subject:"Re\: \[RBW\] Of Bikes and Bread"

Re: [RBW] Of Bikes and Bread

2020-04-16 Thread Leah Peterson

It took me a month to get mine going. Yes, patience is key here. There’s 
activity in there, as seen by the bubbles. Keep at it! You’ll get that nice 
sour scent soon.

Sent from my iPad

> On Apr 16, 2020, at 12:31 PM, J Imler  wrote:
> 
> On Monday, January 20, 2020 at 3:48:29 PM UTC-8, Bicycle Belle Ding Ding! 
> wrote:
>> And in case you wanted the recipe:
> 
> I’m attempting to activate my starter. It’s been two days since I’ve been 
> discarding some and feeding. No big bubbles or ride yet. Be patient?
> 
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> 

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Re: [RBW] Of Bikes and Bread

2020-04-03 Thread David Bivins

Hi Leif,

Well your loaves look better than mine! I'm just a dabbler in this, but
I'll say a couple of things: the choice of yeast might not have anything to
do with it unless it's too old. I only specified the non-instant type
because I don't use the non-instant type. More like "if you want to start
with how I do it..." How long is your second rise? If it's too long, the
dough will be soupier and the boule will usually be flatter (and sometimes
the bread will be more sour in a delicious way). Also choice of flour makes
a difference. Everything else being equal, I have found that a loaf baked
with King Arthur all-purpose will bake taller than a loaf baked with
Hecker's.

Your loaves look great. Keep experimenting! Also, do you intend to share
those cookies? I'm getting very hungry looking at them.

Have a great night,

David

On Fri, Apr 3, 2020 at 12:13 PM Leif Eckstrom 
wrote:

> Thanks, Leah, for starting this great thread. I’m edging closer to
> starting a sourdough culture thanks to you sharing a straightforward
> method.
> David, I’ve been experimenting with your recipe /take on the Lahey
> no-knead recipe.
> I’m having trouble getting much height with my loaves. I’m using
> unbleached all purpose flour. I’m using saf-instant red label yeast. I know
> you wrote not to use instant, but in reading around it seemed like instant
> would be fine for a long, slow rise of 12-18 hours. Is this my problem? I
> don’t really know the difference between active dry and dry instant yeasts.
> Anyway, any thoughts on getting more of a boule shape, less of a pancake
> shape?
> I’ve tried using a smaller diameter sauce pan for second rise, and I’m
> trying to shape a tighter ball before second rise, and that’s helped but
> I’d like more height. I’ve also tried using 1/2 teaspoon saf-instant yeast.
> I’m baking a lil hotter at 450 to get more color on these loaves.
> Thanks for any insight. I’m a novice. If my photos attached, this is the
> loaf from this morning.
>
> Best, and thanks for these great photos,
> Leif in Chicago.
>
>
> On Friday, April 3, 2020 at 9:00:12 AM UTC-5, j.schwartz wrote:
> > Lambbo
> > The flour is whole wheat from Wild Hive Farm which is in NY's Hudson
> Valley .
> > It's pretty course and from what I've read, those spikey whole wheat
> bran particles can puncture the gluten structures and prevent rise.
> > I blended it with another flour that was from a grain trial at another
> farm near me.  New York State used to produce most of the country's wheat
> at one time and there are efforts to restore some of that work
> > That flour was like a white whole wheat.,.also pretty rustic.
> > I think the final proportion was about 75% course whole wheat from Wild
> Hive and 25% white whole wheat from the Hudson Valley Farm Hub grain trail
> > I haven't been able to purchase any straight up white bread flour.
> blending some in would help.
> > They loaves were a little flat but really tasty.  Not too tangy on
> purpose.
> > Here's another couple of photos from my previous bake ...this was a
> blend of flour.  I think this was mostly ""half-white bread flour" from
> Farmer Ground also in New York that I added a little bit if Einkorn to just
> bc I had it.
> > JS
> >
> >
> >
> >
> >
> >
> >
> >
> >
> >
> > On Thursday, April 2, 2020 at 8:46:12 PM UTC-4, lambbo wrote:
> > Wow what mill, how did you get it?
> >
> > On Thursday, April 2, 2020 at 11:00:40 AM UTC-4, j.schwartz wrote:
> > Not my best effort, ..but with not that much to do (all my Rivs are
> currently dialed in), I had plenty of time to cultivate a new starter.
> > This is with very course whole wheat flour from a small miller locally
> to me, so it didn't get the rise I was looking for.  Very tasty nonetheless
> > 2nd loaf goes to my neighbor
> >
> >
> > On Monday, March 23, 2020 at 10:22:48 PM UTC-4, David Bivins wrote:
> >
> > SORRY! It's 1 1/2 teaspoons salt. 1.5 teaspoons. SORRY! I just made a
> batch of dough and as I measured I thought I might have typed it wrong.
> SORRY!
> >
> >
> > I fixed it below:
> >
> >
> > On Sun, Mar 22, 2020 at 10:53 PM David Bivins  wrote:
> >
> > Here's my take on the same recipe that lambbo posted. I've been making
> it for many, many years and I don't make any other bread. This makes a
> BETTER loaf than Antone's (just kidding, really). It doesn't involve a
> blender. It does involve a dutch oven.
> >
> >
> > I put a medium-sized mixing bowl on a scale, tare it, and add 15 ounces
> all-purpose flour. King Arthur's has consistently been the most delicious.
> > Add 1 1/2 teaspoons salt and 1/4 teaspoon active dry yeast (not
> instant). Whisk the dry ingredients or just stir them up with the handle of
> a spatula.
> > In a large measuring cup, add 7 ounces warm water, 3 ounces beer, and 1
> tablespoon white vinegar.
> > (The beer can be crappy beer, good beer, or non-alcoholic beer. I use
> non-alcoholic beer, but I've used everything from Trader Joe's crappy lager
> to Lagunitas IPA.)
> > Using a large spoon

Re: [RBW] Of Bikes and Bread

2020-04-03 Thread lambbo

JS, thanks for the info!!! Just ordered an embarrassing amount of wild hive 
flour, every kind these have and am going to do a lot if experimenting! Your 
loafs look incredible btw 

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Re: [RBW] Of Bikes and Bread

2020-04-02 Thread Nick Payne

My recipe is 500ml warm water in which I dissolve a packet of dried yeast, 
add a small amount of salt, and then 250g rye flour, 250g spelt or hard 
wholemeal flour, 50g of rolled oats, 25g each of sesame seeds, sunflower 
seeds, pumpkin seeds, poppy seeds, and caraway seeds, a tablespoon of 
honey, and a couple of tablespoons of olive oil. It makes a very sticky 
dough - your loaf tin needs to be well greased or you'll have problems 
getting the loaf out.

On Friday, 3 April 2020 14:16:39 UTC+11, David Bivins wrote:
>
> Nick, do you have a ratio of rye to all-purpose or rye to whole wheat, 
> etc? I have about 5 lbs. of rye flour but I've not had much luck with it.
>
> On Thu, Apr 2, 2020 at 9:19 PM Nick Payne > 
> wrote:
>
>> Bicycles and bread. Well, I baked a loaf of bread this morning - 50/50 
>> wholemeal and rye - and then went for a bike ride. And towards the end of 
>> the ride I stopped at a bulk grocery and bought a couple more kilos of rye 
>> flour so I can keep baking.
>>
>

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Re: [RBW] Of Bikes and Bread

2020-04-02 Thread Leah Peterson


I made this loaf on Tuesday. Yellow pots are just so happy.

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Sent from my iPad

> On Mar 21, 2020, at 7:48 PM, Bicycle Belle Ding Ding! 
>  wrote:
> 
> Max, how fantastic! Truly a heartwarming story. You might be able to launch 
> a business during this time of quarantine, and I’m not joking. Most folks 
> don’t bake bread and the grocery store shelves have been bare. You sound like 
> you’ve got it down and can really turn out the loaves. Start a business!
> 
> Charmed,
> Leah
> 
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Re: [RBW] Of Bikes and Bread

2020-04-02 Thread David Bivins

Nick, do you have a ratio of rye to all-purpose or rye to whole wheat, etc?
I have about 5 lbs. of rye flour but I've not had much luck with it.

