"bigwheel" > wrote in message
...
>> Well, we don't eat those here!
>
> Bones are a great source of calcium. Wise up here..lol.

Oh well. Daughter and I don't eat food with bones.

"j Burns" > wrote in message
...
> On 7/2/13 4:30 PM, Julie Bove wrote:
>> j Burns wrote:
>>> On 7/2/13 7:06 AM, Julie Bove wrote:
>>>> "j Burns" > wrote in message
>>>
>
>>> I think it's a pain to put on rubber gloves to knead dough, but it's
>>> easier than the alternative. I've read online that cleanup is a cinch
>>> when you use an inner bowl. The book says any bowl that will stand
>>> the heat, will work.
>>
>> What alternative? I never used rubber gloves and I have kneaded tons of
>> dough. And what's an inner bowl?
>
> The alternative would be to knead with my bare hands. For one thing,
> whatever's under my nails will end up in the dough. (I've read that the
> microbes under the nails protect one's health.) For another thing, what
> if I have to answer the phone or turn a dial while I'm kneading? It's
> easy to slide gloves off.
>
I keep a nail brush in my kitchen and wash my hands before and prior but...
I don't knead with my fingernails. That is done with the palms of my hands.
I wouldn't think that you could get a good feel for the dough with gloves
on. And I have had the phone ring while I'm working with it. I just let it
ring.

> For me, gloves make kneading more convenient. According to some, a bowl
> in a pressure cooker can make cleanup more convenient.

Oh. I see. I use Crockpot liners.

On Tue, 2 Jul 2013 21:37:10 -0700, "Julie Bove"
> wrote:

>
> "bigwheel" > wrote in message
> ...
> >> Well, we don't eat those here!
> >
> > Bones are a great source of calcium. Wise up here..lol.
>
> Oh well. Daughter and I don't eat food with bones.
>
Heh, you should have said you don't eat *bones*.

--
Food is an important part of a balanced diet.

"sf" > wrote in message
...
> On Tue, 2 Jul 2013 21:37:10 -0700, "Julie Bove"
> > wrote:
>
>>
>> "bigwheel" > wrote in message
>> ...
>> >> Well, we don't eat those here!
>> >
>> > Bones are a great source of calcium. Wise up here..lol.
>>
>> Oh well. Daughter and I don't eat food with bones.
>>
> Heh, you should have said you don't eat *bones*.

We don't do that either.

On 7/2/13 11:48 PM, Janet Bostwick wrote:
> 125F is too high. No higher than 110F. The oven is too warm. When
> you finish kneading the dough, the dough temperature should be 80F.
> Lots of reasons why, too tired right now to go into it.
> Janet US

Thanks. I don't think I've seen my dough much above 90F. In a covered
bowl in an oven that's cooling, it doesn't warm many degrees.

I've wondered about temperatures. I've read that yeast is more and more
active up to 125F, where it dies. I've read that dough should rise on a
warm shelf. That's vague. In a kitchen with a wood stove or a busy gas
range, a warm shelf could be pretty hot.

Here's a page from King Arthur.
http://www.kingarthurflour.com/profe...peratures.html

Contrary to what I've read about yeast in general,it says bread yeast is
most active about 95F. However, with bread yeast and wheat flour, you
get the best flavor at 75-78F.

I like to put 3 scoops of dough in a skillet, let them rise, and bake
them as English muffins. I refrigerate the dough I can't use the first
day. I've noticed that the muffins made from refrigerated dough aren't
as good. I don't know why.

On 7/3/13 12:39 AM, Julie Bove wrote:
> "j Burns" > wrote in message
> ...
>> On 7/2/13 4:30 PM, Julie Bove wrote:
>>> j Burns wrote:
>>>> On 7/2/13 7:06 AM, Julie Bove wrote:
>>>>> "j Burns" > wrote in message
>>>>
>>
>>>> I think it's a pain to put on rubber gloves to knead dough, but it's
>>>> easier than the alternative. I've read online that cleanup is a cinch
>>>> when you use an inner bowl. The book says any bowl that will stand
>>>> the heat, will work.
>>>
>>> What alternative? I never used rubber gloves and I have kneaded tons of
>>> dough. And what's an inner bowl?
>>
>> The alternative would be to knead with my bare hands. For one thing,
>> whatever's under my nails will end up in the dough. (I've read that the
>> microbes under the nails protect one's health.) For another thing, what
>> if I have to answer the phone or turn a dial while I'm kneading? It's
>> easy to slide gloves off.
>>
> I keep a nail brush in my kitchen and wash my hands before and prior but...
> I don't knead with my fingernails. That is done with the palms of my hands.
> I wouldn't think that you could get a good feel for the dough with gloves
> on. And I have had the phone ring while I'm working with it. I just let it
> ring.

