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I made a new recipe I found on Taste of Home called Country Crust Sourdough.It also used yeast but I only made half recipe and added 2 teaspoons of yeast.The bread was very good and was a full 5 1/2 inches tall .The crumb was good for a sourdough it was very light and tender.I will make this again and will use less yeast and see how it does.It rose very fast.I wanted sourdough but didn't want to wait overnight.It was baked in a 8x4 pan and baked at 375 for 30 minutes and had a beautiful brown crust.I was happy.
I added the recipe to the files.
I made some Rye/Semolina/Whole Wheat buns.
I ran out of King Arthur dark rye last week and didn't feel like putting in an order, so I bought a bag of Hodgson Mill rye flour. While the buns look good, I won't know if the change in rye flour has any effect until I have one tomorrow.
After two days of solid rain, today has been dry—so far. I’ve been craving raisin bran muffins, so I made a batch of six in my large muffin pan, using my regular recipe, but this time I used white whole wheat flour to make them 100% wholegrain. I like the taste and will make them this way again.
My second project was another batch of my cornmeal seeded crispbread. These are my favorite healthy snack cracker.
My third project was the lime Bundt cake recipe I created last year that uses 1 cup of barley flour to 2 cups of AP flour. I decided to bake it because the last of the limes from my tree in the refrigerator drawer were looking a bit sad. They yielded up a nice amount of juice yesterday, but the skin could not be used for zest, so I added ½ tsp. lime oil. That was perhaps a little strong, although not unpleasantly so. I may reduce it to ¼ tsp next time. I'll freeze the rest of the lime juice.
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