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OFFICIAL THREAD: General Cookery and Discussion

venividivicibj

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All you people making bread and pizza are getting me jealous. any recommended types of flour?

Active dry vs instant yeast?
 
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Van Veen

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King Arthur Bread Flour. (Good luck finding it.)

I always use instant yeast now.
 

Fueco

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King Arthur Bread Flour. (Good luck finding it.)

I always use instant yeast now.
I get 25 pound bags of Ardent Mills (Denver, CO) bread flour from Costco. That costs about the same as a 5-pound bag of King Arthur flour at Safeway.
 

Van Veen

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I get 25 pound bags of Ardent Mills (Denver, CO) bread flour from Costco. That costs about the same as a 5-pound bag of King Arthur flour at Safeway.
How quickly do you go through it? I've thought about buying from Costco or a restaurant supply, but flour does go stale.
 

Fueco

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How quickly do you go through it? I've thought about buying from Costco or a restaurant supply, but flour does go stale.
I make a loaf of crusty bread about every five days. The bags last about 2.5 months, and I haven’t had one go stale. I do live in a dry climate though, so that’s a consideration as well.
 

Piobaire

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FYI, King Arthur has inventory again, order off their website.

My default is KA bread flour but Mrs. Piob likes to buy baking shit. I have a couple different 00, a locally grown heirloom bread making flour, semolina, etc. I have a bag of Red Star yeast I keep in the freezer and store a small working jar in the fridge.

Currently my go to pizza dough is 50% of that heirloom flour and 50% KA bread.

Change of plans for meals. Decided not to make buns so gourmet, self-ground (LOL) burgers next weekend. Today homemade potato gnocchi with a Mediterranean style presentation to include sliced pieces of half a ribeye I had cooked in the freezer.
 

Van Veen

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FYI, King Arthur has inventory again, order off their website.

My default is KA bread flour but Mrs. Piob likes to buy baking shit. I have a couple different 00, a locally grown heirloom bread making flour, semolina, etc. I have a bag of Red Star yeast I keep in the freezer and store a small working jar in the fridge.

Currently my go to pizza dough is 50% of that heirloom flour and 50% KA bread.

Change of plans for meals. Decided not to make buns so gourmet, self-ground (LOL) burgers next weekend. Today homemade potato gnocchi with a Mediterranean style presentation to include sliced pieces of half a ribeye I had cooked in the freezer.
Looks like it's all backordered 3-4 weeks. But I might have enough to get me through until then.

I want to try a high gluten flour like Sir Lancelot or All Trumps for my pizza dough, but it's over 2x the cost of KABF. Maybe I can find someone to split a 50 lbs. bag.

Tonight I am attempting southern fried chicken for the first time ever. Going to try to do it outside with my induction hob so I don't stink up the house.
 
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beargonefishing

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Looks like it's all backordered 3-4 weeks. But I might have enough to get me through until then.

I want to try a high gluten flour like Sir Lancelot or All Trumps for my pizza dough, but it's over 2x the KABF. Maybe I can find someone to split a 50 lbs. bag.

Tonight I am attempting southern fried chicken for the first time ever. Going to try to do it outside with my induction hob so I don't stink up the house.
I air fried some chicken last night for the first time ever and it was damn good.

For me the most important step in fried chicken or steak is tenderizing and seasoning it with salt and pepper before breading. I also cook good fried shit, but my breading sucks.
 

Piobaire

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This was from awhile ago. Did fries and onion rings too.

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jcman311

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I did a popeyes strip recipe not too long ago. I believe someone around here called me a child. 🙄
 

Van Veen

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I did a popeyes strip recipe not too long ago. I believe someone around here called me a child. 🙄
I stan Popeyes. If I thought ahead I would have made their dirty rice, too.
 

Piobaire

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