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Merci. Et mais oui.

Today’s production. One broke badly - I missed a seam - that one goes first. The other will go in the freezer tomorrow after it is sufficiently cooled. Right now, I’m exercising heavy-duty restraint to keep from attacking them with a butter stick.

Happy belated anniversary! 🥂

Today is bread day. The high for today won’t get above 0*, so I’m /really/ appreciating that proofing box. No, I don’t proof bread outside, but my kitchen wall faces the prevailing winds and is in shade all day this time if year when the sun is low in the horizon. So, it stays a lot cooler...

I wish I could report positively about bread staying fresh longer with the use of a tangzhong. Sadly, I cannot make such a report ... because, of the three loaves I’ve tried this technique with, none has lasted more than three days. *sigh*

Those things are The. Best. Mine gets a work out during canning when I use it to turn tomato chunks into sauce. Or want to whip the bee-jeebers out of hot chocolate.

Tried a white sandwich bread with a tangzhang today. Hoe-Lee Smokes! If you want a wonderbread-like soft white, that is the way to go. The real proof will be whether the last slice stays fresh as long as advertised. Next time, I may make the loaf at least partly whole wheat to give the bread...

I did this with my last loaf. I wasn’t crazy about the thicker bottom crust it made. I think I’ll leave the oven high after I remove the cover, next time.

Interesting that everything is weighed except the yeast.

The grocery store had a nice looking ribeye that was a reasonable size (I don’t know why individual steaks all seem to be 12 oz or more, these days). I’ll probably share bites with my critters. But the potato, salad, and beer are all mine.

Tomorrow is bread day. Today, I took my newly-acquired air fryer lid for a test drive. I used @BigBlueHen53’s (?) instructions for home fried potatoes. O. M. Goodness. I forget what I was planning to eat with it. Doesn’t matter. Being a potato-junkie, ‘taters was enough, Precious. Baker’s...

Well, I never thought the answer would be so easy to find on the “interwebs.” Thanks, @R2elk! From your info, as long as I mix and use it as I go, cornstarch isn’t necessary. Good to know.

The info I’ve seen everywhere uses the 1:2 soda:cream of tartar, but doesn’t include the cornstarch. What does it do in the mix?

I do hope you plan to share with that pitiful, starving, sad, unloved baby before she expires. Poor li’l puppers. 😉

That’s how I’ve always done in the past. But somewhere - on here, I think - I read recently that it’s better to let it cool completely before cutting. Like overnight “completely.” My last two loaves, that’s what I did. It does seem to make a difference.

I was considering ribeye, but pork spare ribs ... nom, nom, nom. Thanks for the idea!

Instant pot lid? How does that work? If you use the whole instant pot, what settings do you have on the cooker? Do I need the fryer basket or can it be done pot-in-pot style? @BullChick, love, love, love ribs in the instant pot. Pop ‘em under a broiler for 5-10 minutes, slathered with sauce...

Need to move that baby to a bigger apartment! 😂

No biggie. It happened several years ago. Now, it is merely one of those life lessons that gets burned into one’s memory. Literally, in this particular case. On a happier note, here is today’s experiment: pie crust. I did a single crust and used it to make “pocket pies.” Filling is from...

Got the most incredible burn/blister on the meaty part of my hand below the thumb from cast iron. The skillet handle slipped out from under the potholder as I was crossing the kitchen with it. My options were: drop the hot skillet on the cat under my feet or get it to the counter as quickly as...