Bye Bye Bakery

Post by Dave Smith
We had some bad news this week. Our incredible local baker is retiring.
I knew that he was trying to sell the business and he had said that it
can take years to sell a business like that. I guess that he gave up.
tomorrow is his last day. I was in a couple days ago to stock up on
some of my bakery staples and wished him a happy retirement.
He has sold some of his equipment to the cafe next door and apparently
he is going to teach her what he can. He is going to me missed. There
are no bakeries around that can touch his quality.

I'm sorry to hear it. I know you liked that bakery.

Jill

Ed P

2024-08-31 01:37:50 UTC

Sad when that happens. Unless there is family already working in a
place like that, many just close and and are gone. In some cases, a new
owner comes in and "improves" things and drives the regulars away.

Even sadder, sometimes places like that are replaced by a Tim Horton or
Dunkin and people think that stuff is good.

Dave Smith

2024-08-31 02:10:09 UTC

Post by Dave Smith
We had some bad news this week. Our incredible local baker is
retiring. I knew that he was trying to sell the business and he had
said that it can take years to sell a business like that. I guess that
he gave up. tomorrow is his last day. I was in a couple days ago to
stock up on some of my bakery staples and wished him a happy retirement.
He has sold some of his equipment to the cafe next door and apparently
he is going to teach her what he can. He is going to me missed. There
are no bakeries around that can touch his quality.

The Tim Hortons scenario is especially sad considering how they have run
their own operation into the ground. The town is already saturated with
them. We have three of them already. We did have one positive change
of ownership. The corner bakery that I often speak about was owned by a
woman who had started a good thing, great baked goods and incredible
coffee. After a year or so she decided to close up and go to Central
America to work in an orphanage. One of her regular customers could not
bear the thought of it closing so she bought the business. She then took
a good thing and made it even better.

I can only hope that the woman who is buying the equipment and taking
the lessons will have some of my favourites.

Even sadder, sometimes places like that are replaced by a Tim Horton or
Dunkin and people think that stuff is good.

Graham

2024-08-31 04:08:02 UTC

Post by Dave Smith
We had some bad news this week. Our incredible local baker is
retiring. I knew that he was trying to sell the business and he had
said that it can take years to sell a business like that. I guess
that he gave up. tomorrow is his last day. I was in a couple days
ago to stock up on some of my bakery staples and wished him a happy
retirement.
He has sold some of his equipment to the cafe next door and
apparently he is going to teach her what he can. He is going to me
missed. There are no bakeries around that can touch his quality.

The Tim Hortons scenario is especially sad considering how they have run
their own operation into the ground. The town is already saturated with
them. We have three of them already. We did have one positive change
of ownership. The corner bakery that I often speak about was owned by a
woman who had started a good thing, great baked goods and incredible
coffee. After a year or so she decided to close up and go to Central
America to work in an orphanage. One of her regular customers could not
bear the thought of it closing so she bought the business. She then took
a good thing and made it even better.
I can only hope that the woman who is buying the equipment and taking
the lessons will have some of my favourites.

One can only hope. When I visited the Okanagan, I always brought back
bread from a particular bakery, a very small operation that made
a fantastic sourdough rye. The owner decided to sell and the new owners
increased the prices and cut the wages of the employees. It closed a
few months later.

Ed Pawlowski

2024-08-31 04:24:00 UTC

Post by Graham
One can only hope. When I visited the Okanagan, I always brought back
bread from a particular bakery, a very small operation that made
a fantastic sourdough rye. The owner decided to sell and the new owners
increased the prices and cut the wages of the employees. It closed a
few months later.

Ah yes, employees want to do their best when you cut their wages!. That
is how you build loyalty to help you succeed.

Cindy Hamilton

2024-08-31 09:44:40 UTC

I'm sorry to hear that. We've lost a number of local businesses to
retirement.

Makes me glad my bakery is a corporation.

"Starting from the original deli, Zingerman's Community of Businesses
(ZCoB) has expanded to nine Ann Arbor based businesses with over 500
total employees.[3] Each business has shared ownership between original
founders Paul Saginaw and Ari Weinzweig, and the managing partners who
started each business. Each business has its own organizational
structure but they carry out the same standards and commit to the
company's values."
https://en.wikipedia.org/wiki/Zingerman%27s

Once in a while when the bakeshop is really busy (like the day before
Thanksgiving), I get my bread handed to me by the managing partner of
that business.

--
Cindy Hamilton

Dave Smith

2024-08-31 15:15:45 UTC

Post by Cindy Hamilton

I'm sorry to hear that. We've lost a number of local businesses to
retirement.
Makes me glad my bakery is a corporation.

I am not sure a corporation would turn out the quality that this guy has
been. My brother dropped by this morning and had been unaware of the
closure. He did not take the news well. He used to get his bread at a
local grocery that has an in store bakery. I kept urging him to try the
real bakery. He said it was too expensive, that a load of white bread
was twice as much there. True, but the bakery's loaves were twice as
big, weighed more than twice, and had a much better taste and texture.
He finally tried it and became a regular customer. Now he will have to
go back to the grocery store.

Post by Cindy Hamilton
"Starting from the original deli, Zingerman's Community of Businesses
(ZCoB) has expanded to nine Ann Arbor based businesses with over 500
total employees.[3] Each business has shared ownership between original
founders Paul Saginaw and Ari Weinzweig, and the managing partners who
started each business. Each business has its own organizational
structure but they carry out the same standards and commit to the
company's values."
https://en.wikipedia.org/wiki/Zingerman%27s
Once in a while when the bakeshop is really busy (like the day before
Thanksgiving), I get my bread handed to me by the managing partner of
that business.

jmcquown

2024-08-31 17:15:25 UTC

I'm sorry to hear that. We've lost a number of local businesses to
retirement.
Makes me glad my bakery is a corporation.

Not all in-store bakeries are bead. I like the freshly baked sourdough
and the occasional Italian loaf from the Publix Supermarket bakery.
Then again, there are no stand-alone bakeries around here so I'm not
really missing one that is closing.

Jill

Graham

2024-08-31 21:34:09 UTC

I'm sorry to hear that. We've lost a number of local businesses to
retirement.
Makes me glad my bakery is a corporation.

I am not sure a corporation would turn out the quality that this guy
has been. My brother dropped by this morning and had been unaware of
the closure. He did not take the news well. He used to get his bread
at a local grocery that has an in store bakery. I kept urging him to
try the real bakery. He said it was too expensive, that a load of
white bread was twice as much there. True, but the bakery's loaves
were twice as big, weighed more than twice, and had a much better
taste and texture. He finally tried it and became a regular customer.
Now he will have to go back to the grocery store.

