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let it sniff them
^^^^ In a high pitched voice.
tj
Moved back a bit until sure about how friendly the dog is.
Asked if the dog is male or female.
I rarely bake bread so can't answer from personal experience but co-pilot returned this to your query.
Reducing Water in Bread Recipes During Humid Weather
In high humidity, you can safely reduce a bread recipe’s water by about 10% (roughly 1–4 tablespoons or 1/8–1/4 cup depending on batch size) and add it back gradually until the dough reaches the right consistency academiedupain.com+1.
How much to reduce
- Small batches (single loaf): Cut back by about 2 tablespoons Food Lovers Recipes.
- Multi‑loaf batches: Cut back by about 1/4 cup Food Lovers Recipes.
- General rule: Reduce total water by ~10% of the recipe amount academiedupain.com.
Add the reduced water back in small increments while mixing until the dough feels smooth, elastic, and not sticky.
Why humidity changes water needs
In humid air, flour absorbs moisture from the environment, making dough wetter than expected eatopeia.com. This can cause:
- Faster yeast activity and over‑proofing The Bread Guide+1
- Sticky, hard‑to‑handle dough eatopeia.com
- Weaker gluten structure and denser bread eatopeia.com
Reducing water helps counteract this extra moisture and keeps dough handling and baking more predictable.
Practical tips for humid baking
- Measure and adjust gradually – Start with the reduced amount, mix, then add a little more if the dough is too dry Food Lovers Recipes.
- Use cold liquids – Ice‑cold water or chilled ingredients slow yeast growth and help control proofing The Bread Guide+1.
- Consider reducing sugar – Less sugar slows yeast activity in humid conditions academiedupain.com+1.
- Add a bit of salt – Salt can help control fermentation and strengthen gluten academiedupain.com+1.
- Proof in a cooler spot – Use a fridge, air‑conditioned room, or cooled bowl to slow yeast The Bread Guide.
- Switch to bread flour – Higher protein content can improve structure in humid weather academiedupain.com+1.
Example adjustment
If your recipe calls for 1 cup (240 ml) water for a loaf:
- In high humidity, start with ~220 ml (about 2 tbsp less).
- Mix, check dough texture, and add up to 1–2 tbsp more if needed.
By making these small, controlled changes, you’ll avoid sticky dough, over‑proofing, and dense bread, while keeping your loaves well‑structured and flavorful The Bread Guide+3.
yeah Pillog, it seems you said virtually the same thing.as the AI sources.
This is all helpful. What I'm gathering is to adjust according to feel and look.
Yup.
post a picture of their food
Take some ‘magic’ supplement
Try a new beauty product
Make their own dinner
Make their own stink bomb, hornet spray, fish cakes, hot rod.
Got out and scraped snow/ice off the windows
Cursed at the light for taking so long to change
Sent a text message
Green, amber or red light?
If red, kissed.
If green, thought Yay!
If amber, swore.
@LoneJack Zn 6a, KC I don't agree about NYC, but you are really funny!!
How about horse apples?
Just because they have a bulb (called bolting) at the top doesn't mean they are walking onions. Onions are biennial and naturally want to go to seed their second year which is what you are seeing when you grow from the root tips.
Thanks. Mine seem to live through the winter, but if they are biennial, I’m apparently seeing a new plant?
No, it's the same plant but it thinks it's growing in it's second year. Some adverse environmental conditions can cause onions to bolt to seed in the first year.
The flowers may look similar, but the Egyptian (walking) onions I grew were stronger, larger and a little bit tougher than the green onions sold in stores. I grew Welsh onions too - they were also top setting, and seemed even stronger than the Egyptians. Both as strong as regular bulb cooking onions, so can be used in place of those.
Funny, but here in FL, my walking onions didn't topset very often, and some years not at all. I suspect it was our climate - too hot and humid? They did continually multiply tho.
