The dough definitely looked wonky after it had risen.
People said the same thing about Jesus, I bet.
Sort of segmented, like pull-apart bread. I couldn't find our mixer, so I'd kneaded it manually, and out of boredom and monotony kept kneading it in segments, and then hadn't fully smushed it back into a single unified doughy ball.
Damn that is a LOT of yeast in that recipe. You may end up making booze, hg!
I use about that much yeast in my breads (or at least, it doesn't read as overly wrong to me - though our packets of yeast are 7 g, not 8. However, I do usually use Peter Reinhardt, who I think has a thing for yeast. And overnight rises.). I do think the kneading in segments will do something a bit odd to the rise, but the thing with fresh-baked bread is that it is nearly always tasty.
I've just started getting back in the habit of doing my own breads and it's so nice to have it about.
Yes! Spontaneous fish generation could get messy tho - watch out!
I didn't actually look at the amount of yeast - I just emptied one packet in. It looks like it was a 7 g packet.
I do think the kneading in segments will do something a bit odd to the rise
That's what they mean by "pinching a loaf."
I love pull apart bread. I haven't made it in years. Thanks for reminding me, H-G.
Holy shit am I an idiot. I thought the temperature for baking seemed low, but I really didn't give it an extra thought. So it has been baking at 200° for the past 45 minutes.
Obviously anyone who says uni would also say celsius. Sheesh.
I suppose that would just make it rise more? So it's been mega-rising for an extra 45 minutes and now I should follow the regular baking instructions.
It'd be cool if the bread ends up enormous/expands to fill all available space in the oven.
It'd be cool if the bread ends up enormous/expands to fill all available space in the oven house.
It'd be cool if the bread ends up enormous/expands to fill all available space in the oven house.
This must be some bread-baking phase of the moon. Today I made a light-rye quickbread recipe from the Martha Stewart website (her recipes seem always to work - sometimes they're a little bland, but they always turn out pretty much as described). I substituted almond milk-plus-vinegar for the buttermilk (which works, chemically-speaking) and added a little molasses because the whole thing seemed to need something else. It's supposed to cool for two hours and I have one hour to go. Looks reasonably dark and craggy, but we shall see.
I really miss Chicago-area rye bread. You just can't get that fine-grained, very dense, mild dark rye around here.
Or if it expands so much it keeps hitting the post button.
Ha, welcome to my hell, heebie. (I swear, I should have the conversions memorised by now, but I just don't.) I think you've sort of parbaked it, perhaps, and that you may wish to reduce the total baking time to make up for that. (I fully admit, this exceeds my baking knowledge, so I might be completely wrong.)
Although actually I just remembered the brand - Baltic bakery - and looked them up, only to find that they were closed with extreme prejudice in 2008 by the health department for serious code violations. Honestly, though, if they were still open I would totally eat a loaf of their rye bread even knowing all the ick - I ate that stuff regularly for years when it must have been coming out of a terrible, filthy kitchen, it didn't kill me and it was so delicious.
Today marks my second attempt at making sourdough. The first was decent, and I've meant to try other times but I have trouble getting past the stage where it's risen just enough to make pancakes and not make pancakes.
||Shout-out to Emerson: I couldn't resist posting the first-ever comment from Wanker's Corner. To anticipate the likely question, no one here is visibly wanking. |>
Oh Baltic Bakery--I think I used to buy that in Chicago.
For years we had a very favorite rye bread from a Jewish bakery in Dallas and we'd bring back loaves to Kentucky and freeze them because not so much with the rye bread in Kentucky in the 1980s. That bakery closed and we were devastated, I say, devastated. Over the years I've had rye bread I liked that much only now and then, though two kinds I've had here were basically that good.
I think bread will only expand to fill the whole house if you hit it with a space-based laser.
We're just down the street from the bakery that supplies fancy bread to many of the restaurants and stores in the area such as Whole Foods, but their retail shop is very reasonably priced. We'll buy a wheel of Francese bread every weekend, $11 for dozens of tasty tear-apart rolls.
And I should say for ogged that with the recent closing of Foodmaster, several of which became WFs, I'm now within reasonable biking distance of 4 or 5 WFs. Actually, if you count going into the city, about 10.
Photo in Flickr. Tastes yummy for being fresh but a bit bland.
So it has been baking at 200° for the past 45 minutes.
Boy does NASA have a job for you.
I didn't actually look at the amount of yeast
Please don't make me cry.
