Text 31479, 107 rader
Skriven 2012-11-30 10:38:12 av mark lewis (1:3634/12.42)
  Kommentar till text 31466 av Janis Kracht (1:261/38)
Ärende: Frog's legs
===================
>that's the medium length story... i think it suffices to explain what
>happened  ;)

 JK> I sure thought about deleting all those packets that were so huge
 JK> LOL... oh well, stuff happens... and we go on.. :)

the thought crossed my mind followed immediately by the one about not knowing
what other messages might be in those PKTs and bundles... especially since i do
not process mail on arrival but wait and process it on schedule...

i switch to scheduled processing years ago to assist a system in washington
state that had sever trouble pulling from me over the i'net... noisy lines and
the sheer numbers of bundles and pkts made it very hard for them to ever catch
up... so i backed off to once an hour which (generally) gives 23 bundles a day
(0-9,a-m) unless the bundles hit the maximum size and a new one is started...
those who get raw PKTs from me don't have to worry about that, though... just
the possible large numbers of them... in some cases, PKTs are better because
they can be compressed on the fly during transmission as well as being
generally smaller than bundles so they may make it all the way to the other end
with less resends on noisy or troublesome lines...

obligatory:

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Abm--Trouble Shooting for Troubled Loaves
 Categories: Breadmaker, Info
      Yield: 1 Servings
 
MMMMM-------------------LISA CRAWLEY/TEASPOON------------------------
 
  This is a small help guide to aid you in assessing your troubled
  loaves.
  
  CRATERED BREAD=If the top or sides cave in, you've probably got
  substantially too much moisture.  Try reducing your water by 1/8 c...
  If you're using canned fruit or vegetables, drain well and blot them
  dry...Try to remove your bread from its pan when baking is completed.
  Leaving a loaf in the pan can result in soggy sides and silly
  shapes... Sometimes craters occur w/ heavier flours because the yeast
  makes the bread rise, but it can't sustain the structure. Try a
  lighter flour.. Crater loaves also happen w/ cheese breads; they
  taste great but getting the liquid content right can be tricky since
  each cheese has its own moisture content.
  
  PUDDING POCKETS=The center of this loaf isn't cooked all the way
  through. Typically it happens w/ heavier flours such as whole wheat,
  rye and bran. One solution is an extra knead. After the first knead,
  let the dough rise, then restart the machine at the very beginning as
  for a new loaf of bread. That puts more air into the dough... Another
  culprit may be moist ingred. such as yogurt, applesauce, canned
  chilies and canned fruit. Try reducing your liquids a tablespoon at a
  time.
  
  MUSHROOM BREAD=There's too much yeast, it's blown its top, it's
  officially overproofed. Are you using the right yeast w/ the right
  measurement? Our recipes give two yeast measurements. Use either
  ACTIVE DRY OR FAST RISE not both!  Did you use a tablespoon by
  accident? Yeast is almost always measured in teaspoons... You may
  have too much sugar, or too many ingredients w/ natural sugar like
  dried fruit. Older dried fruit has an even higher sugar content.
  Decrease the sugar or honey accordingly.. Another possibility is a
  smidge too much water. Try decreasing it by one tablespoon at a
  time... Using a finely ground flour? Occasionally, finely ground,
  softer flours require slightly less water or yeast than the harder,
  heavier flours.
  
  GNARLY LOAVES=You know the kind-they look like gnarly tree bark. Your
  dough probably needs more moisture; when it's too dry, it can't knead
  properly. Try reducing flour 1/8 c at a time or increasing liquids 1
  tablespoon at a time until you hit the right balance for your
  machine, flour and yeast.
  
  ROCKY MOUNTAIN HIGH=Live in a higher altitude?  Your loaves may rise,
  look great-then crash while baking. The low air pressure in higher
  altitudes means your yeast meets with less resistance, so your bread
  may make promises it can't keep; the bread can't sustain its own
  expansion. Experiment w/ reducing your yeast by 1/4 teaspoon at atime
  to slow the rising. Also try reducing water by no more than 1/8 c.
  Our Colorado-based baker also solved this problem by using a light,
  finely milled flour, which produced perfect loaves.
  
  HOCKEY PUCKS=Some stone ground and whole wheat flours will bake a
  shorter loaf, but not a puck.  If it looks like a hockey puck, you
  forgot your yeast. If the loaf is slightly higher, like a hockey puck
  on steroids, your yeast may be old.  Test it by mixing one tsp. of
  sugar and one tbsp. of yeast in 1/2 c of warm water. If the mixture
  doubles in volume in 15 min., the yeast is still good. Water that is
  either too hot or too cold is also a yeast inhibitor. Think tepid,
  like a baby's bath.. Another possibility: accidentally measuring your
  salt w/ a tablespoon instead of a tsp.
  
  WHERE YOU LIVE=Needless to say, summers in Alaska are different than
  summers in Albuquerque or Atlanta. Humidity, temp., and water quality
  can effect your bread results. For instance, yeast may process faster
  in hot weather, so you may need less.  In humid weather, heavier
  flours may absorb the moisture in the air more than finer, softer
  flours. We've told you what we discovered about the variables of
  flour, water and yeast, but you'll be the expert on your ingred. in
  your machine in your climate. TAKEN FROM ELECTRIC BREAD
 
MMMMM
 
)\/(ark

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 * Origin:  (1:3634/12.42)