On Thu, Apr 2, 2020 at 9:19 PM Nick Payne  wrote:

> Bicycles and bread. Well, I baked a loaf of bread this morning - 50/50
> wholemeal and rye - and then went for a bike ride. And towards the end of
> the ride I stopped at a bulk grocery and bought a couple more kilos of rye
> flour so I can keep baking.
>
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> .
>

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Re: [RBW] Of Bikes and Bread

2020-04-02 Thread Nick Payne

Bicycles and bread. Well, I baked a loaf of bread this morning - 50/50 
wholemeal and rye - and then went for a bike ride. And towards the end of the 
ride I stopped at a bulk grocery and bought a couple more kilos of rye flour so 
I can keep baking.

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Re: [RBW] Of Bikes and Bread

2020-04-02 Thread lambbo

Wow what mill, how did you get it?

On Thursday, April 2, 2020 at 11:00:40 AM UTC-4, j.schwartz wrote:
>
> Not my best effort, ..but with not that much to do (all my Rivs are 
> currently dialed in), I had plenty of time to cultivate a new starter.
> This is with very course whole wheat flour from a small miller locally to 
> me, so it didn't get the rise I was looking for.  Very tasty nonetheless 
> 2nd loaf goes to my neighbor 
>
>
> On Monday, March 23, 2020 at 10:22:48 PM UTC-4, David Bivins wrote:
>>
>> SORRY! It's 1 1/2 teaspoons salt. 1.5 teaspoons. SORRY! I just made a 
>> batch of dough and as I measured I thought I might have typed it wrong. 
>> SORRY!
>>
>> I fixed it below:
>>
>> On Sun, Mar 22, 2020 at 10:53 PM David Bivins  wrote:
>>
>>> Here's my take on the same recipe that lambbo posted. I've been making 
>>> it for many, many years and I don't make any other bread. This makes a 
>>> BETTER loaf than Antone's (just kidding, really). It doesn't involve a 
>>> blender. It does involve a dutch oven.
>>>
>>> I put a medium-sized mixing bowl on a scale, tare it, and add 15 ounces 
>>> all-purpose flour. King Arthur's has consistently been the most delicious. 
>>> Add 1 1/2 teaspoons salt and 1/4 teaspoon active dry yeast (not 
>>> instant). Whisk the dry ingredients or just stir them up with the handle of 
>>> a spatula.
>>> In a large measuring cup, add 7 ounces warm water, 3 ounces beer, and 1 
>>> tablespoon white vinegar. 
>>> (The beer can be crappy beer, good beer, or non-alcoholic beer. I use 
>>> non-alcoholic beer, but I've used everything from Trader Joe's crappy lager 
>>> to Lagunitas IPA.)
>>> Using a large spoon or spatula, mix the liquid into the dry until you 
>>> have a shaggy ball of dough. It might not seem like you have enough liquid, 
>>> but you do. Just keep flipping the wad of dough over until all the dry bits 
>>> get picked up by the wet bits. 
>>> Cover the bowl with saran wrap and let it sit somewhere not cold for 
>>> 8-18 hours. 
>>> Pull it out (don't throw out the plastic wrap) and plop it on a floured 
>>> surface. Fold it over onto itself over and over. I.e. take the top edge and 
>>> fold that into the middle. Rotate the dough to the left a quarter-turn. 
>>> Take the top edge and fold that into the middle, etc. Repeat until you have 
>>> a nice tight ball of dough. Pinch together any seam you have left. 
>>> Get a small skillet or pan - about 9 inches is good - and lay a sheet of 
>>> parchment paper in it, about 18-24 inches long. Spray the part over the 
>>> skillet with cooking spray. Put the ball of dough, seam-side down, on the 
>>> parchment so it's centered in the skillet. Spray the top of the dough with 
>>> cooking spray - just a quick overall spray. Put the plastic wrap you used 
>>> before over the dough ball. Let this rise again for 2 hours, again 
>>> somewhere not cold. 
>>> An hour-and-a-half later, heat the oven, with the dutch oven inside, to 
>>> 500 degrees. A half hour later, reduce heat to 425. 
>>> Remove the plastic wrap from the dough, sprinkle the dough with a 
>>> dusting of flour. Cut the dough with a razor 1/4" deep - along the center 
>>> is fine. You can make an "X." You can make a square. 
>>> Remove the dutch oven from the oven and remove the lid. Using the 
>>> parchment paper like a sling, lower the dough ball into the dutch oven. Put 
>>> the lid back on. Put it in the oven for 25 minutes.
>>> After 25 minutes has passed, take the lid off the dutch oven and bake 
>>> another 25 minutes. Remove from the dutch oven and let it cool. 
>>>
>>> Enjoy.
>>>
>>> Here are a couple pictures:
>>> https://www.instagram.com/p/B9eTEmaBmOo/
>>> https://www.instagram.com/p/B9XmU0zhlI6/
>>>
>>>
>>> On Sun, Mar 22, 2020 at 11:29 AM lambbo  wrote:
>>>
 I've been quarantined for 2 weeks, and it's given me so much time to 
 bake (and need, as I can't go shopping).

 My favorite recipe is from Mark Bitman's How to Cook Everything, Jim 
 Lahey's No Knead Bread.  
   It makes 
 VERY GOOD WAFFLE BATTER too, if you add more water and the next day you 
 mix 
 in whipped egg whites and sugar before pouring into the iron.

 I've been making it for years and refuse to look at the original 
 recipe, so here's what mine is.  It turns out chewy, with an airy but 
 substantial and moist crumb, crispy but not too hard crust.

 Into a kitchen-aid blender, add:

 2 cups white flour
 2 cups whole wheat 
 1/2 teaspoon instant dry yeast
 2 teaspoons salt

 Pulse for a few seconds, until the white and wheat have mixed up a bit.

 Slowly add 2 cups of 75 degree water, stopping when the dough forms a 
 ball zooming around the blender.  Sometimes I add a few tablespoons extra 
 to make it almost soupy, for a different, airier crumb, but only if I'm 
 doing 100% white. 

 Transfer to a huge bowl,

Re: [RBW] Of Bikes and Bread

2020-04-02 Thread David Bivins

Looks delicious! Probably has a nice nutty and tangy flavor, too.

On Thu, Apr 2, 2020 at 11:00 AM j.schwartz  wrote:

