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.


 DD>       Title: Russian Black Bread
 DD>  Categories: Breads, Grains
 DD>       Yield: 2 Loaves

 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

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 * Origin: Sew! That's My Point (1:396/45.28)

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