BTW we have 2 dinner threads LOL I asked to have them merged.
DS showed up last night with his GF, so I made waffle/pancake batter for us for breakfast. DS made the waffles while I made the dough for a couple of loaves of Italian bread to go with dinner. I'm now making dough so I can make 4-cheese ravioli from scratch, which will be used to make Bam's ravioli lasagna. I'm mixing sweet Italian sausage and ground beef for a filling with the cheese and sauce. A tossed salad will be served, and I'm not sure what dessert will be yet. Maybe some kind of cupcakes with mock whipped cream frosting.
Alexa is coming for her first visit to Grandma's house today and they're all staying for dinner. DW is like a school girl with excitement. Alexa is now two weeks old and it's cute to watch to Grandma act like it's HER baby. She's telling me how the tour will take place as she introduces Alexa to Grandma's nursery and shows her her Mommy's old room. Is DW losing it or is this normal New Grandma behavior? It's like watching a grown woman play dolls. I'm just making sure everyone is fed and they have something to take home.
Peeps, have you read the Baker's Percentages tutorial I wrote here back in May 2010? See if that answers your questions, and if not, then I'd be happy to help you determine what you need to put together for larger batches. Check some of the bread recipes on my website to see if they have what you need as well.Joe, I need your help figuring out a formula/ratios of many flours/ingredients I use to make dough. I always just eyed but I would like to pre mix a large quanity at a time and just be able to weigh out what I need for a task. Not have to play around evcerytime. Are you will ing help me? I want to mix up two kinds of for different tasks IE one for basic dough to use for pizza, raisin bread, rolls. Another to use for Multi grain with seeds, whole grains, nuts and such added. I would like to PM you a list of all my flours and grains ask you to help me figure out how much of each/ ratio I should use. Would you be willing?
Yes I read it and copied it BUT..... Honestly Joe I can't do that formula so good. I just want to mix dry flours and I can figure I out the yeast and water as I go. I just want put together an all purpose blend of flours to use anytime for any thing. That I can later add other things to.Peeps, have you read the Baker's Percentages tutorial I wrote here back in May 2010? See if that answers your questions, and if not, then I'd be happy to help you determine what you need to put together for larger batches. Check some of the bread recipes on my website to see if they have what you need as well.
That's a tough one for me to figure out, because anytime I blend flours, it's for a specific bread formula. I don't have an "all purpose blend" of flour, because it would not work for me. For instance...If I make lavash crackers, the formula calls for equal amounts/weights of white, dark rye and stoneground whole wheat flours. When I make honey whole wheat bread, the formula calls for 1/3 stoneground whole wheat and 2/3 white bread flour. For me, it's not a problem blending on an as-needed basis, especially if I need flour with lower protein content for something like a rue or a pasta dough that I don't want gluten development with. Does this make sense to you or am I missing something you are trying to convey to me? I AM a male, so everyone knows we're all a little slow.Yes I read it and copied it BUT..... Honestly Joe I can't do that formula so good. I just want to mix dry flours and I can figure I out the yeast and water as I go. I just want put together an all purpose blend of flours to use anytime for any thing. That I can later add other things to.
<< In my best Roseanna Rosannadanna voice "Never mind"That's a tough one for me to figure out, because anytime I blend flours, it's for a specific bread formula. I don't have an "all purpose blend" of flour, because it would not work for me. For instance...If I make lavash crackers, the formula calls for equal amounts/weights of white, dark rye and stoneground whole wheat flours. When I make honey whole wheat bread, the formula calls for 1/3 stoneground whole wheat and 2/3 white bread flour. For me, it's not a problem blending on an as-needed basis, especially if I need flour with lower protein content for something like a rue or a pasta dough that I don't want gluten development with. Does this make sense to you or am I missing something you are trying to convey to me? I AM a male, so everyone knows we're all a little slow.
I give that a too, JoeV. Great post!
Good looking chili and flank steak, lbp!
Thank you MaryWe had chili tonight too. Didn't get any pics this time though. Yours looks delicious, Peeps.
I tell my son he looks like a terrorist with that beard, but his GF like it so it stays.OH LORD Joe!! That fantstic bread, those wonderful raviolis, the handsome young man!! LOL
YUMMY
Is that whole wheat dough?