I tried walking onions several years ago. I found them too much of a pain to manage and much prefer perennial bunching onions, which are indeed perennial, flower in spring (and you need to cut off the seed heads) then just spin off stalks all season. All you need to do to get a scallion is cut off a stalk just below the soil.
1. Heading out on my morning walk every day, so very grateful for that privilege.
2. A freshly weeded, trimmed and mulched flower bed.
3. An unexpected hug and heart-to-heart conversation with my grown son yesterday.
4. Nice, quiet normal days are the best. I realized that 10 years ago when family members had serious health issues.
5. QB Mahomes is back!
I posted this before.
I’m a generational Packer fan. In the 1920s my grandfather was a cheesemaker in Green Bay. In those days there were no locker rooms, so teams merely gathered in opposite end zones at halftime and fans were allowed in free then. After making cheese in the morning, my grandfather would show up at the half wearing a trenchcoat with a few flasks tucked in the pockets and give the players a snort to prep for the second half. I maintain he was the original cheesehead,
tj
Go Chiefs!! I'm certainly not what anyone would consider a big football fan, but when I do watch, it's Chiefs all the way. Broncos had issues last evening, which made for a really fun game for Chiefs fans to watch. To me, Mahomes and Kelce both looked to be in good shape.
Years ago I had a several hour layover in Seoul on the way back from Manila and needed some food. The airport didn't have a whole lot of options so I got Kimchi and some type of fish. I took one bite of the Kimchi and tossed it in the trash. At least the fish was edible.
Years later I gave some Daikon radishes from my garden to a Korean co-worker and weeks later she brought in some Kimchi to share at work. I tried a small bite and spit it out. Never again!
I'm fond of a marmalade and marmite sandwich. Zing and salt.
Sh.... This is a secret. I like Ojai Cooks mayonnaise on dry pastrami. I know it's heretical, but it tastes good....
anything that comes out of a politician's mouth
Too much advertising
Jeopardy or Wheel of Fortune answers.
Your exs
Agree with pets and/or family
Your favorite foods and not so favorites
What alcoholic drinks you like
Your crazy friends
Favorite restaurants
This is a fantastic recipe I make for breakfast a few times a year. It calls for one Granny Smith so you won't use up many. I usually add some blueberries at the same time as the egg mixture.
I like nearly any of the apple desserts, from apple upside down cake to a sheet cake to pie. I also like Waldorf salad and will have to try that salad of Chloebud's, I have lettuce in my little greenhouse and I like anything with maple in it, yum. I also have about a dozen pears in my refrigerator that are at their peak, that would be good too, and healthier than a Maple Pear Cobbler, LOL.
My favorite way to have apples, though, is to saute them with a little butter and brown sugar and eat them on hot biscuits.
Annie
Annie, those sauteed apples are also great with roasted or grilled pork.😋
yell at the TV when watching sports
Scratch an itch
press an elevator button that has already been pushed
WORRY
Today a cold front moves thru to end our 2+ weeks of hellish temperatures and bring us some nice rain. My chickens and I will both welcome the cooler weather.
Dinner will be BLTs with the first harvest of yellow filet beans that I'm really looking forward to.
But plllog, I don't roll them out and freeze them, I leave them in a lump, or more specifically a square. I make the dough in my food processor and it makes enough for 6 crusts. I dump the dough out, divide into 6 somewhat equal portions and then wrap and freeze. I roll them out after thawing. That pastry is the best stuff to work with, my latest pie was a last minute thought so I thawed that chunk of pastry in the microwave for 30 seconds and it still rolled out perfectly, did not tear and was delicious.
SharonCB would be happy with it, I think.
Annie
That is excellent! For me, the roll out is the issue. I mean, not like in the old days sinc Grainlady taught me to roll in plastic, but my favorite rolling pin broke, and I have to use a wood dowel type. But it would be awesome to have frozen crusts. I even got some plyweed skins to put them on. But haven't gotten any into the freezer yet.... So I sit back and admire you, rolled or not....
