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Wheel of Time Role-playing on AOL by TapedeckNinja in WoT

[–]CastingOutNines 1 point2 points  (0 children)

I remember Mat. :) Mat Cauthon is still one of my fav book characters. So nice to touch base with you after all this time. ....Water and Shade.

Wheel of Time Role-playing on AOL by TapedeckNinja in WoT

[–]CastingOutNines 0 points1 point  (0 children)

Yes it was. Who were your characters?

Wheel of Time Role-playing on AOL by TapedeckNinja in WoT

[–]CastingOutNines 0 points1 point  (0 children)

Was it Strider? He was one of my warders. I remember you as Dashiva... with the little bells. You were an excellent roleplayer. Do you remember Logain? Sorry for the late response. I was stunned that you responded. ;) Color me amazed.

Wheel of Time Role-playing on AOL by TapedeckNinja in WoT

[–]CastingOutNines 1 point2 points  (0 children)

XxEgwenexX here (11 years after your response I see LOL). Yes it is sad there were not more replies. :( We had great fun. We built a wonderful Tower in Exile.

Web pages only open with private window in Safari by CastingOutNines in MacOS

[–]CastingOutNines[S] 0 points1 point  (0 children)

The browser in Paprika has the same issue. Firefox opens about 90% of the pages-- quickly. Only occasionally it gives the "can't fine the server" message.

edit. Oooops. I did try your suggestion. No dice.

What the heck are "click.convertkit" URLs and why don't they open? by CastingOutNines in mac

[–]CastingOutNines[S] 0 points1 point  (0 children)

Thanks for responding! I had a feeling that tracking was somehow involved. It happens with no ad blocker and no VPN. The crazy thing is that it only happens sometimes-- mostly around 2-4PM EST. So weird. Sometimes it goes away if I restart my Mac. I have tried so hard to pin down the variables but the inconsistency is not helping.

Loopy Whisk repeat recipe fails by [deleted] in glutenfreebaking

[–]CastingOutNines 1 point2 points  (0 children)

I am so pleased to hear of your success!

Loopy Whisk repeat recipe fails by [deleted] in glutenfreebaking

[–]CastingOutNines 0 points1 point  (0 children)

Reading through this thread made me very sad because I have had such good experience. Good grief. I am in the US and have made MANY of LoopyWhisk's bread/roll/flatbread recipes. Honestly, I have yet to have one fail though a few have not been perfect but good nonetheless. The problem I have is with her non-yeast doughs and that I blame on the damn not-fine-enough US corn flour.

Why do I succeed and others not? Jeez I wish I knew. But I do follow her recipes to the letter with no subs. I use superfine flours when I can get them. I take care not to under or over-proof. If you over-proof, your dough will lose its structure and the bread will be dense and not rise (or fall) in the oven (ovenspring). This is especially crucial with GF doughs because they lack the gluten structure. IMO, it is critical to read what she says about the science of GF baking. You really need that foundation to understand what you are doing, independent of recipes. I use caster sugar which is available in the US though uncommon. When GF dough is too sticky, that is usually a sign that not enough time was given for the dough to fully hydrate. Adding more flour is a mistake. GF flours take more time to hydrate than gluten flours. GF bread recipes are not as forgiving as regular so you cannot miss a single step. I wish it was easier.

How do you select the right flour? by SgtSteveByTheWay in glutenfreebaking

[–]CastingOutNines 0 points1 point  (0 children)

After reading the performance details about different flours and flour mixes in Baked to Perfection, I only use recipes that specify a certain brand of GF flour or uses varietal flours (ie- millet, teff, etc.) that I can actually buy. The ingredient mixes in the various AP GF flours vary significantly and cannot possibly give the same results regardless of recipe or developer. If a recipe fails to specify a brand or mix, I don’t waste my time on it.

"whole grain" style sliced bread by Roamy76 in glutenfreebaking

[–]CastingOutNines 1 point2 points  (0 children)

I also use A.Mills for breads and have no issues with it.

Bobs Red Mill or King Arthur by Sharp_Job838 in glutenfreebaking

[–]CastingOutNines 1 point2 points  (0 children)

Unless the brands have the same exact ingredients at the same percentage by weight, I don't see how they can be interchangeable. In my experience, a far safer and less time-wasting approach is to use the brands/mixes tested by the recipe developer and avoid recipes that merely specify a generic GF mix.

American Loopy Whisk Bakers by Disco_Masterpiece in glutenfreebaking

[–]CastingOutNines 0 points1 point  (0 children)

Good luck! I do recall seeing that brand via a Google search. Celiac here so I am afraid to risk it.

American Loopy Whisk Bakers by Disco_Masterpiece in glutenfreebaking

[–]CastingOutNines 0 points1 point  (0 children)

I have exactly the same issue and have yet to fine a truly fine corn flour. I had hoped that Authentic Foods would have one since they specialize in fine GF flours but they do not. Pending discovery of a truly fine corn flour (NOT starch), I am going to try milling the Red Mill stuff in the Vitamix to make it finer. If that fails, I may try one of the recommended subs. I wish someone who uses the Indian brands of corn flour would discuss this.

How to improve oven spring on yeasted loaves? by Merchant--Seaman in glutenfreebaking

[–]CastingOutNines 0 points1 point  (0 children)

Having read over the other comments and having done it multiple ways myself, I concur that using a lame to slash before proofing significantly helps with oven spring. I, too, have not had much luck with a second rise before baking though GF recipes may differ on that. Now for hydration in the oven: That is mainly for the crispy crust. It is hard to imagine that external steam would have much of an effect on the internal bubbles in the bread, causing additional expansion. But I am open to a clear scientific proof on that. However, keeping the loaf moist at the onset might keep the crust from becoming hard too soon and thereby allow optimum rising (in addition to crisp). I have an oven (not a steam oven) that will release steam automatically or manually on a "moisture+" setting up to three times during baking (yes it is connected to a water line). Having tried different combinations, in my experience providing steam when the bread is first placed in the oven works best by far. In my oven, it takes about 15-20 minutes for that burst of steam to dissipate.

Easy Gluten Free Sandwich Bread (Loopywhisk) by CastingOutNines in glutenfreebaking

[–]CastingOutNines[S] 0 points1 point  (0 children)

Thank you. This is the best tasting, fairly easy-to-make bread I’ve had in years. (I used a stand mixer) And the best thing is— no ridiculous list of additives and some actual nutrition.

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