On 6/20/2020 4:39 PM, Sqwertz wrote:
> On Fri, 19 Jun 2020 11:35:38 -0600, U.S. Janet B. wrote:
>
>> On Fri, 19 Jun 2020 02:17:14 -0500, Sqwertz >
>> wrote:
>>
>>> On Wed, 17 Jun 2020 13:10:07 -0700 (PDT), dsi1 wrote:
>>>
>>>> On Wednesday, June 17, 2020 at 9:20:15 AM UTC-10, Thomas wrote:
>>>>> Why rise when i flatten the crap out of it.
>>>>> Using 00.
>>>>> Making bread too. Not the best. Using bread flour and ap they all come out dense. Why? Following recipes exact.
>>>>>
>>>>> I am learning but a far way to go.
>>>>> Reading and more books on te way.
>>>>
>>>> The first thing you have to do is to proof the yeast. You need
>>>> proof that the yeast is still in a viable state. Dissolve the
>>>> yeast in some warm water and make sure you get some nice bubbling
>>>> action. Make sure you're putting some sugar in the dough too.
>>>> Make sure you're adding enough liquid to the dough. You should
>>>> add enough to make a soft, but not too soft dough. No recipe is
>>>> going to be able to tell you the correct amount or liquid to use.
>>>
>>> Proofing yeasts is so.... 1940's. Check date stamped on packet, add
>>> directly to flour. Even adding warm water to the flour isn't
>>> necessary.
>>>
>>> What about sifting? What's a good use for my 1950's sifter other
>>> than grating large amounts of cocaine for a party?
>>
>> your sifter doesn't (probably) catch any cockroaches and other bugs
>> any longer but a sifting is generally necessary for powdered sugar,
>> cocoa and a couple of other things when using those items in baking
>> and candy and frosting making.
>> Janet US
>
> My sifter is a fine mesh strainer with a hamster wheel inside. All
> the visible bugs were already crushed into little pieces and sifted
> through the millers equipment :-)
>
> -sw
>


Not the ones that hatched after the miller.