Search Results for '("C'

[Mike Nolan]

Older recipes probably used the scoop and level method, which tends to produce weights around 5 ounces for a cup of AP flour, especially if it hasn't been fluffed up first.

When I test out a recipe for the first time, I usually assume 4.25 ounces of flour per cup, it is far easier for me to add a little flour than to adjust the rest of the recipe when you have more flour than it calls for. Now, you can get it TOO soupy, in which case it is hard to get it balanced.

I saw a comment recently (on the BBGA forum, I think) talking about high hydration doughs made with potato flour where the poster said it was very easy to accidentally turn it from bread dough into potato soup. It is easy to visualize that.

[Mike Nolan]

If it is a translucent container, you can take a magic marker and make some lines up the sides to help you measure how much it rises. I've used some 1 gallon ice cream buckets for rising dough (I still remember when they were 1.5 gallon buckets), but generally I just do it in the metal bowl for my 4.5 quart mixer, I've done it enough times that I can look at it and come up with a pretty good idea of how much it has increased.

The brand of ice cream we normally use (Blue Bunny) recently went to a square bucket, I think dough rising buckets need to be round.

[Mike Nolan]

You can put a small amount of rye flour in almost any baked good, it starts to take over the flavor profile once you get past about 15% flour weight, though.

I like adding a small amount (around 5%, no more than 10%) to lean French dough, along the lines of Peter Reinhart's Pain de Campagne in BBA. I tried it with some triticale flour, the resulting baguettes were excellent. Triticale is a wheat/rye crossbreed.

[Mike Nolan]

KAF recommends you stir the flour, then gently spoon it into the measuring cup and level it off. Even then, you can see variances of as much as 1/4 ounce per cup.

KAF's recipes assume a cup of AP or bread flour weighs 4.25 ounces, the latest USDA database says it is 137 grams (4.83 ounces), though. But I've seen cookbooks or recipes that range from 4 ounces to 5 1/2 ounces for a cup of flour.

[aaronatthedoublef]

Hello. Sorry for going silent for a while. I made sourdough sandwich bread. Shaping it with more care as well as blocking the fan has helped. I am working on batards as well as sandwich loaves. My last batard came out more like a baguette.

I also figured out my chocolate cake problem. I went back to the beginning of the book and it was old enough that the method of measuring was to scoop and level. I was filling and leveling so I had significantly less flour. I measured the right way and the cake layers were two of the prettiest I have ever made! And then my wife had me cut it into bite size pieces so people could take them from a platter... I offered to make brownies instead but she didn't want that because then we would have had cake AND brownies. The cake was originally for my book club which was postponed because of bad weather.

So when looking at a recipe it matters when it was from and what the method of measuring is. I wonder when it changed and why it changed. Also when KAF or some other place gives generalized volume to weight conversions (4.5 ounces for a cup of bread flour) which method of measuring are they assuming for volume?

[Mike Nolan]

We had tuna salad sandwiches. I also made some baked custards and some hard boiled eggs. (We had a couple dozen eggs that are getting on the old side.)

I also did some more molded chocolates for our granddaughter's Advent calendar today.

[BakerAunt]

Our area does not get trick-or-treaters, as we are outside the town in what I like to call the rurburbs--not rural, given the density of the houses, but not a suburb per se, as most of the houses are only occupied in the summer or or weekends (or in event of a pandemic). Our area has too much walking for too little potential gain.

[BakerAunt]

Yes, I remembered to turn the clock back.

I made another batch of yogurt.

Sunday dinner was roast chicken with carrots and potatoes. I seasoned the carrots and potatoes with Penzey’s dry Ranch Dressing (1 Tbs.), after tossing in olive oil, and I also put the seasoning on the chicken after rubbing it with a bit of olive oil. I put the chicken up on a small silicone rack and put the vegetables around the sides, which makes for even roasting of the vegetables, but the underside of the chicken does not roast as well. I ended up turning it over and roasting for an additional 20 minutes. In the future, I will likely start it upside down for the first part of the roast, then turn it over

[Mike Nolan]

One of our neighbors lined their sidewalk with paper bags with treats in them, another did a scavenger hunt using day-glow tape on candies sprinkled in their front yard. (I don't know how well either of them worked yet.)

We were quite pleased with the turnout we got, in fact we might do the self-service method again next year. My wife was talking to most of them through the closed storm door. The camera covering the front door made it easy to see when someone was coming up the steps.

[BakerAunt]

Italian Cook--I measured the 2-qt. dough bucket this morning. It is 4 inches high and 7 inches in diameter. I remember now that I bought two of them so that when we go to my husband's family reunion (with my smaller bread machine in tow), I can make two concurrent batches of cinnamon rolls. I always lightly oil the bucket, with either canola (sweet rolls, most breads) or olive oil (pizza and certain specialty breads). The dough buckets stack inside each other nicely, and the 4-quart (which KAF does not sell, fits nicely with the smaller ones.

Yes, that is expensive flour. I will need to go back to the website and read the comments. Right now, I'm mulling over buying a special flour for a future attempt at the Rosetta Rolls, and I thought that was expensive.

[Mike Nolan]

Happy November! How many trick-or-treaters did you have yesterday? We set out two tables of goodies (non-edible, as has been our tradition for about 25 years) and a sign that said 'take 2'. Most people seemed to comply. We think we had about 60 people stop by, which is more than normal.

[BakerAunt]

Italian Cook--I have three sizes of dough buckets. One is a 6-quart, one is a 4-quart, and two are 2-quart. The largest and smallest came from King Arthur, but the mid-sized one I found at the local thrift shop for 5o cents. I have two of the smallest size because KAF had a better deal on two. I keep them stacked inside each other, with the lids on the top. The lids of the 2-quart and 4-quart are interchangeable. The 2-quart is only about six inches high. It's perfect for pizza dough or a recipe of rolls, or a single small loaf of bread. For a larger loaf or two smaller loaves, I use the 4-quart. The 6-quart is perfect for when I make three loaves. Snap on lids seem to help retain warmth, which I think is lost less quickly than in ceramic bowls. It also cuts down on the need for saran. The 4-quart (size KAF does not sell) is a bit shorter than the 5 lb. flour holders they sell.

You might want to ask if a recipe is included. I am intrigued by the Rouge de Bordeaux but not sure how to use it.

[Italiancook]

I made a pot of The Neely's Broccoli Soup (Food Network) today. It's for lunches for the next few days. I was inclined to do more in the kitchen but found an excellent movie on Prime Video -- "The Pianist" -- while I rested. That ended my ambition.

[BakerAunt]

For Saturday night dinner (Halloween!), I made my sourdough pan pizza. I topped it with homemade tomato sauce, frozen in August, Canadian Bacon, mozzarella, mushrooms, green onion, black olives on my side, and Parmesan cheese.

[BakerAunt]

For dessert on Friday, I adapted a recipe for Pumpkin Streusel Muffins from Breads, Breads, and More Breads, a Pillsbury cook booklet (#37). The recipe is a long time favorite. I replaced ¾ of the AP flour with whole wheat pastry flour, added some flax meal and milk powder, and made some other changes. After putting the streusel on top, I put some Halloween sprinkles on top of it. I used Halloween baking papers.