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Old 03-23-2011, 11:28 AM   #20061
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How is it that my dog smells so darned GOOD all the time?! I'm not talking like that dog/Frito's smell that is gross, but "good" at the same time.

I'm talking like I bury my face in his neck and he legitimately smells GOOD. I could keep my face there all day.

Is that weird? lol!
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Old 03-23-2011, 11:33 AM   #20062
 
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So lunch today is Bourbon Beef Tips - but it is way too sweet! What did they put in the sauce? blech.. so I ate a brownie. That makes sense, right? The sauce on my meat is too sweet, so I'll have a brownie instead! I'm nuts I think. (I am eating my beets, so brownie & beets for lunch, oh gawd I just read that back in my head! BROWNIE & BEETS FOR LUNCH, lock me up)
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Old 03-23-2011, 11:35 AM   #20063
 
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Not imo, SCG.
------------
Saria, I'm hungry already.

Those British names:"Hugh Fearnley Whittingstall."

"Ninja Dog Shade Haven-Staffordshire."

"Saria Self Baking Woolingsley Cuteshoes."

"TRBL Hough Jewelstone Turtleneck."

"Springy Calvin Hair Dessert Packing-Thingystone."
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Old 03-23-2011, 11:36 AM   #20064
 
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I'd eat brownie and beets for lunch.
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Old 03-23-2011, 11:38 AM   #20065
 
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Not imo, SCG.
------------
Saria, I'm hungry already.

Those British names:"Hugh Fearnley Whittingstall."

"Ninja Dog Shade Haven-Staffordshire."

"Saria Self Baking Woolingsley Cuteshoes."

"TRBL Hough Jewelstone Turtleneck."

"Springy Calvin Hair Dessert Packing-Thingystone."
ahem.......forgetting someone?
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Old 03-23-2011, 11:40 AM   #20066
 
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I wish I'd bought the Chinese Food in Minutes book today, it was £4 not £18. Think I'll have to go back and get it, they had loads.
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Old 03-23-2011, 11:48 AM   #20067
 
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Originally Posted by misspam View Post
Quote:
Originally Posted by ninja dog View Post
Not imo, SCG.
------------
Saria, I'm hungry already.

Those British names:"Hugh Fearnley Whittingstall."

"Ninja Dog Shade Haven-Staffordshire."

"Saria Self Baking Woolingsley Cuteshoes."

"TRBL Hough Jewelstone Turtleneck."

"Springy Calvin Hair Dessert Packing-Thingystone."
ahem.......forgetting someone?
My apologies!

"Misspam Gracing Greengrocers Wensleydale-Shotput."

(Minxy, I have not included you because I just can't top "Minxy." I hope you understand.)
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Old 03-23-2011, 11:53 AM   #20068
 
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I want to be as creative as Ninja when I grow up.

I heart those names.
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Old 03-23-2011, 12:03 PM   #20069
 
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Woo-hoo, my Amazon order arrived!


In my defense, I only got them because I was already paying for shipping for something else I need to unclog the tub and that I couldn't find at Home Depot.

I can't believe how tiny they both are, especially the River Cottage book. It looks like a novel. Funny that British books seem to be around this size.

Interesting info from Stevens about the theory that gluten intolerance is so much more prevalent now because the mass production of bread led to shorter fermentation time which makes the wheat harder to digest.

Oooo! DH loves River Cottage. I smell a good birthday present.
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Old 03-23-2011, 12:05 PM   #20070
 
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$@&&%!

That River Cottage book cover is making me hungry!
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Old 03-23-2011, 12:07 PM   #20071
 
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I want to be as creative as Ninja when I grow up.

I heart those names.
It's a tough row to hoe, springy. From following a couple dressed all in leather (during the day!) to walking in the woods after a terrifying episode of the X-Files, I can assure you, you're better off.

But thank you. And thank you and a kiss for Calvin.
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Old 03-23-2011, 12:08 PM   #20072
 
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Hugh Fearnley-Whatshisname has done another series recently. And I can't remember what it's called.
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Old 03-23-2011, 12:15 PM   #20073
 
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Originally Posted by ninja dog View Post
Quote:
Originally Posted by misspam View Post
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Originally Posted by ninja dog View Post
Not imo, SCG.
------------
Saria, I'm hungry already.

Those British names:"Hugh Fearnley Whittingstall."

"Ninja Dog Shade Haven-Staffordshire."

"Saria Self Baking Woolingsley Cuteshoes."

"TRBL Hough Jewelstone Turtleneck."

"Springy Calvin Hair Dessert Packing-Thingystone."
ahem.......forgetting someone?
My apologies!

"Misspam Gracing Greengrocers Wensleydale-Shotput."

