Before the Holidaze, I was running low on flour. Not good considering the amount of baking I planned to do. In the last week before Christmas, all local stores were out of bread flour of any type, and I didn’t have time to drive out to the backcountry to buy more 50-pound bags. So I bought bulk flour from a local store. It was labeled high-gluten flour. Now I know better. Last weekend I made sourdough and couldn’t understand why the dough kept requiring more and more flour, and never seemed to gain any elasticity. I also made pizza dough which has been tough to form into thin crusts without tearing holes. Aha! The flour wasn’t so high-gluten after all, and my sought-after elasticity is nowhere to be found. So I’m using it up by making scones, which really isn’t too burdensome a penalty. Except for my waistline.
Today’s note of interest: Monday’s date was a palindrome 01-11-10. There. You learned something.
Writer, architect, father, husband.