We didn't make bread, but we did go to the fancy bread outlet and buy some. The probably-to-sweet pumpernickel, some three seed and fennel, and a pretzel. I hadn't quite realized before that I am a pretzel snob, but ugh, that thing was kind of yucky. Something must have gone wrong with the lye bath, because it shouldn't be the least bit sticky on the outside.
26: Your bread looks like a naked guy.
Rye bread turned out pretty well but a little bit bland. The texture is great, the crust is chewy and craggy (I brushed it with Earth Balance Buttery Spread TM when it came out of the oven; others could use actual butter). The flavor isn't rye-y enough. I'm thinking that I'll add just a little more rye flour next time, a little more salt, maybe a little pumpernickel flour.
On the whole, though, given the effort put in, I'm quite happy with it.
27: I mean, the instructions called for one packet, and a packet seemed plausibly standardized, so I put one packet in. I didn't check the actual 7 vs 8 g of yeast.
Also the segmented nature meant a lot of crusty surface area which was a bonus.
We're making 4lbs lamb worth meatballs for the young man's celebratory 13 bday get together with his friends tonight. That is a lot o lamb but given the meatball / teenager ratio I'm a but worried we are under supplied.
Unless he has one friend, who's a wuss.
For ground meats, at least 1lb per real person, 1/2 lb per kid, unless you're feeding a bunch of wusses.
You cut the meat with bread crumbs.
Yeah, why not cut your actual food with bread crumbs to add volume. No one buy cocaine from Moby Hick, people.
28 good sized meatballs / 1 violinist, 2 ballet dancers, 1 rhythmic gymnast, 1 madly good skier & 1 really sweet guy. Lots of chart, giant green salad, and if course cake, crème & fraises. I think we're good.
That's 1/7 of a pound of meat per ball, or about 2/3 of a lb per person for 6 hopefully non-wussy kids. Barely adequate at best. Maybe if they exclude one kid they can eat enough.
Which would teach that kid a lesson about manhood.
44: It's the paleo version of musical chairs. Then they turn the loser out onto the veldt and watch him get eaten by lions.
Mixed gender group and the rhythmic gymnast could easily take down any of the boys except our dancer.
While juggling those ridiculous balls. And twirling the ribbon.
those ridiculous balls
Aesthetically, aren't they all?
46: You'll want more than one loser per lion unless the lions you've invited are wusses.
The game is no fun if the lions don't stay hungry.
I still don't see the bread in flickr pool, just naked programmers- is there a secret exclusive one I'm not part of?
Oh wait, now I see it in heebie's stream but not the main pool.
Bread rising here, though I'm not sure what it is because the Dwarf Lord is making it. He never knows himself until it's done.
My mother visited Japan once, and went to a spice/herbs/seasonings/? store to find something for me, and brought back much delicious dried seaweed and osmanthus, and also an ounce of the dark mixture they had out on display. With a great deal of effort she found out that it was an exotic baking spice and was to be put in buns.
Turned out to be pumpernickel rye. Not bad, but Japan isn't where to get it.
Not bread, but I'm currently making a mushroom barley and lentil soup in the slow cooker.
We ordered food delivered. Because fuck cooking.
||
Boston peeps, I'll be there the weekend of the 22nd/23rd. Anyone up for a meetup?
|>
57: Reheated leftovers because same.
Honestly, though, if they were still open I would totally eat a loaf of their rye bread even knowing all the ick - I ate that stuff regularly for years when it must have been coming out of a terrible, filthy kitchen, it didn't kill me and it was so delicious
Distributed all over Chicago, we particularly liked the Lithuanian Rye. The shutdowns before the final ones caused financial difficulties which killed it, I understand. Venerable institution in Back of the Yards. The Chicago food forum I read and participate at often will have a post describing some found bakery item in terms of whether it measures up to the memory of Baltic.
The bartender is being very honest about how long the wine bottles here have been open.
Long-fermented breads should be well adapted to horrible filthy kitchens: you get good bread or rope*.
*Some microbe that beats bread yeast, ruins loaves, and is very hard to get rid of. Fear, horror.
Anyway, probably not going to install one of those nitrogen things to preserve open wine to keep the Fisheye at its best.
Are you drinking wine, Moby? One of the new coffeehouses a few blocks away is also a wine bar on weekend nights and then lets you drink from any open bottle for $4 a glass on Sunday nights to clear out open inventory. I'm not sure they can keep it up once they officially open to non-neighborhood business, but I've been able to enjoy it twice now and remain very grateful.
I like wine. This just isn't a wine place.
I was a little alarmed, but you seem willing to experiment, if not likely to outdo urple.
