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I can't bench divide evenly, either, so I always use a scale.
I made a large Texas Chocolate Sheet Pan today to celebrate my birthday. We ate some of it and the rest will go in to my wife's office in the morning. I made a batch-and-a-half of batter and a quadruple batch of frosting to go in my new 2" deep half sheet pan. My wife thinks the frosting might have been a bit of overkill, I think it'll be better after it hardens up overnight.
September 4, 2019 at 10:36 am in reply to: What are You Baking the Week of September 1, 2019? #18016I've used a knife to split both home made and commercial (Wolferman) English muffins, it didn't destroy the holes. However, a fork produces a less smooth surface, so IMHO that's why there are more holes visible.
September 4, 2019 at 10:29 am in reply to: Article on Using Sourdough Starter in More Baked Goods #18015The simple answer is you can use it in anything that uses yeast, as well as in things that use other forms of leavening. HOW you use it is where the art is. 🙂
Most instructions for maintaining a sourdough starter at home basically go like this:
Divide in two
Throw half out (or find something to do with it)
Feed other half, possibly using some to make bread tomorrowMost commercial sourdough instructions go like this:
Feed
Divide in two
Use half to make breadWith the former, you have to find things to do with the half you throw out, for example, use it in pancake batter. With the latter, it assume every time you feed it you're also planning on baking with it shortly thereafter.
A sourdough culture is generally most active during the period from a few hours to a day after it's been fed. If you're a commercial baker, you're probably baking sourdough every day anyway, and you have the space available to feed your starter without throwing half of it out.
One exception is if you follow the Chad Robertson's (Tartine Bakery) method. He has you use just 5% of the starter to start the next batch, so it is what he calls a 'young' starter, meaning it isn't as acidic. He also talks about how refrigeration of a starter changes the bacteria composition to favor ones that produce more acid. I doubt that he throws out 95% of his starter in his bakery on a regular basis, so I suspect that the routine he gives for home use is different than the one he uses for mass production.
We had salami and melon, along with some onion chips and dip from a fast food truck.
I've made both types of English muffins, and I preferred the dough ones.
Well, it was hot today, so I did burgers on the grill.
WE baked all our pies in pastry school in disposable aluminum pans, they had us double-pan some of them if we were filling them with a heavy filling. I've been known to put a disposable pan inside a sturdier one at home.
These days I tend to bake my pies in my Norpro non-stick pans, they really are non-stick!
When they've cooled, I transfer them to another pie pan for cutting, so I don't scratch the non-stick surface. I've got some disposable aluminum ones for that purpose if the pie is leaving the house. They aren't quite the same diameter as the NorPro pan (about 1/4 inch smaller), but the pies fit OK.
I need to make Vienna bread today, I took the last segment out of the freezer the other day.
I need to do a batch of tomato sauce this afternoon, I've got about 25 pounds of them, mostly fairly small ones that are a pain to try to skin to make whole or diced tomatoes. (And don't even think about trying to concasse them!) So I'll run them through the Roma mill to make sauce, it gets about 98% of the seeds out. I save the seeds and skins that come out the end to throw in beef stock, I should get one or two big bags of seeds and skins that I'll freeze. 25 pounds should get me 4-5 quarts of sauce, it'll go in the freezer, too.
I'll do it after the Cubs game. I spent some time this morning prepping the kitchen.
It usually gets hot so fast in June here that even regular varieties of broccoli bolt before they form a large enough head to eat. I think if I got them in the ground earlier that'd help, but most years it rains so much the ground is a mudpile until late May.
I've done lettuce and spinach without a lot of problems with bugs, but cucumbers seem to get totally eaten by beetles. So I mostly stick to tomatoes and let the local farmers market supply the rest.
I made a batch of egg salad this morning, but apparently I missed a few eggshell fragments, and they wound up in my wife's lunch sandwich. She won't eat the rest of it, so we had Sloppy Joes for supper.
Something I read in a book on getting organized was this: If you're at all on the fence about whether you need something close at hand (and if you have space you can dedicate to the task for a few weeks), put it on a table in another room and see if you need it over a period of time, preferably a month or longer.
If you don't find you need it during that time period, then it can go in secondary storage areas or in the 'get rid of' pile. (Obvious exceptions are things that are seasonal needs, like a Santa cake pan.)
A lot of truffle oil has no actual truffle in it, most of the cooking shows have judges who HATE it.
I had a tomato and salami sandwich, my wife had spaghettios.
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