I've been out in the kitchen prepping a shipload of fresh vegies for blanching - a result of spontaneous visits to some
local garden markets today. As I sometimes do when I'm in the kitchen, I started listening, at random, to one of the SCS audio lectures which turned out to be the very first podcast: "Knife Skills".
While listening to te podcast, It occurred to me that you've never mentioned turning vegatables. I'd be interested to hear your views on this technique, and, if you use it at all, your own method and and where you like to apply it..
The last four weeks, all but one of my loaves of "English-Muffin" Bread have turned out like this:
Prior to that, I hadn't had any trouble and I have not (knowingly) changed any ingredients, procedures or equipment.
Why is this happening and how can I prevent it? Thanks.