rotuts

@Kerry Beal what is an "Amazon store ?" Ive noticed that Amazon has a book store , down where Ive had an exceptional SmokeShake burger but Im a bit baffled of course it you have a TraZillionBazzion to work with its so far beyond me now it the Bezzos has a nice , friendly restaurant near me : top of the line Texmex etc etc maybe an UltraPrime FrenchDip w a nice Dip and not salty well Id buy tow more shares

@weinoo its always a wise idea to ' cut out the middle person ' if you can App people are paying , one way or another for convenience , and over the long run its overpriced. think how much people are paying for the current fad : " subscriptions " : Netflix , streaming audio , etc convenient it seems , vastly over priced in the long run. it eats up your eventual retirement , and then its too late. not really wishing to rain on anyones Parade, but please

@Kim Shook please don't tell anyone, but I would have been happy to have a scoop or two of that TP and enjoyed it !

from the WSJ Monday , 24 A : https://www.wsj.com/articles/restaurants-are-arm-twisting-delivery-companies-to-lower-fees-11561282202?mod=searchresults&page=1&pos=4 Its probably behind a payWall , but maybe someone knows a round ab0ut for review purposes only : "" Some of the biggest restaurant operators are pushing back against fees charged by delivery companies, turning up the heat on young businesses already wrestling with rivals in an increasingly crowded market for bringing food to people’s doors. Restaurants were quick to sign up with delivery companies such as Grubhub Inc.GRUB -0.79% and Postmates Inc. to reach more customers. Now, growing competition in the delivery business is emboldening many restaurants to seek lower rates from such companies. McDonald’s Corp. , Applebee’s and Cousins Submarines Inc. are among chains negotiating to pay lower commissions and asking their delivery partners to spend more on marketing and promotional discounts, people familiar with the negotiations said. Restaurateurs say high fees dent their profits. They add that lower fees and more promotional spending by delivery companies could increase customer choice by enticing more establishments to offer delivery. Delivery has quickly emerged as one of the biggest conundrums facing the food business, from restaurants to groceries. Consumers want the convenience, but the technology and logistics required to get it right—whether in-house or through an outside provider—often are more costly, outweighing any additional revenue generated. ""

@Barrytm does active starter freeze well ? it might not , but does it ? ed.: I found this : https://blog.kingarthurflour.com/2015/05/01/putting-sourdough-starter-hold/

@blue_dolphin looks more than quite tasty and is in more than harmony w the plate. nice.

@Anna N good for you Crumble , Crisp and the like is my very favorite desert Im having some Trader Joe's made for me soon. [ed.: talk about lazy he is ! ]

@ 4 days , no activity. Ill add the lsat dose of BB-HR and water and see. no other things growing. this implies there was no yeast on the BB-HR or somehow it didn't make it through the mill , or the yeast throughout the PJ was GreenBell Juice. that later I can understand. I do have a packet of dried starter from BreadOpia and will use that to get going in a few days if there continues to be No Activity [ed.: " No Activity " is a TV show from Australia or New Zealand , forget which and is fairly funny ]

you want to have your starter ' active ' when you use it for bread making. that just meads the yeast is actively doing its work and not dormant. depending on your ' room temperature ' you want the refrigerated starter to get to room temp along w the feeding. there is lots of good advice on the net : https://www.kingarthurflour.com/recipes/feeding-and-maintaining-your-sourdough-starter-recipe https://www.culturesforhealth.com/learn/sourdough/preparing-fresh-sourdough-starter-baking/ KAF and Cultures for Health I think are reliable for me : No Activity , and no mold.

@Smithy Ive got no mold. just no Action. have my finders crossed.

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.

@48 hours : Nada. topped the goop up as directed. no green mold though !

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

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.

@ 24 H : no activity. As expected . @Shelby did you use starter you made your self ? would that ' sandwich bread ' make good croutons ?

Id say over kill but maybe a manual one ?

" 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 !

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.

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 !

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.

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

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 ?

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.

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 !

@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.