Text 19910, 79 rader
Skriven 2014-11-28 14:16:00 av NANCY BACKUS (1:123/140)
     Kommentar till en text av RUTH HAFFLY
Ärende: Re: Kerr  was: reductio a
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-=> Quoting Ruth Haffly to Nancy Backus on 11-26-14  20:42 <=-

 RH>> As with most breads, you can probably put it in the fridge to rise
 RH>> slower if you can't give the "straight thru" time to making it.
 NB>> The rising isn't really the issue... rye bread in a winter kitchen
 NB>> takes a while to rise anyway...  ;)

 RH> Unless you keep the house super warm. (G) We keep ours around 70 in
 RH> the winter. The natural gas heat should keep a steady warmth, unlike
 RH> the electric where it cools down a good bit, then blasts cold air from
 RH> the vents while it's warming up, then finally, warm air.

We generally keep the house more like 65... I'm happier at 68, but
Richard likes it a bit cooler, and lately the furnace has been deciding
that 60 is warm enough... If I'm baking bread, I'll put the oven on
warm, and use the surface above it (all the burners are on the side
where the other oven is) to set my bowl or loaf pans on for the
rising... it keeps a fairly steady warmspot that way in the kitchen...
 
 RH>> Actually, most yeast breads are hands on for about 20 minutes, then
 RH>> free time while it rises, another maybe 15 minutes to punch it down and
 RH>> shape, then more free time while it rises. Maybe 5 minutes total to
 RH>> light the oven and put it in, then free time while it bakes. Another 5
 RH>> when it's done for you to take it out and put it on racks, a few
 RH>> minutes after it has cooled to wrap and put away. Easy enough to do
 RH>> betwixt and between other things on a stay at home day.
 NB>> Now that you've seen the recipe, you should have seen that the time
 NB>> and effort for this one isn't so much the usual, with the seeds to
 NB>> mortar and pestle (that takes some elbow grease, especially for the
 NB>> fennel seeds) and some of the other extra ingredients taking extra
 NB>> time... The yeast proofs faster than the time it takes to grind the
 NB>> seeds... :)

 RH> I've a small electric coffee grinder dedicated as a spice/seed
 RH> grinder. 

Never done it that way, but that should probably work, too... Once the 
ingredients are all together, it follows pretty much the schedule you
laid out...  :)  I often give it an extra rising before the final
punching down and forming into loaves, though...
 
 RH>> Meanwhile I did find one that looked similar but it called for an over
 RH>> night rise. Wonder if I could shorten it by adding a bit more yeast,
 RH>> or just work with it the way it is. I'll have to give it a try once we
 RH>> get relocated.
 NB>> It might rise just fine doing it normal, just that the extra rising
 NB>> time might give it a finer texture...

 RH> True, but only way to know, is to experiment. I did another loaf in
 RH> the bread machine today, came out looking good.

Once you get moved and settled, you'll have time and energy to put into
experimenting...  ;)
 
 RH>>> and she's had some health issues. Plus taking care of Dad, step
 RH>>> Mom and kids, they're keeping busy.
 NB>>> I'd imagine so.  Pretty tough all around...
 RH>> Quite, and they've not found a church home yet which makes it more
 RH>> difficult. Once you get settled in with a church, it seems things
 RH>> settle down a bit, even if in reality they haven't.
 NB>> At the minimum, it gives a local support system... and often provides
 NB>> extra hands to take on the specific needs that can seem overwhelming.
 NB>> To say nothing of the tangiblility of the prayer support...  :)

 RH> For sure! We didn't hear if he's going to try to get back to school
 RH> for spring semester or not; I guess that will depend on how things
 RH> are going at registration time.

How soon is spring registration...?   Getting past the holiday season
probably is their first importance for now... :)  And hopefully they'll
find a church home soon... :)

ttyl        neb

... If it's lush, green and thriving in the garden... it's a weed.

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