> Not my best effort, ..but with not that much to do (all my Rivs are
> currently dialed in), I had plenty of time to cultivate a new starter.
> This is with very course whole wheat flour from a small miller locally to
> me, so it didn't get the rise I was looking for.  Very tasty nonetheless
> 2nd loaf goes to my neighbor
>
>
> On Monday, March 23, 2020 at 10:22:48 PM UTC-4, David Bivins wrote:
>>
>> SORRY! It's 1 1/2 teaspoons salt. 1.5 teaspoons. SORRY! I just made a
>> batch of dough and as I measured I thought I might have typed it wrong.
>> SORRY!
>>
>> I fixed it below:
>>
>> On Sun, Mar 22, 2020 at 10:53 PM David Bivins  wrote:
>>
>>> Here's my take on the same recipe that lambbo posted. I've been making
>>> it for many, many years and I don't make any other bread. This makes a
>>> BETTER loaf than Antone's (just kidding, really). It doesn't involve a
>>> blender. It does involve a dutch oven.
>>>
>>> I put a medium-sized mixing bowl on a scale, tare it, and add 15 ounces
>>> all-purpose flour. King Arthur's has consistently been the most delicious.
>>> Add 1 1/2 teaspoons salt and 1/4 teaspoon active dry yeast (not
>>> instant). Whisk the dry ingredients or just stir them up with the handle of
>>> a spatula.
>>> In a large measuring cup, add 7 ounces warm water, 3 ounces beer, and 1
>>> tablespoon white vinegar.
>>> (The beer can be crappy beer, good beer, or non-alcoholic beer. I use
>>> non-alcoholic beer, but I've used everything from Trader Joe's crappy lager
>>> to Lagunitas IPA.)
>>> Using a large spoon or spatula, mix the liquid into the dry until you
>>> have a shaggy ball of dough. It might not seem like you have enough liquid,
>>> but you do. Just keep flipping the wad of dough over until all the dry bits
>>> get picked up by the wet bits.
>>> Cover the bowl with saran wrap and let it sit somewhere not cold for
>>> 8-18 hours.
>>> Pull it out (don't throw out the plastic wrap) and plop it on a floured
>>> surface. Fold it over onto itself over and over. I.e. take the top edge and
>>> fold that into the middle. Rotate the dough to the left a quarter-turn.
>>> Take the top edge and fold that into the middle, etc. Repeat until you have
>>> a nice tight ball of dough. Pinch together any seam you have left.
>>> Get a small skillet or pan - about 9 inches is good - and lay a sheet of
>>> parchment paper in it, about 18-24 inches long. Spray the part over the
>>> skillet with cooking spray. Put the ball of dough, seam-side down, on the
>>> parchment so it's centered in the skillet. Spray the top of the dough with
>>> cooking spray - just a quick overall spray. Put the plastic wrap you used
>>> before over the dough ball. Let this rise again for 2 hours, again
>>> somewhere not cold.
>>> An hour-and-a-half later, heat the oven, with the dutch oven inside, to
>>> 500 degrees. A half hour later, reduce heat to 425.
>>> Remove the plastic wrap from the dough, sprinkle the dough with a
>>> dusting of flour. Cut the dough with a razor 1/4" deep - along the center
>>> is fine. You can make an "X." You can make a square.
>>> Remove the dutch oven from the oven and remove the lid. Using the
>>> parchment paper like a sling, lower the dough ball into the dutch oven. Put
>>> the lid back on. Put it in the oven for 25 minutes.
>>> After 25 minutes has passed, take the lid off the dutch oven and bake
>>> another 25 minutes. Remove from the dutch oven and let it cool.
>>>
>>> Enjoy.
>>>
>>> Here are a couple pictures:
>>> https://www.instagram.com/p/B9eTEmaBmOo/
>>> https://www.instagram.com/p/B9XmU0zhlI6/
>>>
>>>
>>> On Sun, Mar 22, 2020 at 11:29 AM lambbo  wrote:
>>>
 I've been quarantined for 2 weeks, and it's given me so much time to
 bake (and need, as I can't go shopping).

 My favorite recipe is from Mark Bitman's How to Cook Everything, Jim
 Lahey's No Knead Bread.
   It makes
 VERY GOOD WAFFLE BATTER too, if you add more water and the next day you mix
 in whipped egg whites and sugar before pouring into the iron.

 I've been making it for years and refuse to look at the original
 recipe, so here's what mine is.  It turns out chewy, with an airy but
 substantial and moist crumb, crispy but not too hard crust.

 Into a kitchen-aid blender, add:

 2 cups white flour
 2 cups whole wheat
 1/2 teaspoon instant dry yeast
 2 teaspoons salt

 Pulse for a few seconds, until the white and wheat have mixed up a bit.

 Slowly add 2 cups of 75 degree water, stopping when the dough forms a
 ball zooming around the blender.  Sometimes I add a few tablespoons extra
 to make it almost soupy, for a different, airier crumb, but only if I'm
 doing 100% white.

 Transfer to a huge bowl, cover with plastic and let sit overnight.  The

Re: [RBW] Of Bikes and Bread

2020-03-23 Thread David Bivins

SORRY! It's 1 1/2 teaspoons salt. 1.5 teaspoons. SORRY! I just made a batch
of dough and as I measured I thought I might have typed it wrong. SORRY!

I fixed it below:

On Sun, Mar 22, 2020 at 10:53 PM David Bivins  wrote:

> Here's my take on the same recipe that lambbo posted. I've been making it
> for many, many years and I don't make any other bread. This makes a BETTER
> loaf than Antone's (just kidding, really). It doesn't involve a blender. It
> does involve a dutch oven.
>
> I put a medium-sized mixing bowl on a scale, tare it, and add 15 ounces
> all-purpose flour. King Arthur's has consistently been the most delicious.
> Add 1 1/2 teaspoons salt and 1/4 teaspoon active dry yeast (not instant).
> Whisk the dry ingredients or just stir them up with the handle of a spatula.
> In a large measuring cup, add 7 ounces warm water, 3 ounces beer, and 1
> tablespoon white vinegar.
> (The beer can be crappy beer, good beer, or non-alcoholic beer. I use
> non-alcoholic beer, but I've used everything from Trader Joe's crappy lager
> to Lagunitas IPA.)
> Using a large spoon or spatula, mix the liquid into the dry until you have
> a shaggy ball of dough. It might not seem like you have enough liquid, but
> you do. Just keep flipping the wad of dough over until all the dry bits get
> picked up by the wet bits.
> Cover the bowl with saran wrap and let it sit somewhere not cold for 8-18
> hours.
> Pull it out (don't throw out the plastic wrap) and plop it on a floured
> surface. Fold it over onto itself over and over. I.e. take the top edge and
> fold that into the middle. Rotate the dough to the left a quarter-turn.
> Take the top edge and fold that into the middle, etc. Repeat until you have
> a nice tight ball of dough. Pinch together any seam you have left.
> Get a small skillet or pan - about 9 inches is good - and lay a sheet of
> parchment paper in it, about 18-24 inches long. Spray the part over the
> skillet with cooking spray. Put the ball of dough, seam-side down, on the
> parchment so it's centered in the skillet. Spray the top of the dough with
> cooking spray - just a quick overall spray. Put the plastic wrap you used
> before over the dough ball. Let this rise again for 2 hours, again
> somewhere not cold.
> An hour-and-a-half later, heat the oven, with the dutch oven inside, to
> 500 degrees. A half hour later, reduce heat to 425.
> Remove the plastic wrap from the dough, sprinkle the dough with a dusting
> of flour. Cut the dough with a razor 1/4" deep - along the center is fine.
> You can make an "X." You can make a square.
> Remove the dutch oven from the oven and remove the lid. Using the
> parchment paper like a sling, lower the dough ball into the dutch oven. Put
> the lid back on. Put it in the oven for 25 minutes.
> After 25 minutes has passed, take the lid off the dutch oven and bake
> another 25 minutes. Remove from the dutch oven and let it cool.
>
> Enjoy.
>
> Here are a couple pictures:
> https://www.instagram.com/p/B9eTEmaBmOo/
> https://www.instagram.com/p/B9XmU0zhlI6/
>
>
> On Sun, Mar 22, 2020 at 11:29 AM lambbo  wrote:
>
>> I've been quarantined for 2 weeks, and it's given me so much time to bake
>> (and need, as I can't go shopping).
>>
>> My favorite recipe is from Mark Bitman's How to Cook Everything, Jim
>> Lahey's No Knead Bread.
>>   It makes
>> VERY GOOD WAFFLE BATTER too, if you add more water and the next day you mix
>> in whipped egg whites and sugar before pouring into the iron.
>>
>> I've been making it for years and refuse to look at the original recipe,
>> so here's what mine is.  It turns out chewy, with an airy but substantial
>> and moist crumb, crispy but not too hard crust.
>>
>> Into a kitchen-aid blender, add:
>>
>> 2 cups white flour
>> 2 cups whole wheat
>> 1/2 teaspoon instant dry yeast
>> 2 teaspoons salt
>>
>> Pulse for a few seconds, until the white and wheat have mixed up a bit.
>>
>> Slowly add 2 cups of 75 degree water, stopping when the dough forms a
>> ball zooming around the blender.  Sometimes I add a few tablespoons extra
>> to make it almost soupy, for a different, airier crumb, but only if I'm
>> doing 100% white.
>>
>> Transfer to a huge bowl, cover with plastic and let sit overnight.  The
>> next morning, early, fold it, let it sit for 30, then form into a ball
>> (hard part for me to be consistent on) and let it sit for at least 2
>> hours.  Take a 2 hour bike ride.  Turn on the oven to 450 with a large pot
>> inside (lid on, a little water in the pot to steam), when it's at temp flip
>> the dough into the pot seam side up, put the lid back on, and bake for 20
>> minutes. Take the lid off and cook for another 20 or 30.  Sometimes I bring
>> it to Broil for the last 10, if I want max crust.
>>
>> Enjoy!  It's the easiest, best bread I've ever made.
>>
>> On Saturday, March 21, 2020 at 10:47:59 PM UTC-4, Bicycle Belle Ding
>> Ding! wrote:
>>>
>>> Max, how fantastic! Truly a

Re: [RBW] Of Bikes and Bread

2020-03-22 Thread David Bivins

Here's my take on the same recipe that lambbo posted. I've been making it
for many, many years and I don't make any other bread. This makes a BETTER
loaf than Antone's (just kidding, really). It doesn't involve a blender. It
does involve a dutch oven.

