Text 525, 101 rader
Skriven 2010-08-23 10:49:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HAFFLY
Ärende: vegan 487
=================
 RH> We've been in Phoenix on days like that.  We were at my sister's, in
 RH> Peoria, one Labor Day week end when it was that hot.

Pretty amazing, that part of the world, and one wonders why
they bothered settling it. Of course, the rise of the south
(and southwest) coincides with the rise of air conditioning,
as I never stop reminding people.

 ML> oven; then I went to play golf, har har, shooting about the
 ML> temperature for nine holes, despite or because of the beer wagon
 RH> Drink enough of that and even 9 holes could get rather interesting to
 RH> play. (G)

I don't think it affected me, as I am an unbelievably bad
golfer under the best of circumstances.

 ML> following us. My bottom that I know about was -53, at which you
 RH> Lowest that I can recall is -26 or so, any number of times at my
 RH> parent's house in the Catskills.  Crunchy snow time.

Beyond crunchy, squeaky.

 ML> the ground. Much fun. You had to do your business really quick,
 ML> or else your peepee would fall off. I don't know about what women
 ML> did. There was one in our party, and lucky for her she had the
 ML> endurance of a horse.
 RH> Not an easy job but it's done and without freezing off any of the
 RH> anatomy.

That's 'cause women's, I'm given to understand, had been frozen
off prenatally.

 ML> feel like 70F always, except that 70F with 40% humidity
 ML> seems to me like paradise, but 70F with 80% humidity is
 ML> just another clammy room in Hades.
 RH> I'd rather have it 70F with about 20% humidity.

It was in the 70s this morning, moderate humidity, and it
felt perfect to me (yesterday morning now - this message
sat open overnight).

MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Sourest Sourdough ABM
 Categories: Breads
      Yield: 1 servings

           -Gaye Levy ** DTXT63A
           -Revised on 9/17/92
  1 1/4 c  Sourdough starter
    1/2 c  Water
      3 c  Bread flour
      1 tb Olive oil
      2 tb Sugar
      1 ts Salt
      2 ts Yeast

  Set starter out on counter and bring to room temperature. Feed as you
  normally do and allow to become foamy and active. This will take 8 to
  12 hours.

  Put all ingredients in the B/M and set on the dough cycle. When the
  cycle is complete, remove dough and squeeze out gases. Cover with a
  damp towel and let it rest for 20 or 30 minutes. (This rest period
  makes the dough more pliable.)

  Sprinkle corn meal on a board and shape dough into two cylindrical
  loaves. Place loaves on a cornmeal covered baking sheet or in a
  special "baguette pan" that can be purchased at a kitchen store.
  Cover again with the damp towel and put in the refer for 12 to 24
  hours.

  Take dough out of the refer, sprinkle with water, and let it sit out
  until the loaves are fully risen. (They will usually rise a little in
  the refer, too.)

  Spray again with water then bake at 375 for 30 minutes or until brown
  and crusty. If you want a really crusty bread, spray the loaf with
  water every five minutes while baking. This harder to describe than
  it is to do ... and the results are worth it!

  PLEASE NOTE: Depending on the temperature, humidity, and the whim of
  the starter, the bread will vary from batch to batch. Sometimes it is
  very sour and dense while other times it is mildly sour and fluffy
  inside. Each batch is unique...but it is always good. I found that
  using the special pan helped the baguettes keep their shape. The pan
  is well worth the fifteen bucks.

  You can also vary the flavor of the bread by using more or less sugar
  or by substituting 1 TBL of vinegar for 1 TBL of water. Another
  variation is to use flat beer instead of water in either the recipe
  or when feeding the starter.  (Be sure to separate your starter into
  two batches first so that you do not contaminate the original pot.)

MMMMM


 
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