When I got up this morning temperatures were around -18ºF (-28ºC) with wind chills nearing -40ºF (-40ºC). The high today is only -8ºF (-13ºC). Let that sink in.
We are stuck in a bit of a cold spell, for sure. Even the extended forecast only shows highs in the single digits to low teens. Kate's birthday was earlier in the week, so surely the start of deep winter for us.
Today's picture was taken from inside, for obvious reasons. While it appears to be a beautiful day outside we will not be leaving the house. I forgot to turn off my alarm so I was up early to see the ugly numbers above, that's enough.
I just got up from a nap a bit ago since I stayed up late last night, and have no real plans for the day. Later we'll make home made pizza for dinner, and if I get bored soon enough I may even make another batch of pizza dough for the freezer. In fact, I'll be in for most of the weekend so I should figure out something interesting to bake. Any ideas?
6 comments:
I'm just glad that we don't (yet, but who knows what the future holds?!) ever get tempertaures like that, thanks to the jet stream. Hope it melts soon.
I've never tried freezing bread dough. Could you write a bit more about this, and how long it lasts before the cold kills the yeast etc? Thanks!
Stay warm.
- BW
Stay warm, that is incredibly cold. I was looking at the website for the polar vortex last week and following the predicted cold spell for both Europe and North America. I'm so glad we generally have wet and mild weather here as that sounds brutal.
Dough can stay good in the freezer for quite some time, properly wrapped. We use the pizza dough within a few weeks, but the premade bread loaves we sometimes buy may have been frozen for quite a bit longer and they rise very easily. The dough would get freezer burnt (burned?) long before the yeast would die off.
It is certainly brutal, this cold. I don't want to say we get used to it, but one does get acclimated. I'll be wearing long underwear and many layers all week.
Interesting about the dough/yeast, thanks.
And that last sentence is an image that will stay with me ;)
- BW
Hahahaha!
No one wants to see that, but at least I'm well covered! ;)
I'm going to try a different KA pizza dough recipe anon, to keep a day in the refrigerator before making. I have the semolina so this will be very interesting for me:
https://www.kingarthurbaking.com/recipes/now-or-later-pizza-crust-recipe
KA has a well regarded gluten-free flour, have you tried it, BW?
I don't think that's a brand we can buy in the UK.
- BW
Post a Comment