It is a 100% rye recipe and uses molasses at 17.5% of flour weight, which is about twice as much molasses per flour weight as the McCall's recipe, so I would expect it to be both sweeter and denser.
Mike Nolan.
Two days after having the biggest snowfall of the season (5-6 inches), we're supposed to hit the mid-70's this afternoon, so I'm doing burgers on the outdoor grill tonight.
Our grill is about 24 years old and is starting to show signs of age, the knob for the left set of burners won't turn (it was sticky last fall.) I'm not sure I've got the skills and tools to replace the control and I don't know if the place we bought it from is even doing repairs any more. It is wearing out in other places and probably should have new burners as well.
Right now spending money on a new grill isn't in the plans, though I did do some shopping around last fall to see what's out there. Our current grill has a separate rotisserie burner at the back, and I like using that for things like chickens and turkeys. I've done gyros meat on it a few times, too. Most of the grills don't have that feature, though Weber has an add-on kit.
If I was buying a new grill, I'd probably look for one that has better facilities for smoking meats, too.
I am making burger and hot dog buns today, using Jeffrey Hamelman's 'soft butter rolls' recipe. The hot dog buns will have poppy seeds on them, the burger buns will have sesame seeds on them.
Your store-brand whole wheat flour will depend on what wheat blend was used to produce it, in general King Arthur flours tend to be a bit higher in protein content than other brands, that's probably true for their whole wheat products as well.
I haven't looked at a bag of whole wheat flour in quite a while, are they always unbleached?
Probably depends on the mill. On modern roller mills making whole wheat flour is actually extra work, because they have to reblend the endosperm, bran and germ back to the original proportions. On an old-fashioned grist mill, whole wheat flour is basically what you get.
We had spaghetti with meat and mushroom sauce, and cheese toast.
We had BLT's tonight.
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.