I put a medium-sized mixing bowl on a scale, tare it, and add 15 ounces
all-purpose flour. King Arthur's has consistently been the most delicious.
Add 1/2 teaspoon salt and 1/4 teaspoon active dry yeast (not instant).
Whisk the dry ingredients or just stir them up with the handle of a spatula.
In a large measuring cup, add 7 ounces warm water, 3 ounces beer, and 1
tablespoon white vinegar.
(The beer can be crappy beer, good beer, or non-alcoholic beer. I use
non-alcoholic beer, but I've used everything from Trader Joe's crappy lager
to Lagunitas IPA.)
Using a large spoon or spatula, mix the liquid into the dry until you have
a shaggy ball of dough. It might not seem like you have enough liquid, but
you do. Just keep flipping the wad of dough over until all the dry bits get
picked up by the wet bits.
Cover the bowl with saran wrap and let it sit somewhere not cold for 8-18
hours.
Pull it out (don't throw out the plastic wrap) and plop it on a floured
surface. Fold it over onto itself over and over. I.e. take the top edge and
fold that into the middle. Rotate the dough to the left a quarter-turn.
Take the top edge and fold that into the middle, etc. Repeat until you have
a nice tight ball of dough. Pinch together any seam you have left.
Get a small skillet or pan - about 9 inches is good - and lay a sheet of
parchment paper in it, about 18-24 inches long. Spray the part over the
skillet with cooking spray. Put the ball of dough, seam-side down, on the
parchment so it's centered in the skillet. Spray the top of the dough with
cooking spray - just a quick overall spray. Put the plastic wrap you used
before over the dough ball. Let this rise again for 2 hours, again
somewhere not cold.
An hour-and-a-half later, heat the oven, with the dutch oven inside, to 500
degrees. A half hour later, reduce heat to 425.
Remove the plastic wrap from the dough, sprinkle the dough with a dusting
of flour. Cut the dough with a razor 1/4" deep - along the center is fine.
You can make an "X." You can make a square.
Remove the dutch oven from the oven and remove the lid. Using the parchment
paper like a sling, lower the dough ball into the dutch oven. Put the lid
back on. Put it in the oven for 25 minutes.
After 25 minutes has passed, take the lid off the dutch oven and bake
another 25 minutes. Remove from the dutch oven and let it cool.

Enjoy.

Here are a couple pictures:
https://www.instagram.com/p/B9eTEmaBmOo/
https://www.instagram.com/p/B9XmU0zhlI6/

On Sun, Mar 22, 2020 at 11:29 AM lambbo  wrote:

> I've been quarantined for 2 weeks, and it's given me so much time to bake
> (and need, as I can't go shopping).
>
> My favorite recipe is from Mark Bitman's How to Cook Everything, Jim
> Lahey's No Knead Bread.
>   It makes VERY
> GOOD WAFFLE BATTER too, if you add more water and the next day you mix in
> whipped egg whites and sugar before pouring into the iron.
>
> I've been making it for years and refuse to look at the original recipe,
> so here's what mine is.  It turns out chewy, with an airy but substantial
> and moist crumb, crispy but not too hard crust.
>
> Into a kitchen-aid blender, add:
>
> 2 cups white flour
> 2 cups whole wheat
> 1/2 teaspoon instant dry yeast
> 2 teaspoons salt
>
> Pulse for a few seconds, until the white and wheat have mixed up a bit.
>
> Slowly add 2 cups of 75 degree water, stopping when the dough forms a ball
> zooming around the blender.  Sometimes I add a few tablespoons extra to
> make it almost soupy, for a different, airier crumb, but only if I'm doing
> 100% white.
>
> Transfer to a huge bowl, cover with plastic and let sit overnight.  The
> next morning, early, fold it, let it sit for 30, then form into a ball
> (hard part for me to be consistent on) and let it sit for at least 2
> hours.  Take a 2 hour bike ride.  Turn on the oven to 450 with a large pot
> inside (lid on, a little water in the pot to steam), when it's at temp flip
> the dough into the pot seam side up, put the lid back on, and bake for 20
> minutes. Take the lid off and cook for another 20 or 30.  Sometimes I bring
> it to Broil for the last 10, if I want max crust.
>
> Enjoy!  It's the easiest, best bread I've ever made.
>
> On Saturday, March 21, 2020 at 10:47:59 PM UTC-4, Bicycle Belle Ding Ding!
> wrote:
>>
>> Max, how fantastic! Truly a heartwarming story. You might be able to
>> launch a business during this time of quarantine, and I’m not joking. Most
>> folks don’t bake bread and the grocery store shelves have been bare. You
>> sound like you’ve got it down and can really turn out the loaves. Start a
>> business!
>>
>> Charmed,
>> Leah
>
> --
> You received this message because you are subscribed to the

Re: [RBW] Of Bikes and Bread

2020-03-22 Thread Sean PNW

As a huge fan of both sourdough and stand up comedy I've been loving Tom 
Papa’s recent Youtube videos of how to bake bread.

https://www.youtube.com/channel/UCzOidAJzuiZ8GnVxie-C-sw/videos

They’re fun, accessible, and a really helpful, easy way to learn how to 
make your own bread at home. 

In addition to being a passionate and accomplished sourdough baker, he's a 
great comedian, is the head writer on, and contributes the ‘Out in America’ 
segment of, NPR’s ‘Live From Here’, and his new Netflix special ‘You're 
Doing Great!’ is excellent. 

https://www.livefromhere.org/people/tom-papa

https://www.netflix.com/title/81103777

I highly recommend any and all of the above as so many of us are stuck at 
home and looking for something to distract, educate, or entertain.

On Saturday, March 21, 2020 at 7:47:59 PM UTC-7, Bicycle Belle Ding Ding! 
wrote:
>
> Max, how fantastic! Truly a heartwarming story. You might be able to 
> launch a business during this time of quarantine, and I’m not joking. Most 
> folks don’t bake bread and the grocery store shelves have been bare. You 
> sound like you’ve got it down and can really turn out the loaves. Start a 
> business! 
>
> Charmed, 
> Leah

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Re: [RBW] Of Bikes and Bread

2020-03-22 Thread lambbo

I've been quarantined for 2 weeks, and it's given me so much time to bake 
(and need, as I can't go shopping).

My favorite recipe is from Mark Bitman's How to Cook Everything, Jim 
Lahey's No Knead Bread.  
  It makes VERY 
GOOD WAFFLE BATTER too, if you add more water and the next day you mix in 
whipped egg whites and sugar before pouring into the iron.

I've been making it for years and refuse to look at the original recipe, so 
here's what mine is.  It turns out chewy, with an airy but substantial and 
moist crumb, crispy but not too hard crust.

Into a kitchen-aid blender, add:

2 cups white flour
2 cups whole wheat 
1/2 teaspoon instant dry yeast
2 teaspoons salt

Pulse for a few seconds, until the white and wheat have mixed up a bit.

Slowly add 2 cups of 75 degree water, stopping when the dough forms a ball 
zooming around the blender.  Sometimes I add a few tablespoons extra to 
make it almost soupy, for a different, airier crumb, but only if I'm doing 
100% white. 

