Sally's GF3 thread

[cavemanrich]

Sally,, here is that Chili soup I promised I would notify everyone with.

https://www.backyardchickens.com/th...r-favorite-recipes-here.1423391/post-28942684

 

[cavemanrich]

Sally,, I made Betsy bread. Its the recipe you gave us here. I will post pix on Baking thread in a day or so. It is still cooling, and I did not have a chance to sample some with butter. You may have already figured out that I'm a Night Owl,,,,,
But what I am posting,, is a little info about how much flour, to add, and judge by looking at dough.
So here is what happened to me today.
I doubled the recipe, so I can have some bread to share with family, and friends.
So when I started to add my flour,,,,,,, I was not able to squeeze in last cup of it.
Bread turned out well.
I may have added just a tad too much instant potatoes,, so that along with my High rank flour,, was possibly my cause to run out of hydration.
My term "High rank flour" is the high protein bread flour type.
I don't call my Fine cake flour Low rank,,, because it produces some Fine Goodies for me.

 

[Sally PB]

Thanks, @cavemanrich.

My term "High rank flour" is the high protein bread flour type.

Is that your personal term, or a baking term?

I have learned a lot more about flour and baking since going GF. Before, there was white flour, wheat, rye, other-grains-made-into-flour, cake, AP, and a few others.

Now, there are So. Many. Different. Kinds!

 

[cavemanrich]

Thanks, @cavemanrich.

Is that your personal term, or a baking term?

It is my personal term. I decided on it since in Europe, they use a numbering system to classify flour type. It doesn't seem to go in 1 number increments, What I commonly use,, 390, is fine cake flour. All purpose flour is 450, or somewhere closer to 500. Bread flour is somewhere in the 600 range. Whole wheat probably in the 700 class.
So the higher the number,,, the higher the protein percentage.

You may have heard this silly term. "THE WHITER YOUR BREAD,,,, THE QUICKER YOU'RE DEAD"

Well that term doesn't scare me but its origins are probably from eating as much of the grain as possible,,,,,,, rather than just the white center portion of a grain.
Same goes for apples, and potatoes. Very much is lost when they are peeled.
When I bake my potatoes,,,,, I wash/scrub the heaven out of the skin. Of course I LUV eating the baked skin.

And when I make my apple cake. (mom's hand down recipe) I wash the apples,,, and shred them with skin on.

 

[Sally PB]

I used to soak the old fashioned oats for grownies in applesauce. Now I wash and core 4 large apples, cut them into chunks, and whiz them in the blender to make the "sauce." I add a little bit of water -- 1/4 cup? -- to make it blend easier.

You're right, @cavemanrich, most of the goodness is in the skin.

I really like the skin of baked potatoes too! Yum!!