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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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You must be logged in to view attached files.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.)
I plan to make peanut butter cookies later this evening.
There is such a thing as a white watermelon though I've never had one, so I don't know what it would taste like, but 'cucumber' probably isn't it.
I grew some Crenshaw melons a few years ago that were ones I'd heard about but never had, we tried one and the rest we left for the critters.
Your fajitas need sauce.
I had Italian Beef (from Portillo's) for supper, one sandwich on the Turano French bread they supply with their make-at-home kit (beef, gravy, peppers and bread), one sandwich on a Banh Mi roll.
The Turano roll held up better when I put the gravy on, but they bake them specifically for Portillo's, and I have heard from others who've made their own Italian Beef that getting bread that doesn't completely fall apart when wet is harder than getting the beef/gravy right. (A good slicer is a must, though, the beef has to be sliced really thin.)
My grandmother would probably have made watermelon pickles from it. You want the less-ripe part of the melon/rind for that, anyway.
Adding 6.6% medium rye flour to the Banh Mi dough made a noticeable change in the flavor, but if I hadn't known it was rye flour, I might not have guessed that, because it didn't look or taste like a rye bread. I may try going up to about 12% rye flour next time and/or put in some whole wheat flour. I think this recipe will be able to handle a lot of variants. :sigh: 🙂
I don't think adding the rye flour affected the texture much, though I did forget one step during the final proofing and I probably didn't do the shaping as precisely as I have before, as some of them popped open a bit. I don't think that will affect their ability to be used as hot dog buns, though.
Still crunchy on the outside and creamy on the inside, but this test does reinforce my original impression that the rolls I had in NYC 30+ years ago had some rye or whole wheat flour in them.
We had sandwiches on the Banh Mi rolls I baked today. I had some of the pickled daikon and carrots on mine, definitely changes the flavor profile. Diane had peanut butter and margarine on hers.
Making another batch of Bahn Mi dough, this time with 6.66% medium rye flour in it.
I've made lasagna using both types of dry noodles as well as fresh ones, which I usually parboil because they're easier to handle that way.
Maybe I just make LARGE batches of lasagna, but they all seem to take longer in the oven than what recipes say is needed.
It's been a long time since I've made peanut butter cookies or BLJ's molasses cookies.
I couldn't figure out the New England Hot Dog pan when I first saw it pictured, but when I saw one in person at the King Arthur store, it became clear how it was used, and then later on that same trip we had hot dogs on them from a roadside stand.
I made some pickled daikon and carrot tonight, since I couldn't find any in the Vietnamese grocery stores. (Odd, because every Bahn Mi shop in town uses it, and we must have a dozen of them.)
I'm probably going to pickle some leeks this weekend.
We both had sandwiches on the Banh Mi bread tonight. Good bread! I think I'll try baking a batch with a little rye flour in it next.
I have a small batch of tomato relish on tonight, about 4 pounds of skinned tomatoes, 3 large onions, 4 bell peppers, 3 cups of vinegar, 3/4 cup of sugar and 1 1/2 tablespoons of salt.
They're crisp on the outside but soften over time, the inside is pillowy soft.
I started with 64 grams of dough each, the hot dog buns (in a pan) wind up around 52 grams each, the banh mi rolls are more like 45 grams each.
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