Mike Nolan
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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.
The size of the chips can figure into it, a cup of mini-chips is probably going to be heavier than a cup of standard size chocolate chips (eg, Nestle's Morsels) because there's less air between pieces.
I remember when bags of chocolate chips were 16 ounces, now some of them aren't even 12 ounces. :sigh:
They're about 6 rabbit's feet apart. 🙂
We had a lavash pizza for supper.
Triticale is an interesting and challenging grain. The breads I made with it at around 15% triticale were good; most people who tasted them preferred the triticale breads over similar loaves made just with wheat. The ones at a higher percentage started to show some structural effect from the triticale grain, which has weaker gluten proteins. The pasta I made with it didn't hold together very well, but it was edible.
Triticale adds a nutty taste that reminds me a bit of durum wheat or semolina; given that 75% of its DNA comes from rye (according to the geneticist at UNL), it really doesn't bring in any rye notes at all.
I've still got around 6 pounds of triticale berries, and Steve, the guy who grew it, said I can have more whenever I want. (Might have to wait until UNL is open again, though.)
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