[RiversideLen]

Happy Birthday to your husband, Kimbob, that cakes sounds marvelous, if you have any left I'd love a slice!

[RiversideLen]

Happy Birthday, S.Wirth, I hope you have a wonderful day!

[RiversideLen]

Thank you, Joan, and yes, you are right!

[RiversideLen]

The interior is a little light, it over rose just a little.

It made a fine grilled cheese sandwich, nice crisp exterior and a soft interior. Overall I'm pleased with it.

Attachments:

You must be logged in to view attached files.

[RiversideLen]

Hefty makes a 2 1/2 gallon slider storage bag. I always keep some of them on hand because often the gallon bag just isn't large enough. If you can't find them locally, Amazon has them.

[RiversideLen]

I made ground chicken cooked with onion, sweet red pepper and diced carrots, seasoned with a good pinch of celery seed. I added a can of cream of chicken soup with about a half can of water to make a gravy for it. It came out pretty good.

[RiversideLen]

Thanks everyone. It was a warm day today although I did have the a/c on. But my house is cooler in the cold weather months because I tend to keep the heat lower than the a/c. My dough usually weighs in at about 750 to 760 grams, today's was 760 so it was on the higher side of hydration.

I haven't sliced it yet as I finished the last bun from my previous batch with dinner tonight. I'll report back on it tomorrow.

I forgot to mention, instead of baking it in a standard loaf pan, I used my 9 x 5 USA pan.

• This reply was modified 5 years, 11 months ago by RiversideLen.

[RiversideLen]

I had a 50/50 chance and missed it too.

[RiversideLen]

I baked my usual semolina/rye/wheat recipe but instead of buns I made a loaf. I've been thinking about grilled cheese for lunch lately so I kneaded a loaf. Even though I used the reduced amount of yeast it rose real quick today. The oven wasn't properly preheated but I had to pop it in anyway. It just came out a few minutes ago, it looks fine.

Attachments:

You must be logged in to view attached files.

[RiversideLen]

"Delivery expected today by end of day" On Friday it said delivery expected on Sunday 5-24, which surprised me, I didn't know they made Sunday deliveries. Today, when I saw the package hasn't moved since Friday I signed up for text notifications on it and shortly after that (probably a coincidence) they updated the expected delivery date to Friday.

The order was shipped within 2 weeks, which isn't so bad for KAF during these trying times. I think the package may have been misplaced at the Fedex facility or something of that nature.

BA, maybe try the Live Chat thing on KAF about your bakers bucks. I am expecting a shipment from Gardeners Supply which is proving to be slower than molasses in January and I sent them an email. No one replied after a few days so I called them and got the info.

[RiversideLen]

I placed an order with KAF a couple of weeks ago, I got the shipment email a few days ago and Fedex had it scheduled to arrive today. I looked at the tracking and saw the package hadn't moved since Friday, so I didn't think it was getting here today. Just received a text that the new arrival day is this coming Friday. Wonder what's going on with Fedex.

[RiversideLen]

That looks wonderful Mike. I bet it would be great for a BLT or grilled cheese.

[RiversideLen]

I missed it. btw, I'm not interested in it either!

[RiversideLen]

I used to use the Red, then some years ago I tried the Gold. I've never done a side by side comparison. I didn't want to have two containers of yeast in my freezer (though I wouldn't mind it today!) so I just buy the Gold. I use it as I would any dry yeast, I make no adjustments with it. I haven't had any issues.

As far using less yeast, recently I have been doing that to conserve what I have, about 30 to 40 percent less. I have noticed the rise times are taking a little longer, but otherwise it's working out fine.

[RiversideLen]

Inspired by the KAF blog about using less yeast, I made a starter for my Rye/Semolina/Wheat buns. I took 1 cup of the flour (a mix of rye and whole wheat), 3 grams of yeast and a cup of warm buttermilk and mixed it together and let it proof at room temp for about 30 minutes then I put it in the fridge. I did that yesterday. Today I pulled it out for about 30 minutes, it was still cold, and proceeded to make the bread adding 1 additional gram of yeast. The first rise was very nice, filling up my KAF proofing bucket. I have formed it into 8 buns, 4 topped with the KAF everything bagel topping. I am waiting for them to rise and then to bake. It all looks good and next time I think I will reduce the yeast by 1 gram, only using 3 grams.

[Author]

Posts