Forum Replies Created
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Check the expiration date carefully. The problem I have with buying foodstuffs from BigLots is that they buy surplus inventory from other companies, so it may be towards the end of its shelf life. You also don't know how it has been handled. (Of course you don't really know that with stuff you buy at the grocery store, either.)
I've used Hudson Cream unbleached flour, it's a decent patent flour. I've not used their bleached flour, but I don't use a lot of bleached flour anyway.
Did someone save Cass's thread on when to use unbleached flour?
Looking at the Cubano recipe, I see what looks like 2 attachments that may be identical, with one of them apparently 'inserted' into the text.
However, attachments ALWAYS go at the bottom of the page, and the attachment bbcode was also at the end of the text. I tried moving it up in the text, and now the graphic appears toward the top.
Otherwise, if you want to have a graphic in the middle or top of the text, you need to use the 'img' bbcode tag, which requires that you have the graphic stored somewhere on the net.
The options available under BBPress aren't always what I'd really want or obvious to use properly, but they'll have to do for now.
The fall-off in posts is a little disappointing but not surprising. I'm sure lots of folks missed seeing the relatively abrupt discontinuance by KAF. We also don't have the benefit of casual viewers from other parts of the KAF site wandering into the forums. I know I don't bake as much in the summertime, I assume others may be similarly inclined.
I had assumed all along as I was drawing up plans for my own site that it could take a year or longer to build up traffic to the point where it looked like it was worth the effort. Getting a decent base of recipes up should help jump start that process, but getting a library of instructional blog posts and a reputation for well-written instructive articles may help even more, by drawing folks in looking for help and by moving us up the list in the search engines.
With over 1200 recipes on the site, the need for a better recipe search process is becoming apparent.
Aside from ordering it from King Arthur Flour, I've never found a supplier for first clear flour here in Nebraska, and neither could my neighbor, who supplies local restaurants and bakeries. Apparently it is seldom used outside of the northeast, where it is a key component of a New York deli-style rye bread.
As to what it is, here's a better definition than one I could write:
http://www.theartisan.net/flour_descriptions_and_definitions.htm
I don't make dessert souffles very often, but I make cheese souffles about once a month except in summertime, and aside from the base the instructions are fairly similar.
I'd change it to 1/2 teaspoon of cream of tartar, and mix in 1/4 of the egg whites before folding in the rest. (This is called 'lightening' in egg white/souffle recipes, it helps make the folding in part easier because the souffle base is less thick.)