The liquor law enforcement police just showed up.
You should definitely ask him (if it's a him) if his name is Elliot Ness.
58 should probably be reposted every 10 comments until other boston commenters are around.
Basically, the bartender was set up.
And is expecting a thousand dollar fine.
More entrapped than set up, but now is probably not the time for me to point that out to him.
Eliot Ness was a Maroon! Bet he never attended the Lascivious Costume Ball.
Speaking of the local wine bar, a neighbor who lives two blocks from it just posted on facebook that she's taking a cab home. Wow.
But I hope when I wake up there will be more details on the fascinating bartender entrapment. I'm not even joking about that!
Where are these bar stories of yours taking place? Omaha? Lincoln? Someplace else?
The wine people have asked for a Riesling and a Muscat. Because fuck context, I guess.
More entrapped than set up, but now is probably not the time for me to point that out to him.
So what was the offense?
And, liveblogging a raid? Cool.
More entrapped than set up
Tell him to say nothing more to the cops until he talks to a lawyer.
22nd/23rd is exactly the weekend I couldn't make a meetup in Boston. Not that I have a great track record of driving over there. I was going to ask about a meetup the following weekend. After that, I'm leaving the east coast.
(to put this in the right place.)
Sort of cool that Moby is liveblogging a raid.
So what was the offense?
They (the liquor popo) sent in an underage man to order a Coors Light and the bartender didn't card him.
(I am a confused commenter. That error really threw me.)
Thank you Moby. Heck of a part time job. Hey kid, wanna work for the liquor cops?
Tell him to say nothing more to the cops until he talks to a lawyer
We could even provide him with one.
We could even provide him with one
In Pittsburgh?
I think he's more worried about being fired than the legal consequences.
We could even provide him with one
In Pittsburgh?
Yes. And did I mention he's a Jew?
Coors Light does kind of scream underage. 87 is standard, if dumb, practice. In DC, my white-haired father gets carded at restaurants. "We card everybody" is rigid here.
We drink coor's light. Camping or just for a cheap beer or something.
I've been making my own sourdough lately. I started the starer by myself. Its not particularly tangy sourdough, but at least I feel as thought the yeast is honest. Using that little pouch of yeast always felt like the baking equivalent of using hops pellets.
VERY spirited game of charades going on here. Meatballs demolished, along with astonishing quantity of chard and salad, some nice cheese. Cake next. Much more relaxing to be "staff" for party rather than both staff and hosts.
at least I feel as thought the yeast is honest.
Who are you going to believe, me or your lying yeast?
98 is confusing, since beer brewing... also depends on yeast. Isn't having a sourdough starter the equivalent of getting atmospheric yeast or culturing wild yeast from a beer with live yeast or whatever?
Agree with ST. Hops doesn't fit there.
I was at an extremely lavish kids birthday party a few weeks ago, for a rich local girl in my kid's class. The house was a "contemporary style mansion" that had water features both inside and out. They had brought in about 20 staff from at least three different companies. At one point I counted 100 guests.
They had carnival games, "bumper boats," and there was a fake "train" that was driving people from the front yard to the back yard. The pool had two levels, the birthday cake had four - plus built-in pyrotechnics - and it was catered by the French restaurant I've never been to that's over next to the Savannah.
At the bar, there were several kinds of spirits, an array of champagne drinks, juice-boxes for the kids, and, for beer, Coors Light.
93: Ah, So someone watched that video.
Its because the hops pellets is the most artificial part of the brewing process. Even more so than the can of malt or the pouch of yeast.
Well, maybe not as artificial as the can of malt. But I've grown real hops before, whereas malting my own barley is somewhat less feasible.
Just meatballs here. And charades!
Coors Light does kind of scream underage.
You would think that kids looking to get drunk would buy cheap hard liquor. It's got bigger bang for the buck and less stuff to hide.
Actually to be perfectly honest, the staff rations have included a 10 year old Sancerre that is very good.
108: I resembled that, back in the day ...
108: I don't know about Mobyburgh, but when I was in college, the cheapest was to have hard stuff at home, then hit the bar and buy the cheapest beer available. Buying shots at the bar was always more pricey than buying beer.
I don't always drink beer, but when I do, it's often Coors Light.
104: Is Coors a moderately expensive import there?
111: Pretty sure that's also true in Greater Mobytania, with the caveat that if I'm buying shots at the bar the numbers start to blend together.
I was at the Squ/rr/l C/ge, if it matters. I don't know how much a Coors Light costs because I've never known anybody to order one.
