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I just took a challah out of the oven, the first I've ever made using bread flour. All these years, I've had the notion that bread flour would produce a heartier, heavier bread than I like, and I've

Best loaf yet!

The big advantage of baking your own bagels is that you can make them the right size.  There are about 2 oz. each, as they were in my youth.  The disadvantage is aesthetic, but maybe they will be neat

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Interesting fact regarding mostly rye breads. My book says these are only ever made with sourdough, as the acid helps to reduce the effect of enzymes in rye that otherwise prevent a stable structure from forming during the rise. 

 

Here's a bit of what King Arthur has to say about rye bread...

 

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Cause yeast works? (well, except for all-rye).

 

Wait, now I think you're saying if yeast works, why use the modernist stuff?

 

No I'm saying if you want to make pure rye bread using yeast you could, by adding modified tapioca starch to create a mesh. 

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Cause yeast works? (well, except for all-rye).

 

Wait, now I think you're saying if yeast works, why use the modernist stuff?

 

No I'm saying if you want to make pure rye bread using yeast you could, by adding modified tapioca starch to create a mesh. 

 

 

My lack of fresh air is causing brain problems, and I now understand. 

 

But delving into the modernist pantry may have been what really confused me; after all, this is a space safe from sous viders, et al.

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King Arthur out of Bread Flour!!!

Well that would explain why yesterday's email was full of bread recipes using All Purpose White.

 

As I mentioned somewhere I found an extra 5 pound bag in my pantry - it expired in December that will get tossed out if it's not used before Passover. If anyone wants to come up to UWS I'm happy to pass it on. 

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