Anna N

Your lunch I guess? No chance you could drop one off in Oakville on your way, eh? Looks delicious. Right up there as one of my favorite sandwiches.

Pork tenderloin, caramelized onions and one lonely radish. I’ll refrain from commenting on the bread.

Can anyone comment on the use of dark rye versus light rye flour for the liquid rye Levain? I have light rye flour on order but it’s going to take some time to arrive. I do understand that with a fine enough sieve you can take the dark rye flour and approximate the light rye flour but I don’t have such a sieve. Right now I have a very active and happy dark rye levain. It is still young and needs some time to mature. I am guessing I will need to adjust the hydration of the final dough if I use this instead of the light rye. There will be a flavour difference of course. Anything else I should be prepared for?

@scott123, I was able to find only one brief mention of potassium bromate. They note that it’s added to some flours to improve strength of the dough and help bread rise but it is considered a potential carcinogen and has been banned in some places but not in the US.

I just wanted to note that I ran across a mention in Modernist Bread suggesting that one only increase the yeast by 25% if trying to replace osmotolerant yeast.

Silly. Silly. Football should be fun. Don’t spoil it with healthy food. (Not that I have ever understood the game at all!)

I think I covered most of what they say about Ascorbic acid. Haven’t really looked at bromate. I think my brain is already overloaded but if I have a little more brainpower tomorrow I will see what I can find out for you.

I try not to be hatin’ on much. To each their own. But it’s hard to beat a real sausage roll.

Re-heated (frozen) sous vide pork tenderloin with caramelized onions, pickled mushrooms and cocktail tomatoes. Homemade sandwich bread, from believe it or not, Modernist Bread.

Loft at last. This is the sandwich bread baked in the recommended 9 x 4 x 4 pan. Still no osmotolerant yeast but everything else was exactly as called for. I measured it and at its highest point it is 5 1/2 inches which is 1 1/2” above the pan rim.

George - bread flour levain/Georgina - rye flour levain.

Kim if you scroll down to the bottom of the recipe you’ll see instructions for freezing them. I have never had an issue with excessive grease although some grease in a sausage roll seems to me a given.

Hi @Kim Shook It sounds as if you are using sausages still in their casing. I have never attempted to make them that way but rather I take the sausage meat out of the casing. Here is the recipe I use. It calls for different sausage than yours but I don’t think that matters. I’m sure you could substitute your sausage. Click. On the other hand perhaps your parents did use the whole sausage I’ve just never seen it done that way except with some cocktail sausages which I find revolting.

Oh good! So I obviously misread something somewhere! That is very good to know when one needs to re-arrange time for whatever reason.

@Raamo Thank you for sharing. I think that is the most important function of these forums. So far this is perhaps my favorite non-sandwich bread from the books. That is one gorgeous brown crust. Do you think the bread suffered at all from being in the refrigerator overnight?

Cannot remember the last time I ate in the food court and this could be the reason. For my last appointment of this week I found myself in the mall in Burlington and my daughter suggested we grab lunch in the food court. Possibly the very worst bowl of Ramen I have ever had in my life even counting the ones I have made myself.

You can make even sausage on a bun look attractive and it’s not one of my favourites by any means.

Not me! They look pretty darn standard.

Didn’t hurt a bit and I re-downloaded the app.

At feeding time this morning. But you can see there is almost 0 expansion. Is it perhaps reaching peak overnight and then falling back?But you can see there is almost 0 expansion. Is it perhaps reaching peak overnight and then falling back?

Why don’t we have any Emoji of green with envy?

Yabbut I don’t have an android. So my first experiment was not particularly successful. The white is still slimy and the yoke is too runny. There are certain things that I cannot confirm about the egg I began with. I was not about to take its internal temperature although at the moment I have enough eggs to sacrifice one. The other issue is the given diameter of the egg is 44 mm. This required advanced math on my part (anything more complex than 2+2 is considered advanced in my mind). I knew the circumference of my egg and was able to google the long forgotten formula for calculating from that its diameter. Turns out the diameter of my eggs hovers around 41.38 mm which is somewhat smaller than the one called for. But this would not account for the discrepancy in the final results since this egg should’ve cooked further being smaller. Perhaps my egg started out much colder so I may have to sacrifice an egg (or find another use for an egg with a punctured shell). Also my chosen sous vide rig is the Joule which is not one of those offered in this app. I could break out and ANOVA ... Will depend on how far I’m prepared to pursue this and what time (and how many eggs) I have available Yeah I know this is a hell of a way to get breakfast but at the moment I have the time for it and I can find joy in some very silly things sometimes. (To be continued)

Depending on the cost that is rather brilliant idea and one I would be up for if offered at a reasonable cost.

Very interesting. I’m up for any such experiments. Thank you for posting. I actually thought that app. was dead and I’m having difficulty logging onto it. Obviously I’m doing something wrong. I will pour myself another coffee and see if that helps.

Thank you. I was definitely expecting a considerable increase. Perhaps when this crazy week is over and I have time I will make an attempt at using it.