Text 33615, 99 rader
Skriven 2013-02-11 15:55:36 av Ruth Haffly (1:396/45.28)
  Kommentar till text 33566 av Nancy Backus (63747.cooking)
Ärende: Winter baking
=====================
Hi Nancy,

 NB> rest of  NB>> the family... I saw elsewhere it was rather a whirlwind
 NB> trip, with not  NB>> the best of weather...

 RH> Better than the weather up there this week end. (G)

 NB> Good point...  [g]

And hopefully it'll improve by the time we get up there again. The rain
I saw that's predicted will help the snow melt but it can also turn to
ice at night if temps are low enough.


 RH> I'll pass the word on to Steve; I know he's reading the echo but
 RH> doing a lot of skimming when he gets behind.

 NB> He probably expects your eyes to pick out the important stuff that
 NB> slips past, too...  ;)

And some of the interesting stuff that may not be important but nice to
know.


 RH> As small as this place is, I do have the sprawl room to spread out
 RH> the quilt to work on it. True, it has to be folded so that I have
 RH> access to smaller sections at a time but it beats having to keep it
 RH> "contained" if I work on it away from home.

 NB> Harder to control the cleanliness of the work spaces away from home,
 NB> too...  :)

Yes, and if I get called to the back for my appointment, it's easier to
tuck away a small project. Years ago I did a lot of counted cross stitch
at a time when I needed some physical therapy. The nurses and techs
would all want to see what I was working on every time I came in. (G)


 NB>  NB>> And an extra cool spot to boot... might as well be trying to get
 NB>  NB>> the bread to rise in winter...!  [g]

 RH> It does rise, just takes a longer time. You can also have it rise in
 RH> the fridge overnight if you mix it up after supper. Take it out, shape
 RH> it and let it rise at room temperature, then bake it. I've not tried a
 RH> double fridge rise but don't see why that wouldn't work as well.

 NB> If you keep it protected from drafts, probably it would be ok... but
 NB> it would indeed be slow... and possibly not rise as well after being
 NB> formed as it would in a warmer place.  I've managed with a cold house
 NB> and a not warm enough kitchen, but the rising can be painfully slow...
 NB>  :)

Been there, done that with a cooler house. We heated with wood for a
while when we first lived in NC so temps in the house could be on the
cool side. Another place we lived in (an apartment) had 10' ceilings; we
had propane space heaters but only in the bathroom and living room. But,
I've managed to get bread made under those, and much better conditions
over the years.

 RH> I used to mix up 8 loaves at a time, baking them in batches of 4. The
 RH> extra dough would go into the fridge after first rising. After the
 RH> first 4 loaves baked, I'd shape the 2nd 4 and let them rise, then bake
 RH> them. Kept us going for several weeks without baking that way, easier
 RH> when running after little kids.

 NB> I'd do up to 4 at a time... But then, I had only one munchkin, who
 NB> didn't require a lot of running after by then, and we had some extra
 NB> adults living with us that REALLY liked fresh-baked bread... it never
 NB> lasted long, and I don't think that trying to do 8 loaves would have

After a while, if home made bread is the norm, you stop eating as much
of it. My mom made (white) bread on rare occaisions; 2 loaves lasted
maybe 2 days. She said that's why she didn't make it more but I told her
we'd accept it as the norm if she did. Since it was a rare treat, it
disappeared fast.

 NB> bought me much time... just have had more eaten up faster...  ;)  It
 NB> wasn't that they were totally impolite about it, after all, the week
 NB> that the kid was in the hospital for an operation and me with him,
 NB> they brought up a loaf I'd baked shortly before we went into the
 NB> hospital,
 NB> since they were afraid that otherwise, I'd get none at all from that
 NB> batch, and they didn't really want to deprive me or Rob...  ;)  It was
 NB> just well appreciated, I guess... :)


Sounds like it. Did you teach any of them how to do it? (G)


---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net  FIDO 1:396/45.28


... Multitask: make twice the mistakes in 1/2 the time.

--- PPoint 3.01
 * Origin: Sew! That's My Point (1:396/45.28)