Mike Nolan
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Oh, I could THINK of doing it, but I'd fail miserably in execution, because I'm just not 'artistic'.
I've got 3 baguettes in final proof in my couche, turning them out onto the baking pan will be next, then I'll slash two of them and cut the third for epis de bles. I'm doing things a bit differently, so it's like going back to school on baguettes. This is my (first) practice batch using KAF bread flour, the recipe is a bit higher hydration than I'm used to.
I hear you on that, if I'm cooking or baking for guests, I'm focused on the kitchen, not them. But pizza for 2 means just one pie (unless I do a dessert pizza too), so not as much effort, the real challenge may be scaling recipes down so I don't wind up with 2/3 of the dough in the freezer, a lot of extra sauce, etc. I think I'm out of whole-milk mozzarella, which means a trip across town, assuming they still have it.
I was sort of figuring I'd plan to have the pizza ready to cut at the start of the party. Anyone making multiple pizzas is going to have to figure out the timing.
I'm currently taking a short course on HTML5/CSS and WordPress, this change wasn't exactly deliberate, it was a side-effect of something else I was doing.
I tend to use the Firefox 'dark mode' add-on a lot lately, it reverses the colors so the text is white on dark. I find it a lot easier to read, and I tend to increase the font size for readability, too, though that messes up a lot of web pages and apps. Hopefully my eye doctor appointment, which was originally scheduled for March but has been postponed twice due to covid19, will take place in June and I can get new glasses.
I will need cataract surgery in the next few years, but probably not this year.
You may see some flip-flopping between the old and new layouts, I'm still trying to figure out exactly what got changed and why.
Tomatoes aren't in all the recipes, I've made it without tomatoes. I like big strips of onions and peppers in mine. The sausage is always the big challenge for us, most Italian sausages have garlic in them.
Still talking about it, and I haven't had time to research the options yet, either. Let's push it to next weekend.
Does Saturday, May 16th, work for people? What time? (I think most of us are on central or eastern time.)
Thursday I will be making some baguettes, using the recipe I got with the French T65 flour (but using KAF flour this time), I plan to make these at least once to make sure my techniques are up to speed before I make a batch using the French flour. It'll also give me some bread to compare it against, including photos.
BA, do you get the checkbox at the bottom that says 'Keep a log of this edit'? (I don't know if non-administrators see that option.)
If so, you might try unchecking it and see if that has any impact on your tendency to have edits flagged as spam.
My grandmother had a metal flour bin that held probably 10 pounds of flour with a built-in sifter built into her kitchen cabinets, she'd slide the thing out and sift out the flour she needed.
I've always suspected that she just picked any flour beetles and India moth larvae out of the bowl. She grew up on an Iowa farm, so she wasn't at all squeamish about bugs, baiting fish hooks or killing and cleaning fish that we had just caught. She was an expert forager, we'd prowl the country roads on Sunday afternoons in the fall looking for nuts and berries, traipse through the snow in January to find streams where watercress grew, she even knew a few mushrooms.
Breakfast sausage is best consumed before your taste buds wake up for the day.
The pieces of onion and pepper need to be big enough to still have some substance after cooking.
I haven't tried any of the recipes on this page, but the picture at the top looks good:
sausage, peppers and onionsI think we're doing BLT's tonight.
My guess is most of it was no bigger than 10 pound bags, because it is hard to order the big ones on their website.
Costco had 12 pound bags of KAF AP earlier this year, I don't know if they've gotten any back in stock yet. Right now I suspect they don't see the need to create a custom size bag they sell at a discount, they can sell as much as they can bag up through other channels.
Before I try making baguettes with my small supply of French flour, I'm going to make them using other flour, probably KAF bread flour, partly for the practice and partly to give me something to compare to.
I think I"m going to take a riff from Chad Robertson's less-acid starter playbook and make some levain using a small amount of my rye starter as the inoculant, probably something like 100-125 grams of water, 100 grams of flour and 5 grams of rye starter. The recipe that came with the flour calls for a 'liquid sourdough starter' but doesn't say what hydration level. I'll probably try 100% first.
I haven't had any problems telling if my rye starter is growing, it pretty much doubles in size overnight. I keep it in 2 cup glass bowls.
The Callebaut chocolate baking sticks that KAF sells (but is currently out of) are 3/8 by 1/4 x 3 inches. You can get polycarbonate chocolate molds around that size, I haven't seen any silicone molds that size yet. (Amazon comes up with 400 PAGES! of molds, I've looked through 25 so far. Note--some of these molds do not appear to be made of food-grade silicone.)
Followup and size correction: Persistence may have paid off, these are 0.4 x 0.4 x 4 inches in size, which would probably work for pain au chocolat.
chocolate stick moldsI'm not sure how well aluminum foil would work, but I think I could use metal rulers or pastry rolling wands to approximate that size then cut them to the right length. (I'd probably tape them in place on a baking sheet so it would be easy to use a scraper to get the tops flat and even.)
Not that I've seen. More than one person making his recipes has commented that the baking times and temperatures both seem high.
He was putting together two tour groups to Europe for this fall, I suspect that's off now.
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