[Mike Nolan]

Given that honey is about half fructose, which caramelizes at a lower temperature than sucrose, I don't think the honey was why it didn't brown. If anything, baked goods with honey tend to brown more.

Are they fully done on the inside?

I have an ifrared thermometer, I find it is a much better way of testing oven temperatures, just point it at the sidewalls in a few places.

[Mike Nolan]

One of the recipes that I used for a sour cream raisin pie had you boil the raisins in some water to plump them. It also used some of the raisin water in the pie filling.

Raisins have to be REALLY dried out not to be salvageable for baking.

Now that I'll be home for Pi day (Saturday), I need to figure out what kind of pie(s) to make.

[Mike Nolan]

Here's an interesting article on Jewish traditions and baking. I don't recall having seen the part about needing to be the equivalent of 43 1/5 eggs before, that's kind of an unusual number, but it looks like it takes 2 1/2 pounds of flour before Jews have to 'take challah' or set aside a portion as a sacrifice. The stuff about classes might be useful for you. Of course, my dough wouldn't qualify anyway.

Challah traditions

[Mike Nolan]

I made that one pretty easy, it gets more complicated if you throw in ingredients like eggs, honey or even butter, all of which have some water in them. Even the experts don't always agree on how to compute hydration for those doughs.

[Mike Nolan]

My BBGA sourdough class has been postponed because of Covid-19 measures at the venue. Not sure when they'll reschedule it or if I'll be available then. :sigh:

[Mike Nolan]

Well, when you make 3 1/2 pounds of dough, like I did yesterday, you probably won't eat it all, though I'm trying!

My braiding was not the best, but it tastes pretty good. I tried making some salt dough but it doesn't have the same tensile strength as real dough so it falls apart and won't braid. I tried using some modeling clay, it was too stiff. Guess I'll just have to keep making doughs I can braid. :sigh:

[Mike Nolan]

We wound up having mac and cheese.

[Mike Nolan]

If you're having trouble with pictures, I really recommend the IrfanView program for Windows PCs. I tend to shoot at 6000x4000 pixels then reduce to 600x400 before any cropping. Takes less than a minute to get a photo ready for uploading, less time than it takes to transfer the photos from my camera to my computer.

[Mike Nolan]

Here's the nicer of the two 6 strand 'herringbone' pattern Challah, the one on the left in Hamelman's book. Not a perfect job of braiding, it is sort of falling off to one side, but it is quite soft. It tastes like Challah, a little eggy, a little sweet. Should make great French toast.

The nice looking loaf will go to a friend who doesn't think she's ever had Challah before, the others will mostly go into the freezer here.

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[Mike Nolan]

For one of the pictures you posted the other day only the top half shows up in your post, but if you click on it, you get the full image. Haven't seen that before, you must be WordPress's nemesis. (I've 'broken' so many programs over the years that I've actually gotten kicked out of the testing programs at some companies, although there was one company that actually gave me the internal number for their development team, so I wouldn't have to work my way through the usual support filters.)

[Mike Nolan]

The system is geared against those trying to cook for just one or two. Either the foods are packaged in quantities that work better for 4 or more, or they're so much higher priced that they're ineconomical.

It's going on 5 and I still have no idea what we're doing for supper tonight. :sigh:

[Mike Nolan]

Well, neither of my attempts at what I've been told is the 3/6 strand from Deli Man worked, after a total of 5 tries, so I unwound them and made 2 of what I call the 3/6 strand 'herringbone' pattern from Hamelman and one standard 3 strand braid, that I think I messed up at one end. But the Challah should taste good regardless. Unless the herringbone ones look pretty good after baking, I probably won't be posting any pictures.

[Mike Nolan]

The number that we always use in school was that a KG was 2.2 pounds (Google says it is 2.20462, to be precise), so logically a pound should be a little less than half a KG.

[Mike Nolan]

I'm making Challah today, in part to try Hamelman's recipe and also to try a 6 strand braid I've been practicing that Jeffrey says is the same as the one in Deli Man.

[Mike Nolan]

The steaks we had last night weren't really leftovers, they were just the second set of steaks I cut from the package of sirloin I bought. I tend to buy the bigger package of thicker cuts and then plan to make at least 2 meals from it. I gave my wife a choice of steaks, mushrooms and baked potatoes, pepper steak stir fry or Stroganoff, she chose the steaks.

Tonight we are going to finish off the last of the onion soup.

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