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[BakerAunt]

Joan's Cinnamon bread has my mouth watering, but since we are out of regular bread, I needed to focus on what could be used for sandwiches. I made another attempt at adapting the recipe for Whole Wheat Sourdough Pan Bread, from an old Sunset cookbook titled Bread (first edition, not revised one). It seemed a little dry back when I tried it on May 20, so I adapted it further by increasing the sourdough starter further to 1 1/4 cups. I used the same proportion of whole wheat and dark rye that I did in my previous adaptation, but I used just the Bob's Red Mill artisan bread flour, and I increased my olive oil substitute to 3 Tbs. I inadvertently may have cut salt by half rather than by a third as intended. I preheated the oven to 400F, then turned it down to 375F once I put in the bread. The loaves got nice oven spring. They are cooling now. I look forward to slicing into one at lunch tomorrow.

[BakerAunt]

I think that some parts of the country are more likely to carry self-rising flour than others. Joan may have an advantage living in the south. I do not recall seeing it in Texas (admittedly, I wasn't looking), but west Texas is more of the west than the south. I do not think that I've seen it here, but it may be that I did not look. I'll report back after our next shopping trip to the town to the north.

[Mike Nolan]

The Pullman loaf came out good, too, I used the Austrian Malt bread recipe with 28 ounces of flour, 50% semolina. (This is a 4x4x13 pan.)

I took the lid off 5 minutes before I expected it to be done, and the internal temperature was only about 180, so I gave it another 10 minutes, at which point it was 205.

I'll slice it in the morning, but I expect the square slices to be fine.

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[chocomouse]

BLTs. Maybe the last of the season, as we expect a deep frost tomorrow night. I'll pick a few (30-40) more tomatoes to make and freeze sauce destined to become soup this winter.

[BakerAunt]

We had leftover spaghetti squash-turkey "lasagna," microwaved frozen peas, and two ears each of the last sweet corn of the season (the farm is sold out as of this afternoon). It is delectable--the best we have eaten this season.

[Mike Nolan]

Today I'm making another semolina/malt bread recipe in the Pullman pan (about 25% less dough this time) and I'm also making bagels--sort of a Montreal-style recipe (less salt, honey instead of barley syrup in the dough, honey in the poaching liquid instead of baking soda.)

[BakerAunt]

Skeptic--I've now posted the recipe as "Scottish Style Scones (Barley)". At some point, I will likely try it with whole wheat pastry flour, and if successful, also post that version.

I hope you enjoy it as much as I do your pumpkin biscotti recipe!

[BakerAunt]

Ah, once again there is no way to go back to the previous comment (on previous page) without advancing the next page.

I know that I've not ever had self-rising flour in the house. The closest I got, back in my early baking days was Bisquick.

[BakerAunt]

Scottish Style Scones (Barley)

Marliss Desens adapted this recipe from Bon Appetit (May 2004, p. 90), an issue that featured Scotland. The headnote stated that “unlike American scones, the Scottish version isn’t loaded with butter.” The original recipe called for self-rising flour AND 2 tsp. baking powder, which is clearly an error, as the leavening is already included in the flour. My research showed that most self-rising flour is also lower in protein, which produces a more tender scone. I wanted a version that did not call for self-rising flour. I incorporated half barley flour (Bob’s Red Mill) and half AP flour (General Mills) and used buttermilk rather than whole milk, with a bit of baking soda to offset that addition. These scones are closer to what most Americans would consider a biscuit.

1 Cup, plus 2 Tbs. AP flour ¾ cup buttermilk
1 Cup, plus 2 Tbs. barley flour 1 egg
1 Tbs. sugar 1 Tbs. canola oil or avocado oil
2 tsp. baking powder
1/4 tsp baking soda
1/8 tsp. salt

Preheat oven to 425F, with rack above center. Line a heavy baking sheet with parchment paper.

Whisk together first six ingredients in a bowl for about a minute to distribute the ingredients equally. Measure buttermilk into a deep 1 cup measure, add egg and oil, and whisk until blended.

Gradually add milk mixture to dry ingredients, tossing first with a pastry fork, then moving to a bowl scraper. The dough will be somewhat sticky. Knead in bowl for several turns to bring dough together.

Using bowl scraper, move dough onto a lightly floured surface. (I prefer a piece of parchment, and I used white rye flour, but AP will work.) With lightly floured hands, press to 1-inch thickness. I cut with a circular 2 ¼-inch biscuit cutter, dipped in flour. Move to prepared baking sheet, gather dough scraps, press to 1-inch thickness, and cut out more. I had about eight scones—the last one being smaller and hand-shaped.

Bake until golden on top, about 14 minutes. Cool for 5 minutes on pan.

Note: These scones are delicious warm with butter and/or jam. They can be re-warmed wrapped in waxed paper and microwaved for a short time (time will depend on your microwave), but my husband is happy to eat them cold. (He also is happy to eat English Muffins without toasting, so keep that in mind.)

[Mike Nolan]

I saw one recipe that said something like: throw whatever vegetables you have in a pot, but not root starches like potatoes.

She doesn't remember who she sent it do, does she?

