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Everything posted by rotuts

  1. @Smithy Ive got no mold. just no Action. have my finders crossed.
  2. I plan to. hoping for the best. Im wondering if you got green mold in one ' batch ' because the container was not ' clean enough ' grown yeasts is not the same a bacteria in a petri dish. its quite an ordinary thing to do. Id just make sure that items that you intend to ue ' long term ' are as clean as you can reasonably get them not steril , just clean. the green mold got in there somehow. follow that ever ' best practices ' are mentioned in the various book expect an occasional ' loss' Id not buy a autoclave if i were you.
  3. @48 hours : Nada. topped the goop up as directed. no green mold though !
  4. I wouldn't use an app , or order a ' dinner ' from a restaurant. Im App-less. however , now that Im retired , I have more time than most. and in my area , close by there are 3 grocery stores that cook their own food , and have individual meals in refrigerated trays that I might pick up during the day, refrigerate , and reheat at dinner time. I know this is off the topic , but keep this sort of thing in mind if it fits your schedule and the food is close by. the Turkey Dinner at one market , is almost as good as mine. well not the gravy. and the mashed potatoes are real. the stuffing is a bit salty and there is a, no longer new, Wagmans very close by. they have far more exotic trays of food. just a thought
  5. if the wheat one takes off , put 1/2 in a clean container, and 1`/2 in another thee feed wheat to #1 , and rye to #2 . soon #2 will be rye.
  6. @ 24 H : no activity. As expected . @Shelby did you use starter you made your self ? would that ' sandwich bread ' make good croutons ?
  7. " Ok Ok Ok " one pic : BB-HR PJ starter , at 35 min. P.S.: the Baby Starter is the 2 mm disk at the bottom of the container didn't want you to miss it !
  8. Im thinking os asking this question here : do you know of a WWW where you get Ancient and Heritage Whole Grains ? Ive found these three places , and has a a modest order from each : https://bluebirdgrainfarms.com/shop/ https://breadtopia.com/product-category/grains-flours/whole-berries-grains-flours/ and https://www.sunriseflourmill.com/product-category/heritage-wheat/. I did sign up for a 1/2 CSA grain share : https://localgrain.org/heritage-grains/ and that's it I hope to start w a pan or two of sourdough sandwich bread soon CSO of course.
  9. My starter has Starter has Started ! I used BlueBird Heritage Rye : https://bluebirdgrainfarms.com/product-category/dark-northern-rye/ I used the Shelby method of grinding first 1 cup of Bob's Red Mill HW ( not Heritage ) as I had it then a second cup of the same. then tried to get the mill to its finest setting , and did the BlueBird. I forgot Shelby's admonition to turn the grinder on first this time. always wise to listen to @Shelby . doesnt mean you have to do what Shelby suggests , but its wise to note it. Being a very seasoned coffee grinder , I just turned the mill on click coarse , and off it was ! turned out back on click. why not 1 cup of BB's HRye gave me a little less than a qt of flour . and I used a very clean Mayo jar for the out-put. did the PJ method in a clean 1 qt container , and Im off. I made sure the try flour Mayo container was tight , I use a pice of plastic folded over. and refrigerated that. sorry no pics Soooo The Game is On. I used a ShopVac on the output spout of the KoKo, to try to get some of the four out of the KK. I wiped the spout w some clean tissue. I have a pantry moth issue. too bad I couldn't ChamberrVac the KK between Mills' Im doing my best w the whole grain. Vac'd the BRR and the seal on the BB-HR looked tight and put that back in the ContainerStore w seal container I might have split up the BB-HR and vac'd it but I developed a Thirst !
  10. a big difference between the KoKo and MockMill is the housing. KoKo is wood , and Im sure adds significantly to the cost. as far as I can fairly tell from the descriptions on Breadtopia , which sell both mills each mill grinds the same sort of think , inc dry corn. if one is trying to decide between those two brands , call Breadtopia. Ive spoken with them a few times and I think they know what they are talking about and might help you sort things out.
  11. I got the same mill my friend has. he bakes bread using spelt grains. its going to be more than I need. My view on hardware [ed.: Hardware = an item you are going to use over and over again. Software = something you use once ] is to study the item , make sure it does what you want and is well made. then get the one that's a click above that one, if you can afford it why ? you're not going to get another one, hopefully , for a very very long time. there are sen hand crank mills. but at a certain age , Ill let a motor do the work. before you grind away, make sure you have a continuing source of ' fresh ' grain. not something that has been sitting on a shelf for some time and make sure you understand the cost of heritage and ancient grain is a bit different from AP flour from the A&P
  12. A friend of mine who now lives in BOS and Woods Hole invited me down to WH some time a go he milled his own grains and I said Pleeeese but Ive seen some shows Food Unwrapped from GB and a few others that suggested that there were grains , currently growns here and there that were older and ancient that when fresh milled has a different final taste than what we might buy now in our groceries or King Arthur Flour so : tow issues : Freshly Groiund of our choice and heritage and ancient grains freshly milled I thought about this my friend makes various breads autolysis etc from spelt etc so after some though Id thought of trying this myself sandwich loaf in the CSO eventually when My oven gets fixed or in summer outside on the Weber. interesting , is it not ? if this sort of thing appeals to a Bread Baker ?
  13. Ive also taken the plunge ; Im hoping to start a heritage rye PA starter tomorrow. I have a chronic problem w pantry moths. I use the traps no moths for 6 months , and I noticed a few in one of the traps Im going to have to use the shop vac system of keeping the mill clean Ido have a chamber vac so Ill use that to keep the grains sealed and a plastic container from The Contianer Store that has a rubber seal around the rim where I can then keep the grains in their own sealed bags I like the vids at breadopia I plan to use my 11 cup Cuisi Prep+ ( siill available new ! ) for the major work after autolysis. I hope to use a rye starter for sourdough sandwich bread I also got a 1/2 share in a CSA grain share , but that wont come until next year.
  14. Im looking forward to your experience using the two starters you are making w the PJ and no other yeast I do like the look of that toast !
  15. rotuts

