Subj : Rhubarb Pie
To : Dave Drum
From : Ruth Haffly
Date : Sun Jul 07 2024 16:02:42
Hi Dave,
RH> I've heard sody and sody pop but not fizz water or dope. Knew that the
RH> original Coke had cocaine in it, not sure when they changed the recipe.
DD> Probably hen the gummint made cocaine illegal.
Most likely.
DD> Also tonic is a legit type of soda - which I quite like until it's
DD> mixed with booze. It contains quinine and was originally used as a
DD> treatment DD> for malarial fevers.
RH> I made the mistake of mixing up a small can of orange juice concentrate
RH> with tonic water once. We ended up dumping most of it down the drain
RH> after trying it.
DD> I, on the other paw, would probably have enjoyed it.
It has been gone for probably close to 50 years now.
DD> Title: Whole Wheat Biscuit Mix - BHG
RH> I do a baking mix that's 100% whole wheat flour that works out well for
RH> me, maybe because I've used whole wheat flour for so long. May try
RH> incorporating some whole wheat pastry flour next time I make it. Mine
RH> also includes dry milk but no sugar.
DD> What is the difference between whole wheat flour and whole wheat
DD> pastry flour? If you know. I eat whole wheat bread and toast by
DD> preference. But I know that it's not 100% whole wheat. Not even the
DD> "whole grain" stuff.
RH> Different type of wheat--hard, winter durham (or red) wheat is used for
RH> regular whole wheat flour, has more gluten in it than the soft spring
RH> wheat used for pastry flour. Pastry flour is good for biscuits,
RH> muffins, pie crusts, cookies, etc where you don't need the structure
RH> like you get with the harder wheat and yeast; the leavening of baking
RH> powder is sufficient. When I bake bread, if it's whole wheat, I'll use
RH> winter wheat, ground in our mill, and all whole wheat flour. If I'm
RH> making rye bread, we'll grind the rye berries, then I'll also use
RH> winter wheat and a bit of gluten since rye flour has little to no
RH> gluten.
DD> Thanks for that. It's a good day now since I've added to my store of
DD> knowledge.
Glad to be able to help, probably enlightened some other folks here
also.
DD> Question, would xanthan gum work where you have low gluten. I've been
DD> doing a bunch of G-F recipes and they seem to use xanthan gum as a
DD> sort of "binder" in place of the gluten.
You're talking 2 different ingredients/purposes there. Gluten is not a
binder; it helps the bread to rise/build structure. Xantan gum, AFAIK,
is just a binder, to help hold ingredients together.
RH> Looks good but a bit of gluten will help them rise higher. I generally
RH> use @ 1/4 cup (some ingredients in my bread making aren't measured
RH> precisely, it may be 3 tbsp or 4 of gluten-G-) of gluten for 2 loaves
RH> of bread.
DD> I'm so glad I'm not afflicted w/celiac disease. Bv)=
Same here, also glad I don't have a problem with lactose intolerance.
---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28
... gnorw og... gnorw og... gnorw og nac gnihton
--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)
