ElsieD

https://www.theperfectloaf.com/pain-de-mie/ I made this twice, the first time using starter straight from the fridge. That did not end well. The second time I used a levain, made the night before. I also mixed everything up together the next morning rather than doing it in the several posted steps. The next time i make this i will ferment it one day and bake it the second. And there definitely will be a next time as this bread is well worth the time it takes.

I stopped putting whole slices of bacon on my BLTs. I was forever pulling the slices out with my teeth. I now chop the bacon then put it on the sandwich. Much better.

I'll just paraphrase here " Yikes! I have turned into my mother. This really isn't as bad as I thought it was going to be. Mostly."

Does it really "melt" into the soup or do the curds just turn into smaller curds?

I can honestly say that I have never eaten as much as a spoonful of plain cottage cheese or fancied up cottage cheese, for that matter. By that I mean cottage cheese on it's own. I could never get past the look of the blobby mess. I did, however, use it a couple of times in lasagna until I discovered ricotta. That was in my early cooking days so I have an excuse. On the other hand, I love Greek yogurt and eat it a lot. I shall be on the look-out for a full fat single serving portion of cottage cheese. Maybe I'll find I've been missing something all these years..

That's brilliant. I have some jumbo chicken wings. Think that technique would work with wings?

@Smithy I really, really, want some of that broccoli salad.

@Okanagancook What kind of soup is it?

Thank you. Yes, it is the 13" pan.

We went to a Korean restaurant today that we both like. We both had the same thing - Spicy Dak Gang Jung or boneless chicken with sweet and spicy sauce with corn cheese and pickled daikon. Half of mine came home with me. I don't normally like leftovers but I make an exception for Korean food.😋

This is my second attempt to make a sourdough pain de mie. The first one did not work out as it refused to rise although I did get some oven spring. For that loaf I used starter straight from the fridge. With @Ann_T 's help and a lesson or two learned I set out to make a second loaf. On Wednesday, for the second loaf, I made a levain the night before. I mixed the dough at 9:30 AM, did the requisite stretch and folds and took it out of the oven at 9:30 that night. I ended up proofing it in the BSO on the proof setting to speed things along a bit or I swear I would have been baking it at midnight. When I tried to put the lid on the pan, it refused to go on, so it went into the oven as a regular loaf. Thursday we had grilled cheese sandwiches for lunch using this bread. The sandwich was perfection. I love this bread. Lessons learned are these: take 2 days to make this bread and use a levain. Ferment one day, bake the next, as it takes forever to rise. Secondly, if using the proof setting on the oven, let the pan come back to room temperature before baking and the lid will slide right on. Best loaf of bread ever.

You just made my day!😅😅😅

So is mine.

@Anna N Wow, those look good. Are they sort of like a butter tart bar?

Elements of Pizza by Ken Forkish $2.99 https://www.amazon.ca/Elements-Pizza-Unlocking-Secrets-World-Class-ebook/dp/B012KJYR3O?_bbid=11960326&tag=bookbubemailca-20