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[RiversideLen]

Back in March, when the Covid hit the fan, home freezers became scarce. In April I decided I wanted another freezer, a small one, primarily to store my baking supplies to ensure I could stock up and they would store well. Big box stores showed out of stock for all the freezers in the size I wanted, 5 cubic feet or less, maybe the bigger ones were out too but I didn't look at those. A Chicagoland store, ABT, showed everything back ordered but at least they were letting you place an order with the understanding that delivery would be delayed. Not a problem, I can wait a month or so, this isn't critical to me. So I place an order for a 3.6 cf GE. Over the next two months I received emails from ABT saying GE was informing them that delivery of that model would be delayed. A couple of weeks ago I noticed that the model went from back ordered to discontinued. I decided I probably wasn't going to get that one and looked for alternatives. They had several 5 cf freezers also on back order (5 cf is the largest I am interested in because of space considerations). So I asked them which would be available first, a GE or a Frigidaire. They told me the Frig would be available in the middle of July and the GE sometime in August. So I moved my order over to the Frigidaire. A few days later I got an email from them saying they had it in now and to schedule delivery. I scheduled it for this past Saturday as that was the first available date. So early Saturday morning I got woke up with a phone call from the delivery driver saying he was on the way and would be here at 8 a.m. Sure enough, promptly at 8 a.m. they were here and by 8:10 my new freezer was in place and humming, yay!

After the freezer reached temperature I gathered my flours from various storage places to put in the freezer. I also took inventory of what I had and the best by dates. I figure I have enough flour to last about a year. But I did come across a bag of Semolina from KAF that has a best by date of this past April. As long as it looks and smells OK, it should be good to use, right?

[Mike Nolan]

Which type of powdered sugar is finer, XXXX (4X) or 10X sugar?

[See the full post at: Daily Quiz for June 30, 2020]

[BakerAunt]

We had bananas that were turning fast, so Monday afternoon I went online to find a recipe for banana cake that does not use butter. I finally came upon a website Cooking Made Healthy:

Healthy Banana Cake

I followed the recipe except that I used 2 cups Whole Wheat pastry flour and 1 cup KAF AP flour in place of 3 cups of whole wheat. I reduced the vanilla from 1 Tbs. to 2 tsp., and I used buttermilk rather than water. I baked it in two 8-inch round pans for about 33 minutes. (I coated them with The Grease and lined with parchment, which I also coated.) I had planned to freeze one, but they came out so well that I decided to make them into a two-layer cake. I did not have lowfat cream cheese or Greek yogurt, but I did have a Greek Yogurt Cream Cheese spread that needs to be used up, so I combined it with ¾ cup powdered sugar, ½ tsp. vanilla, and a Tbs. of milk. (That was too much milk, so I ended up adding powdered sugar to get the consistency corrected). My husband and I both like the cake, which is not overly sweet and pairs nicely with the frosting. The recipe is a keeper.

[BakerAunt]

Sunflower Oat Wheat Bread

Marliss Desens adapted this recipe from “Nutty Oat Wheat Bread,” which appeared in Pillsbury Simply from Scratch (no. 12). It makes two large 9x5-inch loaves.

1 ½ cups old-fashioned oats
2 cups buttermilk
4 Tbs. honey

½ cup warm water (110F) with a bit of the honey
3 ½ tsp. active yeast

2 eggs

3 1/2 cups whole wheat flour
1 cup bread flour
1/3 cup special dry milk
¼ cup flax meal

3 ½ Tbs. olive oil [Canola can also be used.]

1 ½ cup bread flour (I usually need an additional 2 Tbs. bread flour)
2 tsp. salt
1 cup sunflower seeds

Soak oats in buttermilk while assembling rest of ingredients. Proof yeast for five minutes in mixer bowl with a bit of the honey. (Add the rest of the honey to the oat-buttermilk mixture.) Stir together first four dry ingredients.

Add oat mixture to yeast. Add eggs. Mix on speed 2 with flat beater. Add combined first set of dry ingredients. Mix with flat beater. Leave beater in and cover bowl to rest for 15 minutes. Meanwhile combine flour and salt.

After 15 minutes, add olive oil to oat mixture and mix until combined. Add flour mixture and sunflower seeds, start mixing with flat beater on 2, then change to dough hook. Use bowl scraper to turn dough so that flour does not accumulate at bottom of bowl. When combined, knead on speed 3 for 5 minutes. Check for windowpane. Knead additional minute if needed. Place dough in an oiled large bread bucket, snap on lid, and allow to rise for about an hour.

Turn dough out onto kneading mat and lightly de-gas. Divide in half, using a scale. Form each half into a flat rectangle, fold in long sides, then short sides, and pull long sides together, smooth, and turn over. Cover and let rest five minutes. Grease two 9x5-inch loaf pans. Form each oval into a loaf by flipping it over, smoothing it, then folding in half lengthwise. Let rest 5 minutes. Stretch on long sides and top, tucking under. Place in loaf pan. Repeat. Cover the loaves (I place in a plastic cake holder) and allow to rise for about 45 minutes. After half an hour, preheat oven to 375F.

