Welllll.... Restoration time was supposed to be 3:45 this afternoon. Now it's pushed out to 6 am tomorrow. Sigh. I really hope they're right. It would be nice to have the power back on in time for breakfast.
You can hear the generator's sound change when you turn on the stove. No way I'll be canning tomatoes by gennie power. I have some that need to be done, too. I gave some of them to the chickens today.
No way I'm going to bake bread by gennie, either. DH is just about out of Betsy Bread. So named because the recipe came from our neighbor. It's made in a bread machine, and dangitall! makes me really wish my body could handle gluten.
Speaking of making bread in a bread machine... It took me about 4 loaves to get the recipe dialed in to
my ingredients and
my machine. Those 4 loaves were not wasted, but they weren't as good as what I make now.
I had no idea that there was such a difference between, say, bread flour and all purpose flour. I had to scale the size down a bit too, as the loaf rose high enough to hit the lid and the top inch wasn't baked all the way through.
But the one substitution that really surprised me was using sea salt versus regular table salt. They are NOT interchangable for baking. Sea salt is... denser? saltier? something that table salt is not. Since salt can inhibit yeast, the resulting loaf was short, dense, and hadn't filled up the pan. Hubby said it tasted weird too. I was out of table salt (how do you run out of
table salt??) and subbed sea salt, measure for measure, and the result was not quite a disaster.
I believe that qualifies as "damned by faint praise."