    Dinner 2019

    @Katie Meadow I do indeed think that tilapia is a fairly tasteless fish and very tough if' conventionally cooked. the CC is up to you however, if you can get it well fozen , I get some at Tj's in a completely sealed bag with a few decent spices and herbs and SV'd just right its not that bad.
  16. @Panaderia Canadiense what a Dummie Ive been ! nothing new they say ! I thought your blog was over ! Im grateful it not just quite yet thank you again for taking the time to continue Posting !
  17. 1 ) similar is not the same as ' exactly the same ' 2 ) Winemaking is a TraZillionDollar industrty 3 ) If Napa Vineyards are wiped out , there is a " seed-bank " at UC Davis charged w keeping , what was called in the old days , ' seeds' of all kinds stuff, There are University run seed baks all over the USA. Geneva , NY ( operated by Cornell ) has Apples, Pears , etc They are constantly creating new apples. I used to be a member , and you got to taste the new apples each year at the fall general meeting. NYS ( New York State ) 293 was a great apple. Some are introduced for cultivation , some are added to their orchards. Im sure UCDavis is doing similar studies w their genetic charges. They have not yet invited me to taste these ( Table and Wine ) grapes , and I can't say if they make wine out of the wine grapes. They now use DNA. consider : https://agritech.cals.cornell.edu/research-extension/tree-fruits/ https://agritech.cals.cornell.edu we might have to drink beer for a few years, but grapes , table varieties and wine varieties are here to stay. P.S.: take a look here ; http://fps.ucdavis.edu/index.cfm note the plant genome material kept at UC Davis has very high commercial value. places like this are funded both by Dot.Gov and Commercial entities. http://fps.ucdavis.edu/fgrmain.cfm P.P.S.: its my understanding from original literature ( in translation , of course ) that Roman Wine was a bit tart . tertiary fermentation ? unless its was really brand new ( Tiberius Novus , very popular at the time , for a few weeks ) add-ons were the key : Honey , herbs , fermented fish ( RB1 ? ) etc. but its a very interesting topic how Wine , etc has evolved. I personally keep a close eye on the various bottles at TJ's
  18. thank you again for sharing your trip
  19. Im not sure if it matters the news articles in the WSJ suggest that Amazon didn't promote it they have their hands full making WF more than the sum of its parts and a place to try to sell 3d rate hardware. [ed.: rotuts has 3 - 4 shares of AMZN , to be clear . ]
  20. Im going to do this soon myself w rye heritage , of course !
  21. do you think pollack gut might be fine after a careful SV ? 124 F ?
  22. think what this sutff dollar store or not due for your "" toes "" after you get to a certain age ! Im motoring soon to my Dollar Store just in case 1
  23. @Anna N at the warning Im not sure I thought too much not really a bit of short of breath but some concern seeing the Calamari well that passed ! Pollack Gut ? well who knows sail mucus a 100 ! and then so0me gel ?
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