JW> I take it you've made this one yourself. Did you get a good rise?
I didn't make it, but if Gail made it I certainly ate it:-}}
I don't recall if she ever said whether or not this recipe gave a good
rise or not. Also, bear in mind that it has been at least 20 years
since we used our bread machine on a regular basis. As such, our memory
has faded a bit.
DS> 1 1/4 c Buttermilk
DS> 1/4 ts Baking soda
DS> 3 ts Red Star active dry yeast
JW> I've always been advised that baking soda inhibits yeast growth, so
I've also heard that salt inhibits the yeast growth -- but do not know
if that is accurate.
JW> even though the acid in the buttermilk reacts with the alkaline
JW> soda I always skip the soda when I make similar breads. I do know
JW> that yeast thrives in acidic environments so I often add a
JW> tablespoon of the whey that rises to the top of sour cream or yogurt
JW> containers to my water based doughs.
JW> Having said that Canadian wheat has a higher gluten content
JW> naturally than American grain, about 2% on average. My all purpose
JW> flour runs 10% gluten protein and is good for breadmaking, while
JW> yours is 8% and better suited for biscuits, quickbreads, and pancakes.
JW> Extra soft 6% cake and pastry flour is ideal for pie pastry,
JW> delicate cookies and cakes
Good to know.
JW> There are six classes of wheat based on the growing season (winter
JW> or spring), hardness i.e. gluten content (hard or soft) and colour
JW> (red or white). Softer wheats have lower protein and less gluten
JW> strength.
Interesting -- I did not know all of that.
<<much snipping below>>
JW> Red wheat has a slightly higher amount of protein which makes it
JW> Hard Red Spring wheat is the preferred crop for northern plains
JW> farmers as it matures quicker than soft white strains. Selective
JW> Hard Red Spring Wheat is not grown in the US.
JW> Durum is the hardest of all wheats classes, amber in colour and has
JW> very high gluten content. It is used primarily for pasta and
JW> couscous.
You give an excellent synopsis.
MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: Dim Sum (Steamed Chinese Appetizers).
Categories: Chinese, Appetizer, D/g
Yield: 1 servings
In a large bowl, mix meat well with remaining BASIC ingredients. mix
until smooth.
Separate mix into four equal parts. For each part, add one of the
EXTRA condiments -- mix well.
To stuff the dumplings, put about one overflowing teaspoon or pecan
sized ball into a wonton skin. Fold into shape. Possible shapes are
purse , fish , chocolate kiss, nurses cap, or whatever. Parts of the
wonton skin that are sticking out may get tough, so keep this to a
minimum. Use a different shape for each condiment so that you will
know what is what.
To cook, place on top of lettuce leaf on steam rack ( the leaf helps
prevent sticking). Be very careful not to let them touch each other
or else they will stick. Steam for 20 minutes. Eat while still hot.
Can be frozen and reheated in microwave.
== Courtesy of Dale & Gail Shipp, Columbia Md. ==
MMMMM
... Shipwrecked in Silver Spring, Maryland. 01:21:48, 10 Oct 2022
___ Blue Wave/DOS v2.30
