The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

spam and site hiccup

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Floydm's picture
Floydm

spam and site hiccup

I killed another spammer's account this afternoon. While cleaning up the mess he made I noticed an inefficiency that I think has been the main issue behind some of the slow page loads here. My first attempt to fix it briefly locked up the site, but my second attempt appears to have gone smoothly.

I've eliminated a database query that was happening on every page load. I don't see it causing any problems, but if you experience any weirdness please let me know.

Comments

Oldcampcook's picture
Oldcampcook

Floyd,

Not sure if this is proper place to address this, BUT!!!!

One of my neighbors who is the recipient of a lot of my baking efforts asked me about Kaiser rolls a couple of weeks ago.  I found your recipe and have made them twice.  (love your folding technique!).

I lose the pretty petal shapes after the fold and rise.  I made the second batch with a bit less water and it was better than the first, but still not "pretty".

My neighbor and I both agree that the flavor and texture and crumb of your recipe is really awesome!!!

Can I use still less water and get a stiffer dough which might add to my success?

Floydm's picture
Floydm

I don't know for sure. Give it a try and see what happens.

bluezebra's picture
bluezebra

I have TFL book marked, it's right at the top of my cooking section but for some reason the icon and listing are no longer showing up. I re-book marked and it said, do you want to save over the other and so I clicked yes but it still showed no book mark.

Is this a problem with "my set"? And I need to go figure out what's going on with the book marks?

 

TIA

Floydm's picture
Floydm

Errr... yeah, it sounds like something funky in your browser. I have no control over that.

L_M's picture
L_M

Oldcampcook I just made the kaiser rolls from BBA a few days ago and I usually roll out the pieces like a snake and then tie in a knot. Since we like the rolls to be light I don't add in extra flour, but I do give the snakes a good dusting of flour before I tie them and for me that has solved the problem of the design disappearing. At first I used to flip them over as insrtucted half way through the final rise but I don't anymore. Anyway, maybe you could lightly coat the discs you form (in Floyd's recipe) with flour and that may keep the shape of the petals separate instead of them blending together as they finish rising and baking. You may have to really press down in the center to get them to stick together because of the extra flour though.. hope it'll work.

L_M