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  1. #1
    gazing from the shadows
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    Stone ground organic hard red spring wheat bread flour.

    Needless to say, I have not been low carb of late.

    We got The Bread Baker's Apprentice (props to Fredke on that rec from 'teh' past, btw) and I am not going to ignore proper fresh, warm bread. The baker is going to make some 100% whole wheat sandwich bread over the next two days from that book. Last time she made it it was the best darned wheat bread I had ever tasted, wheatiest by far.

    I can't say that this bread blizzard has stopped me from losing weight, but it's slowed me. Still, gym and trainer regularly since end of January, no major "activation of out of original specification locations" to break the steady (if short) work outs. Nautilus circuit, spin the trainer in various ways. Cut some popcorn consumption.

    Still, a few lbs lighter, a lot tighter, more muscle mass, belt issues of the good kind.

    The snow, finally gone? Perhaps. Still 3-5 feet of effective dirt road on the side streets, from the sand and salt. Sweepers were out on the mains this week though. Bike paths should be clear...ish.

    And today, after the trainer, I pumped up the road tires, lubed the chains, with visions of riding something other than the commuter. Dare I check the weather? Do a ride with my fair mate on the morrow on our bikes, our steel anniversary mutual gift to each other bikes?

    /checks weather

    High of 50, but 20mph winds and "snow to rain/wind".

    /sigh

    Bring on the bread.
    .
    Stout beers under trees, please.

  2. #2
    xxl
    xxl is online now
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    It's organic, how can it possibly be bad for you?

    Sounds yummy. Does your baker's recipe use a sponge/slow first rise?

  3. #3
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    I 'smelled' bread as I read your post. It has been almost a year since there has been bread in my mouth. I'm better for it. I do believe my insides no longer tolerates gluten.
    Enjoy the wheat sandwich bread, sounds delicious.

  4. #4
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    I got the same book for Christmas upon the recommendation of the Lounge members. Great book and it really helps you understand the whys of bread.
    "There are only two ways to live your life. One is as though nothing is a miracle. The other is as though everything is a miracle." --A. Einstein

  5. #5
    We have met the enemy...
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    Bike cleaning today for me as well--but no good bread.

    Took the back wheel off to replace the tube that deflated one night while the bike was just sitting there. I felt some looseness, and it turned out that the darned lock nut on the back axle has backed itself all the way out on the cassette side, so when I tipped the wheel the wrong way, the cassette body came right off and I had to fuss a couple of time to get the pawls back in--and then proceeded to skin a knuckle getting the lock ring off the cogs, since it had been on all winter.

    Hopefully the cogs will get cleaned early tomorrow, and the bike reassembled for a little spin, even though we have dropped back down to almost winter temps.
    "When the spirits are low, when the day appears dark, when work becomes monotonous, when hope hardly seems worth having, just mount a bicycle and go out for a spin down the road, without thought on anything but the ride you are taking."

    (Sir) Arthur Conan Doyle. Scientific American, January 18, 1896

  6. #6
    gazing from the shadows
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    Quote Originally Posted by xxl View Post
    It's organic, how can it possibly be bad for you?

    Sounds yummy. Does your baker's recipe use a sponge/slow first rise?
    Soaker and poolish. Soaker: flour and water on the counter overnight. Poolish: flour, water, yeast with a 4 hour ferment then fridge overnight.
    .
    Stout beers under trees, please.

  7. #7
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    Hmmm, more work for spring it seems.
    .
    Stout beers under trees, please.

  8. #8
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    Oh man...Nuthin' better than fresh bread.Yum!

  9. #9
    gazing from the shadows
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    Quote Originally Posted by bigrider View Post
    I got the same book for Christmas upon the recommendation of the Lounge members. Great book and it really helps you understand the whys of bread.
    It is a great book, and a great cookbook. Not often a combination I see.

    But I have been banned from the book.

    Not that I mind, the baker has a sourdough from another book that is now in rotation for molasses raisin spice bread, sourdough buttermilk waffles, and I have adapted it for my pizza dough. She's starting to work on a pure rye sourdough from the new book. So if both of us make things from the new book, we will gain a billion pounds.
    .
    Stout beers under trees, please.

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