Not all in-store bakeries are bead. I like the freshly baked sourdough
and the occasional Italian loaf from the Publix Supermarket bakery. Then
again, there are no stand-alone bakeries around here so I'm not really
missing one that is closing.
Jill

I find supermarket bread to be light and "fluffy". I prefer a firmer,
heavier, more substantial bread.

Bruce

2024-08-31 21:44:43 UTC

I'm sorry to hear that. We've lost a number of local businesses to
retirement.
Makes me glad my bakery is a corporation.

I am not sure a corporation would turn out the quality that this guy
has been. My brother dropped by this morning and had been unaware of
the closure. He did not take the news well. He used to get his bread
at a local grocery that has an in store bakery. I kept urging him to
try the real bakery. He said it was too expensive, that a load of
white bread was twice as much there. True, but the bakery's loaves
were twice as big, weighed more than twice, and had a much better
taste and texture. He finally tried it and became a regular customer.
Now he will have to go back to the grocery store.

Not all in-store bakeries are bead. I like the freshly baked sourdough
and the occasional Italian loaf from the Publix Supermarket bakery.

Sourfaux probably.

--
Bruce
<https://i.postimg.cc/fRyB2G0f/trumparm.jpg>

jmcquown

2024-08-31 23:02:25 UTC

Post by Graham

I'm sorry to hear that. We've lost a number of local businesses to
retirement.
Makes me glad my bakery is a corporation.

I am not sure a corporation would turn out the quality that this guy
has been. My brother dropped by this morning and had been unaware of
the closure. He did not take the news well. He used to get his bread
at a local grocery that has an in store bakery. I kept urging him to
try the real bakery. He said it was too expensive, that a load of
white bread was twice as much there. True, but the bakery's loaves
were twice as big, weighed more than twice, and had a much better
taste and texture. He finally tried it and became a regular customer.
Now he will have to go back to the grocery store.

Not all in-store bakeries are bead. I like the freshly baked
sourdough and the occasional Italian loaf from the Publix Supermarket
bakery. Then again, there are no stand-alone bakeries around here so
I'm not really missing one that is closing.
Jill

I find supermarket bread to be light and "fluffy". I prefer a firmer,
heavier, more substantial bread.

Depending on the type of bread, some of the Publix bakery breads are
have quite a firm crumb. Not like the rows and rows of commercial
breads on the regular shelves.

Jill

Ed P

2024-08-31 23:15:22 UTC

I'm sorry to hear that. We've lost a number of local businesses to
retirement.
Makes me glad my bakery is a corporation.

I am not sure a corporation would turn out the quality that this guy
has been. My brother dropped by this morning and had been unaware
of the closure. He did not take the news well. He used to get his
bread at a local grocery that has an in store bakery. I kept urging
him to try the real bakery. He said it was too expensive, that a
load of white bread was twice as much there. True, but the bakery's
loaves were twice as big, weighed more than twice, and had a much
better taste and texture. He finally tried it and became a regular
customer. Now he will have to go back to the grocery store.

Not all in-store bakeries are bead. I like the freshly baked
sourdough and the occasional Italian loaf from the Publix Supermarket
bakery. Then again, there are no stand-alone bakeries around here so
I'm not really missing one that is closing.
Jill

I find supermarket bread to be light and "fluffy". I prefer a firmer,
heavier, more substantial bread.

Depending on the type of bread, some of the Publix bakery breads are
have quite a firm crumb. Not like the rows and rows of commercial
breads on the regular shelves.
Jill

I had their rye bread once. The flavor was pretty good, but the density
is nothing like a real Polish or Jewish bakery would make. If you never
had the really good stuff you would probably like it but once you had
Widoff's or Szypula, no. They are gone now too.

jmcquown

2024-09-01 13:42:59 UTC

I'm sorry to hear that. We've lost a number of local businesses to
retirement.
Makes me glad my bakery is a corporation.

I am not sure a corporation would turn out the quality that this
guy has been. My brother dropped by this morning and had been
unaware of the closure. He did not take the news well. He used to
get his bread at a local grocery that has an in store bakery. I
kept urging him to try the real bakery. He said it was too
expensive, that a load of white bread was twice as much there.
True, but the bakery's loaves were twice as big, weighed more than
twice, and had a much better taste and texture. He finally tried it
and became a regular customer. Now he will have to go back to the
grocery store.

Not all in-store bakeries are bead. I like the freshly baked
sourdough and the occasional Italian loaf from the Publix
Supermarket bakery. Then again, there are no stand-alone bakeries
around here so I'm not really missing one that is closing.
Jill

I find supermarket bread to be light and "fluffy". I prefer a firmer,
heavier, more substantial bread.

Depending on the type of bread, some of the Publix bakery breads are
have quite a firm crumb. Not like the rows and rows of commercial
breads on the regular shelves.
Jill

I don't care for rye bread so you're right, I wouldn't know the difference.

Jill

Carol

2024-09-01 23:52:27 UTC

Post by Dave Smith
We had some bad news this week. Our incredible local
baker is retiring. I knew that he was trying to sell
the business and he had said that it can take years to
sell a business like that. I guess that he gave up.
tomorrow is his last day. I was in a couple days ago to
stock up on some of my bakery staples and wished him a
happy retirement.
He has sold some of his equipment to the cafe next door
and apparently he is going to teach her what he can. He
is going to me missed. There are no bakeries around that
can touch his quality.

I'm sorry to hear that. We've lost a number of local
businesses to retirement.
Makes me glad my bakery is a corporation.

I am not sure a corporation would turn out the quality that
this guy has been. My brother dropped by this morning and
had been unaware of the closure. He did not take the news
well. He used to get his bread at a local grocery that has
an in store bakery. I kept urging him to try the real
bakery. He said it was too expensive, that a load of white
bread was twice as much there. True, but the bakery's loaves
were twice as big, weighed more than twice, and had a much
better taste and texture. He finally tried it and became a
regular customer. Now he will have to go back to the grocery
store.

Not all in-store bakeries are bead. I like the freshly baked
sourdough and the occasional Italian loaf from the Publix
Supermarket bakery. Then again, there are no stand-alone
bakeries around here so I'm not really missing one that is
closing.
Jill

I find supermarket bread to be light and "fluffy". I prefer a
firmer, heavier, more substantial bread.

Depending on the type of bread, some of the Publix bakery breads
are have quite a firm crumb. Not like the rows and rows of
commercial breads on the regular shelves.
Jill

I had their rye bread once. The flavor was pretty good, but the
density is nothing like a real Polish or Jewish bakery would make.
If you never had the really good stuff you would probably like it but
once you had Widoff's or Szypula, no. They are gone now too.

I've never seen those, so can't say if mine would stack up to them. I
use spelt in my mix so that makes for denser bread. I tend to 1/2 cup
buttermilk as part of the liquid to help combat mold then might stint
the sugar a bit to make it a bit denser. 1 1/3c rye to 2 2/3c white
(mixed with 20% spelt). This one takes longer to do the final rise but
it's worth it.

