Mike Nolan
Forum Replies Created
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I have two perforated bread pans, one is the King Arthur Flour hoagie/sandwich roll pan (made for KAF by Chicago Metallic but no longer available), the other is a baguette pan. The former has a flat bottom, the baguette pan has a rounded bottom.
I haven't used them a lot lately, I find the rounded bottom one works well for some gluten-free bread recipes where the dough is more like a stiff batter. I put it in a piping bag with a wide tube and pipe it into the pan. That works better for me than trying to spoon it in.
The main advantage of a perforated pan is that the bottom crust doesn't come out as thick, because air is not as good a conductor of heat as metal or a baking tile.
Thanks for posting the Challah thread. Nice to hear about the puppies, too.
The 'select file' button assumes the file is available on YOUR computer for uploading to MY system.
If the picture is stored on a 3rd party publicly accessible server, then use the 'IMG' bbcode link at the top of the text file to put that link in the body of your message. All uploaded graphics will appear as a link (and small picture you can click on to see the full-sized image) at the end of your message.
I don't think there's a way to upload a file from a 3rd party server directly to my server, and that could raise all sorts of intellectual property rights abuse potential, so it probably isn't a capability I'll ever offer.
If we can't find any other way to get them posted, I can probably upload them somewhere (not sure where), but in general I'd rather spend 15 minutes teaching someone how to do something than 5 minutes doing it for them, especially because in the process I might learn something that will make it easier for the next person.
I've been involved in online communities since the late 80's, and have seen dozens of them come and go. I still miss some of them.
Here are the two loaves just before baking:
Here they are after baking. My wife's comment: Not my best work. I agree, I think I 'dropped a stitch' on one of the upper layers, too. I think they'll taste just fine, though.
Here's a closer shot of one loaf with a ruler to show size:
I left a post over on Zen's site saying there were pix here.
I can't remember the name of the other participant in that thread, she and Aaron exchanged several interesting notes on Challah traditions and lore.
Is this the recipe you're looking at:
According to KAF, the ingredients in their Whole-Grain Bread Improver are:
vital wheat gluten, low fat soy flour, inactive yeast and ascorbic acid.I'm not sure what the inactive yeast is there for, flavor I guess. I wonder if brewer's yeast would accomplish the same thing?
I'm not sure exactly what you did, Sarah, but if I look at it as the sysadmin, I see -DEL- tags rather than -IMG- tags. That would also explain the strike-throughs.
Below is what happens if I use the -img- tag at the top of the text box. (This requires having the image stored on a server accessible on the Internet, of course. If you want to upload the image to this server, you need to use the attachments link at the bottom of the page.)
And here's your image in an -IMG- tag:
I think the reason it's coming up as an attachment rather than a small version of your picture is that what you posted is a docx (Word) file, not a graphic (JPG, GIF, etc.)
It's probably has to do with how you web-scraped it from KAF, which means you'll need an extra step or two to get it to upload as an image.
Another thing I just discovered is that only logged-in users can see attachments, whereas -IMG- links work for anyone.
I'd have to see the actual email, including headers, to be sure it came from Yahoo, but assuming it did come from Yahoo, I don't think confirming the unsubscribe will make things any worse and might result in some relief.
What I think about Cindy's situation isn't printable here.
I will try to find time to post updated counts of 'recipes by' in a few days.
I may also post counts of 'recipes posted by', too.
I've modified the member profile page to give a breakdown of recipes posted by that member separate from the topics started count. (As of when I wrote this note, for example, Rottiedogs has 124 recipes posted, BakerAunt has 155 and Sarah Wirth has 326.)
