Andy M.
Certified Pretend Chef
I'm thinking of buying a new MacBook Air-M3 chip. I figure that will keep me going until I no longer remember what a computer is.
I'm thinking of buying a new MacBook Air-M3 chip. I figure that will keep me going until I no longer remember what a computer is.
I love these 40-minute burger buns. They make good dinner rolls, too. Active dry yeast doesn't need to be activated - you just stir it into the flour with the salt. I keep mine in the freezer but warm water wakes it right up. https://www.food.com/recipe/40-minute-hamburger-buns-183081I find this hilarious, especially when people say they can have a bread from start to finish (including rising time) in 1 hour. Heck it'd take that long to activate the yeast.
I know from a good amount of bread making that I can fairly easily double the time it takes for me to make a good loaf if I'm making it in the winter vs. the summer. My house gets cold in the winter and my yeast gets cold too.
I have a bread recipe I got from watching a cooking show on TV. It's super fast. In fact, if you turn on the oven to preheat before you start the recipe, chances are you'll have to wait for the oven to reach temperature before you can put the bread in the oven. However, it does take an hour to bake.I find this hilarious, especially when people say they can have a bread from start to finish (including rising time) in 1 hour. Heck it'd take that long to activate the yeast.
I know from a good amount of bread making that I can fairly easily double the time it takes for me to make a good loaf if I'm making it in the winter vs. the summer. My house gets cold in the winter and my yeast gets cold too.
Actually, you can make it in an hour, but I know from the one time I tried it, not much flavor developed in it. That was something that I tried in my early days, when making bread, from a recipe in a book I got back then, in the 70s. There was a term they had for it - Instablend, if I remember correctly (I could go look - the book is still in there! ), and the yeast was mixed with some of the flour, then some very warm water (125°) was mixed in, to dissolve the yeast (another similar version, Rapid-rise, which gave the name to a brand of yeast, called for beating the batter, then it was made normally, but faster). After the dough was made, it would rise 10 min, then go in the pan, rise 15 min, then bake. It would rise fast, but had almost no flavor, compared to rising at room temp, for much longer.I find this hilarious, especially when people say they can have a bread from start to finish (including rising time) in 1 hour. Heck it'd take that long to activate the yeast.
I know from a good amount of bread making that I can fairly easily double the time it takes for me to make a good loaf if I'm making it in the winter vs. the summer. My house gets cold in the winter and my yeast gets cold too.
This makes it sound like freezers weren't much of a thing back, say (I don't know how old you are so I'm gonna assume) 20 or 30 years ago. I thought electric freezers came about in the 70s? I know 50s and 60s shows had ice boxes but I'm not sure how long electric freezers have been invented.take it back to the apartment, and freeze it (I got a freezer even then - something my family always had, to stock up on things!).
In the early 1960s, my parents bought refrigerator that had side by side fridge and freezer. When you refer to icebox, do you mean the ones that you had to put a big cube of ice, about a foot on each side to cool the contents? I think those were being replaced by electric and gas refrigerators in the 1930s. Mechanical refrigerators predate the electric grid.This makes it sound like freezers weren't much of a thing back, say (I don't know how old you are so I'm gonna assume) 20 or 30 years ago. I thought electric freezers came about in the 70s? I know 50s and 60s shows had ice boxes but I'm not sure how long electric freezers have been invented.