Henri Becquerel
Thanks for that. It has been bothering me and I probably never would have figured it out. I will sleep better tonight.
Henri Becquerel
lschiavo said:Thanks for that. It has been bothering me and I probably never would have figured it out. I will sleep better tonight.
Sarcasm?
BobbiLynn said:Hello, old B&W guys!! Que tal? I'd jump on the band wagon but, alas, I am avartarless.
There is a little restaurant across the street from the local hospital that uses all local ingredients, down to local brews. I love that place. The mother of the guy who runs the restaurant is someone I work with through the local farmer's alliance. Called the Root Cellar if you are ever in Tallahassee, FL. You won't be disappointed by the beer selection or food. You can go in, order a beer and a bread platter, or have a full dinner cooked with locally grown ingredients. The bread platter is a mix of different homemade breads and butters. You dip and mix and match the breads with the butters, yumm! Wash it down with a wonderful micro-brew.
Hubby has surgery later this month. My daughter just moved to the same college that my son attends so I am going to visit with them the week before Bill's surgery. So I have a week to stabilize the farm, getting the compost piles cleaned up and getting seed down. I just love the way a nasty pile of stuff can be turned into such beautiful soil. People often ask me, how to know when the compost is finished and ready to use. It's the smell, when it smells like fresh, clean earth, it's ready. Goes from a nasty pile of stinky stuff to something glorious. Okay, I'm rambling. Everyone wants to pray for hubby or pray for us, but I think that any God figure that might be out there knows where we stand. We are straight forward people who try to live right. To me, prayers people offer are like them just sending me good vibes. It certainly won't hurt.
That looks yummy.Hello everyone! Happy Sunday to you!
Bobbi, sending good vibes for your hubby and yourself!
LG, it sounds like you did a good amount of stuff yesterday. I certainly would be tired after those tasks. It doesn't take much to make me tired these days, though. A honest day of typical chores makes me tired, and a hard day of installing floors/doing construction just completely beats me down these days! I'm fairly certain it has a lot to do with the fact that I'm heavier than when I was younger....
Speaking of getting heavier.... Since it's Fall It's that time of year for me to make a batch of red sauce. Enchiladas for dinner tonight! I can tell by the smell that this batch is HOT!
Anybody have a recipe for some slightly spongy bread dough? My mother loves the pizza hut bread sticks, but I think there food is way to greasy.
Here's what I'm planning on cooking in a couple of day.
2 1/2 cups flour
1 1/2 cups water
1 tsp salt
3 tbs canola oil
1/4 cup sugar
1/4 cup instant powdered milk
1 1/2 tsp DADY
I've got a double batch of that in the bottom of my fridge now. It's loosely based off of a bread recipe we make all the time. More water, more sugar, more powdered milk. Distillers yeast instead of bakers yeast. I don't want it to rise to much in the fridge over the next couple of days.
brewingmeister said:Powered milk and eggs...wtf kind of screwed up pizza are you guys making?
TNGabe said:Alright LG, I know I give you a hard time, but I don't share my bread recipes so you better know that I love you brotha. I've had a licensed 'farmhouse kitchen' for three years and put my wife through nursing school selling bread at farmers markets. If getting paid for something makes one a professional, than I'm a professional baker, though I about killed myself the first two years and cut back to one market this year and it's been more of a hobby job. Anywho, here is my focaccia recipe which should more than meet your needs.
I'm giving you the recipe scaled down to one half sheet. You need a cookie sheet with sides and if you don't have one you can get one for about $5 at a restaurant supply store.
First you need to make a poolish with 265g ea of unbleached bread flour (King Arthur for example) and water with 1/8 tsp - 1/4 tsp of dry yeast. Use 1/8 if you want to leave overnight, 1/4 if you've got less time. Not like it's got to be at high krausen or anything, but you should be able to tell when it's ready. If your house is 65 it will take much longer than if it's 85. If poolish is ready before you want to make dough, just throw it in the fridge, bread is much less picky than fermented beverages.
When you are ready to make dough add about 360g water to poolish and integrate the two. Add 40-45g ea olive oil and honey. Mix. Add 625g bread flour, 9g diastatic malt (if on the off chance you have it, I think DME would work), 18g sea salt (or other non-iodized salt), and 4 grams (1tsp) IDY (instant dry yeast).
Don't worry about mixing too much. Look up stretch and fold. Basically you just want to integrate dry with with wet and then keep stretching and folding with wet hands or a bowl scraper.
When it starts to look like dough, put it in an oiled 1/2 sheet. As it relaxes, keep stretching to fill pan. If you can cover with a second pan great, if not use oiled plastic wrap and refrigerate overnight up to 48 hrs to develop flavor. You can top with garlic, basil, and oregano etc, best to do before refrigerating so the dried herds rehydrate from bread and won't burn. Very thin tomatoes are good, I really like parboiled red potatoes. Bake around 450 for 30-40 minutes depending on ove.]\n.
Ok, do you teach bread school? I'm good but not at your master level.
TNGabe said:I've thought about it.
Where did you learn?
Vital wheat gluten allows for a a smaller bubble which will keep the bread softer and moister.
Realized I could work less for more money and hoping to get nano/taproom open by May. Fingers crossed.
That sounds perfect! Thank you! I am so making this while I'm off. I'm glad I bought a food scale.Alright LG, I know I give you a hard time, but I don't share my bread recipes so you better know that I love you brotha. I've had a licensed 'farmhouse kitchen' for three years and put my wife through nursing school selling bread at farmers markets. If getting paid for something makes one a professional, than I'm a professional baker, though I about killed myself the first two years and cut back to one market this year and it's been more of a hobby job. Anywho, here is my focaccia recipe which should more than meet your needs...
Oh, the sugar free chocolate ice cream mix is horrible.
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