We're doing the Polar Plunge this afternoon. I should already be drinking.
Go you!!! I was thinking I might want to do one of these sometime.
I went to a 45-minute spin class this morning and it kind of didn't feel like
enough
of a workout. weird. Either I did it wrong or I'm too used to 90 minute hard yoga classes.
Sox or sarameg, if you're around, did you hear that WYPR has fired Steiner??? It's shocking!
[link]
Jesse, regular bread is easy-peasy! And scalding milk is not necessary. My recipe starts with warm water and yeast in a bowl. (Actually, milk is not an ingredient at all; that's a specialty bread called "milk bread," that also involves eggs.)
I made knead-y bread yesterday, AIFG!
I swear to god, every bread recipe in Joy starts with scalding milk.
The only thing that I have had ruin regular bread is when my apartment is frigid. But other than that, pretty easy and I have never scaled milk.
Guys, I think I have msbelle's lingering cold. I have been sick since last Saturday, and while I seem to be over the crazy mind part of the cold, I am still sneezing. And blowing my nose. And trying to sew costumes when about every minute I actually have to wipe my nose because it is running. This is going to drive me insane, but I absolutely cannot take any more days off to deal with blowing my nose every 30 seconds! I think I need something stronger than sudafed.
Jesse- I use the recipe on the back of the King Arthur Wheat Flour package, and there is no milk scalding. There is, however, molasses or honey.
- I use the recipe on the back of the King Arthur Wheat Flour package, and there is no milk scalding. There is, however, molasses or honey.
ooh I should try that sometime soon! I have this amazing honey that my friend brought me from Denmark and I've been struggling with finding ways to use it.
I swear to god, every bread recipe in Joy starts with scalding milk.
New Joy, p. 744, Quick-Rising White Bread? (For 6 hour values of quick-rising.)
My New Joy falls open to that page, since I make bread so regularly, and have come around to the idea that baking, much moreso than any other cooking, deserves to be respected as the exact chemistry it is. I very rarely play loosey-goosey with baking recipes.