What are you Baking the Week of October 8, 2023?

This topic has 22 replies, 7 voices, and was last updated 1 year, 1 month ago by Mike Nolan.

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October 8, 2023 at 12:58 pm #40613
Mike Nolan
Keymaster
I've got sourdough cheese crackers to bake tomorrow, probably won't do any baking today.

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October 8, 2023 at 10:54 pm #40618
RiversideLen
Participant
I made a half batch of sandwich buns.
October 9, 2023 at 2:00 pm #40620
BakerAunt
Participant
I made dough for three batches of sweet rolls--two regular and one vegan--on Sunday evening, shaped the rolls and let the rise in the pans overnight. I baked them on Monday morning at my husband's cousins' reunion.
October 9, 2023 at 2:45 pm #40622
Mike Nolan
Keymaster
The first batch of sourdough cheese crackers were overdone by 15 minutes at 400, so for the second batch I lowered the temperature to 350, rotated them at 5 minutes, checked them at 10 minutes and baked them a total of 13 minutes. I may do the next batch a total of 12 minutes.
October 9, 2023 at 4:38 pm #40624
BakerAunt
Participant
Mike--With my current oven, I bake at 375F convection on the third rack up for 5 minutes and 30 seconds, then turn the pan around and bake another 5 minutes 30 seconds. A lot depends on your oven.
October 9, 2023 at 5:04 pm #40626
Mike Nolan
Keymaster
12-13 minutes at 350 seems to be working in my big oven. I'll see what Diane thinks of these, I think I can understand why your husband gobbles them down, though. (I also think they could use a little more cheese in them.)

I thought about trying a convection setting for a batch but after the first batch got overbaked to the point where I had to toss it, I decided to try that another time.

I did the 2nd and 3rd batches in a perforated pan.

I used my small sheeter to roll out the dough, so the thickness was pretty uniform. That's always been the hardest part of making crackers for me. I do think I need some flour or something under the dough so it slides better as it gets thinner. (That's the one thing the smaller or hand-cranked laminators don't do well, on the big ones the output side belt moves slightly faster than the input side belt.)
October 9, 2023 at 5:33 pm #40628
Mike Nolan
Keymaster
Diane thought the sourdough cheese crackers were good, a lot like wheat thins. They'd be good with a cheese dip or sour cream dip.

I think she agrees with me that they don't have enough cheese in them, and she thought I put too much salt on top. If I add cheese, I might not need to put any salt on top at all. I might use a slightly finer grind on the wheat berries next time, too, I tend to use the coarsest setting my grain mill will do.

I'm using the "It's Just White Cheddar Cheese Powder", not the King Arthur one.
October 10, 2023 at 8:25 am #40629
BakerAunt
Participant
Mike--I'm glad the crackers came out well and that Diane likes them. I stopped putting salt on mine, at my husband's request, and while it took some getting used to by me, I like them that way now. I agree that the cheese powder provides plenty of salt.
October 10, 2023 at 10:45 am #40630
Mike Nolan
Keymaster
Have you ever tried adding any rye flour to the sourdough cheese crackers?
October 10, 2023 at 5:50 pm #40633
chocomouse
Participant
I baked 2 dozen onion-wild rice rolls from Peter Reinhart's recipe.
October 11, 2023 at 9:25 am #40641
rottiedogs
Participant
I made cornbread and Polish Kolocz - a yeasted cheese bread.
October 12, 2023 at 4:07 pm #40648
BakerAunt
Participant
Mike--I've not tried rye flour in the sourdough cheese crackers. I don't think my husband wants them changed.

While it is not a sourdough recipe, I do like to make Rye Crispbread. I think that I posted the recipe here at Nebraska Kitchen.

Rottiedogs--Your Polish Kolocz sounds delicious!
October 12, 2023 at 6:45 pm #40650
chocomouse
Participant
I made 2 loaves of BakerAunt's recipe for Mostly Whole Wheat Maple Butternut bread. And we sliced into a cooled loaf for egg salad sandwiches for dinner.
October 12, 2023 at 9:32 pm #40651
BakerAunt
Participant
That's a great bread for egg salad sandwiches, Chocomouse!

We returned from the reunion on Thursday. I had a cup of almond milk left over from the vegan cinnamon rolls. It was five days since I made the almond milk, and it does not last much beyond five days. To use it up, I baked a new recipe, "Vegan Almond Cake," from the site Rainbow Nourishments. I did not deviate from the recipe's ingredients, but as it is an oil cake, I used my technique of combining the oil and the sugar (first mixed with the zest) with my electric mixer, then mixed in the rest of the wet ingredients. At that point, I switched to my cake whisk and added the dry ingredients to the wet ones. I sprinkled the optional sliced almonds on top of the cake before baking. It was done in about 48 minutes. I will let it rest overnight, then we will cut into it tomorrow for dessert. The recipe also uses almond flour and AP flour. I chose King Arthur AP, since almond flour has no gluten.
October 13, 2023 at 9:19 am #40653
navlys
Participant
I made Blueberry Pie Bars. I had some blueberries that I had frozen a while ago and they worked fine. The dessert was a hit at our wine event.
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