October 2009

We talk about the differences in internet service between the US and Australia. Enjoy!

Barncast 193 - Aussie Internet Situations [ 21:27 ] Play Now | Play in Popup | Download

We talk about our week. Andrew is settling in and Misty is getting into a routine.

Misty totally forgot to talk about her wonderful visit with Linda in Chicago. It was a blast, we saw two plays and just had a great time. Thanks, Linda!

Barncast 192 - Settling In [ 27:50 ] Play Now | Play in Popup | Download

We’ve had a difficult time getting together to record because of the time difference. The show might be a bit different this week, but it is coming. Thanks for the farm phone calls we have had so far, and keep them coming! Any feedback on the sound quality of last week’s show? I don’t produce the show very often, so I was pretty nervous about it!

–Misty

It’s late, but I got the show done! We answer your questions and talk about what we’ve both been up to this week, while experiencing our first few days across the globe from one another.

GFL 191 - By the Seat of our Pants [ 27:19 ] Play Now | Play in Popup | Download

Andrew just sent me a TXT that he landed in Brisbane safe and sound!

This is the recipe for whole wheat bread in the Zojirushi bread machine:

So the bread recipe:

3 cups of whole wheat flour. I’m really like a good hard white spring
wheat from Montana. Golden something or other.
2 eggs+milk/water to make 1 2/3 cups. Then add oil to the 1 3/4 cup level.
1 tbsn or so of honey.
1 tsp salt
1 tsp yeast
1/4 cup gluten.

I put the liquids and honey in the bottom of the bread bowl, then
float the flour, salt, gluten, and yeast on top.

Times are set to:
5 preheat (should be longer, I reduced it to save time one day)
30 knead
45 1st rise
35 2nd rise
22 proof
1:00 bake

Here’s some observations, take em with a grain of salt. Kneading for
30 mins seems ok, it maybe too long. The rises seem about right. You
can tell if the second rise it too long because the bread will look
fermented, holes popping out the top, etc. If it rises too long the
yeast looses vigor. The proof you can tell if it’s been too long
since the loaf will fall back and tend to collapse. Since it takes
time to heat the chamber to cooking temps you get a lot longer second
rise than you would popping the loaves into the hot oven. So the
cooking time may really be closer to 45mins, with 15 of heating slowly
and the bread rising like crazy.

You may have to play with the liquids some. If you look at the loaf
you can normally tell if there was too much or too little moisture. A
dense load that appears to have struggled against the flour/gluten to
rise was too dry. A loaf that let all the gas out and is sunken may
have been to wet. The flour and it’s moisture content has a lot to do
with that. This is why I use the gluten, it covers a magnitude of
sins and makes the moisture content less critical. When you make
whole wheat bread by hand every time you adjust the bread so it’s just
right.

This week we talk about wells and pressure tanks, and then about ou trip down to visit Kirsten and her restaurant La Scala in Lafayette. We had a great time, and we have a fun show. We have 4 farm phone calls and have a fun show. The last one with me at Three Elms Farm!

Normal [ 46:04 ] Play Now | Play in Popup | Download

Dialup [ 46:04 ] Play Now | Play in Popup | Download

We’re a little behind this week since we had a going away get together last night, but here it is! Get it while it’s hot, and call the farm phone at 206-202-GOAT.

Normal [ 41:05 ] Play Now | Play in Popup | Download