Text 33566, 77 rader
Skriven 2013-02-10 19:02:00 av Nancy Backus (63747.cooking)
  Kommentar till text 33537 av RUTH HAFFLY (1:396/45.28)
Ärende: Re: Winter baking
=========================
-=> Quoting Ruth Haffly to Nancy Backus on 02-08-13  19:50 <=-

 NB>> Sorry to hear that.  My condolences to Steve and you and the rest of
 NB>> the family... I saw elsewhere it was rather a whirlwind trip, with not
 NB>> the best of weather...

 RH> Better than the weather up there this week end. (G)

Good point...  [g]

 RH> I'll pass the word on to Steve; I know he's reading the echo but
 RH> doing a lot of skimming when he gets behind.
 
He probably expects your eyes to pick out the important stuff that slips
past, too...  ;)

 NB>>> Too large a project for carting around with you, I imagine.  :)
 RH>> A full/queen sized quilt, yes, too big to carry around very often.
 RH>> Best worked on at home. 
 NB>> Much less awkward, for sure...  :)

 RH> As small as this place is, I do have the sprawl room to spread out
 RH> the quilt to work on it. True, it has to be folded so that I have
 RH> access to smaller sections at a time but it beats having to keep it
 RH> "contained" if I work on it away from home.
 
Harder to control the cleanliness of the work spaces away from home,
too...  :)

 NB>>>> One of the nice things about winter... enjoying the heat of the
 NB>>>> oven.  :)
 RH>>> Yep! Baking bread is another good way to warm the house.
 NB>>> Especially if you start the oven early to get the kitchen warm
 NB>>> enough to keep the rising even...  :)  With a usually cool
 NB>>> house, having a warm stovetop makes a big difference.  :)   Not
 NB>>> an issue in the summer, but then one really doesn't like to use
 NB>>> the oven to warm things up more that time of year...  :)
 RH>> AC helps but don't put the bread to rise right under a vent. Too
 RH>> drafty.
 NB>> And an extra cool spot to boot... might as well be trying to get
 NB>> the bread to rise in winter...!  [g]

 RH> It does rise, just takes a longer time. You can also have it rise in
 RH> the fridge overnight if you mix it up after supper. Take it out, shape
 RH> it and let it rise at room temperature, then bake it. I've not tried a
 RH> double fridge rise but don't see why that wouldn't work as well.

If you keep it protected from drafts, probably it would be ok... but it
would indeed be slow... and possibly not rise as well after being formed
as it would in a warmer place.  I've managed with a cold house and a not
warm enough kitchen, but the rising can be painfully slow...  :)

 RH> I used to mix up 8 loaves at a time, baking them in batches of 4. The
 RH> extra dough would go into the fridge after first rising. After the
 RH> first 4 loaves baked, I'd shape the 2nd 4 and let them rise, then bake
 RH> them. Kept us going for several weeks without baking that way, easier
 RH> when running after little kids.

I'd do up to 4 at a time... But then, I had only one munchkin, who
didn't require a lot of running after by then, and we had some extra
adults living with us that REALLY liked fresh-baked bread... it never
lasted long, and I don't think that trying to do 8 loaves would have
bought me much time... just have had more eaten up faster...  ;)  It
wasn't that they were totally impolite about it, after all, the week
that the kid was in the hospital for an operation and me with him, they
brought up a loaf I'd baked shortly before we went into the hospital,
since they were afraid that otherwise, I'd get none at all from that
batch, and they didn't really want to deprive me or Rob...  ;)  It was
just well appreciated, I guess... :)

ttyl           neb

... "...and never, never invoke anything you can't banish!"

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