Transfer to a huge bowl, cover with plastic and let sit overnight.  The 
next morning, early, fold it, let it sit for 30, then form into a ball 
(hard part for me to be consistent on) and let it sit for at least 2 hours. 
 Take a 2 hour bike ride.  Turn on the oven to 450 with a large pot inside 
(lid on, a little water in the pot to steam), when it's at temp flip the 
dough into the pot seam side up, put the lid back on, and bake for 20 
minutes. Take the lid off and cook for another 20 or 30.  Sometimes I bring 
it to Broil for the last 10, if I want max crust.   

Enjoy!  It's the easiest, best bread I've ever made. 

On Saturday, March 21, 2020 at 10:47:59 PM UTC-4, Bicycle Belle Ding Ding! 
wrote:
>
> Max, how fantastic! Truly a heartwarming story. You might be able to 
> launch a business during this time of quarantine, and I’m not joking. Most 
> folks don’t bake bread and the grocery store shelves have been bare. You 
> sound like you’ve got it down and can really turn out the loaves. Start a 
> business! 
>
> Charmed, 
> Leah

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Re: [RBW] Of Bikes and Bread

2020-03-21 Thread Bicycle Belle Ding Ding!

Max, how fantastic! Truly a heartwarming story. You might be able to launch a 
business during this time of quarantine, and I’m not joking. Most folks don’t 
bake bread and the grocery store shelves have been bare. You sound like you’ve 
got it down and can really turn out the loaves. Start a business!

Charmed,
Leah

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Re: [RBW] Of Bikes and Bread

2020-03-21 Thread Patrick Moore

Bread! I started baking bread back circa 1981-2 as a poor graduate
student in Philosophie, Universite' Laval, when I cooked for myself
and a couple of roommates. I'dI walk down the hill from our
appartement in the old quarter to the nearby "organic" co-op" and buy
a 25 kg cloth sack of whole wheat flour and a 500 gr bag of yeast,
then schlep it all back up the hill to the apartment by bus -- much as
I handled 3 months of laundry. The routine was to make the equivalent
of about 4 24 oz loaves; big bowls of yeastily rising dough scattered
all over the kitchen. One of the most smug-making compliments I
received was from a woman guest who exclaimed, "Your bread is like
cake!" I've made it ever since, on and off, by hand, over the years,
although I'll confess to a brief, adulterous fling with a bread
machine way back when they first came out (easy, momentarily
thrilling, ultimately unsatisfying).

Oh, do please stick with it! A few mishaps and you'll get that "sense"
of what a successful bolus of bread dough feels like.

The whole knack or skill is to get to know the "feel" of the right
ratios of flour and water. The amount of other ingredients -- hell,
even yeast -- is secondary. As long as the dough has the right
consistency and "feel", you can use 1 tsp for ~ 6 c flour (I don't
really measure) or double that; it all turns out the same. Likewise,
you can add a cup of oil, or none; sure, too much oil makes a more
compact loaf, but within reason, no big difference. Salt? Sure, a
half-cup will be noticed, but just toss it in and experiment. I don't
stoop to adding milk or eggs (faugh!). Really, oil, no oil, salt, no
salt -- the results depend on the flour/water ratio (tho' even this
has ample tolerances) and, above all, on the kneading.

I've started baking bread again recently (and will continue if I can
find more flour in our coronavirus-depleted shelves), and I have to
say that the results are worth the very small input of effort. This
effort is, basically, 2-fold: (1) mixing the ingredients. (2) Kneading
for 10 minutes. Apart from that, the rest is just waiting and eating,
except for cleaning the mixing bowl.

I've got enough (~6 cups, +/- 2 cups) for another ~5 lb of bread
before I run out. My daughter is with me for a week furloughed from
college (share her with her mother), and I think I will learn her in
the tricks o' the trade.

On Sat, Mar 21, 2020 at 6:51 PM Max S  wrote:
>
> Leah,
>
> I’d attempted baking bread a few years ago, which resulted in several ruined 
> kitchen towels and dough-based rocks. So, I had decided that I’m not a baker, 
> and that was that.
>
> Until your post many weeks ago — it inspired me to try baking bread again. A 
> dozen loaves and close to a hundred pizzas later (not exaggerating — suddenly 
> the kids started liking my cooking, so I had to oblige... several times per 
> week), I’m still doing it!
>
> Confession: I did go with the “artisanal bread in 5 minutes a day” master 
> recipe, but I’ve kept the same container all this time, which lends the bread 
> a sourdough flavor eventually.
>
> Thank you!
>
> - Max “rising, no matter the cold” in A2
>
> --
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-- 

---
Patrick Moore
Alburquerque, Nuevo Mexico, Etats Unis d'Amerique, Orbis Terrarum

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Re: [RBW] Of Bikes and Bread

2020-03-21 Thread Max S

Leah,

I’d attempted baking bread a few years ago, which resulted in several ruined 
kitchen towels and dough-based rocks. So, I had decided that I’m not a baker, 
and that was that. 

Until your post many weeks ago — it inspired me to try baking bread again. A 
dozen loaves and close to a hundred pizzas later (not exaggerating — suddenly 
the kids started liking my cooking, so I had to oblige... several times per 
week), I’m still doing it! 

Confession: I did go with the “artisanal bread in 5 minutes a day” master 
recipe, but I’ve kept the same container all this time, which lends the bread a 
sourdough flavor eventually.

Thank you! 

- Max “rising, no matter the cold” in A2

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Re: [RBW] Of Bikes and Bread

2020-01-23 Thread Mark Roland

#clemtrails FTW! From wikipedalia: Many conspiracy theorists believe 
Clemtrails release substances known to cause smiles and happiness in humans 
and possibly other animals. #portmanteau

On Wednesday, January 22, 2020 at 2:41:38 PM UTC-5, tuolumne bikes wrote:
>
>
>
> #clemtrails 
>
> Carl 
>
>  
>

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Re: [RBW] Of Bikes and Bread

2020-01-23 Thread Mark Roland

#clemtrails FTW! From wikipedalia: Many conspiracy theorists believe 
Chemtrails release substances known to cause smiles and happiness in humans 
and possibly other animals. #portmanteau

On Wednesday, January 22, 2020 at 2:41:38 PM UTC-5, tuolumne bikes wrote:
#clemtrails 

Carl

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Re: [RBW] Of Bikes and Bread

2020-01-22 Thread Joe Bernard

I love hearing the continuing adventures of E and his breadmaking. It's all so 
adorable and joy bringing! ♥️

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Re: [RBW] Of Bikes and Bread

2020-01-22 Thread Bicycle Belle Ding Ding!

These responses have brought me no small amount of joy today. You are SO fun. I
love the photos (esp. the one with the knife in the head, Drew) and all the
stories. I had no idea how much interest you all have in breads, but I see I am
in good company. My bread is NOT fancy. You can go down the rabbit hole and
learn 357 different tips that will make your bread better. I just do what’s
simple. Mom has a starter her family got from a priest in the 70s, and she
treats hers totally different. She uses flat beer and skim milk to feed her
starter, and her bread is different as a result. It’s really good, but I won’t
keep those ingredients handy just for bread making. But this is very much a
choose your own adventure - go wild!

I got 3 FaceTime calls tonight from E, who was baking his first loaf. I
whooped, “You’re so smart! What did your mother say?” He replied, “She isn’t
home yet; I wanted to surprise her.” Totally overcome, I shrieked, “You
SWEETIE! Does your house smell like fresh bread?” “Kind of,” he said, with a
shy smile.

Man, I love teenagers. Everything is right in my world.

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Re: [RBW] Of Bikes and Bread

2020-01-22 Thread Curtis McKenzie

Will,

Wonderful bread creation.  Good to see some cast iron on your stove top!

