I have noticed that the butter of a certain brand doesn't get soft when left at room temperature. It also has a slightly waxy texture to it. I left a couple of sticks out on the counter for over a day and it still ripped the bread apart when trying to use it.
It was a more expensive brand too, so no more wasting money on "the good stuff", I will go back to buying the store brand.
Anyone else notice this occurring?
Internet search found an article about Canadian dairies that use palm oil as a feed supplement for dairy cows having this exact issue.
It makes me sad that dairy cows are no longer allowed out on pasture to eat grass. Wish I could get a cow, but I really don't have the time to deal with it. Maybe when I retire...
It was a more expensive brand too, so no more wasting money on "the good stuff", I will go back to buying the store brand.
Anyone else notice this occurring?
Internet search found an article about Canadian dairies that use palm oil as a feed supplement for dairy cows having this exact issue.
It makes me sad that dairy cows are no longer allowed out on pasture to eat grass. Wish I could get a cow, but I really don't have the time to deal with it. Maybe when I retire...
I prefer mine where ingredients are clearly defined, no autolysing required…just mix starter and water, mix salt into flour, combine dry with wet, cover and rest 30 minutes. Then do two sets of stretch and folds at 15 minute intervals, cover and go to bed. Next morning do two more slightly different stretch and folds at 15 minute intervals, gently folding dough into floured banneton or bowl at last stretch, refrigerate dough for an hour while oven and pan preheats, bake. Done and done.