2024-09-02 08:14:26 UTC

Post by Dave Smith
We had some bad news this week. Our incredible local
baker is retiring. I knew that he was trying to sell
the business and he had said that it can take years to
sell a business like that. I guess that he gave up.
tomorrow is his last day.Â I was in a couple days ago to
stock up on some of my bakery staples and wished him a
happy retirement.
He has sold some of his equipment to the cafe next door
and apparently he is going to teach her what he can.Â He
is going to me missed. There are no bakeries around that
can touch his quality.

I'm sorry to hear that.Â We've lost a number of local
businesses to retirement.
Makes me glad my bakery is a corporation.

I am not sure a corporation would turn out the quality that
this guy has been.Â My brother dropped by this morning and
had been unaware of the closure. He did not take the news
well.Â He used to get his bread at a local grocery that has
an in store bakery. I kept urging him to try the real
bakery. He said it was too expensive, that a load of white
bread was twice as much there. True, but the bakery's loaves
were twice as big, weighed more than twice, and had a much
better taste and texture. He finally tried it and became a
regular customer. Now he will have to go back to the grocery
store.

Not all in-store bakeries are bead.Â I like the freshly baked
sourdough and the occasional Italian loaf from the Publix
Supermarket bakery. Then again, there are no stand-alone
bakeries around here so I'm not really missing one that is
closing.
Jill

I find supermarket bread to be light and "fluffy". I prefer a
firmer, heavier, more substantial bread.

Depending on the type of bread, some of the Publix bakery breads
are have quite a firm crumb.Â Not like the rows and rows of
commercial breads on the regular shelves.
Jill

I had their rye bread once. The flavor was pretty good, but the
density is nothing like a real Polish or Jewish bakery would make.
If you never had the really good stuff you would probably like it but
once you had Widoff's or Szypula, no. They are gone now too.

Amen! Yesterdays bread was based on 4 dl rye flour and 3 dl spelt. Did 45
minutes at 200 C, so more breadlike and half the amount of honey, and more
crusty this time.

Will be very exciting to see how it will take toasting when lunch hour
appears. This feels more like "bread" than the previous attempt at rye
bread which my wife thought was too sweet and almost "cake-like".

Carol

2024-09-02 21:34:16 UTC

Post by Carol
I've never seen those, so can't say if mine would stack up to them.
I use spelt in my mix so that makes for denser bread. I tend to
1/2 cup buttermilk as part of the liquid to help combat mold then
might stint the sugar a bit to make it a bit denser. 1 1/3c rye to
2 2/3c white (mixed with 20% spelt). This one takes longer to do
the final rise but it's worth it.

Amen! Yesterdays bread was based on 4 dl rye flour and 3 dl spelt.
Did 45 minutes at 200 C, so more breadlike and half the amount of
honey, and more crusty this time.
Will be very exciting to see how it will take toasting when lunch
hour appears. This feels more like "bread" than the previous attempt
at rye bread which my wife thought was too sweet and almost
"cake-like".

Ah! Rye has whole families. I tend to the lighter ryes so plenty of
white flour used but happy you found one you like! BTW I can translate
a bit but not really a metric person. Please no hate!

3 dl is 1 1/4 cups and 4dl is about 1 2/3 cups.

Can you get einkorn flour? It brings in a faintly nutty flavor you may
want to experiment with.

2024-09-03 08:03:27 UTC

Amen! Yesterdays bread was based on 4 dl rye flour and 3 dl spelt.
Did 45 minutes at 200 C, so more breadlike and half the amount of
honey, and more crusty this time.
Will be very exciting to see how it will take toasting when lunch
hour appears. This feels more like "bread" than the previous attempt
at rye bread which my wife thought was too sweet and almost
"cake-like".

Ah! Rye has whole families. I tend to the lighter ryes so plenty of
white flour used but happy you found one you like! BTW I can translate
a bit but not really a metric person. Please no hate!

No worries, as a Trump fan and capitalist in europe I'm used to enormous
amounts of hate every time I open my mouth. ;)

Post by Carol
3 dl is 1 1/4 cups and 4dl is about 1 2/3 cups.

3 dl = 1.055852 cups (imperial) 1.25 cups (US legal) or 1.268026 cups (US
customary)

4 dl = 1.407803 cups (imperial) 1.666667 cups (US legal) 1.690701 cups
(US customary)

I assume it's the US customary that is the "cup of the people".

Post by Carol
Can you get einkorn flour? It brings in a faintly nutty flavor you may
want to experiment with.

Interesting! Never heard of einkorn, but I will have to go through the
flour section carefully next time I go grocery shopping! The current
favourite here at home is spelt, which was a huge improvement over regular
wheat flour.

Another thing I'm contemplating is cut rye grains. That's something used
in danish rye bread, so to get more texture you add those grains to the
bread. This time I used a mix of seeds, and in my regular spelt bread, I
use walnuts, but perhaps, if I can find it, I'll try that type of roughly
cut rye grains.

Bruce

2024-09-04 21:53:59 UTC

On 4 Sep 2024 21:38:12 GMT, Leonard Blaisdell

Post by D
Interesting! Never heard of einkorn, but I will have to go through the
flour section carefully next time I go grocery shopping! The current
favourite here at home is spelt, which was a huge improvement over regular
wheat flour.

Einkorn was a portion of Ötzi's last meal. RIP

Poor fellow. He seemed to have such a great future ahead of him. He
could have become the first communist!

--
Bruce
<https://i.postimg.cc/fRyB2G0f/trumparm.jpg>

Leonard Blaisdell

2024-09-04 21:38:12 UTC

Einkorn was a portion of Ötzi's last meal. RIP

Carol

2024-09-05 16:54:43 UTC

Post by D
Interesting! Never heard of einkorn, but I will have to go through
the flour section carefully next time I go grocery shopping! The
current favourite here at home is spelt, which was a huge
improvement over regular wheat flour.

Einkorn was a portion of Ötzi's last meal. RIP

Now that you mention it, it was.

Carol

2024-09-05 00:21:36 UTC

Post by Carol
I've never seen those, so can't say if mine would stack up to
them. I use spelt in my mix so that makes for denser bread. I
tend to 1/2 cup buttermilk as part of the liquid to help combat
mold then might stint the sugar a bit to make it a bit denser.
1 1/3c rye to 2 2/3c white (mixed with 20% spelt). This one
takes longer to do the final rise but it's worth it.

Amen! Yesterdays bread was based on 4 dl rye flour and 3 dl spelt.
Did 45 minutes at 200 C, so more breadlike and half the amount of
honey, and more crusty this time.
Will be very exciting to see how it will take toasting when lunch
hour appears. This feels more like "bread" than the previous
attempt at rye bread which my wife thought was too sweet and
almost "cake-like".