Curtis
"Who thinks this thread is almost perfect:  bicycles and bread.  Just add
banjos and the universe will align"

On Wed, Jan 22, 2020, 6:45 PM William deRosset  wrote:

> On Monday, January 20, 2020 at 4:48:29 PM UTC-7, Bicycle Belle Ding Ding!
> wrote:
> > And in case you wanted the recipe:
>
> Dear BBDD,
>
> That sourdough recipe is about as non-fussy as it gets.
>
> Last night I jump-started a sourdough starter with commercial yeast.
> I divided it, fed it this morning, and mixed up the dough. I baked it when
> I got home from work.
>
> I don't expect it to have the complexity of a symbiotic wild
> yeast/bacteria culture yet, but it sure baked up nicely.
>
> Thank you!
>
> Best Regards
>
> Will
> William M deRosset
> Fort Collins CO
>
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> .
>

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Re: [RBW] Of Bikes and Bread

2020-01-22 Thread George Schick

You all (y'all for those in the South/SE) are starting to make me hungry 
for something I haven't made for over 35 years or so -  buckwheat pancakes 
topped with sorghum.  I had forgotten all about them.  I think it's time to 
rekindle some old recipes ('course, I'll be the only one who eats 'em :-)


On Wednesday, January 22, 2020 at 1:41:38 PM UTC-6, tuolumne bikes wrote:
>
> White for the pancakes, varies for the bread. I don't mind the bread 
> being denser with whole wheat, but she really wants the voids to come 
> out right. 
>
> #clemtrails 
>
> Carl 
>
> On 1/22/2020 8:31 AM, Bicycle Belle Ding Ding! wrote: 
> > Mark - also let’s add #clemantics. I love #clemocracy and #imacleminist 
> as well. This is too funny. Hurry up and build your Clem so you can post 
> photos to Instagram and join in with the hashtags. Slim Wonder uses 
> #thatclemlife, also good. Hashtags are great for business - we are gonna 
> grow Rivendell, one Clem at a time. Yesterday on Insta, Utility Bicycle 
> Works posted a photo of what I think is a 2019 green Clem. They had this to 
> say about it (and I’m parsing it for the sake of brevity): “We installed 
> new pads, cables/housing, rear rack, and made slew of adjustments before 
> blowing the bicycle 67 kisses and sending it home...Clems ride soft and 
> nimble, like a jet-ski in a pool of Cool Whip.” I’ve begun to think of 
> Clems as the bread and butter of Rivendell - which may or may not be true. 
> They hit such a sweet spot in the market - nothing has been sacrificed in 
> the way of comfort and practicality, they are still beautiful, and they are 
> less expensive than the fully-lugged models. My husband would have never 
> bought that 2015 Clem had it been the price of a Sam. My son certainly 
> wouldn’t be riding a little Rivendell for the same reason. But because the 
> Clems exist and at such a friendly price, we are practically collecting 
> them.  
> > 
> > Carl - I make sourdough pancakes, too! My recipe is similar to your 
> wife’s, but I’m going to try hers just to see. Does she use whole wheat or 
> white flour? 
> > 
> > Got a FaceTime call from E last night - he had a couple intelligent 
> questions as he was working with his starter. I think his first loaf will 
> be baked today. Man, if that kid gets good at sourdough his mother is going 
> to have to ration him. He’s totally nuts about this bread! 
> > 
>
>

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Re: [RBW] Of Bikes and Bread

2020-01-22 Thread tuolumnebikes

White for the pancakes, varies for the bread. I don't mind the bread
being denser with whole wheat, but she really wants the voids to come
out right.

#clemtrails

Carl

On 1/22/2020 8:31 AM, Bicycle Belle Ding Ding! wrote:

Mark - also let’s add #clemantics. I love #clemocracy and #imacleminist as
well. This is too funny. Hurry up and build your Clem so you can post photos to
Instagram and join in with the hashtags. Slim Wonder uses #thatclemlife, also
good. Hashtags are great for business - we are gonna grow Rivendell, one Clem
at a time. Yesterday on Insta, Utility Bicycle Works posted a photo of what I
think is a 2019 green Clem. They had this to say about it (and I’m parsing it
for the sake of brevity): “We installed new pads, cables/housing, rear rack,
and made slew of adjustments before blowing the bicycle 67 kisses and sending
it home...Clems ride soft and nimble, like a jet-ski in a pool of Cool Whip.”
I’ve begun to think of Clems as the bread and butter of Rivendell - which may
or may not be true. They hit such a sweet spot in the market - nothing has been
sacrificed in the way of comfort and practicality, they are still beautiful,
and they are less expensive than the fully-lugged models. My husband would have
never bought that 2015 Clem had it been the price of a Sam. My son certainly
wouldn’t be riding a little Rivendell for the same reason. But because the
Clems exist and at such a friendly price, we are practically collecting them. 

Carl - I make sourdough pancakes, too! My recipe is similar to your wife’s, but
I’m going to try hers just to see. Does she use whole wheat or white flour?

Got a FaceTime call from E last night - he had a couple intelligent questions
as he was working with his starter. I think his first loaf will be baked today.
Man, if that kid gets good at sourdough his mother is going to have to ration
him. He’s totally nuts about this bread!

Re: [RBW] Of Bikes and Bread

2020-01-22 Thread Pancake

Angry baker on a Clem = #MadClemist
Delivery Clem: #ClemOnTime
Riding up hill: #ClemingGym
Speed dating Clem (or sour): #ClemOn (#CLemon)
Step through loaded with water: #ClemL
Gravel “grinding” step through: #ClemLTool

Abe


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Re: [RBW] Of Bikes and Bread

2020-01-22 Thread Mark Roland

Utility Bicycle Works is in Kingston, about 45 minutes up the river (and on 
the other side) from Beacon, where I live. Proprietor Bryan used to work at 
the shop in Beacon, but has been on his own now for a couple of years, and 
doing a great job. Worth following on Instagram for fun, down-to-earth 
bicycle related stuff. Seeing that green Clem L (one size up) tempted me to 
drop mine off to have him build it, since I am spending too much time at 
work these days. He is also an RBWOB member. Hi Bryan! (Also a good writer. 
Though "jet ski in a pool of Cool Whip" puts me more in mind of spring 
break than Riv Clems...;^)

On Wednesday, January 22, 2020 at 11:31:31 AM UTC-5, Bicycle Belle Ding 
Ding! wrote:
>
> Yesterday on Insta, Utility Bicycle Works posted a photo of what I think 
> is a 2019 green Clem. They had this to say about it (and I’m parsing it for 
> the sake of brevity): “We installed new pads, cables/housing, rear rack, 
> and made slew of adjustments before blowing the bicycle 67 kisses and 
> sending it home...Clems ride soft and nimble, like a jet-ski in a pool of 
> Cool Whip.” 

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Re: [RBW] Of Bikes and Bread

2020-01-22 Thread Drew Saunders

As we used to say in my old dorm (where fresh bread was baked 6 
nights/week) "Make Loaf, Not War"!

Sadly, my wife really dislikes sour flavors, especially sourdough, so I may 
not be able to try this. If I knew anyone with a starter, I might borrow 
theirs to see if the result is just a pinch sour. I'll still download and 
save your recipe, thanks!

Drew
'91 RB-1 (long ago sold)
'93 XO-1 (in storage, mostly disassembled)
'99 match-built Road Standard
'06 Quickbeam.

On Monday, January 20, 2020 at 3:48:29 PM UTC-8, Bicycle Belle Ding Ding! 
wrote:
>
> And in case you wanted the recipe: 
>
>

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Re: [RBW] Of Bikes and Bread

2020-01-22 Thread Bicycle Belle Ding Ding!

Carl - I make sourdough pancakes, too! My recipe is similar to your wife’s, but
I’m going to try hers just to see. Does she use whole wheat or white flour?

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Re: [RBW] Of Bikes and Bread

2020-01-22 Thread Mark Roland

#clematics  Not to be confused with #clemaddicts  Okay, sorry. Off to do 
some anagrams...

