Search Results for '("C'

[Mike Nolan]

I keep mine in the freezer. I had some non-diastatic barley malt that got buried in the pantry and turned into a brick. I broke it up some in the food processor, but I think it isn't quite the same as before, so one of these days I'll order a new bag of it. I will probably be making a KAF order some time in the next few months, I just opened my last bag of pastry flour. (Finding a 'white' pastry flour locally is impossible.)

Many flours have a little DBM in them. I've been told that's because most American wheat strains are low in diastase.

From what I've read, it appears rye flour tends to be quite high in alpha amylase (one of the types of diastase), which is why rye doughs can go gummy quickly, because the alpha amylase starts breaking down the starch.

[Mike Nolan]

My wife thinks we may lose our tomato plants tonight, the low is supposed to be around 42 with a 'real feel' down to 28 already. Warmer weather will be back on Friday.

I remember one year we lost the garden around our anniversary (Sep 17th), but this would be the earliest ever.

[Mike Nolan]

I think King Arthur has been outsourcing their milling for a long time, probably decades. I know they use several mills in Kansas, because PJ wrote a blog post about their taking several of their bakers and sales reps there each year to see where and how the wheat is grown, handled and milled. (Oh, to be part of one of those trips!)

During the worst of the flour shortages, they were buying flour from some mills they don't normally use, and there were reports of quality/consistency issues that may have been a result.

There's a lot of opinion in that article and not much of it backed with citations, it strikes me as the kind of article that could provoke a lot of passionate discussion.

I know that in France many bakeries have long-standing relationships with their mills, to the point where they know which farmers will be growing their wheat, what varieties, etc. The mills keep in touch with their customers about quality issues during the year, too.

That may happen in some US artisan bakeries with access to local millers and farmers, but most bakers, especially home bakers, have to deal with what we can get.

I've only bought a few bags of whole wheat flour in the roughly eight years since I got a Nutrimill, so I'm not the best judge of packaged whole wheat flour, but I will say that I noticed differences in dough texture and flavor when I started milling my own flour. (To start with, my whole meal breads are a touch sweeter.)

My mill is an impact mill, not a roller mill or stone mill, and there's not a lot of information out there on what an impact mill does to the wheat. I suspect there's a bit more starch damage than with flour from a commercial roller mill, I don't know if that'd be true for stone-ground flour as well. SOME starch damage is a good thing, because that's where the sugar comes from that the yeast feeds on, but too much starch damage is undesirable.

I can also notice a difference between flours made from winter hard red wheat and spring hard red wheat, though its hard to say exactly what. I've also used soft spring red wheat, in fact some of the best croissants I've ever made were made from some freshly ground soft spring red wheat. I've got some white wheat berries but have yet to grind them up and do any test bakes with them. (Some years back I bought a bag of white whole wheat flour, we were not impressed with it.)

The wheat breeder I know seems mostly concerned with things like yield and tolerance for drought, insects and plant diseases. I don't know how much he studies the nutritional aspects of his wheat tests, and it appears he doesn't know much about what happens at the mill. He also grows triticale, but interestingly enough the triticale breads I sent in to my wife's office last school year were the first time he'd actually tasted bread with triticale in it. (I doubt I'll be sending in any baked goods this school year.)

[RiversideLen]

"The first of these is AP flour, followed by barley malt (twice–an error?), and cane sugar."

No, I don't think it's an error. First off, it contains flour that consists of flour and barley malt. Then, they put in more barley malt. The flour by itself doesn't contain enough barley malt so they give it an added shot(s).

How to store, if it were me it would depend how fast I think I would use it. If it's gonna be around for a while I don't see how freezing it would hurt.

[BakerAunt]

I have been talking with Cass about a European roll that I'm planning to bake, and the recipe called for diastatic malt. I planned to order it from KABC, but they are currently out of it. Cass suggested that I investigate diastatic malt, and I found a few internet discussion of making your own, which involve sprouting barley, drying it at just the right time, then grinding it up. In other words, diastatic malt is barley malt.

I looked at KABC and discovered that what they sell as diastatic malt is actually a combination of three ingredients: https://shop.kingarthurbaking.com/shop-img/labels/1577476308703.pdf

The first of these is AP flour, followed by barley malt (twice--an error?), and cane sugar.

I looked at Baker's Authority, and of course they only sell 50 pound bags of barley malt. I then looked at New York Bakers and found AB Mauri Low-Diastatic Malt. It lists only a single ingredient: barley malt. I bought it, and the package arrive today.

I also learned in my investigation that barley malt is added to KABC's AP flour and to Bob's Red Mill Artisan Bread flour. I have not checked out other brands.

I'm not sure how to store diastatic malt once I open the package. Should it be refrigerated? Put in the freezer?

[aaronatthedoublef]

I did a shift at a new, local shop that a friend of mine and his partners started. They have an Albanian master baker who was skeptical of me. I gained a little cred because 1) I listened (the other baker besides me did not) 2) I make my own sourdough with my own starter and 3) I have a stone and not a steel in my oven.

It was a hard, long fun shift but it was fun and the head baker can teach me a lot. He also wants me to bring in some of my starter which is making me kind of nervous.