I quickly wash and dry my hands and put on the gloves. Cleaning under
nails takes time, and alkaline soap can wipe out beneficial bacteria
that control pathogens.

In a bowl, I knead with my knuckles, but I have to pick up the dough to
turn it. The rubber is thin. My latest gloves are from Mr. Clean.
They're easier to take off than the ones I've had in the past.
>
>> For me, gloves make kneading more convenient. According to some, a bowl
>> in a pressure cooker can make cleanup more convenient.
>
> Oh. I see. I use Crockpot liners.
>
>
That's the spirit! I believe bowls used in pressure cookers can be
washed in a jiffy, so I won't have to waste money on what I throw in the
trash.

On Sunday, June 30, 2013 9:36:28 PM UTC-5, Julie Bove wrote:
> Assuming that you do use one. My mom used to have one but used it rarely.
>
> She was always afraid it would explode.

Your mother was stupid. You are stupid. Your daughter is stupid. A legacy
of fat, ugly, stupid women. A stain on the human genome; poster children
for eugenics.

--Bryan

On Wed, 03 Jul 2013 02:53:26 -0400, j Burns >
wrote:

>On 7/2/13 11:48 PM, Janet Bostwick wrote:
>> 125F is too high. No higher than 110F. The oven is too warm. When
>> you finish kneading the dough, the dough temperature should be 80F.
>> Lots of reasons why, too tired right now to go into it.
>> Janet US
>
>Thanks. I don't think I've seen my dough much above 90F. In a covered
>bowl in an oven that's cooling, it doesn't warm many degrees.
>
>I've wondered about temperatures. I've read that yeast is more and more
>active up to 125F, where it dies. I've read that dough should rise on a
>warm shelf. That's vague. In a kitchen with a wood stove or a busy gas
>range, a warm shelf could be pretty hot.
>
>Here's a page from King Arthur.
>http://www.kingarthurflour.com/profe...peratures.html
>
>Contrary to what I've read about yeast in general,it says bread yeast is
>most active about 95F. However, with bread yeast and wheat flour, you
>get the best flavor at 75-78F.
>
>I like to put 3 scoops of dough in a skillet, let them rise, and bake
>them as English muffins. I refrigerate the dough I can't use the first
>day. I've noticed that the muffins made from refrigerated dough aren't
>as good. I don't know why.

I'm glad you were interested in looking that info up. They said it
all better than I would have.
Janet US

On 7/3/2013 2:53 AM, j Burns wrote:

> I like to put 3 scoops of dough in a skillet, let them rise, and bake
> them as English muffins. I refrigerate the dough I can't use the first
> day. I've noticed that the muffins made from refrigerated dough aren't
> as good. I don't know why.

Interesting idea. Do you use the same dough for English muffins that
you do for bread?

--
CAPSLOCK–Preventing Login Since 1980.

On 7/4/13 10:47 PM, Cheryl wrote:
> On 7/3/2013 2:53 AM, j Burns wrote:
>
>> I like to put 3 scoops of dough in a skillet, let them rise, and bake
>> them as English muffins. I refrigerate the dough I can't use the first
>> day. I've noticed that the muffins made from refrigerated dough aren't
>> as good. I don't know why.
>
> Interesting idea. Do you use the same dough for English muffins that
> you do for bread?
>
Yes, bread dough. I call them English muffins because they're risen
bread, not biscuits.

I used to bake two loaves at a time. Baking was a hassle that added a
lot of heat to the kitchen in summer. The bread was delicious the first
day but quickly lost flavor and "resilience."

With a silicon spatter guard, I can bake in a skillet. The guard holds
heat in but lets the moisture out. I can check the temperature with an
IR thermometer. One minute on high to heat the skillet, then 5 minutes
on low for each side.

I've probably made dough 1500 times in the last 15 years, and now Janet
has taught me something important: let it rise at about 75F. I like the
result. I'm glad I didn't say I was good at it!