Friday, October 3, 2008

some quick notes...

I keep forgetting to post this, we have a bunch of stuff on ebay right now. There is a handful of my knitting stuff, some kits, vintage magazines and a big batch of vintage needles.

Also, I've gotten a lot of questions about the bread, and while every household and machine are going to call for a different recipe, one constant is high quality ingredients. For bread I use only King Arthur flour -- when they had to raise prices this year we tried cheaper brands and there was a noticeable difference in taste. I'm sure any comparable flour would be fine. Also, when dry milk is called for in baking, the dry milk from the grocery store is not really what they're talking about, you need to get baker's dry milk, it's a totally different thing. I know it's tempting to use the cheapest stuff available but it will make a huge difference in your bread if you use the good stuff. Also, get some ascorbic acid (from any baking/spice place) and add 1/8 of a teaspoon to your bread mix, it makes the bread a lot softer and acts as a preservative. Not that we really need that around here. Finally, I use instant yeast, it works great, and cuts baking time in half. Seriously. I cannot deal with a 4-hour loaf of bread!


  1. Thanks for posting these tips! Although it usually tastes good, the texture of my bread is never really "soft" enough. I've never heard of the ascorbic acid trick -- I'll try that for sure! We also use King Arthur flour, I love it.

  2. Well, I got the ascorbic acid and baker's special dry milk, and made a loaf of bread with them, and WOW. I was amazed at the improvement in the texture of my bread. Amazed! Thanks for another great tip!!!


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