On Wednesday, January 22, 2020 at 7:28:36 AM UTC-5, Mark Roland wrote:
>
> #clemocracy... The constitution? Just Ride! (Although it could be argued a 
> bit too close to kleptocracy for comfort...)
>
> On Wednesday, January 22, 2020 at 7:13:57 AM UTC-5, Mark Roland wrote:
>>
>> #betterlivingthroughclemistry -- Get outtatown, too funny!  First it was 
>> rock bands, then website urls, then beers. Now coming up with catchy 
>> hashtags is the nomenclature game all the cool kids are playing! Got one! 
>> #ohmydarlinclemL! Wait. No. #clemup? #clemsmithjrforpresident? 
>> #imacleminist? #rockonwithclemology! #icouldahadaclemdough! #nomenclemture
>>
>> On Tuesday, January 21, 2020 at 8:26:37 PM UTC-5, Bicycle Belle Ding 
>> Ding! wrote:
>>>
>>> Gah, Philip, we’d be 400 pounds and diabetic if we did that. I do not 
>>> know how the settlers brought their starter along, but I know they slept 
>>> with it at night to keep it warm. There’s a guy somewhere in the PNW who 
>>> died many years ago, but his starter lives on. He used to have a mail-order 
>>> starter club. He’d send you his starter in the mail! His friends have kept 
>>> it alive and distribute it out for nothing but the cost of shipping, just 
>>> as he did. 
>>>
>>> I bake bread twice per week. 
>>>
>>> Joe - #clemsaregems is totally my hashtag and you know it. 
>>>
>>> PS I decided we can grow Rivendell one Clem at a time. I just need some 
>>> really exciting hashtags. So far I have: #clemsaregems and 
>>> #betterlivingthroughclemistry... 
>>>
>>>
>>>
>>> Sent from my iPad 
>>>
>>> > On Jan 21, 2020, at 5:17 PM, Philip Williamson  
>>> wrote: 
>>> > 
>>> > That’s awesome! Shame the school can’t provide a vegetarian cheese 
>>> sandwich or something on Hamburger Day. 
>>> > 
>>> > How often do you bake bread? It looks from the recipe like the starter 
>>> rhythm could work without discarding any if you baked twice a day? Or no? 
>>> > 
>>> > I’m not suggesting we SHOULD, just imagining how the people-and-yeast 
>>> symbiosis might have worked a few generations ago. 
>>> > 
>>> > Philip who doesn’t need another hobby 
>>> > Santa Rosa, CA 
>>> > 
>>> > -- 
>>> > You received this message because you are subscribed to a topic in the 
>>> Google Groups "RBW Owners Bunch" group. 
>>> > To unsubscribe from this topic, visit 
>>> https://groups.google.com/d/topic/rbw-owners-bunch/Ty8oVWGcW04/unsubscribe. 
>>>
>>> > To unsubscribe from this group and all its topics, send an email to 
>>> rbw-owne...@googlegroups.com. 
>>> > To view this discussion on the web visit 
>>> https://groups.google.com/d/msgid/rbw-owners-bunch/daeffd20-b9b4-41bb-9320-e2d17c7b9edc%40googlegroups.com.
>>>  
>>>
>>>
>>

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Re: [RBW] Of Bikes and Bread

2020-01-22 Thread Mark Roland

#clemocracy... The constitution? Just Ride! (Although it could be argued a 
bit too close to kleptocracy for comfort...)

On Wednesday, January 22, 2020 at 7:13:57 AM UTC-5, Mark Roland wrote:
>
> #betterlivingthroughclemistry -- Get outtatown, too funny!  First it was 
> rock bands, then website urls, then beers. Now coming up with catchy 
> hashtags is the nomenclature game all the cool kids are playing! Got one! 
> #ohmydarlinclemL! Wait. No. #clemup? #clemsmithjrforpresident? 
> #imacleminist? #rockonwithclemology! #icouldahadaclemdough! #nomenclemture
>
> On Tuesday, January 21, 2020 at 8:26:37 PM UTC-5, Bicycle Belle Ding Ding! 
> wrote:
>>
>> Gah, Philip, we’d be 400 pounds and diabetic if we did that. I do not 
>> know how the settlers brought their starter along, but I know they slept 
>> with it at night to keep it warm. There’s a guy somewhere in the PNW who 
>> died many years ago, but his starter lives on. He used to have a mail-order 
>> starter club. He’d send you his starter in the mail! His friends have kept 
>> it alive and distribute it out for nothing but the cost of shipping, just 
>> as he did. 
>>
>> I bake bread twice per week. 
>>
>> Joe - #clemsaregems is totally my hashtag and you know it. 
>>
>> PS I decided we can grow Rivendell one Clem at a time. I just need some 
>> really exciting hashtags. So far I have: #clemsaregems and 
>> #betterlivingthroughclemistry... 
>>
>>
>>
>> Sent from my iPad 
>>
>> > On Jan 21, 2020, at 5:17 PM, Philip Williamson  
>> wrote: 
>> > 
>> > That’s awesome! Shame the school can’t provide a vegetarian cheese 
>> sandwich or something on Hamburger Day. 
>> > 
>> > How often do you bake bread? It looks from the recipe like the starter 
>> rhythm could work without discarding any if you baked twice a day? Or no? 
>> > 
>> > I’m not suggesting we SHOULD, just imagining how the people-and-yeast 
>> symbiosis might have worked a few generations ago. 
>> > 
>> > Philip who doesn’t need another hobby 
>> > Santa Rosa, CA 
>> > 
>> > -- 
>> > You received this message because you are subscribed to a topic in the 
>> Google Groups "RBW Owners Bunch" group. 
>> > To unsubscribe from this topic, visit 
>> https://groups.google.com/d/topic/rbw-owners-bunch/Ty8oVWGcW04/unsubscribe. 
>>
>> > To unsubscribe from this group and all its topics, send an email to 
>> rbw-owne...@googlegroups.com. 
>> > To view this discussion on the web visit 
>> https://groups.google.com/d/msgid/rbw-owners-bunch/daeffd20-b9b4-41bb-9320-e2d17c7b9edc%40googlegroups.com.
>>  
>>
>>
>

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Re: [RBW] Of Bikes and Bread

2020-01-22 Thread Mark Roland

#betterlivingthroughclemistry -- Get outtatown, too funny!  First it was 
rock bands, then website urls, then beers. Now coming up with catchy 
hashtags is the nomenclature game all the cool kids are playing! Got one! 
#ohmydarlinclemL! Wait. No. #clemup? #clemsmithjrforpresident? 
#imacleminist? #rockonwithclemology! #icouldahadaclemdough! #nomenclemture

On Tuesday, January 21, 2020 at 8:26:37 PM UTC-5, Bicycle Belle Ding Ding! 
wrote:
>
> Gah, Philip, we’d be 400 pounds and diabetic if we did that. I do not know 
> how the settlers brought their starter along, but I know they slept with it 
> at night to keep it warm. There’s a guy somewhere in the PNW who died many 
> years ago, but his starter lives on. He used to have a mail-order starter 
> club. He’d send you his starter in the mail! His friends have kept it alive 
> and distribute it out for nothing but the cost of shipping, just as he did. 
>
> I bake bread twice per week. 
>
> Joe - #clemsaregems is totally my hashtag and you know it. 
>
> PS I decided we can grow Rivendell one Clem at a time. I just need some 
> really exciting hashtags. So far I have: #clemsaregems and 
> #betterlivingthroughclemistry... 
>
>
>
> Sent from my iPad 
>
> > On Jan 21, 2020, at 5:17 PM, Philip Williamson  > wrote: 
> > 
> > That’s awesome! Shame the school can’t provide a vegetarian cheese 
> sandwich or something on Hamburger Day. 
> > 
> > How often do you bake bread? It looks from the recipe like the starter 
> rhythm could work without discarding any if you baked twice a day? Or no? 
> > 
> > I’m not suggesting we SHOULD, just imagining how the people-and-yeast 
> symbiosis might have worked a few generations ago. 
> > 
> > Philip who doesn’t need another hobby 
> > Santa Rosa, CA 
> > 
> > -- 
> > You received this message because you are subscribed to a topic in the 
> Google Groups "RBW Owners Bunch" group. 
> > To unsubscribe from this topic, visit 
> https://groups.google.com/d/topic/rbw-owners-bunch/Ty8oVWGcW04/unsubscribe. 
>
> > To unsubscribe from this group and all its topics, send an email to 
> rbw-owne...@googlegroups.com . 
> > To view this discussion on the web visit 
> https://groups.google.com/d/msgid/rbw-owners-bunch/daeffd20-b9b4-41bb-9320-e2d17c7b9edc%40googlegroups.com.
>  
>
>

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Re: [RBW] Of Bikes and Bread

2020-01-21 Thread tuolumne bikes

Sourdough pancake recipe attached. The pancakes are on the thin side and 
far tastier than the norm, and making them includes feeding the starter. My 
wife is a sourdough nut--crust, crumb, size of the holes, whole 
wheat...always experimenting and rarely completely satisfied. It's all 
great bread to me.