I don't know how much a Coors Light costs because I've never known anybody to order one.
Sounds like it's time for some science!
Anyway, I was talking to an architect who had gone to work in the Gulf. Did not ask him about undersea fortresses.
I could go over and order one, but I would probably get carded.
I went back home already, because old and after midnight and setting the clocks ahead.
Also, it snowed again. Or sleeted. Anyway, there's white, frozen stuff on the ground.
..and at this point, really seems like a dick move. Like buying a toy from the drive-through at the East Liberty McDonald's.
There's no more heroin there, no matter how nice you ask.
Well, right. It'd just be a disappointment for everyone. The free market just wants to be free, man.
As for precipitation, we went out tonight and it rained on the way to the restaurant, stopped while we were there, and snowed on the way back. Gah.
I both baked bread today, and am drinking foods light. I win
Hmm. People weren't kidding about the air quality here. Unfogged works, the other place doesn't. And the showerhead in this hotel room is positioned almost directly over the toilet. Plus it doesn't look like the carpet has ever been vacuumed, and instead of a chair there's a bright blue plastic stool. </mild culture shock>
If I'm doing the timezone math correctly not even teo would be awake at this hour. Oh well.
And the showerhead in this hotel room is positioned almost directly over the toilet.
Wait, what?
I'm not usually up this late, but tonight I am for no particular reason.
But now I really should go to bed, what with the time change and all.
I can't add the bread photo to the flickr stream because when I try, the formatting on the screen is messed up and it won't let me click "add photo to group".
125: I assume "food light" means one of those Sterno can lights.
Oh right, CCarp is complaining about continental drift.
I know what Stormcrow and Moby look like! Both adorbs, totes.
I look underexposed, both because of the lack of flash and the naked guy next to me.
What are you saying about Sir Kraab?!
Could someone remove or degoogleize the bar name in 115 please? In retrospect, it seems like it might not be something the bartender would want identified.
uni work
-cycling, right? This is bread for circus performers?
And the showerhead in this hotel room is positioned almost directly over the toilet.
Allowing you to do that thing that the girl wrote to Dan Savage about her boyfriend doing.
Moby, always thought that must be the place you talked about. I miss working and living withing walking distance of it. The best and weirdest mix of people ever.
I know what Stormcrow and Moby look like!
Not in this picture but the little stretch of downtown has always feels like a throwback; there's a Christian Science Reading Room across from an Arthur Murray dance studio. They both seem like they belong in the past (and these specific manifestations in particular), but the web sites of both organizations show that there are still a fair number* of them around.
Although via Wiki, Arthur Murray seems to be down to 200 or so from a peak of 3,500.
So yeah, a good place for our picture...
wait, essear, you were flying to bei/jing I thought? did they put you up somewhere shitty? there are plenty of nice places to stay in bei/jing. though the shower head practically on top of the toilet in an open narrow area is standard asia bathroom practice, and not even super-surprising italian bathroom practice...
Heck of a part time job. Hey kid, wanna work for the liquor cops?
I once interviewed a very sweet, corn-fed and baby-faced college student who had worked as an undercover tobacco products purchaser in [Midwestern state].
He was endearing. People here honk, he said a bit plaintively, talking about driving in the big city. That's true, I said.
We totally had a conversation about the Rotten in Denmark narc piece, right? If I'm losing my mind, please let it be over something bettter, no offense to that very nice piece.
We definitely did, although I don't think I actually read the whole thread.
Yep, we did. He's been writing more, but it's not in one place. I keep meaning to catch up and link some stuff.
149 did they put you up somewhere shitty?
Yes, they did!
there are plenty of nice places to stay in bei/jing.
I'm told there's a perfectly nice Holiday Inn about a ten minute walk away, but it's twice as expensive and the institute I'm visiting doesn't want to pay for it. I'm tempted to pay out of my own pocket, but I was very pointedly told that a real big shot didn't mind the hotel I'm in, so it sounds like I would ruffle some feathers if I move to a different one.
though the shower head practically on top of the toilet in an open narrow area is standard asia bathroom practice, and not even super-surprising italian bathroom practice...
I've encountered similar arrangements in Italy but usually the room was a bit more spacious and taking a shower didn't lead to water all over everything in the room.
In the bathroom, that is. Which is at least separated from the bedroom.
Maybe the shower is down the hall and you're trying to shower in the bidet-nozzle.
I've encountered similar arrangements in Italy but usually the room was a bit more spacious and taking a shower didn't lead to water all over everything in the room.
... No, still too soon I think