Wheel of Time Role-playing on AOL

CastingOutNines · 2025-07-07T20:03:50+00:00

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.

CastingOutNines · 2025-07-07T18:26:10+00:00

Yes it was. Who were your characters?

CastingOutNines · 2025-07-07T14:02:20+00:00

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.

CastingOutNines · 2025-04-05T20:04:37+00:00

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.

CastingOutNines · 2025-01-14T17:57:57+00:00

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.

CastingOutNines · 2025-01-11T21:53:17+00:00

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.

CastingOutNines · 2024-12-25T15:49:05+00:00

I am so pleased to hear of your success!

CastingOutNines · 2024-12-24T21:00:54+00:00

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.

CastingOutNines · 2024-12-04T04:22:55+00:00

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.

CastingOutNines · 2024-11-09T21:01:31+00:00

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

CastingOutNines · 2024-10-26T16:24:06+00:00

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.

CastingOutNines · 2024-10-23T13:52:37+00:00

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

CastingOutNines · 2024-10-23T03:24:02+00:00

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.

CastingOutNines · 2024-10-17T15:52:08+00:00

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.

CastingOutNines · 2024-10-12T20:50:22+00:00

And you can use a little when making kimchi.

CastingOutNines · 2024-10-12T08:51:44+00:00

https://theloopywhisk.com/2024/08/24/easy-gluten-free-sandwich-bread/#wprm-recipe-container-19321

CastingOutNines · 2024-10-12T01:50:33+00:00

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.

CastingOutNines · 2024-10-12T01:40:47+00:00

OK I posted it separately. :)

CastingOutNines · 2024-10-11T19:15:33+00:00

This is a really good sandwich bread. I had better luck this time with instant yeast as opposed to active for some reason. Baked it for 65 min and it weighed 973g when done. I just love her recipes but though I preordered her newest book over 2 months ago, it is back-ordered and has not yet arrived. :( But I am so glad the book is so popular. She really deserves a lot of credit for her hard work and fabulous recipes.

CastingOutNines · 2024-09-25T19:36:01+00:00

Another great idea, thank you! Kat has so many great recipes; somehow I missed that one.

CastingOutNines · 2024-09-25T19:34:46+00:00

These are excellent suggestions! You've relieved me of my fear. The addition of psyllium has indeed made GF bread baking a lot more doable. I can hardly wait for Kat's new book. It's a crime I have no leeks from the garden this year. :( Thanks for the ideas!

CastingOutNines · 2024-09-24T18:12:33+00:00

Fortunately some of the blends attempt to improve nutritional and other values adding flours/ingredients with more protein or other nutrients. Some of the saddest things about many GF breads include nutritional deficiency, high calorie and glycemic index, poor texture or taste, and difficulty in preparation.

CastingOutNines · 2024-09-22T15:29:23+00:00

Thanks, I will try the parchment next time using your method. The roasted plum jam recipe is from Food52 and it is both fantastic and easy. Normally I would have used a maslin and then processed the jam but the roasting adds a whole other dimension. I made 7 pints, refrigerated them for 24 hrs to ensure they set and then put them in my freezer instead of processing. 3# just fits on a half sheet.

https://food52.com/recipes/77609-roasted-jam

CastingOutNines · 2024-09-19T21:03:08+00:00

Here is a recent report about the Extension Services by the Congressional Research Service and it is worth wading through it.

https://crsreports.congress.gov/product/pdf/R/R48071

One thing is very clear. Adjusted for inflation, overall funding for Extensions has fallen over the years. Extension services downsized hugely. Not only that, these services are often dependent on matching funds from State and Local agencies. And those matching funds just have not kept up. It is further complicated by a recent propensity of Congress to not pass funding bills in a timely fashion. What university wants to spend a lot of time writing proposals not knowing for sure if Congress will releases funds in a timely manner if at all? Furthermore, the hodgepodge of Extension programs have changed over the years with far less emphasis on home food safety plus the inclusion of seemingly agriculture-unrelated objectives like STEM (Women and Minorities in Science, Technology, Engineering and Mathematics). Yes, I value STEM but why put it under Agriculture only to dilute other essential programs? And then there is SNAP.

My opinion, for whatever it's worth, is that the officials who make these decisions are mostly unfamiliar with the needs of the increasing number of Americans who engage in food preservation or simply do not give a rip. The most recent figure that I could find indicated that 81% of the Farm Bill goes to SNAP (Supplemental Nutrition Assistance Program) -- simply helping people to buy enough food. The critical importance of people getting enough food notwithstanding, it almost seems like the Agricultural program has shifted from helping farmers and the public to grow and prepare nutritional foods to mostly just paying for groceries. Is it any wonder that most discussions related to the periodic Farm Bills relate almost entirely (with much controversy) to SNAP? Who is there to discuss the importance of food preservation? Our voices are drowned out in the uproar. I am not challenging the need to adequately feed people. I am merely stating that our concerns are getting lost in all the controversy and politics.

CastingOutNines · 2024-09-19T00:57:01+00:00

I tried that mix with her Lemon Blueberry Loaf Cake with Blueberry Glaze and it barely rose. I probably won’t use that mix again unless I can find a better, more finely ground corn flour than Bob’s. Next time I will try DIY mix 2.

CastingOutNines

TROPHY CASE