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Text 7370, 80 rader
Skriven 2008-05-19 19:16:00 av JOAN MACDIARMID (1:123/140)
     Kommentar till en text av JANIS KRACHT
Ärende: picnic
==============
 Hi, Janis,

  > Before Stephen made that offer, I considered
 > volunteering to demo my methods. One problem
 > I see with my method, though, is that I usually
 > use my oven cavity, with the light on, to let
 > the dough rise without drafts, which keeps
 > anyone else from using it for hours. Of course,
 > at that time of year, I could maybe use a closed
 > cardboard box outside (away from the dogs,
 > definitely.)

 JK> I would think so :) :)  My two angels would turn into little demons :(
 JK> And of COURSE the cats would have to check it out as well, just because
 JK> "it was there" (grin) Nah, oven is much safer, I agree.

 JK> And it does sound like an interesting method!  Well, if not to many
 JK> people have to use the ovens (don't forget, we have two here), maybe we
 JK> can still do it.. what do you think?

 I will be open to it, but if Steve is willing
 to demo handmaking bread, I won't contest! I have
 had some embarrassing failures in the last few
 years, so I am not willing to step forward as any
 expert just yet.

 > But things like that make some
 > preps "on site" less practical. I made bread today,
 > and the 2 loaves seem to have come out well, though
 > I haven't tasted them yet, I like to let them
 > cool and set a while before cutting into them.
 > I don't do fancy, mostly very plain bread and I
 > do prefer white bread, maybe with variations, which
 > could include SOME whole wheat, but usually not

 JK> I usually prefer a good mix as well.

 > all WW. Today I subbed a cup of buckwheat flour
 > for a cup of white, just to see if I like the
 > added flavor. (BTW, does your daughter's family
 > use buckwheat? It isn't a grain, but a seed of
 > a plant related to dock and rhubarb, according
 > to my box. Of course, experimenting to see who
 > tolerates it might be iffy.) The box also specifies
 > buckwheat has NO gluten, so there will be no
 > 100% buckwheat yeast breads, I need the gluten
 > from the regular wheat flour to get it to rise
 > properly! With 1 cup buckwheat to 6 cups white,
 > the rise was very satisfactory. I noticed the
 > dough was stickier than normal while I was kneading,
 > though. If I like this experiment, I may try two
 > cups buckwheat to 5 cups white next.

 The bread was very good and tasty, but I don't see
 a big taste from the buckwheat at this level. It
 just makes the bread uglier, sort of grey, or dull
 beige.

 JK> I don't know if she does or not :)

 Might be useful to her, but I suspect she would
 already have explored it by now.

 > BTW, some time ago I mentioned switching to Crisco's
 > new formulation of shortening, with supposedly
 > "No Trans Fats!", which I think is a blend of
 > saturated fats with non-hydrogenated vegetable
 > oils. I said I would report on whether this worked

 JK> Wonder if it's soy based..

 Umm, yes. The main ingredient is soybean oil, so
 if your family is soy-allergic, avoid it. Ironically,
 they might be better off with lard!

 Joan

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