**I actually wrote this post at the end of June but apparently never posted it....
Sorry, better late than never. **
It's been a month since the last blog post and I'm sorry. I think there's a lot to fill you all in on, but thinking about that stresses me out so I'm going to talk about bakery things.
I've been itching to blog about all the different types of flours we use at the bakery, so today's the day. Prepare to be educated.
I won't be offended if you don't wanna read about flour.
Okay, so first off, the breads we make in the bakery are gluten free. Some people, especially those with Celiac Disease, are placed on a gluten-free diet because their bodies cannot process the gluten. Gluten is a protein composite found in wheat, barley, rye, and triticale (a hybrid of wheat and rye). Gluten is formed when wheat flours and water mix, creating a strong, sticky, and stretchy protein that gives structure to baked goods and helps wheat flour morph into many different foods.
When you see flour in a recipe, you know gluten is going to be involved.
And that's why we don't use regular flours in the bakery.
According to Wikipedia: "Flour is a powder which is made by grinding cereal grains, beans, or other seeds or roots."
Every day, I prepare the pre-mixes we use for the bread. Because of this, I handle a lot of flour.
To illustrate this, here are the ingredients in the White Bread that we make:
White Bread Ingredients:filtered water, cold milled sweet white rice flour, cold milled sweet brown rice flour, egg whites, tapioca flour, palm fruit oil, sugar, potato flour, yeast, xanthan gum, psyllium husk powder, sea salt, calcium propionate
White Rice Flour, Brown Rice Flour, Tapioca Flour, Potato Flour.
Flour, Flour, Flour.
And of course, flour-like ingredients such as Xanthan Gum, Psyllium Husk Powder, and Ground Golden Flax Seed (in the multigrain loaves).
Right off the bat I can tell you that tapioca flour and xanthan gum are difficult to work with. They act almost like a fluid and get powder everywhere. The white and brown rice we grind ourselves at the bakery by using food processors and the flax seed is ground using a Blendtec blender. I pretty much have the pre-mix recipes memorized now. Of course we weigh out everything because that's more accurate.
((Here's where I got sick about writing about flour...))
Now for the DL on my life.
I learned (during a cookie baking venture) that I have CostCo sized butter in my fridge. It is one whole pound of butter. There were four 1lb. sticks in the pack. Paula Dean would be proud. I had to find out how many sticks 1lb. was equal to for my sugar cookies. For the record, 1lb. is four sticks of butter (or two cups)
Another baking tidbit I had to Google was about how to make cake flour out of regular flour (because who purchases cake flour regularly anyways? Here's how it's done:
Step One: Measure out the all-purpose flour that you’ll need for your recipe.
Step Two: For every cup of flour you use, take out two tablespoons of flour
and return it to the flour bin. Throw the cup of flour
(minus the two table-spoons) into a sifter set over a bowl.
Step Three: Replace the two tablespoons of flour that you removed
with two tablespoons of cornstarch.
Step Four: Sift the flour and cornstarch together.
Sift it again, and again and again.
The cornstarch and flour need to be well incorporated and the flour aerated.
Sift the flour and cornstarch mixture about five times.
You're Welcome.
Calendar time!
June 6th we went to the Rooftop concert series that Provo has the first Friday of every month. We're definitely going to keep doing this because it was so much fun! There's some great local bands out there. We enjoyed listening to Van Lady Love a ton. And we got a bunch free stuff from the Google Fiber booth because we have Google Fiber :)
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Sometimes I can convince Christopher that we should try a new food place. We usually end up really enjoying our meals and our time together. June 14th we wandered into a place called Gloria's Little Italy (after driving around for half an hour because I'm indecisive and didn't want ANYTHING fast food. It was a quaint little joint off of Center Street and ended up being super good and a lot more food for your dollar than we were expecting. Check it out! |
| Chicken Parmesan Sandwich |
June 20th we went with our gang to Strawberry Days which is apparently a big thing in Utah. We had some delicious strawberries and cream that we waited in line forever for and rode all the crazy, insane, and rickety carnival rides. Man I love carnies.
Another random food place we visited was Parley's Place in Salem. We were looking for a wedding reception on June 21st that we never found and became thoroughly frustrated. We were also hangry, so I yelled, "FOOD!" at Siri and this was where she took us. It was a little diner in the middle of nowhere that had some delicious food and milkshakes. I'm bummed we don't live closer! It ended up being a fun little adventure for us :)
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Also, I think I'm going to dye my hair red.
Brace Yourselves.
There's never a dull moment.
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