KWolf Posted February 2, 2019 Report Share Posted February 2, 2019 If I'm following a recipe that calls for leaving the dough in a warm place to rise...is it ok to have shredded cheese in it. Say for 12 hours. Also, my flour had some little bugs in it. Looked like big fleas. What are they? I threw it out of course Link to comment Share on other sites More sharing options...
MickAff Posted February 2, 2019 Report Share Posted February 2, 2019 Weevils? snag777 1 Link to comment Share on other sites More sharing options...
Oakman Posted February 2, 2019 Report Share Posted February 2, 2019 I assume you are following the New York Times recipe, or something similar. I would not leave the cheese in there for the duration of the time. You can work it in when you form the loaf. Little bugs could be anything. . . snag777 1 Link to comment Share on other sites More sharing options...
FizzyFish Posted February 2, 2019 Report Share Posted February 2, 2019 FWIW, Jim Lahey, the author of the NY Times recipe for no-knead bread, adds the cheese to the original ingredients before he lets it rise,. This is found in his book "My Bread" " I did my worst, but I did it well " Link to comment Share on other sites More sharing options...
JimW Posted February 2, 2019 Report Share Posted February 2, 2019 Probably weevils of some sort. Check other grains, flours, meals,cereals in your pantry. They’ll migrate to all that kind of stuff. I think you can add cheese before the rise. Might knock out too much air working it in later. snag777 1 "I have ... put a lump of ice into an equal quantity of water ... if a little sea salt be added to the water we shall produce a fluid sensibly colder than the ice was in the beginning, which has appeared a curious and puzzling thing to those unacquainted with the general fact."- Joseph Black Link to comment Share on other sites More sharing options...
Oakman Posted February 2, 2019 Report Share Posted February 2, 2019 1 hour ago, FizzyFish said: FWIW, Jim Lahey, the author of the NY Times recipe for no-knead bread, adds the cheese to the original ingredients before he lets it rise,. This is found in his book "My Bread" Well I stand corrected. Link to comment Share on other sites More sharing options...
Africaster Posted February 2, 2019 Report Share Posted February 2, 2019 Little bugs = 90% flour with a crunchy coating, leave them in for added texture Any society that charges it's own children for knowledge, is doomed to fail. Whilst intelligence is not affected by geography, it is influenced by education, opportunity and drive. Now is the time to change our attitude towards blues, next year may well be too late (Somebody listened ) Member of the Yellow Eyed Devils May you never have to fish to live, rather live to fish. Link to comment Share on other sites More sharing options...
snag777 Posted February 2, 2019 Report Share Posted February 2, 2019 the bugs will hatch in any flour even in new bag. when you use flour you should put that thrue strainer,this way you make that clean and fluf. Link to comment Share on other sites More sharing options...
KWolf Posted February 2, 2019 Author Report Share Posted February 2, 2019 Ok thanks guys...will post pics when successful FizzyFish 1 Link to comment Share on other sites More sharing options...
metaliczombi Posted February 2, 2019 Report Share Posted February 2, 2019 (edited) Sift the beetles out. They aren't anything to worry about really. They don't spread disease and are extra protein. Edited February 2, 2019 by metaliczombi Link to comment Share on other sites More sharing options...
KWolf Posted February 3, 2019 Author Report Share Posted February 3, 2019 24 hours prep and cook...10 minutes all gone....Italian seasoning and cheese...hint of old bay Link to comment Share on other sites More sharing options...
FizzyFish Posted February 4, 2019 Report Share Posted February 4, 2019 looks good. " I did my worst, but I did it well " Link to comment Share on other sites More sharing options...
Joe Posted February 4, 2019 Report Share Posted February 4, 2019 On 2/1/2019 at 8:43 PM, KWolf said: If I'm following a recipe that calls for leaving the dough in a warm place to rise...is it ok to have shredded cheese in it. Say for 12 hours. Also, my flour had some little bugs in it. Looked like big fleas. What are they? I threw it out of course Could be moth larva; but you would have seen that right away The fact that an opinion has been widely held is no evidence whatever that it is not utterly absurd Link to comment Share on other sites More sharing options...
Fly By Nite Posted February 4, 2019 Report Share Posted February 4, 2019 That bread appears way more dense than a no kneed should be. If you do it right it'll be pretty light and airy with big holes. You should keep your flour in sealed containers or all sorts of critters may wind up in the bag. Link to comment Share on other sites More sharing options...
Joe Posted February 5, 2019 Report Share Posted February 5, 2019 21 hours ago, Fly By Nite said: That bread appears way more dense than a no kneed should be. If you do it right it'll be pretty light and airy with big holes. You should keep your flour in sealed containers or all sorts of critters may wind up in the bag. tips for big holes? I commonly have a problem getting 'em The fact that an opinion has been widely held is no evidence whatever that it is not utterly absurd Link to comment Share on other sites More sharing options...
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