Jump to content

ElsieD

society donor
  • Content Count

    4,216
  • Joined

  • Last visited

3 Followers

Contact Methods

  • Website URL
    http://

Profile Information

  • Location
    Ottawa, Ontario

Recent Profile Visitors

10,455 profile views
  1. I used organic rye flour for my starter and never had any problems. I made it the way @Ann_T said to do it. But, I decided today that I am giving up on sourdough. I'm happy enough making bread using poolish /biga or a quick something in my bread machine. So today I said goodbye to my starter.
  2. I have never used an app-based delivery for anything. Like Chris, we do order direct from a pizza place maybe once or twice a year and that's it. Oh, and a long time ago we would order Chinese food from a particular restaurant, also delivered by them. I can't wrap my head around ordering a "meal" from a restaurant. That's not to say I never will, especially when I'm older and cooking becomes difficult.
  3. I wrote to give them my tale of woe. We'll see what they have to say.
  4. Since egg yolks weren't listed I assumed it was the Philly one. Glad I asked.
  5. Heck I would have sent you the recipe. They are delicious.
  6. My wonderful SIL was recently diagnosed with Parkinson's. She's 70. My dad was sick for a long time and we all wished that he hadn't had to suffer so. I feel for people who become afflicted with these terrible diseases.
  7. For me com is showing it for $13.74 and ca for $15.99
  8. The inside measurement of the plates is 13" by just a hair under 10". That excludes the lip.
  9. Lucky you. I have always wanted that book. Maybe @Toliver can alert us again if he sees it?
  10. Looking back I see you made the milk/cream one. If the ice cream had a tendency to iciness, would that not be more apt to happen using milk and cream rather than all cream?
  11. I have been buying bread labelled Belgian Bread. Contents are: untreated unbleached wheat flour, filtered water, sea salt and yeast. That's it. The shape of the loaf is reminiscent of a loaf of rye sandwich bread, as would be used for smoked meat sandwiches. This Belgian bread makes the absolute best grilled cheese sandwiches I have ever eaten. The outside of the bread stays crunchy until the very last bite. I have gone through my bread books and done some googling. All I've come up with so far is that a poolish is involved. The crust on this bread is chewy, the crumb fairly loose, by which I mean holey. Below is a picture of it. Does anyone know anything about this bread? I'd like to make it.
  12. My father had Alzheimer's and Parkinson's. One or the other is bad enough but the two together is devastating.
  13. And it will stay on the "wish list" for precisely how long?😅
×
×
  • Create New...