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what? You're stuttering.
I use Poblanos for Chili Rellenos not Anaheims. They are wider at the stem end and easier to stuff the cheese into. Plus they are more productive in my garden.
I just got 5 pounds of chilies from Misfits, they were advertised as Hatch chilies and Misfits had them because they were too big. I roasted and peeled them and put them in the freezer although I certainly don't know what I'm going to do with them. I tasted one and it's pretty hot and I'm a wuss, so maybe some kind of green chili sauce that I can moderate using just a small amount of them.
Elery will happily eat them however they are prepared, that man eats ghost peppers without breaking a sweat. I was just hoping for something like those little cans of "mild" Hatch chilies I buy at the store because they don't seem to give me the heartburn most chilies do. I realize that Hatch chilies come in mild, medium and hot, I think I got the medium ones because they are hot but they aren't screaming hot.
I'm kind of leaning toward AnnT's stacked enchiladas as a good use, I like those a lot and could use just a few in the tomatillo sauce that goes on those.
Annie
The NAME for the chilies they bring down from Pueblo vary..so I looked them up:
What kind of chili is grown in Pueblo Colorado?
Pueblo, Colorado grows the Pueblo Chile, an heirloom Mirasol variety of Capsicum annuum. Key Characteristics
- Growth habit: Pods point straight up toward the sun ("Mirasol" means looking at the sun).
- Heat: 5,000 to 20,000 Scoville Heat Units (medium-hot, spicier than typical mild green peppers).
- Texture: Meatier and thicker flesh than Hatch chiles.
- Size: 5 to 8 inches long with broad shoulders.
- Color: Harvested green, turning red when mature. [1, 2, 3, 4, 5]
Growing Region & Season
- Location: Arkansas River Valley in eastern Pueblo County, Colorado.
- Season: July through October.
- Background: Grown here for over a century. Dr. Michael Bartolo of Colorado State University bred an improved strain named "Mosco" in the 1990s. [1, 2, 3]
How Pueblo chiles compare to Hatch chiles?
- Pueblo ChilePueblo Chile – Pueblo, Colorado – Grown with Rocky Mountain Water and Colorado Sunshine
- Pueblo chile is a unique variety of pepper that grows in the plains of eastern Pueblo, Colorado. It's known for its flavor and hea...
- Pueblo chile is the most famous chile of our region, attracting chile aficionados' attention from around the world.
- --------------------------------------------------------------------------------------------
- I thought it was interesting! They're being sold in the parking lots and on street corners ALL over the city right now!
An empty beer fridge
gas prices
Could be so many things!
Doctor/dental appointments
Job/work
Finances
commute traffic
beer
Birthday party and/or gifts
Aspirin
Here in rural Missouri, we are desperate for cooler weather and rain. The past 7-9 days we have had temperatures at 95+ every day, very unusual for our part of the world. And no measurable rain for 2.5 weeks.
Last night we had a teaser rain of 5/100” and this morning the temp has dropped down to the 70s. Heavy rains to the north of us in Iowa and also to the south in Kansas City so we are crossing our fingers for another sprinkle of rain today.
It seems there has been a heat lamp and an umbrella over us for months.
@LoneJack Zn 6a, KC - Good to hear it’s unusual and will be coolong off. Just dropped my wife off at the airport and she said it’s been brutal.
Little bug, and Lone Jack- Me too in KC. What's left of my tomatoes are sooo green, I thought I would pick a few and make fried green tomatoes. But went out there and they were sun scalded (blistered) from this heat. Maybe I can figure out a way to fry them on the vine.
I think you can rule out chickens :-). Although a newly laying pullet's eggs are pretty small.
carolb, it is not necessary and if the vac bag, cannister is in the room where you are working, you may end up inhaling the diatomaceous material. It is essentially glass or perhaps shell — that means that it will remain in your lung and will not break down. If you do this frequently, I think you’d run a risk of something equivalent to silicosis.