Ah! Rye has whole families. I tend to the lighter ryes so plenty
of white flour used but happy you found one you like! BTW I can
translate a bit but not really a metric person. Please no hate!

No worries, as a Trump fan and capitalist in europe I'm used to
enormous amounts of hate every time I open my mouth. ;)

Post by Carol
3 dl is 1 1/4 cups and 4dl is about 1 2/3 cups.

3 dl = 1.055852 cups (imperial) 1.25 cups (US legal) or 1.268026 cups
(US customary)
4 dl = 1.407803 cups (imperial) 1.666667 cups (US legal) 1.690701
cups (US customary)
I assume it's the US customary that is the "cup of the people".

Post by Carol
Can you get einkorn flour? It brings in a faintly nutty flavor you
may want to experiment with.

It's really nice and easier to work with than spelt. Check for Emmer
too. It grows well nearish you it seems and being very hardy, it
sounds like small crop mountain farming?

2024-09-05 08:41:48 UTC

Post by D
Interesting! Never heard of einkorn, but I will have to go through
the flour section carefully next time I go grocery shopping! The
current favourite here at home is spelt, which was a huge improvement
over regular wheat flour.

It's really nice and easier to work with than spelt. Check for Emmer
too. It grows well nearish you it seems and being very hardy, it
sounds like small crop mountain farming?

Interesting! The wikipedia entry is very small. This must be very
uncommon! But I definitely will have to stop for a minute or two extra
this sunday at the flour section! =)

Carol

2024-09-05 00:33:20 UTC

Post by D
I assume it's the US customary that is the "cup of the people".

Close enough. We generally are 'eyeball' cooks.
Here's an example. I'm working on devising a new recipe for a
casserole dish.
I'm debating a base of tater tots. Just 1 layer and not super
tight. Then a mix of 50/50 Sausage ground loose sausage and rice.
On top of that will be a 15oz can of diced tomatoes with green
chiles (may use a partial can). Dice up rest of my stoplight mini
bell peppers, then top generously with mozzarella and black garlic
(have to see how much salt is left in the blend and if too much
will just go with garlic powder). Might dust the top with a little
paprika.

Sounds good! Not sure about the tater tots, but the rest sounds good!

I'm still tweaking first try using existing leftovers first then
ranging out to variations of common leftovers. Sometimes it takes a
few tries to nail a good one.

Grin, Don's unlikely sounding but actually quite good stuffed peppers
are examples. Neither of us are classically trained cooks. No one
said 'you can't do that' so we did (grin).

Post by D
Interesting! Never heard of einkorn, but I will have to go through
the flour section carefully next time I go grocery shopping! The
current favourite here at home is spelt, which was a huge
improvement over regular wheat flour.

It's just another nifty one to try out! I haven't gotten it in a
while as it's not easy to find here.

Well, let's see next weekend when I'm going to the supermarket. Who
knows what might be hiding in the flour section! =)

Post by D
Another thing I'm contemplating is cut rye grains. That's
something used in danish rye bread, so to get more texture you
add those grains to the bread. This time I used a mix of seeds,
and in my regular spelt bread, I use walnuts, but perhaps, if I
can find it, I'll try that type of roughly cut rye grains.

We have some different millings of rye here but I'm not sure what
name your's would be listed as here.

I don't even know the name in swedish. In one recipe it said
"rågkross", literally "rye-crush". I doubt I will be able to find it
here.

Well I may find it if you can get a picture? I'm plotting a trip to
Whole Foods and ours here is a bakers mecca!

Bruce

2024-09-05 04:54:16 UTC

On Thu, 5 Sep 2024 00:33:20 -0000 (UTC), "Carol"

Post by Carol
I'm still tweaking first try using existing leftovers first then
ranging out to variations of common leftovers. Sometimes it takes a
few tries to nail a good one.
Grin, Don's unlikely sounding but actually quite good stuffed peppers
are examples. Neither of us are classically trained cooks. No one
said 'you can't do that' so we did (grin).

Yoose are 2 rebels!

--
Bruce
<https://i.postimg.cc/fRyB2G0f/trumparm.jpg>

2024-09-05 08:44:41 UTC

On top of that will be a 15oz can of diced tomatoes with green
chiles (may use a partial can). Dice up rest of my stoplight mini
bell peppers, then top generously with mozzarella and black garlic
(have to see how much salt is left in the blend and if too much
will just go with garlic powder). Might dust the top with a little
paprika.

Sounds good! Not sure about the tater tots, but the rest sounds good!

I'm still tweaking first try using existing leftovers first then
ranging out to variations of common leftovers. Sometimes it takes a
few tries to nail a good one.

Ahh... the iterative process of the technologist! I can see that you are
no stranger to technology and alchemy!

Post by Carol
Grin, Don's unlikely sounding but actually quite good stuffed peppers
are examples. Neither of us are classically trained cooks. No one
said 'you can't do that' so we did (grin).

This is the truth! Outlaw cooking is the best kind of cooking.
Especially when it works! ;)

I don't even know the name in swedish. In one recipe it said
"rågkross", literally "rye-crush". I doubt I will be able to find it
here.

Well I may find it if you can get a picture? I'm plotting a trip to
Whole Foods and ours here is a bakers mecca!

Sure! Here's a photo:

Loading Image...

I think you need to treat them before use, in order to soften them up a
bit.

Carol

2024-09-05 17:15:11 UTC

On top of that will be a 15oz can of diced tomatoes with green
chiles (may use a partial can). Dice up rest of my stoplight
mini bell peppers, then top generously with mozzarella and
black garlic (have to see how much salt is left in the blend
and if too much will just go with garlic powder). Might dust
the top with a little paprika.

Sounds good! Not sure about the tater tots, but the rest sounds good!

I'm still tweaking first try using existing leftovers first then
ranging out to variations of common leftovers. Sometimes it takes a
few tries to nail a good one.

Ahh... the iterative process of the technologist! I can see that you
are no stranger to technology and alchemy!

Yup! I read a short book once on the Alchemy of cooking. It was a lot
of odd ingredients and how they effect in combination.

Post by Carol
Grin, Don's unlikely sounding but actually quite good stuffed
peppers are examples. Neither of us are classically trained cooks.
No one said 'you can't do that' so we did (grin).

This is the truth! Outlaw cooking is the best kind of cooking.
Especially when it works! ;)

Yes. Don's sounds unlikely but is actually quite good. The ket is
MUST have a deeply seasoned sausage mix but it doesn't have to be hot.
If the recipe for 1lb (1/2 kg of sausage is close) uses 1/4tsp of
anything but maybe salt, it's going to be too weakly spiced to carry
Don's dish off.

(On Rye types)

I don't even know the name in swedish. In one recipe it said
"rågkross", literally "rye-crush". I doubt I will be able to find
it here.

