ElsieD

I just pulled this out of the oven. Slashing and shaping needs work but I have discovered that scissors work well. https://www.kingarthurflour.com/recipes/european-style-hearth-bread-recipe

https://forums.egullet.org/topic/150644-another-player-enters-the-sous-vide-field/page/2/ A discussion on the Paragon.

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.

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.

I wrote to give them my tale of woe. We'll see what they have to say.

Since egg yolks weren't listed I assumed it was the Philly one. Glad I asked.

Heck I would have sent you the recipe. They are delicious.

For me com is showing it for $13.74 and ca for $15.99

I was looking at your last Thursday's post.

The inside measurement of the plates is 13" by just a hair under 10". That excludes the lip.

Lucky you. I have always wanted that book. Maybe @Toliver can alert us again if he sees it?

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?

Sadly it is no longer on sale.

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.

And it will stay on the "wish list" for precisely how long?😅

@JoNorvelleWalker Is the Philly -Style Vanilla Ice Cream you are talking about in page 25 of The Perfect Scoop? I have only ever made the custard based ones including the recipe on page 24 of the same book although I note that I upped the vanilla extract to 1 tsp. Have you made the custard based one? If yes, how do they compare? I've always been afraid that that Philly style one would freeze as hard as a rock so I'vd stayed away from them. Maybe adding some of my commercial stabilizer would help with this? Assuming it's even necessary, of course.

I finally got around to making these muffins yesterday thanks to @Ann_T who sent me the recipe. The recipe made 24 standard muffins. While good the topping falls off and I have no idea how to stop that from happening. I pressed the topping into the batter a bit more on the second pan but that resulted in the topping disappearing into the muffin. I think they would be just fine without the topping.

Knowing this group, there is likely to be a rush buying flour mills.

@Shelby Following this with great interest.....

@JeanneCake I sent you a PM.

Thank you for sharing your week with us. I really enjoyed it.

I ended up buying the Breville Smart Grill and am happy with it. I had forgotten about this post. Enjoy your Krampouz!

I have a couple of these and use them all the time. https://www.amazon.ca/gp/product/B00FYL4MPY?pf_rd_p=46535598-d2e0-4bc4-8392-182d8c1e93fc&pf_rd_r=R9T27RGTDMC5KJEM08YH

On the other hand, I have had my lid pop off while the bread was baking.

That looks.........interesting. Do you think using the toasted sugar has any effect on the flavour? I now have a Mason jar full but gave yet to make anything with it.