It’s odd, I thought nothing usually meant, you know, nothing.
We’re back from vacation now (boo!) and trying to adjust to real life again. Actually, this afternoon I’m not doing much of anything besides unloading pictures from my memory cards. I have just a little under 2000 pictures to sort through. Yikes.
Thanks for letting me share our vacation with your these last two weeks. Those of you who have been bored stiff will be happy to know that this blog will have fewer pictures and more words starting tomorrow.
But for today, one more picture. 😉
If for some reason you have not gotten enough of our vacation pictures, I’m sure that some will be popping up on my photo blog over the next few weeks, so you can pop in over there every now and again.
WilliamB
Tuesday 29th of September 2009
For the cereal, I measure by weight. For flour, sugar, etc, I stir it in the rubbermaid then scoop and sweep. Then, for breadstuffs, add more till it feels right. ;->
Kristen
Monday 28th of September 2009
William, do you always measure your flour or do you go by feel? I honestly usually have no clue about how much flour I've added to my bread when I make it because I add it based on feel. So, the flour necessary for a particular dough may vary but I'd have no idea if it did! lol
I know that doesn't explain the discrepancy in the flour, but if you add flour until the dough feels right, you at least will get bread that turns our properly each time.
WilliamB
Monday 28th of September 2009
@Kate1946 You'd think it would help, wouldn't you? It's true, it makes sense, it would explain the problem.
But no. I keep one bag of cereal in an airtight rubbermaid. It's all the same bag of cereal, always kept in the same conditions. If it varies at all, the variation should be the last batch being older, drier and therefore absorbing more water (ie, turn out drier) than the first batch from the bag. This isn't what happens. Sometimes a dry first batch is followed by a soggy second batch.
Notwithstanding this problem, the recipe has become one of my favorites. I make it two or three times as often as any other bread recipe. Tasty airy bread with good crumb that's agressively multi-grain and about half whole wheat? Works for me.
Kate1946
Monday 28th of September 2009
@WilliamB I read somewhere that the amount of water needed depends on the humidity, & age of grain (I guess the older the drier). Hope that helps
tobye
Monday 28th of September 2009
Hee, hee! Apparently there is just a $5.95 section. I'm sure it's chock full of goodness! Loved looking at your pictures! It made me miss Myrtle so much. Glad you guys had such a great time.