Well I may find it if you can get a picture? I'm plotting a trip to
Whole Foods and ours here is a bakers mecca!

https://www.recepten.se/bilder/info/213/main/l/raagkross.jpg
I think you need to treat them before use, in order to soften them up
a bit.

I think I've seen it.

https://www.amazon.com/Organic-Cracked-Rye-Berries-Pounds/dp/B0973HCSWW/

I bet it's a hot water soak pre-treatment.

Also flaked rye might work.

2024-09-05 21:18:34 UTC

Post by D
Ahh... the iterative process of the technologist! I can see that you
are no stranger to technology and alchemy!

Yup! I read a short book once on the Alchemy of cooking. It was a lot
of odd ingredients and how they effect in combination.

Interesting topic! I wonder, there surely must be books about the
chemistry of baking and cooking. Very fascinating to see how the macro
works out on the extreme micro level!

Post by Carol
Grin, Don's unlikely sounding but actually quite good stuffed
peppers are examples. Neither of us are classically trained cooks.
No one said 'you can't do that' so we did (grin).

This is the truth! Outlaw cooking is the best kind of cooking.
Especially when it works! ;)

I agree. I'm not a fan of bland food, and I do tend, for some peoples
taste, to add too much pepper. My recent pike sausage got a good dosage
of white and black pepper, and it really did make a difference. My
father also had some fresh basil plants that he planted at the beginning
of the summer which served us well.

Post by Carol
(On Rye types)

I don't even know the name in swedish. In one recipe it said
"rågkross", literally "rye-crush". I doubt I will be able to find
it here.

Well I may find it if you can get a picture? I'm plotting a trip to
Whole Foods and ours here is a bakers mecca!

https://www.recepten.se/bilder/info/213/main/l/raagkross.jpg
I think you need to treat them before use, in order to soften them up
a bit.

I think I've seen it.
https://www.amazon.com/Organic-Cracked-Rye-Berries-Pounds/dp/B0973HCSWW/

Yes, that looks like the one.

Post by Carol
I bet it's a hot water soak pre-treatment.

Yes... if memory serves, that's exactly what they recommended in the
danish rye bread recipe.

Post by Carol
Also flaked rye might work.

Won't it be too thin? To me it sounds as if it won't really add that
much texture to the bread. But maybe if the flakes are rough, they might
survive.

Helvetica Depot

2024-09-05 22:29:24 UTC

Post by D
Ahh... the iterative process of the technologist! I can see that you
are no stranger to technology and alchemy!

Yup! I read a short book once on the Alchemy of cooking. It was a lot
of odd ingredients and how they effect in combination.

Interesting topic! I wonder, there surely must be books about the
chemistry of baking and cooking. Very fascinating to see how the macro
works out on the extreme micro level!

Post by Carol
Grin, Don's unlikely sounding but actually quite good stuffed
peppers are examples. Neither of us are classically trained cooks.
No one said 'you can't do that' so we did (grin).

This is the truth! Outlaw cooking is the best kind of cooking.
Especially when it works! ;)

(On Rye types)

I don't even know the name in swedish. In one recipe it said
"rågkross", literally "rye-crush". I doubt I will be able to find
it here.

Well I may find it if you can get a picture? I'm plotting a trip to
Whole Foods and ours here is a bakers mecca!

https://www.recepten.se/bilder/info/213/main/l/raagkross.jpg
I think you need to treat them before use, in order to soften them up
a bit.

I think I've seen it.
https://www.amazon.com/Organic-Cracked-Rye-Berries-Pounds/dp/B0973HCSWW/

Yes, that looks like the one.

I bet it's a hot water soak pre-treatment.

Yes... if memory serves, that's exactly what they recommended in the
danish rye bread recipe.

Also flaked rye might work.

Won't it be too thin? To me it sounds as if it won't really add that
much texture to the bread. But maybe if the flakes are rough, they might
survive.

Don't forget to score your batard...

https://www.youtube.com/shorts/8ta8dczXEGc?feature=share

2024-09-06 07:54:15 UTC

Post by D
Ahh... the iterative process of the technologist! I can see that you
are no stranger to technology and alchemy!

Yup!Â I read a short book once on the Alchemy of cooking.Â It was a lot
of odd ingredients and how they effect in combination.

Interesting topic! I wonder, there surely must be books about the
chemistry of baking and cooking. Very fascinating to see how the macro
works out on the extreme micro level!

Post by Carol
Grin, Don's unlikely sounding but actually quite good stuffed
peppers are examples.Â Neither of us are classically trained cooks.
No one said 'you can't do that' so we did (grin).

This is the truth! Outlaw cooking is the best kind of cooking.
Especially when it works! ;)

Yes.Â Don's sounds unlikely but is actually quite good.Â The ket is
MUST have a deeply seasoned sausage mix but it doesn't have to be hot.
If the recipe for 1lb (1/2 kg of sausage is close) uses 1/4tsp of
anything but maybe salt, it's going to be too weakly spiced to carry
Don's dish off.

(On Rye types)

I don't even know the name in swedish. In one recipe it said
"rÃ¥gkross", literally "rye-crush". I doubt I will be able to find
it here.

Well I may find it if you can get a picture?Â I'm plotting a trip to
Whole Foods and ours here is a bakers mecca!

https://www.recepten.se/bilder/info/213/main/l/raagkross.jpg
I think you need to treat them before use, in order to soften them up
a bit.

I think I've seen it.
https://www.amazon.com/Organic-Cracked-Rye-Berries-Pounds/dp/B0973HCSWW/

Yes, that looks like the one.

I bet it's a hot water soak pre-treatment.

Yes... if memory serves, that's exactly what they recommended in the
danish rye bread recipe.

Also flaked rye might work.

Won't it be too thin? To me it sounds as if it won't really add that
much texture to the bread. But maybe if the flakes are rough, they might
survive.

Don't forget to score your batard...
https://www.youtube.com/shorts/8ta8dczXEGc?feature=share

Hmm, interesting! I've never done that. My mother always did it, but for
some reason I always forget.

Helvetica Depot

2024-09-06 14:43:53 UTC

Post by D
Ahh... the iterative process of the technologist! I can see that you
are no stranger to technology and alchemy!

Yup! I read a short book once on the Alchemy of cooking. It was a lot
of odd ingredients and how they effect in combination.

Interesting topic! I wonder, there surely must be books about the
chemistry of baking and cooking. Very fascinating to see how the macro
works out on the extreme micro level!

Post by Carol
Grin, Don's unlikely sounding but actually quite good stuffed
peppers are examples. Neither of us are classically trained cooks.
No one said 'you can't do that' so we did (grin).

This is the truth! Outlaw cooking is the best kind of cooking.
Especially when it works! ;)

(On Rye types)

I don't even know the name in swedish. In one recipe it said
"rågkross", literally "rye-crush". I doubt I will be able to find
it here.

