The last time I visited the realm of Daisy Dukes And Other Delights, it was back when I was still pulling cheesecake from Gelbooru, using Steven’s extensive exclusion list to sift the vile haystack for shining needles.

This search was a lot easier.

Unrelated, A Wild Yeast Appears!

First sighting in weeks. The bread machine yeast was the only one left on the shelf (even the commercial stuff they’re repackaging in the bakery was all gone), but here’s a dirty little secret: bread machine yeast is just rapid-rise yeast, which is just instant yeast, which is just active dry yeast milled a bit finer to expose more surface area, so it starts rising sooner. No modern commercial dry yeast requires “proofing”, so the only significant difference is that a faster rise has less flavor. And you can always use a bit less and let it rise longer, to compensate.

They also had two bags of King Arthur All-Purpose flour, so I grabbed one.

Speaking of King Arthur, they’re listing both Red and Gold as in-stock today, along with Bread and Whole Wheat flour. And my 2 pounds of SAF Gold finally arrived Saturday, so I’m set for however long it takes California to open back up, with or without Benito Newsom’s blessing.

Churches across the state have announced that they’re more into forgiveness than permission, no matter what some judge says.

Back to the cheesecake, or at least a crepe:

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Half-pants, half-off

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