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My Dear Friend…

My dear friend, MC’s (of the blog, Farine) grandson, Noah has been murdered in the Sandy Hook massacre this morning. Please visit her site and offer words of condolences. So many of you know her and have benefited from her wonderful blog over the years. I met her at Kneading Conference West last year and had the pleasure of spending time with her at this year’s conference. This tragedy ¬†has affected me deeply and I wish to show MC support.

Visit her site here: Farine

 

 

 

 

 

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  • Buried Bread – A Sourdough ExperimentMany years ago, when I was working with and experimenting with Desem, I would bury the Desem dough ball in the bag of flour and then later dig it out and see that it had cracked open with the fermentation going on inside. I remember thinking about how nice the skin on the dough ball [...]
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2 Comments

  1. Bruce Warren Bruce Warren
    January 22, 2013    

    Substituting Dried Whole Milk for Evaporated Milk?

    In your recipes in “Discovering Sourdough” there are some recipes that call for Evaporated Milk, is it possible to substitute Dried Whole Milk? And if so, how do I go about it? I have only used the Dried Whole Milk in recipes that call for Dried Whole Milk and call for the amount to be used, teaspoon, partial cup, etc.. In asking KAF about it I received a jiberish answer about 9 ounces to the cup and, and… Makes me wonder if they know their product!!

    Hope to hear back.
    Bruce
    Brookings, OR

    • northwestsourdough northwestsourdough
      January 22, 2013    

      Hi Bruce, I have used dried milk in baking too. I often will reconstitute it per the directions and then add a bit more dried milk to make it a tad more concentrated like evaporated milk is. I hope this answers your question. This little guide might be helpful: http://www.hillbillyhousewife.com/reconstituting.htm remember to add a bit more dried milk than they specify.

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