I've got a book on stocks, broths and soups, I think has several classes of vegetable stocks, one major factor being whether or not there is tomato present. (That produces a dark stock, most other vegetables produce more of a white or clear stock.)

I've got celery, onion and carrot pulp in the freezer from my vinegar trials (the onion one was a failure), I plan to use them to make a stock when cooler weather is reliably here.

[BakerAunt]

I use some whole wheat pastry flour (Bob's Red Mill) in my pie crust. I use 1 1/4 cup AP and 3/4 cup whole wheat pastry flour for a single deep dish pie crust. I started using Bob's because it was less expensive and works well.

Added Note: This is an oil pie crust with some buttermilk. I have used a small amount in a butter crust, back when I was making butter crusts, but I think that I kept it at about 25% of the flour.

[Mike Nolan]

I've never had much luck with whole wheat pastry flour, which is, unfortunately, about the only kind of pastry flour available locally.

I have had better luck with fresh ground whole meal from soft red spring wheat for things like croissants, I haven't tried it for a pie crust. White pastry flour is one of the few things I still buy from King Arthur. (I think the next time I need medium rye flour I'm going to see if I can get it from Sysco, or order a 50 pound bag from Baker's Authority.)

[BakerAunt]

Chocomouse--I usually use just half whole wheat pastry flour when I substitute it into a recipe. The same is true for barley flour. They give a more tender result, but alone I do not think that they have the structure to hold the final scone together.

On Wednesday, I baked a version of the KAF recipe for Zucchini Chocolate Chip Bars—the one made in the food processor. I changed it by using 5.9 oz. zucchini, reducing the brown sugar from 1 to ¾ cup, reducing the oil from 1/3 to ¼ cup with buttermilk added to make it 1/3 cup. I used the white whole wheat flour option. I replaced the 2 cups of chocolate chips with about 1/3 cup (60g) cinnamon chips (I still have a substantial stash in the refrigerator.), and I added 1 tsp. cinnamon and deleted the vanilla. I baked them in a glass 13x9 inch dish on the third rack up in my oven for 28 minutes. I am avoiding acidic ingredients in my USA pans. They seem to do ok with items that are removed immediately but the finish seems to suffer when the baked item is stored in them.

[chocomouse]

I am an experienced gardener, a certified Master Gardener. In the northeast, this has been a tough summer for every gardener. It's been the worst gardening season I've ever had. And I'm being generous with my ratings, since it's been a transitional garden season as I'm moving from a huge in-ground garden to growing things in planters and pots on the deck. Cold and rainy spring. Summer's been hot, hot, hot -- we've had more than 15 days of over 90* heat (85* is warm here). We're officially in a drought, and had less than an inch of rain per week, .03 inches so far in September. Watering with an underground system, a hose, or a can, helps, but not enough. And now,a short season, we've had some freezing or near freezing temps, depending on your altitude. We've been over-run by chipmunks, a relatively minor problem. All my vegetables were behind and very slow to ripen. Not one cauliflower on the plants; a pretty good crop of broccoli, the biggest cabbages I've ever had. Tons of tomatoes, more than ever, but late, and very small. Lettuces and other greens went to seed early. Very few summer squash, decent zucchini, plants died early. Cucumbers poor and plants died early. Few peppers, flowers just didn't set into fruit. Winter squash crop questionable so far, some, some big, not as many as usual. Very, very poor berry crops. Three apples, on 4 trees. No comment on the beans or beets, issues may be just related to growing in a planter not in the ground. Zukes and cukes did worse in pots. If I were a first-time gardener, had spent hours weeding in the sun, hauling buckets of water in the heat, not enjoying the fruits of my labor -- I'd be tempted to never garden again. It's really too bad that in a summer when so many folks were trying it for the first time, there were so many more challenges than usual. I'm in several gardening forums, and certainly will encourage all the newbies to try again next year!

[chocomouse]

Skeptic, funny that you should ask about whole wheat scones today! I just now ate one -- my first using whole wheat pastry flour. I was gifted a bag, from KAF, and have never used pastry flour in my life. I looked at recipes using it on the KAF website, and read a lot of comments bakers posted. It sounded like scones and biscuits made from this flour were wonderful! (I must note **** that I use a LOT of whole wheat flour, love the flavor and the texture it imparts; I have made whole wheat scones subbing whole wheat flour for 1/2 of the called for AP flour, and they were fine). So, just 3 minutes ago, I ate one of the fresh scones. Oh, no! It completely fell apart! Just crumbled into pieces. It did not stick to the scone pan, just broke into crumbs. I had to use a spoon to get the pieces out of the pan. And I had to use a spoon to eat it! The flavor was excellent. The recipe was, roughly: 3 cups whole wheat pastry flour (subbed for 3 cups AP), 1/4 cup sugar, 1/2 stick of butter, 3 oz cream cheese, 1/2 cup half and half, salt, vanilla, chopped dried apricots. So much fat, so tender, and less structure from the low protein pastry flour -- they just collapse. Not a greasy mouthful, surprisingly, but I believe there is just too much fat to hold it together. Now, I'll look for other recipes that use whole wheat pastry flour. I welcome comments from anyone!