Interestingly he said American yeast is much stronger than the yeast he is used to.

[aaronatthedoublef]

I understand the sentiment but I started looking at some of the local small mills here and the least expensive one sells whole wheat bread flour for $20 exclusive of shipping. My sourdough bread is lean and I've had my starter for about six months and I use it exclusively for most breads now (except pizza dough).

But even with my cost being just flour and water that will bring my bread costs up to about $7 a loaf. One of my reasons for making my own bread was because I didn't want to pay the $6 for an artisan loaf. Not saying they are not worth it just saying I don't want to pay it.

[Joan Simpson]

For streusel topping-Blend together
1/3-cup sugar
1/4-cup flour
1-tsp.-cinnamon
3-Tablespoon-butter cut the cutter in to make crumble topping,set aside.

For Coffee cake melt
2 Tablespoons of shortening (I used oil )
Prepare 8 inch round or square pan I used pan grease.
Sift together
1-cup flour
1 & 1/2 tsp. baking powder (I used 1 tsp. )
I added 1/4 tsp. baking soda
1/2-tsp.salt

Blend thoroughly
1-egg well beaten
1/2-cup sugar
1/2-cup milk (I used buttermilk)

Mix in the melted shortening.Make a well in center of dry ingredients and add liquid mixture all at one time.Stir only enough to moisten dry ingredients.Turn batter into pan.Sprinkle topping evenly over batter.

Bake at 375*F for 20 -25 minutes or till tests done.

This is very simple and good,I didn't follow close and put the 1/2 cup sugar in with the dry ingredients but it still worked.

[BakerAunt]

I spent much of Sunday cross stitching a particularly challenging section of my current project, so Monday is the day to be back in the kitchen. I made broth using the bones frozen from our last turkey, along with those of the chicken we had this week. (Does that make it Churkey Broth?) I also made another batch of tomato sauce, which I hope to use in a recipe tomorrow if I can get spaghetti squash at the grocery. I skipped the Farmers Market this week, as there are so many weekend and summer people here for the holiday—most coming from virus hot spots.

[Mike Nolan]

It is going to be really hot here, they've backed off on it hitting 100 but it will be in the high 90's. High forecast for tomorrow in Lincoln is 79 and 50 (with rain) on Tuesday!!

So no baking today, but we've still got left over cake and pie to finish off.

[BakerAunt]

It seems to have been a quiet day in the kitchen for most people.

We ate the last of the bread for lunch on Saturday. I selected another recipe that makes three loaves; we are eating it quickly, baking three and freezing two saves time. I used “Marilyn’s Sourdough Oatmeal Bread,” from The Baking Sheet (Autumn 1998). It is a long-time favorite of mine, but as it calls for ½ cup of butter, I have not made it for several years. I decided to play with the recipe and use 1/3 cup oil and more sourdough starter and wholegrains. I also used maple syrup rather than honey, as we are low on honey, and I added 2 Tbs. maple sugar. The dough had a nice rise both times and excellent oven spring. I look forward to cutting into one at lunch tomorrow

[chocomouse]

My kitchen was busy today! I made a tomato tart, which came out a little runny (should have used my Roma tomatoes, but I will try to drain off some of the excess liquid) but delicious as usual. I fixed maple candied carrots for my husband. And I made lemon blueberry muffins (and forgot to put in the sugar; it helps to read the recipe!). And we grilled tuna steaks for dinner.

But the biggest excitement of my day was my trip to KAF!! Rather, KABC. I have not been there now for at least 6 months; I rarely leave the house these days. I called ahead with my order, and picked it up curbside 20 minutes later! A very efficient, pandemic-safe process. I also spent less money than usual, because I was not tempted by all the goodies I don't need when walking through the store. I had shopped online first, however, and taken inventory of my pantry. I got a bag of semolina, one of Harvest Grains Blend, and Pumpernickel. I also bought a #16, 1/4 cup, disher, which I immediately put to use at home making the muffins - perfect! I should have bought one of these 30 years ago. The dough slid out easily, no sticky mess, and although I'm left-handed, it was very easy to use. The sizing was perfect, nicely domed. I highly recommend. Now, I need to decided if I like the new packaging. Clear plastic bags replacing the plastic-lined brown paper bags. Still have the zip-lock closure.

[Mike Nolan]

These were made with local (Nebraska City) pie cherries, and it tastes great, though I tipped the pan at some point before it went into the oven, spilling some of the liquid, and that's why one area looks different.

I'm looking forward to another piece after supper.

[RiversideLen]

That looks delicious, Mike, cherry pie is one of my (many) favs, enjoy!

[BakerAunt]

Italian Cook--Tell your husband that there is ALWAYS room for more flour!

I used to wait for the Christmas season, when flour went on special (Gold Medal or Pillsbury unbleached), and then I would stock up, placing the bags in large plastic containers until needed. I recall Frick, from the Baking Circle, mentioning that she did the same thing, putting bags in roaster pans, etc.--much to her husband's puzzlement when he would discover them.

By the way, Bob's Red Mill has semolina flour available on their website again--or at least they did when I looked this afternoon.