[Mike Nolan]

Yup, tasted great, too. They're always best the first day.

[Mike Nolan]

Today's breads. One of the Banh Mi rolls popped open a bit because I didn't get the seam on the bottom.

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[Mike Nolan]

I'm making another batch of Banh Mi bread:

8 hot dog buns, 55 grams each
5 hard rolls, 55 grams each
3 Banh Mi rolls, 100 grams each

[Mike Nolan]

I haven't ordered any supplements from them, but I know there are some supplements available from Azure Standard.

[Mike Nolan]

Had a new arborist out today, looking closely at the big chestnut, it is putting out some new leaves, so it appears it may have been heat stress and probably not enough water. So it may be OK. I need to set it up on a regular watering schedule again. (We don't have in-ground sprinklers.)

It's always fun to see if arborists can identify our big oak. (It was big when we built the house 28 years ago.) We've been told it is a chinkapin, a burr oak, a white oak and a swamp oak and now a white swamp oak. It definitely isn't a burr oak.

[Mike Nolan]

My mother always kept grains of rice in table salt and onion salt. I don't recall if she had garlic salt in the pantry.

[Mike Nolan]

Diane had some dental work today, so she's on a soft diet. I made her some custard and a chocolate malt.

I had a sandwich on rye bread.

[Mike Nolan]

We had hot dogs, then I had a salad and Diane had a peach.

[Mike Nolan]

We've made up a care package to send to our granddaughter, who is moving into the dorms at Rensselaer Polytechnic Institute this week, but there won't be any baked goods in it due to her food sensitivities. They have a staff of nutrition counselors that work with students on making sure the dining facilities can address everyone's food sensitivity issues, something that was unheard of when I went to college in the 60's, you ate what they had, even when you weren't always sure what it was. 🙂

[Mike Nolan]

We had sandwiches on the Banh Mi rolls I made yesterday. The paper bag in breadbox idea seemed to work, the bread was a bit softer than last night but not as soft as they would have been in a plastic bag and not drying out, either. Still one hot dog bun left. I'll see what it is like tomorrow.

5 minutes in the oven and they were just about as good as last night.

[Mike Nolan]

I decided to wait until this morning to make the relish, because by the time I got my bread and cookies done, I would have been up to 2AM waiting for the relish to get done enough to refrigerate.

I wound up with about 6 1/2 pounds of tomatoes, so it's about a 2/3 batch.

[Mike Nolan]

I made Banh Mi yesterday, increasing the recipe so I got 8 hot dog buns (@ 50 grams of dough) and 8 Banh Mi rolls (@ 80 grams of dough). I didn't add either rye or whole wheat flour to this batch.

Most of them went in the freezer. 2 of the rolls were for supper last night.

I'm trying an experiment I read online with some of them, I put them in a paper grocery sack and then in my bread box. That's supposed to help keep them from going soft and also from being so damp they mold in a few days. I'll let you know if it seems to work.

I also made a batch of oatmeal crisp cookies with M&Ms using a bit more flour and oatmeal, since the last few batches have been coming out pretty flat. These are more like the ones I make with chocolate chips, with nice air-holes in the middle, making them perfect for dunking in milk. I'm not sure why M&Ms would be that different from chocolate chips in this recipe, though.

[Mike Nolan]

Your pork sounds good, Len.

[Mike Nolan]

Today's tomato harvest, a little over 5 pounds, mostly Fourth of July still, but I am starting to get fruit from some other varieties.

My son gave a packet of 'purple' tomato seeds at Christmas, there are a few of those in the picture, too.

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[Mike Nolan]

Whole wheat doughs and breads are just denser, adding more water can help but higher hydration doughs pose their own challenges. Longer rise times seem to help, and IMHO pizza doughs benefit from extended rise times in general.

I'm sure I've mentioned it here before, but Azure Standard's 'ultrafine' flours seem to have fewer texture issues compared to more coarsely ground whole wheat flours. I went through a five pound bag of it in about a month, and I will be ordering more, possibly next month. (It takes a while for me to build up enough things I get from them to avoid the service charge.)

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