Well I may find it if you can get a picture? I'm plotting a trip to
Whole Foods and ours here is a bakers mecca!

https://www.recepten.se/bilder/info/213/main/l/raagkross.jpg
I think you need to treat them before use, in order to soften them up
a bit.

I think I've seen it.
https://www.amazon.com/Organic-Cracked-Rye-Berries-Pounds/dp/B0973HCSWW/

Yes, that looks like the one.

I bet it's a hot water soak pre-treatment.

Yes... if memory serves, that's exactly what they recommended in the
danish rye bread recipe.

Also flaked rye might work.

Won't it be too thin? To me it sounds as if it won't really add that
much texture to the bread. But maybe if the flakes are rough, they might
survive.

Don't forget to score your batard...
https://www.youtube.com/shorts/8ta8dczXEGc?feature=share

Hmm, interesting! I've never done that. My mother always did it, but for
some reason I always forget.

I now see the value of a razor blade over a very sharp paring knife.

Carol

2024-09-06 17:34:25 UTC

Post by D
Ahh... the iterative process of the technologist! I can see
that you are no stranger to technology and alchemy!

Yup! I read a short book once on the Alchemy of cooking. It
was a lot of odd ingredients and how they effect in combination.

Interesting topic! I wonder, there surely must be books about the
chemistry of baking and cooking. Very fascinating to see how the
macro works out on the extreme micro level!

Post by Carol
Grin, Don's unlikely sounding but actually quite good
stuffed peppers are examples. Neither of us are
classically trained cooks. No one said 'you can't do that'
so we did (grin).

This is the truth! Outlaw cooking is the best kind of cooking.
Especially when it works! ;)

Yes. Don's sounds unlikely but is actually quite good. The
ket is MUST have a deeply seasoned sausage mix but it doesn't
have to be hot. If the recipe for 1lb (1/2 kg of sausage is
close) uses 1/4tsp of anything but maybe salt, it's going to be
too weakly spiced to carry Don's dish off.

I agree. I'm not a fan of bland food, and I do tend, for some
peoples taste, to add too much pepper. My recent pike sausage got
a good dosage of white and black pepper, and it really did make a
difference. My father also had some fresh basil plants that he
planted at the beginning of the summer which served us well.

(On Rye types)

I don't even know the name in swedish. In one recipe it
said "rågkross", literally "rye-crush". I doubt I will be
able to find it here.

Well I may find it if you can get a picture? I'm plotting
a trip to Whole Foods and ours here is a bakers mecca!

https://www.recepten.se/bilder/info/213/main/l/raagkross.jpg
I think you need to treat them before use, in order to soften
them up a bit.

I think I've seen it.

https://www.amazon.com/Organic-Cracked-Rye-Berries-Pounds/dp/B0973HCSWW/

Post by D
Yes, that looks like the one.

I bet it's a hot water soak pre-treatment.

Yes... if memory serves, that's exactly what they recommended in
the danish rye bread recipe.

Also flaked rye might work.

Won't it be too thin? To me it sounds as if it won't really add
that much texture to the bread. But maybe if the flakes are
rough, they might survive.

Don't forget to score your batard...
https://www.youtube.com/shorts/8ta8dczXEGc?feature=share

Hmm, interesting! I've never done that. My mother always did it, but
for some reason I always forget.

It's done for 2 reasons (also to boule, same reason).

It improves rise and reduces density a bit. The scored portions aren't
as thick.

It looks pretty and in ancient times may have been a distinctive bakers
mark or even a way to tell two similar breads apart. Think of a butter
milk rye vs a lactose free water based one. They may look very similar
if not sitting side-by-side. Put circles beside the grain stock for
buttermilk maybe.

Remember, buttermilk way back when was a natural byproduct of making
butter. Fermentation (done chemically today in the USA) makes it
thicker with almost curd like formation (but just short of it).

PS: before they knew about penicilian (sp?), moldy wetted bread was
used on wounds to hopefully stave off infection. All they knew was
sometimes it worked.

2024-09-06 21:51:40 UTC

Post by D
Ahh... the iterative process of the technologist! I can see
that you are no stranger to technology and alchemy!

Yup!Â I read a short book once on the Alchemy of cooking.Â It
was a lot of odd ingredients and how they effect in combination.

Interesting topic! I wonder, there surely must be books about the
chemistry of baking and cooking. Very fascinating to see how the
macro works out on the extreme micro level!

Post by Carol
Grin, Don's unlikely sounding but actually quite good
stuffed peppers are examples.Â Neither of us are
classically trained cooks. No one said 'you can't do that'
so we did (grin).

This is the truth! Outlaw cooking is the best kind of cooking.
Especially when it works! ;)

Yes.Â Don's sounds unlikely but is actually quite good.Â The
ket is MUST have a deeply seasoned sausage mix but it doesn't
have to be hot. If the recipe for 1lb (1/2 kg of sausage is
close) uses 1/4tsp of anything but maybe salt, it's going to be
too weakly spiced to carry Don's dish off.

I agree. I'm not a fan of bland food, and I do tend, for some
peoples taste, to add too much pepper. My recent pike sausage got
a good dosage of white and black pepper, and it really did make a
difference. My father also had some fresh basil plants that he
planted at the beginning of the summer which served us well.

(On Rye types)

I don't even know the name in swedish. In one recipe it
said "rÃ¥gkross", literally "rye-crush". I doubt I will be
able to find it here.

Well I may find it if you can get a picture?Â I'm plotting
a trip to Whole Foods and ours here is a bakers mecca!

https://www.recepten.se/bilder/info/213/main/l/raagkross.jpg
I think you need to treat them before use, in order to soften
them up a bit.

I think I've seen it.

https://www.amazon.com/Organic-Cracked-Rye-Berries-Pounds/dp/B0973HCSWW/

Post by D
Yes, that looks like the one.

I bet it's a hot water soak pre-treatment.

Yes... if memory serves, that's exactly what they recommended in
the danish rye bread recipe.

Also flaked rye might work.

Won't it be too thin? To me it sounds as if it won't really add
that much texture to the bread. But maybe if the flakes are
rough, they might survive.

Don't forget to score your batard...
https://www.youtube.com/shorts/8ta8dczXEGc?feature=share

Hmm, interesting! I've never done that. My mother always did it, but
for some reason I always forget.

It's done for 2 reasons (also to boule, same reason).
It improves rise and reduces density a bit. The scored portions aren't
as thick.
It looks pretty and in ancient times may have been a distinctive bakers
mark or even a way to tell two similar breads apart. Think of a butter
milk rye vs a lactose free water based one. They may look very similar
if not sitting side-by-side. Put circles beside the grain stock for
buttermilk maybe.
Remember, buttermilk way back when was a natural byproduct of making
butter. Fermentation (done chemically today in the USA) makes it
thicker with almost curd like formation (but just short of it).
PS: before they knew about penicilian (sp?), moldy wetted bread was
used on wounds to hopefully stave off infection. All they knew was
sometimes it worked.