Diatomaceous earth is diatoms - mostly silicon dioxide, but I used boric acid much more often. That was in the past however, I haven't done so in years.
I use yellow sticky paper for the fungus gnats in my grow area. They are attracted to it and get stuck. Works great.
I pour a little bleach down the sink each nite after kitchen is closed for the nite. No fruit flies or gnats
70s here and 37% humidity = no flies.
Cody Jinks - 'must be the whiskey' or 'Hippies and the Cowboys'
Same as Littlebug, I’d go home!
Haha - late to this, but @ faftris - a long time ago I made the mistake of choosing Benny & The Jets at a karaoke place - it's really hard to sing - the only part we all knew was the chorus 😄
I love singing Bacharach and Rogers & Hart songs - would a karaoke place even have those?
I buy chicken already cut up...legs, leg quarters, breasts, wings, etc. I buy stock in a box. Hate me if you must.
Don't tell my small flock of laying hens!
I had visions of you having to jump up and down on the turkey to get it to spatchcock LOL. Glad it went well.
Cherry tomatoes are typically less acidic than slicing tomotoes so might raise the PH a bit. You could increase the vinegar or lemon juice to offset but you still could not be sure. Plus you would need around 10-12 lbs. of cherry tomatoes for a full batch and there's going to be ALOT of skins compared to using slicers.
I wouldn't try it myself. Is there some place that you can buy 'non perfect' tomatoes at a decent price? An Amish auction in your area?
I have probably like 25lbs of cherry tomatoes! I have a ton. But if they are not acidic enough that makes sense. I could go to one of the farm stands in the area.....But I hate to buy when I have so many cherries at home! I may be making a million pickled cherry tomatoes!
"…a boat is a hole in the water…"
Yep, right up there with the equally stale "The two best days…"
B.O.A.T = Break out another thousand
Neighborhood septic pumping truck had a sign on the back that said "stool bus".
Septic pumping truck sign I once saw:
"Where a straight flush beats a full house."
LOL!
Three surgeons were discussing who makes the best patients to operate on.
The first surgeon said, "Electricians are the best. Everything inside them is color coded."
The second surgeon said *No, I think librarians are. Everything inside them is in alphabetical order.
The third surgeon shut them both up when he said, "You're both wrong. Politicians are the easiest to operate on. There's no guts, no heart, no brains, and no spine. Plus, the head and the a$$ are interchangeable."
I thought this thread was going to be about another NYC sanitation worker strike.
Spammers who clog the threads with junk with viruses in the links.
I hate it when my treads get clogged!
The wife
Dishwashing
Cleaning the kitchen
Taking out garbage
Vacuuming / Moping
Toilet paper over or under
Toilet seat, up or down
Took a leak
got nekid
checked that all doors are locked
Picked out clothes for the next day.
Let the dog out.
I failed parallel parking on my first driver's license test when I was 16 because I failed to center the car between the cones. I haven't needed to PP for many, many years that I can recall.
There was a Filipino girl that I worked with that was terrible at PPing. We would watch her try thru the office windows and laugh. It would take her several tries every day before she got it right. Eventually she broke down and paid to park in a parking garage.
Fun “fact”: 🤓
China and the United Kingdom hold the top spots for extreme parallel parking, home to the drivers who set the official world records for the tightest spaces.
The street where DD lived in Melbourne was an old narrow, one way, mid-1800s street with a lot of terrace houses, few of which had driveways or garages. Parking spaces were at a premium, all parallel parked of course. Garbage truck days were a worry as there was barely enough space for the truck to go down the middle and many cars (DD's included) were sideswiped at least once.
take a shot of whiskey
Smoke some ganja
Get up and surf the interweb.
Play games on their phone/laptop
Listen to music
Take a shower
Text people and wake them up
Do some chores
garden while naked
Decorate the house/yard for the holidays
Put up a Ring camera
Start a garden, vegetable or flower
Come up with a new hydronym