rotuts

@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 !

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

Oooooooooo! Ooooooooooooooooo!

thank you again for sharing your trip

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 . ]

Im going to do this soon myself w rye heritage , of course !

do you think pollack gut might be fine after a careful SV ? 124 F ?

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

@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 ?

the pineapple juice trick is demo'd here : https://breadtopia.com/make-your-own-sourdough-starter/ and credit is given to Peter Reinhart I have some of his books from the library and they re very interesting to study.

@Paul Bacino what sort of wheat do you plan to use ? heritage and ancient ? Ive been interested in these grains for a long time.

Im guessing that if you go to the trouble to get a grain mill , and heritage and ancient grains its worthwhile understanding Autolysis, as a method to add flavor. I friend of mine has this same mill , and makes bread w spelt , which he gets in 35 lbs containers : possibly here : https://breadtopia.com/store/organic-spelt-berries1/ note the 5 gallon container. he says its fantastic for keeping grains back to autolysis : from KAF : https://blog.kingarthurflour.com/2017/09/29/using-the-autolyse-method/

Of Course !

$ 199 USD at Walmart https://www.walmart.com/ip/Cuisinart-Convection-Steam-Oven/216053131

protein in these flours any grain , but esp heritage and ancient it different than just gluten proteins at least that's what Ive read so far. these grains are said to have a different and more complex flavor than commercially available flour , white or wheat from commercial crops.

it makes sense that this flour is very perishable aside from the bran , which you can filter out the rest is truly ' whole grain ' and the ground wheat germ has the fats that will oxidize quickly

@Okanagancook thank you for the tip on Mastering Pasta I have it in my library system and will take a look.

many bread bakers here will chime in even if they don't mill their own grain if you use an Rx. then you might consider an Rx that uses weight rather than volume including water. I have seen vids that use a certain amount of water , the add flour . a bit at a time to get to the right place for the ( covered ) leavening https://breadtopia.com/erics-easy-bake-whole-grain-sourdough/ and several others fro this same place.

PS that was Toot Sweet not too sweet.

@Anna N none will I can bet on it. Maybe a Cam . hidden or not might make a nice vid of them snarfing them up Toot Sweet !

@liamsaunt thank you again looking forward to Part II

Plan on following these thread. welcome

@Shelby P.S.: I like the way your pizza's seem to ' bubble up and overflow ' the crust.

@andiesenji thank you for the ref. to Sir Spice lots of interesting infer there. Ive never had two different ( black ) peppers at the same time to compare !

C*R*A*P !!! back in the day I would have been all over this deciding to make my own sausage ! But back then i was into mousseline! not the sauce a fine fish monger was 5 minutes away! and the cuisinart 11 cup prep did the job. sorry I missed out on the meat Sausages https://www.epicurious.com/recipes/food/views/scallop-and-sole-mousselines-109196 http://blog.ruhlman.com/2009/07/mousseline/ https://www.latimes.com/archives/la-xpm-1992-06-11-fo-49-story.html