Very interesting, had no idea! It seems to me with all that knowledge
stored up, you have the material for several books in you! =)

Carol

2024-09-06 17:19:56 UTC

Post by D
Ahh... the iterative process of the technologist! I can see that
you are no stranger to technology and alchemy!

Yup! I read a short book once on the Alchemy of cooking. It was a
lot of odd ingredients and how they effect in combination.

Interesting topic! I wonder, there surely must be books about the
chemistry of baking and cooking. Very fascinating to see how the macro
works out on the extreme micro level!

Yes! I'm not into the vinegar or ceviche styles much but there's a
whole cause and effect in preservation among them. In fact, the whole
preservation issue is interesting in techniques based on the
environmental conditions around the world.

I wonder when ice houses became common in northern areas?

Post by Carol
Grin, Don's unlikely sounding but actually quite good stuffed
peppers are examples. Neither of us are classically trained
cooks. No one said 'you can't do that' so we did (grin).

This is the truth! Outlaw cooking is the best kind of cooking.
Especially when it works! ;)

Yes. Don's sounds unlikely but is actually quite good. The ket is
MUST have a deeply seasoned sausage mix but it doesn't have to be
hot. If the recipe for 1lb (1/2 kg of sausage is close) uses
1/4tsp of anything but maybe salt, it's going to be too weakly
spiced to carry Don's dish off.

I agree. I'm not a fan of bland food, and I do tend, for some peoples
taste, to add too much pepper. My recent pike sausage got a good
dosage of white and black pepper, and it really did make a
difference. My father also had some fresh basil plants that he
planted at the beginning of the summer which served us well.

I like non-bland (doesn't mean has to be chile pepper hot) very much.
Aometimes, bland hits the spot though. Egg Drop soup is fairly bland
but I love it. I wouldn't call the average chicken soup 'spicy' either.

My system doesn't like hot capisums much but milder ones (below
jalapeno) suit well. I use Korean red pepper but lightly and a lot of
curries which can be a mustard/horseradish hot in various levels.

Post by Carol
(On Rye types)

I don't even know the name in swedish. In one recipe it said
"rågkross", literally "rye-crush". I doubt I will be able to
find it here.

Well I may find it if you can get a picture? I'm plotting a
trip to Whole Foods and ours here is a bakers mecca!

https://www.recepten.se/bilder/info/213/main/l/raagkross.jpg
I think you need to treat them before use, in order to soften
them up a bit.

I think I've seen it.

https://www.amazon.com/Organic-Cracked-Rye-Berries-Pounds/dp/B0973HCSWW/

Post by D
Yes, that looks like the one.

Seems so! at 18.99/2lbs it's not out of reach for a trial. I'm
checking Whole Foods first though. It would be my most likely local
place to find it.

Post by Carol
I bet it's a hot water soak pre-treatment.

Yes... if memory serves, that's exactly what they recommended in the
danish rye bread recipe.

Do you recall roughly how long? Lacking info, I would tend to hottest
tap water then soak in a covered container until lukewarm.

Post by Carol
Also flaked rye might work.

Won't it be too thin? To me it sounds as if it won't really add that
much texture to the bread. But maybe if the flakes are rough, they
might survive.

Not from the looks of it. It looks like just an up/down split instead
of across the middle. I'd have to see it in person to tell.

2024-09-06 21:49:45 UTC

Post by D
Interesting topic! I wonder, there surely must be books about the
chemistry of baking and cooking. Very fascinating to see how the macro
works out on the extreme micro level!

Yes! I'm not into the vinegar or ceviche styles much but there's a
whole cause and effect in preservation among them. In fact, the whole
preservation issue is interesting in techniques based on the
environmental conditions around the world.
I wonder when ice houses became common in northern areas?

Good question. When it comes to preserving the first things that come to
mind are salting, smoking, pickling and fermenting.

But in terms of ice houses, if we have a white christmas, it is very
convenient to just dump food on the balcony to preserve it for free at
-5 to -20 C. ;)

Post by Carol
Grin, Don's unlikely sounding but actually quite good stuffed
peppers are examples. Neither of us are classically trained
cooks. No one said 'you can't do that' so we did (grin).

This is the truth! Outlaw cooking is the best kind of cooking.
Especially when it works! ;)

Yes. Don's sounds unlikely but is actually quite good. The ket is
MUST have a deeply seasoned sausage mix but it doesn't have to be
hot. If the recipe for 1lb (1/2 kg of sausage is close) uses
1/4tsp of anything but maybe salt, it's going to be too weakly
spiced to carry Don's dish off.

I agree. I'm not a fan of bland food, and I do tend, for some peoples
taste, to add too much pepper. My recent pike sausage got a good
dosage of white and black pepper, and it really did make a
difference. My father also had some fresh basil plants that he
planted at the beginning of the summer which served us well.

I like non-bland (doesn't mean has to be chile pepper hot) very much.
Aometimes, bland hits the spot though. Egg Drop soup is fairly bland
but I love it. I wouldn't call the average chicken soup 'spicy' either.
My system doesn't like hot capisums much but milder ones (below
jalapeno) suit well. I use Korean red pepper but lightly and a lot of
curries which can be a mustard/horseradish hot in various levels.

Mustard is a new favourite of mine! Especially strong one. For some
reason, it's mostly been chili sauces for me, until a few years ago,
when I started to appreciate mustard and horseradish more.

Post by Carol
https://www.amazon.com/Organic-Cracked-Rye-Berries-Pounds/dp/B0973HCSWW/

Post by D
Yes, that looks like the one.

Seems so! at 18.99/2lbs it's not out of reach for a trial. I'm
checking Whole Foods first though. It would be my most likely local
place to find it.

I'm looking forward to hear about the result! =)

Post by Carol
I bet it's a hot water soak pre-treatment.

Yes... if memory serves, that's exactly what they recommended in the
danish rye bread recipe.

Do you recall roughly how long? Lacking info, I would tend to hottest
tap water then soak in a covered container until lukewarm.

Yes! I checked the recipe and they say use 3 dl of rye seeds and 3.5 dl
boiling water. Pour water over rye seeds and wrap with plastic foil. Let
sit at room temperature over night. Actually they use 2 dl of rye and 1
dl of flaxseed in the recipe below.

(https://recept.se/recept/danskt-ragbrod-med-solrosfron)

Post by Carol
Also flaked rye might work.

Won't it be too thin? To me it sounds as if it won't really add that
much texture to the bread. But maybe if the flakes are rough, they
might survive.

Not from the looks of it. It looks like just an up/down split instead
of across the middle. I'd have to see it in person to tell.

