What did you do in the garden today?

I pruned so much today. 6 hours in the garden and orchard. I'm far from done. Picked 2.5 gallons of apricots! I probably have 5 gallons left to pick.

Looks like I may not get any sweet corn. The tassels are coming out on a few but there are no ears to speak of. šŸ˜ž I'm not cutting it down just yet, but I was heartbroken to see the tassels. I think our heat wave set it off.

How long should I wait until I give up on the corn? I could get rid of it and plant something else.
Is it possible to have sterile corn? šŸ¤·šŸ»ā€ā™€ļø. I’m sorry.
Ours last year were inedible.
Our ears are forming but waiting to see if we can eat them.
What kind are they?
 
I know when you add the wheat gluten you have to substitute an equal amount of flour. Have you tried that?
When I first got into sour dough, my local Costco only had the King Authur brand (11% protein) unbleached flour which I bought and then ordered something called Premium Vital Wheat Gluten from amazon to increase the protein to 13%. I put a TBS of the Vital Wheat Gluten to 1 cup of the 11% protein flour. Later on, I bought a 50lbs bag of King Authur (14% protein) unbleached flour from amazon and I have been using it since without adding any Vital Wheat Gluten.

The one cup of whole wheat flour, not Vital gluten that I just bought and replaced into my 3.50 cup flour recipe turned the dough slightly tan and the dough is very stiff. It tightens up after a few stretches and comes out and won't stick to the bowl. I will cut back to 1/2 cup on my next batch.

In conclusion, whole wheat flour changes the texture of the dough and strengthens the gluten development.
 
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When I started my local Costco only had the King Authur brand 11% unbleached flour which I bought and then ordered something called Premium Vital Wheat Gluten from amazon. I put a TBS of the Vital Wheat Gluten to 1 cup of the 11% protein flour. Later on, I bought a 50lbs bag of King Authur 14% unbleached flour from amazon and I have been using it since then.

The one cup of13% whole wheat flour I just replaced into my 3.50 cup flour recipe turned the dough slightly tan and the dough is very stiff. It tightens up after a few stretches and comes out and won't stick to the bowl. I will cut back to 1/2 cup on my next batch.

In conclusion, the King Authur whole wheat 13% flour changes the texture of the dough and strengthens the gluten development.
Does it affect the flavor? I know when I make whole wheat bread the while wheat flour can give the bread a bit of a bitter flavor. I learned a trick to counteract that if you notice that bitter flavor. But back to my ā€œexperimentā€ with my new Ninja Foodi XL air fryer. I just cut into the loaf that spent time in the refrigerator and it is very good. The texture isn’t exactly the same as big oven baking but it is tasty and I think a great alternative to buying grocery store bread when it’s too hot to bake in the big oven. The loaf is short enough it didn’t ā€œsufferā€ from getting too close to the heating element. This will save me money on my electric bill. So I’m happy. Thank you for mentioning that you use your countertop oven to bake bread @cj2024. And you as well @WthrLady. With the savings on my electric bill I can buy some new shoes. Lol!
 
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I pruned so much today. 6 hours in the garden and orchard. I'm far from done. Picked 2.5 gallons of apricots! I probably have 5 gallons left to pick.

Looks like I may not get any sweet corn. The tassels are coming out on a few but there are no ears to speak of. šŸ˜ž I'm not cutting it down just yet, but I was heartbroken to see the tassels. I think our heat wave set it off.

How long should I wait until I give up on the corn? I could get rid of it and plant something else.
I think you're right about heat causing the problem with your corn. Your post made me curious so I searched and I found an article about corn pollination. Quote is from https://www.stineseed.com/blog/three-things-to-know-about-silking-and-pollination-in-corn/

If high temperatures are persistent before silking, there’s a chance silks won’t emerge or will be delayed and not synch with pollen shed, which could lead to kernel abortion
 

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