[Mike Nolan]

Well, originally I was planning spaghetti with oven toast, but the Vienna bread ran into some snags, so we're having lavash pizza instead.

[Mike Nolan]

I'm making Vienna bread today, but forgot the yeast until after it had NOT risen for 90 minutes. So, I added the yeast, kneaded it a bunch more, and it is rising, but not all that vigorously. (It's also cold in the house today.)

Hopefully I'll have bread for tomorrow.

[Mike Nolan]

We had beanie-weanie tonight.

[Mike Nolan]

Glad to hear some progress is being made.

Did you take 'before' pictures of the kitchen so you can post before and after pictures when everything is finished?

[Mike Nolan]

I buy whole-milk mozzarella at Sams Club in 5 pound bags, then repackage it in 12 ounce quart bags and freeze it.

My mother always said a pizza just wasn't a pizza without a little Romano cheese on top, but I don't keep that around, though sometimes I use a little Parmesan. I do keep a four-cheese blend from Sams on hand, but don't generally use it on pizza. (It's excellent as a topping on bagels, though, and I also use it in gluten-free Brazilian Cheese Rolls.)

We've been doing flatbread pizzas lately using a lavash we can get at the grocery store, we use the mozzarella and some havarti.

If I make a crust, I'm probably going to use the 'Roman' crust recipe in Peter Reinhart's book, "American Pie". It's a dough that makes a really thin crust. For a thicker crust, I'll use my variant on one of the recipes from Pasquale Bruno Jr's book, "The Great Chicago-Style Pizza Cookbook", which I have posted here: Chicago-Style Pizza Crust. (Pasquale's book was out of print for a while but is available again.)

[Mike Nolan]

Did you read the explanatory text after selecting your answer? It goes through how to compute the correct answer in detail. That part took longer to write than the quiz itself, I'd be disappointed if people didn't read it. (I need to finish a blog post I've been working on that helps explain Baker's Math.)

[Mike Nolan]

Semolina is usually considered a healthier flour than white flour, especially for diabetics, what is the dietician concerned about?

[Mike Nolan]

Here's a page on the USDA site that might help explain the labeling standards:

USDA Organic Labeling Standards

[Mike Nolan]

I haven't done any baking or cooking today, because I was up until the wee hours of the morning trying to fix the site, and at it for another 5 hours today.

I think supper is leftover meatloaf anyway.

[Mike Nolan]

Some of the standard 'test taking' hints shouldn't work, I use a random number generator to decide which answer slot gets the 'correct' answer. (I started doing that back when I was teaching years ago.)

My wife once took a test with 100 true/false questions on it. If you selected 'false', you had to explain why. It turned out that all 100 statements were true, but she got credit for several of the ones she marked as false, because of how she explained her reasoning.

[Mike Nolan]

Not to cause people to worry, but...

The USDA investigates hundreds of claims of fraudulently labeled organic foods every year. And if it doesn't have the USDA 'certified organic' seal on it, but just a 'shelf talker' or other unofficial label, is it really organic?

It is apparently legal to say "We use organic ingredients" on a label, but that doesn't mean every ingredient is organic or that the food meets the USDA certified organic standard.

[Mike Nolan]

It doesn't appear that the price has dropped at Sams Club yet.

This report seems to suggest that vanilla prices may not return to the prices we saw 3-4 years ago and that more low-quality vanilla may find its way to market:

August 2018 Vanilla report

[Mike Nolan]

I'm making a meat loaf with black beans in it.

[Mike Nolan]

Aaron, I still see the unbleached cake flour on the KAF site, but they discontinued the bleached cake flour several years ago on the retail site, though I think they still sell it in large bags to bakeries:
https://www.kingarthurflour.com/shop/items/unbleached-cake-flour

I don't use much cake flour here, the cakes we make the most often use AP.

[Mike Nolan]

I've tried using both a fork and tongs, I tend to make a bigger mess than when I use my hands correctly.

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