Text 33849, 94 rader
Skriven 2010-01-24 09:03:02 av Dave Drum (1:261/1381.0)
     Kommentar till en text av Ruth Haffly
Ärende: Wheat
=============
-=> Ruth Haffly wrote to JIM WELLER <=-

 JW> A bushel is 60 pounds. You should cultivate the acquaintance of a
 JW> grain farmer!

 JW> the farm price is $4.80.

 RH> Easier said than done.  The big crop in this state seems to be soy
 RH> beans now.  They also raise a lot of cotton and tobacco; it's the wrong
 RH> area for growing wheat.  If I knew a wheat farmer, I'd have to pay
 RH> enough for the shipping to negate any other cost savings.  Sigh!

Errrrmmmm, they do grow a fair amount of wheat in the Carolinas. Martha White
doesn't import all her flour from Minnesota and North Dakota, you know.   Bv)=

I know they have grain elevators and FS outlets in NC. I've driven past them.
If you ask at a grain elevator they might just give you a bushel of wheat (or
rye).   Bv)= 

I'll bet the UNC (being a land grant university) has the equivalent of the
UofIL's Agricultural Extension Service in each county. And inquiry with those
folks could also set you onto the right path for local sourcing.

MMMMM----- Recipe via Meal-Master (tm) v8.06
  
      Title: Whole-wheat Croissants
 Categories: Breads
      Yield: 24 servings
  
      2 tb Yeast
    3/4 c  Water; warm
  1 3/4 c  Whole wheat pastry flour
    1/2 c  Water
  1 1/2 tb Honey
      2 c  Butter; 1/2" pieces
      1 lg Egg
      1 tb Water

  Combine yeast and warm water, stirring a little to
  dissolve yeast.  Let sit about 10 minutes.  Add 1/2 of
  flour; add water and honey; whisk until smooth.  Cover
  bowl and let stand 1 1/2 hours.
  
  Combine remaining flour with butter, and flatten
  butter pieces.  Pour yeast batter into flour mixture;
  fold together with spatula; just moisten flour without
  breaking butter pieces.
  
  Turn dough onto lightly floured surface.  Pat dough
  down and roll into a 18" x 12" rectangle; if too
  sticky, sprinkle with flour. Use a metal spatula to
  fold 1/3 of dough toward center; then fold from other
  side, 1/3 of dough over first 1/3. Lift folded dough
  off work surface, and scrape surface clean. Sprinkle
  work area with flour and repeat, rolling and folding 3
  more times. Dough must be hard; if not, freeze for 45
  minutes.
  
  Pat dough into rectangle. Cut into parts, 1 part for
  each 4 croissants. For instance, for 24 croissants:
  cut in 1/2 lengthwise, then cut each half into 3
  pieces, for a total of 6 (4x6). Work with one piece
  at a time, holding others in refrigerator until
  ready to use.

  Roll each piece individually into 5 1/2" x 14"
  rectangles. Cut into two 5 1/2" x 7" pieces. Cut
  each piece diagonally to form 4 triangles; roll from
  wide end to point. Place on ungreased cookie sheets.
  Curve ends to crescent shape.
  
  Beat egg with water; brush croissants with this and
  set them aside 1 hour. Re-glaze with egg/water mixture.

  Bake at 375øF until puffed and brown. Let cool slightly
  and serve.
 
  From: http://www.recipesource.com

  Uncle Dirty Dave's Archives

MMMMM

ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider 

 

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