jimb0

theoretically both too much water and the presence of salt can negatively impact gluten development. how much does it really matter? ehh. but it's easy enough to do if you're already doing these long ferments; so you can just add it with more water later on after the gluten has been worked and get the advantages of both salt and a high hydration dough and still get a better structure.

trying out this trendy two-stage hydration for wet doughs. overnight room temp sourdough preferment, overnight cold bulk ferment with no salt, additional salt water added in the morning by folding it into the main dough. cheater baked in a covered pan.

in all honesty, it's been a long time since i've had to do that, so i couldn't really tell you with authority. i can say that none of our hogs had hair like that left on them when we were done, though it's possible they were just less hairy.

just put the whole thing down in front of me, please. i'll just shave off bits until i die of meat. brain: oh boy yum some greek yogurt what a healthy evening snack choice good job son also brain: let’s put 500 calories of pecans on it great idea delicious well done

whoops, quote is not edit. regardless on allulose: i still totally recommend others try it who are looking for a sugar alternative, because it works so well.

yeah. and we're talking quantities of like, a bowl of ice cream in which it's the only sweetener (about half a cup of allulose in a bit more than a litre of ice cream, so it wasn't exactly a huge amount). definitely turned me off of the stuff. which, again. frustrating. it does interfere with carb absorption in the gi tract, so i suppose it's possible that it's related to that. i obviously wouldn't have been eating it with high sugar or starch, say, but there may have been something else. most of the time i stick to erythritol and sucralose, which i tolerate well and don't mind the flavours of. xylitol for gum and occasionally food. sometimes monkfruit. polyD when i really need the bulk and/or hygroscopicity of a sugar-like. inulin affects me more than polyD, interestingly, so i avoid it when possible. isomalt is okay in sparing amounts. to bring it back on topic, i posted a cake i made for the SO the other day that used polyD, erythritol, and sucralose, with reduced pear purée instead of butter or oil. i am honestly astonished at how moist it was / stayed. polyD is kind of incredible in that regard, i think. i did the cream cheese whip i was talking about to serve alongside, and with a little vanilla, that stuff is really easy to just eat on a spoon (or finger) straight out of the fridge....

had to chuckle when i saw this. i grew up on a farm and while we only raised cattle i was often called upon to help a various uncle or friend with the hogs growing up. after killing the hog and before butchering it into hams to cure, we'd dump in a giant tank of scalding hot water and vigorously scrape all of the hair off. i'll never forget the smell. to me, it sounds like someone was a wee bit lazy - but then perhaps this is a new trend of heritage pork? :V

i was very excited to get my hands in allulose and unfortunately i found it to have some of the worst side effects (for me personally) of all the sucrose substitutes. alas!

In my experience it’s very difficult to get something like a cheesecake to be both low in calories and low in sugar and still taste good, at least currently. It’s generally an either/or situation. With that said if you’re mostly after that tangy cream cheese flavour you could beat together some cream cheese with sweetener. I recommend a blend of polydextrose and erythritol for bulk, then sweeten to taste with sucralose drops. The polydextrose replaces something like powdered sugar, though you don’t need to add as much as if you were making frosting. Say a half cup of each for one block of cream cheese. You can add more polydextrose if you want to whip it airier (polydextrose itself isn’t sweet; it’s a low calorie fibre that acts like sugar does in other respects). Add a spoon of vanilla, and a pinch of salt to taste. It’ll be a little soft but firm up nicely in the fridge. You can eat it with a spoon or dip things into it, or make little quenelles to top other stuff.

i don't have an apo and i can tell you i'm generally thinking about lunch immediately following breakfast....

well done!

in fairness i'd argue that when it comes to thinking of waterlogged crops most people in western culture probably think of rice first and foremost

extremely small rice paddy

yeah in that case your roots would be wet pretty much constantly. but they might be nice for plants that grow in such boggy climes?

buttermilk sourdough cinnamon raisin dark chocolate bagels; hydration was a local beer. beergels?

fancy planters was my first thought too, though with no drainage holes you’d need to be careful.

Wikipedia suggests that all descoware was made explicitly for the US market. The US rights to the bruxelles ware process were purchased, the pans cast in Japan and porcelainized in in Belgium, then sold in the US under a new name. Was this an inferior process to the pans made in france? Perhaps but also probably not really. They’ve probably had a hard, useful life.

daily bread. i should have scored it but i was lazy.

really just about any unenriched / lean dough will last for two weeks in the fridge imo. once you add starter or yeast, you've inoculated it and it will grow increasingly sour over time anyway.

life's too short to eat boring pizza

came to post this. especially if you enjoy toast there's essentially little to no quality loss. it actually holds up very well even for heating up to eat "fresh." with that said, you could also bake half the amount of dough, just divided into small rolls or buns.

thank you; you’re very kind. this was actually my first go at moulded chocolates. i hadn’t wanted to shell out for moulds...but i am tired of hand dipping things, haha. i’m just happy they all popped out easily. inside was a milk chocolate butter ganache with blueberry powder. nice, though the blueberry was subtle enough that it mostly came across as a fruit-forward chocolate more than anything else.

made pizza for lunch for the so. i’m a terrible planner so i made this dough about 90 minutes before i baked the pizza. took about five and a half minutes in my oven, probably could have gotten away with a little less but i put too much cheese on it since i didn’t want to put what i had left back in the fridge. pesto, chicken from some “stuffs” i baked last night, bowl of defrosted corn and peas that was in the fridge, sesame. i was out of pine nuts and parmesan so i subbed cashews and vegemite for the pesto. honestly it came out extremely well.

I have no proof either way but I suppose it's possible that covering a piece of meat with a layer of fat can interfere with evaporation to the extent that it might prevent moisture loss to some degree.

bought a maybe polycarbonate maybe not mould on a lark from amazon for $14 cad. mixed reviews, in part because a number of people complained about chocolates sticking. i snobbishly assumed that it was because they didn’t temper correctly. pretty sure this was probably the case. anyway long story short certainly good enough to try out flavours at a minimum.