(Minxy, I have not included you because I just can't top "Minxy." I hope you understand.)
Ha! That's awesome! Thanks, ninja.
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Old 03-23-2011, 12:28 PM   #20074
 
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"Once the dough has risen sufficiently, uncover and tip it out onto your lightly floured work surface. Gently press into the dough with your fingertips and squash it all over, until it is roughly the size size you started with. A common term for this is punching down, which suggests battering --- a level of domestic violence not conducive to a happy relationship with your bread. You have spent a long time loving it . . . Don't ruin it all now."

Talking about the windowpane test:
"As a guide, a dough made from bread flour should be able to stretch thinly enough to let daylight through, at least. Get it as thin as a pair of tights and either your dough is amazing or your tights are too thick."

"Although it isn't essential to add salt to bread, I would never consider leaving it out, as unsalted bread tastes so unlovely. Nevertheless, salt has a dark side (ask any slug). When it comes across yeast (and slugs), salt has a propensity to murder. So you must mediate, and you must keep them apart."

Aside from all charming quotes, he does a great job of explaining everything. He shows just how simple and helpful baking percentages are, how flexible bread is. It is similar to Reinhart's The Bread Baker's Apprentice in scope, but more conversational. A bit more friendly, in a sense, for beginning bakers.

And want to make the Hazelnut Cornmeal Bread!
"This bread is sweet and delicious. The cornmeal gives a pleasing, slightly cakey texture, along with an alluring undertone of sunshine. The honey, nuts, and apple juice make it a natural accompaniment to cheese."

Once he goes past the Basic Bread and variations:
"If you skipped Bread Making Step-by-Step, you really need to go back and unskip it."
Hee!
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Old 03-23-2011, 12:37 PM   #20075
 
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Quote:
Originally Posted by Saria View Post
"Once the dough has risen sufficiently, uncover and tip it out onto your lightly floured work surface. Gently press into the dough with your fingertips and squash it all over, until it is roughly the size size you started with. A common term for this is punching down, which suggests battering --- a level of domestic violence not conducive to a happy relationship with your bread. You have spent a long time loving it . . . Don't ruin it all now."

Talking about the windowpane test:
"As a guide, a dough made from bread flour should be able to stretch thinly enough to let daylight through, at least. Get it as thin as a pair of tights and either your dough is amazing or your tights are too thick."

"Although it isn't essential to add salt to bread, I would never consider leaving it out, as unsalted bread tastes so unlovely. Nevertheless, salt has a dark side (ask any slug). When it comes across yeast (and slugs), salt has a propensity to murder. So you must mediate, and you must keep them apart."

Aside from all charming quotes, he does a great job of explaining everything. He shows just how simple and helpful baking percentages are, how flexible bread is. It is similar to Reinhart's The Bread Baker's Apprentice in scope, but more conversational. A bit more friendly, in a sense, for beginning bakers.

And want to make the Hazelnut Cornmeal Bread!
"This bread is sweet and delicious. The cornmeal gives a pleasing, slightly cakey texture, along with an alluring undertone of sunshine. The honey, nuts, and apple juice make it a natural accompaniment to cheese."

Once he goes past the Basic Bread and variations:
"If you skipped Bread Making Step-by-Step, you really need to go back and unskip it."
Hee!
Hmm, I may have to get this book myself. The bread I made today is a bit heavy, even though it sounds hollow. I think I need to learn kneading.
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Old 03-23-2011, 12:43 PM   #20076
 
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Bears. Beets. Battlestar Gallactica.
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Old 03-23-2011, 12:44 PM   #20077
 
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"So unlovely"? He wrote "so unlovely"?

I'm looking into reserving this item from the library.
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Old 03-23-2011, 12:44 PM   #20078
 
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Then you can tell me if the same bread is labeled Polenta-Hazelnut bread! Heh, in the back they said that the book was edited in a way for American readership to still get Stevens' conversational tone. Cornmeal is more of an American item to the European polenta.

It sounds like your dough is underproofed or it might be the flours you're using since some flours simply produce a denser, heavier bread. This isn't bad by any means, just maybe not what you want if you're trying to make a light, fluffy bread.
I recommend The Handmade Loaf by Dan Lepard as well as his column in The Guardian.

Ninja, yes! I know, it's cute, isn't it?
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Old 03-23-2011, 12:49 PM   #20079
 
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I like chatty prose in a cookbook. And I love bread of all types.

I'm next in line on the library hold list.
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Old 03-23-2011, 01:23 PM   #20080
 
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Ninja, I think you'll appreciate this from the scones introduction:

"Of course you can put what like on your scones, but I'll usually opt for a traditional cream tea of jam and clotted cream. Cream tea etiquette is fiercely disputed in the West Country. The Cornish put strawberry jam on their scones first, then the clotted cream; in Devon and Dorset, it is customary to do it the other way around. Personally I prefer raspberry jam and I always put the jam on first, even though I live on the Devon-Dorset border."
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