Carl

On Tuesday, January 21, 2020 at 5:26:37 PM UTC-8, Bicycle Belle Ding Ding! 
wrote:
>
> Gah, Philip, we’d be 400 pounds and diabetic if we did that. I do not know 
> how the settlers brought their starter along, but I know they slept with it 
> at night to keep it warm. There’s a guy somewhere in the PNW who died many 
> years ago, but his starter lives on. He used to have a mail-order starter 
> club. He’d send you his starter in the mail! His friends have kept it alive 
> and distribute it out for nothing but the cost of shipping, just as he did. 
>
> I bake bread twice per week. 
>
> Joe - #clemsaregems is totally my hashtag and you know it. 
>
> PS I decided we can grow Rivendell one Clem at a time. I just need some 
> really exciting hashtags. So far I have: #clemsaregems and 
> #betterlivingthroughclemistry... 
>
>
>
> Sent from my iPad 
>
> > On Jan 21, 2020, at 5:17 PM, Philip Williamson  > wrote: 
> > 
> > That’s awesome! Shame the school can’t provide a vegetarian cheese 
> sandwich or something on Hamburger Day. 
> > 
> > How often do you bake bread? It looks from the recipe like the starter 
> rhythm could work without discarding any if you baked twice a day? Or no? 
> > 
> > I’m not suggesting we SHOULD, just imagining how the people-and-yeast 
> symbiosis might have worked a few generations ago. 
> > 
> > Philip who doesn’t need another hobby 
> > Santa Rosa, CA 
> > 
> > -- 
> > You received this message because you are subscribed to a topic in the 
> Google Groups "RBW Owners Bunch" group. 
> > To unsubscribe from this topic, visit 
> https://groups.google.com/d/topic/rbw-owners-bunch/Ty8oVWGcW04/unsubscribe. 
>
> > To unsubscribe from this group and all its topics, send an email to 
> rbw-owne...@googlegroups.com . 
> > To view this discussion on the web visit 
> https://groups.google.com/d/msgid/rbw-owners-bunch/daeffd20-b9b4-41bb-9320-e2d17c7b9edc%40googlegroups.com.
>  
>
>

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Re: [RBW] Of Bikes and Bread

2020-01-21 Thread Joe Bernard

"Joe - #clemsaregems is totally my hashtag and you know it."

I may have seen it somewhere and borrowed it for a minute 來

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Re: [RBW] Of Bikes and Bread

2020-01-21 Thread Leah Peterson

Gah, Philip, we’d be 400 pounds and diabetic if we did that. I do not know how 
the settlers brought their starter along, but I know they slept with it at 
night to keep it warm. There’s a guy somewhere in the PNW who died many years 
ago, but his starter lives on. He used to have a mail-order starter club. He’d 
send you his starter in the mail! His friends have kept it alive and distribute 
it out for nothing but the cost of shipping, just as he did.

I bake bread twice per week. 

Joe - #clemsaregems is totally my hashtag and you know it.

PS I decided we can grow Rivendell one Clem at a time. I just need some really 
exciting hashtags. So far I have: #clemsaregems and 
#betterlivingthroughclemistry... 

Sent from my iPad

> On Jan 21, 2020, at 5:17 PM, Philip Williamson  
> wrote:
> 
> That’s awesome! Shame the school can’t provide a vegetarian cheese sandwich 
> or something on Hamburger Day.
> 
> How often do you bake bread? It looks from the recipe like the starter rhythm 
> could work without discarding any if you baked twice a day? Or no? 
> 
> I’m not suggesting we SHOULD, just imagining how the people-and-yeast 
> symbiosis might have worked a few generations ago.
> 
> Philip who doesn’t need another hobby
> Santa Rosa, CA
> 
> -- 
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Re: [RBW] Of Bikes and Bread

2020-01-21 Thread Joe Bernard

Of course! #clemsaregems 

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Re: [RBW] Of Bikes and Bread

2020-01-21 Thread Bicycle Belle Ding Ding!

Joe - me, too. I was allowed to ride back home (and so was Baby Bear) with the 
boys to drop E off. I could tell he was telling the truth about being a biker. 
Most kids don’t know how to ride bikes well; they don’t have polite etiquette 
or street smarts, and they can never keep up. Not so with E. He did scare both 
The Clem Rider and me at the start. He was so excited about going DOWN Killer 
Hill he decided he should start by pedaling as fast as he could as we began our 
descent. He did this with my sons and me screaming from behind, “Nooo!! 
Don’t! Slow down!!!” 

He’s got a well-enjoyed Roadmaster that was pretty rickety. I’ve taken school 
kids down that hill before and witnessed pieces of their bikes fly off. 

The Clems were gems, of course.  

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Re: [RBW] Of Bikes and Bread

2020-01-21 Thread Leah Peterson

JAS, thanks, I do love The Clem Rider. I keep waiting for him to really give me 
trouble but there is no hint of it yet. He’s nearly 14, but he still has time! 
I know that no woman will ever be good enough for him, though he would 
disagree. Pity my future daughter-in-law! 藍

Roberta, such a great way to spend an afternoon! That kid is a genius; I 
couldn’t believe how much he knew - he had done so much reading before coming 
for his lesson. I started to introduce concepts and terminology and he was 
finishing my sentences. He was an absolute joy to teach. 

He asked for a slice of sourdough toast with butter so The Clem Rider served it 
to him. E asked me, “What is this butter? This is not like my butter!” 

“It’s Irish butter from grass fed cows,” I said. “See how yellow it is? That’s 
good butter.” 
What 8th grader do you know who would be so discerning? !?

Phil - have you gotten your recipe right? You are a total love for helping your 
wife this way. Food sensitivities and allergies can be so alienating. 

Kent - if you’ve got good haunts for sourdough, that is hard to beat! I know 
it’s an art. I can’t pretend mine is as quality as theirs; I have watched so 
many bakers work with their sourdough - like 48 hours and several rise times. 
Per loaf. I’m not that committed. Plus, it seems like you either love to cook 
or love to bake, but few are masters at both. It’s cooking for me!

If only we all were neighbors and could share starter and bike rides, life 
would be perfect. ❤️

Sent from my iPhone

> On Jan 21, 2020, at 2:15 PM, JAS  wrote:
> 
> Not only is ClemRider a cool, good looking young man, he’s a sweetheart as 
> well. What a compassionate friend.  Good going, Mom and Dad!  Can’t wait to 
> hear how the baking lesson went. 
> 
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Re: [RBW] Of Bikes and Bread

2020-01-21 Thread Roberta

Yes!  It shows how much we can do if we REALLY want to.  Also, what a 
fabulous way to spend a day.  BBDD, did E let you know how his bread turned 
out, or at least how much he liked making it?

On Monday, January 20, 2020 at 8:56:52 PM UTC-5, Joe Bernard wrote:
>
> E made it! I'm so impressed 

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Re: [RBW] Of Bikes and Bread

2020-01-21 Thread Kent Peterson -- Eugene, Oregon

Great story. The recipe and starter care tips give me added respect for all 
the bakers out there.

I can barely keep houseplants alive so I'm happy to leave the sour dough 
care to several of the fine local bakeries we have here in Eugene.

Kent Peterson
Eugene, OR USA

On Monday, January 20, 2020 at 3:48:29 PM UTC-8, Bicycle Belle Ding Ding! 
wrote:
>
> And in case you wanted the recipe: 
>
>

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Re: [RBW] Of Bikes and Bread

2020-01-20 Thread Joe Bernard

E made it! I'm so impressed 

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