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mktye

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  1. I suspect you'll enjoy the Hamelman book. It has not the breadth of bread recipes as BBA and some of his scaled-down recipes are not without issues, but his discussion of flour, leavenings and methods make the book well worth the price. And here is a discussion on Pain a l'Ancienne that might also be of interest.
  2. I've found that Pain a l'Ancienne is a tricky bread that does not always play by the rules, so you have to trust your senses more than the recipe. I usually end up letting it rise 6-8 hours at room temperature. And cook it for a longer period and at a bit lower temperature than called for (so the crust does not burn). If you've not already seen it, a book you might enjoy reading is "Bread: A Baker's Book of Techniques and Recipes" by Jeffrey Hamelman. He really gets into the how's and why's of bread baking without being ridiculously technical.
  3. The two factors that affect yeast are heat and moisture. For storage, I prefer the freezer instead of the refrigerator because I feel the moisture levels are better controlled since nearly all the water molecules in there are in a solid state (ice). I also avoid purchasing yeast at the supermarket because of concerns regarding the temperature it has been kept during the distribution and storage. (I suspect this is what accounts for the difference you are seeing, Pat.) I buy SAF yeast in 1-pound bags from King Arthur Flour, keep it in tight-sealing tupperware containers in the freezer and h
  4. In the "Cappellacci with Sweet Squash" recipe from The Splendid Table, Lynne Rossetto Kasper calls for combining butternut squash with sweet potato in a 2:1 ratio to approximate the taste and consistency of the local squash from Ferrara and Parma. I have made this recipe numerous times and it is excellent.
  5. King Arthur Flour carries 100-count packages of half-sheet-sized, pre-cut parchment paper for $19.95. Click.
  6. And if you end up left with a clever mousie who passes on the peanut butter, you'll probably have luck baiting with little pieces of raw bacon tied to the trap with dental floss (and yet again prove the near-universal irresistibility of bacon).
  7. Bookcloseouts.com is having a Buy One, Get One Free cookbook promotion through 18 February. The selection of books available for free is somewhat limited, but there are a few of interest. Details here.
  8. My favorite roll recipe (warning: it is a little fussy): DINNER ROLLS Makes ~2 dozen rolls Because there is so much butter in the dough, it is too difficult to knead by hand or with a food processor (which would heat the dough too much). Although the dough will be very soft, resist the urge to add extra flour since it will result in the rolls being tough. ~3½ cups unbleached, all-purpose flour 2¼ teaspoons (1 package) dry yeast 1½ teaspoons salt 2 tablespoons sugar 1¼ cups milk, warmed 1 large egg, beaten lightly 8 tablespoons (1 stick) unsalted butter, room temperature In the bow
  9. It's that time of year again! If your posts are showing up marked an hour late or the little time stamp at the bottom of the page is off by an hour...
  10. Substituting approximately half the total amount of white flour with whole wheat is the general rule. So, in this case, use 2 cups whole wheat and 2.25 cups bread flour. If you use a larger amount of whole wheat, things can get tricky because of lack of gluten development which can result in a very dense bread.
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