Carol

2024-09-05 00:33:51 UTC

On Tue, 3 Sep 2024 20:11:04 -0000 (UTC), "Carol"

We generally are 'eyeball' cooks.

Then why do you measure everything in cups?

Gets messy scooping thing with your hands, especially liquids.

Bruce

2024-09-05 04:47:29 UTC

On Thu, 5 Sep 2024 00:33:51 -0000 (UTC), "Carol"

On Tue, 3 Sep 2024 20:11:04 -0000 (UTC), "Carol"

We generally are 'eyeball' cooks.

Then why do you measure everything in cups?

Gets messy scooping thing with your hands, especially liquids.

Whoosh, as usual.

--
Bruce
<https://i.postimg.cc/fRyB2G0f/trumparm.jpg>

Janet

2024-09-05 09:45:50 UTC

In article <vbau9f$1i4a$***@dont-email.me>, ***@virginia-
beach.com says...

On Tue, 3 Sep 2024 20:11:04 -0000 (UTC), "Carol"

We generally are 'eyeball' cooks.

Then why do you measure everything in cups?

Gets messy scooping thing with your hands, especially liquids.

?????

If "eyeballing" dry ingredients like flour/sugar from a
packet or liquids from a bottle or jug, just shake/pour
out as much as you need. No need to scoop with your hand.

Especially liquids.

Janet UK

jmcquown

2024-09-06 23:15:08 UTC

Post by Janet
beach.com says...

On Tue, 3 Sep 2024 20:11:04 -0000 (UTC), "Carol"

We generally are 'eyeball' cooks.

Then why do you measure everything in cups?

Gets messy scooping thing with your hands, especially liquids.

?????

If "eyeballing" dry ingredients like flour/sugar from a
packet or liquids from a bottle or jug, just shake/pour
out as much as you need. No need to scoop with your hand.
Especially liquids.
Janet UK

Ed was being facetious.

Jill

Hank Rogers

2024-09-06 23:20:46 UTC

Post by jmcquown

Post by Janet
beach.com says...

On Tue, 3 Sep 2024 20:11:04 -0000 (UTC), "Carol"

We generally are 'eyeball' cooks.

Then why do you measure everything in cups?

Gets messy scooping thing with your hands, especially liquids.

?????

If "eyeballing" dry ingredients like flour/sugar from a
packet or liquids from a bottle or jug, just shake/pour
out as much as you need. No need to scoop with your hand.
Especially liquids.
Janet UK

Ed was being facetious.
Jill

Indeed, your Majesty. Ed was making a joke.

Nyuk Nyuk Nyuk.

Carol

2024-09-05 16:52:11 UTC

Post by Carol
I've never seen those, so can't say if mine would stack up
to them. I use spelt in my mix so that makes for denser
bread. I tend to 1/2 cup buttermilk as part of the liquid
to help combat mold then might stint the sugar a bit to
make it a bit denser. 1 1/3c rye to 2 2/3c white (mixed
with 20% spelt). This one takes longer to do the final
rise but it's worth it.

Amen! Yesterdays bread was based on 4 dl rye flour and 3 dl
spelt. Did 45 minutes at 200 C, so more breadlike and half
the amount of honey, and more crusty this time.
Will be very exciting to see how it will take toasting when
lunch hour appears. This feels more like "bread" than the
previous attempt at rye bread which my wife thought was too
sweet and almost "cake-like".

Ah! Rye has whole families. I tend to the lighter ryes so
plenty of white flour used but happy you found one you like!
BTW I can translate a bit but not really a metric person.
Please no hate!

No worries, as a Trump fan and capitalist in europe I'm used to
enormous amounts of hate every time I open my mouth. ;)

Post by Carol
3 dl is 1 1/4 cups and 4dl is about 1 2/3 cups.

3 dl = 1.055852 cups (imperial) 1.25 cups (US legal) or 1.268026
cups (US customary)
4 dl = 1.407803 cups (imperial) 1.666667 cups (US legal) 1.690701
cups (US customary)
I assume it's the US customary that is the "cup of the people".

The top of that is prime territory for some buttered panko bread
crumbs for crisping.

Could be but since I make all my bread crumbs due to baking a lot, it's
easier to use my own. I agree if you have to buy crumbs, it's an
optimal choice.

Lunch yesterday was a home made savory stuffing dish with brown gravy.
Last night was our once a month takeout China Inn with egg drop soup
and vegetarian egg fu young.

Tonight not yet decided but may go for the cassarole (trial 1 as have
several ideas).

Alternatives defrosted is whiting (our first try). It's early yet.

Delbert's Caselock

2024-09-06 16:52:05 UTC

Post by Carol
I've never seen those, so can't say if mine would stack up
to them. I use spelt in my mix so that makes for denser
bread. I tend to 1/2 cup buttermilk as part of the liquid
to help combat mold then might stint the sugar a bit to
make it a bit denser. 1 1/3c rye to 2 2/3c white (mixed
with 20% spelt). This one takes longer to do the final
rise but it's worth it.

Amen! Yesterdays bread was based on 4 dl rye flour and 3 dl
spelt. Did 45 minutes at 200 C, so more breadlike and half
the amount of honey, and more crusty this time.
Will be very exciting to see how it will take toasting when
lunch hour appears. This feels more like "bread" than the
previous attempt at rye bread which my wife thought was too
sweet and almost "cake-like".

Ah! Rye has whole families. I tend to the lighter ryes so
plenty of white flour used but happy you found one you like!
BTW I can translate a bit but not really a metric person.
Please no hate!

No worries, as a Trump fan and capitalist in europe I'm used to
enormous amounts of hate every time I open my mouth. ;)

Post by Carol
3 dl is 1 1/4 cups and 4dl is about 1 2/3 cups.

3 dl = 1.055852 cups (imperial) 1.25 cups (US legal) or 1.268026
cups (US customary)
4 dl = 1.407803 cups (imperial) 1.666667 cups (US legal) 1.690701
cups (US customary)
I assume it's the US customary that is the "cup of the people".

The top of that is prime territory for some buttered panko bread
crumbs for crisping.

Could be but since I make all my bread crumbs due to baking a lot, it's
easier to use my own. I agree if you have to buy crumbs, it's an
optimal choice.

Making your own is great - same applies, adds crispiness.

Post by Carol
Lunch yesterday was a home made savory stuffing dish with brown gravy.
Last night was our once a month takeout China Inn with egg drop soup
and vegetarian egg fu young.
Tonight not yet decided but may go for the cassarole (trial 1 as have
several ideas).
Alternatives defrosted is whiting (our first try). It's early yet.

Whiting has been in our Wal Mart too - a very popular fish in the upper
midwest, they like it smoked:

https://www.bestlobster.com/product/whole-smoked-whiting/

It's really tasty that way!

Carol

2024-09-06 21:14:47 UTC

Post by Delbert's Caselock