Bake for 35-40 minutes to 200F.

Cool completely on rack.

What I changed:
This recipe was one of the first whole grain breads that I baked. My only change at that time was to replace ½ cup of buttermilk with ½ cup of water for proofing the yeast. I still do that. When I rediscovered this recipe, over thirty years later, I had become an accomplished bread baker. I made some additional changes. I reduced the yeast from two packets (4 ½ tsp.) to 3 ½ tsp., as yeast is more effective now in doing its job.
I reduced the salt from 1 Tbs. to 2 tsp.
I reduced the honey from ½ cup to ¼ cup, as I do not like my bread to be overly sweet. I replaced AP flour with bread flour, as the bread has a lot of whole grains, so I wanted more gluten.
I replaced 1/3 cup margarine with 3 ½ Tbs. olive oil (what current nutritional studies state is a healthier choice).
I added 1/3 cup special dry milk and 1/3 cup flax meal to increase nutrition.
I add the wholegrain flour mix, along with some bread flour first, then give the dough a rest so that it can absorb the liquid. (This step prevents adding too much flour later.) I wait to add the oil until after that rest, so that the yeast can get started (a tip from Cass Avona); waiting to add it after all the flour makes it too difficult to combine.
The recipe did not specify what kind of chopped nuts; I have always used sunflower seeds, which I don’t chop.
I deleted 2 Tbs. margarine used to brush the dough before its first rise. Perhaps that was to keep the dough from drying out?

[RiversideLen]

I made a chocolate cake, an oil based cake that uses cocoa powder. I replaced 1/2 cup of oil with Greek yogurt. Topped it with a little ganache. I heated up 100 grams (by weight) of milk and stirred in 200 grams of chocolate chips. After the chocolate melted I poured it over the still warm cake and spread it with a spatula. Other than just dusting it with powdered sugar, that has got to be the easiest way to finish a cake.

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[cwcdesign]

Your loaves are gorgeous, Mike!

I made KAF no-knead cheese burger buns for our dinner tonight. They have cheese powder in them and I used a little bit of WWW. Since I hadn’t made them before, I used 2 teaspoons yeast (recipe said 2 1/4). Next time I’ll definitely reduce it. Made the dough in the bread machine without preheating. Recipe said to let them proof in the pan, but mine were ready in 30 minutes, then I baked them for 15 minutes and they were at 204. They look nice.

I tried to upload a photo, but my file was too big. When I get on my computer I’ll try again.

[BakerAunt]

Aaron--I'm not surprised that your wife liked the grilled cheese sourdough sandwich. While cheese adds to almost all bread (sigh), when I was making my white sourdough loaves, I looked forward to toasting slices as the bread began to dry. It has a very nice taste, especially with a little butter.

[Mike Nolan]

Soritol and xylitol are both used as low-calorie sweeteners. Too much sorbitol can cause gastric distress (I think xylitol has the same issue), which may be why prunes act as a laxative.

D-Allulose (also called D-psicose or just allulose) is also sold as a low-carb sugar. it is one of the rare monosaccharide forms, found in small quantities in wheat, figs and raisins, though I believe that the D-allulose products on the market are synthesized from corn syrup. The FDA has labeled D-allulose as GRAS (Generally Recognized As Safe). My son used some to make a batch of Cardinal Preserves over the weekend.

[aaronatthedoublef]

Wasn't sorbitol a low calorie sweetener for a while? I think Orbit gum used (still uses?) it.

[aaronatthedoublef]

Skeptic, it takes me half an hour to 45 minutes to make the pancakes. I usually have six going at once (although my griddles is dying). Sheet pancakes might take the same amount of time but would be less effort as I could just pop them in the oven as a opposed to tending the griddle.

[BakerAunt]

What do you do with leftover pancakes, Aaron?

When I have leftover pancake batter, I have baked it in the KAF bun pan (muffin pans can also be used), or maybe it could be put into a sheet pan?

[BakerAunt]

We began the morning with pancakes. I used up that free Bob's Red Mill pancake mix (3/4 cup) with 1/4 cup whole wheat flour, 1 tbs. flax meal, 1/2 cup quick oats, and 1 cup buttermilk. I, my husband, and the dog liked them.

[kimbob]

Made morning glory muffins from the kaf whole wheat book. Alot of ingredients but well worth the effort. I didn't have orange juice so substituted water but used some blood orange infused olive oil in with the vegetable oil which gave them a great subtle orange flavor. I chopped the apple rather than grating it. It made 18 reg muffins (recipe said 12). Very moist and delicious. Will definitely make them again.

[aaronatthedoublef]

I made sourdough on Friday. I made a two pound loaf which seems to be the right amount for my pans and then five 3 oz rolls. But the rolls came out rounder and I would rather they be flatter like sandwich rolls so the shaping will take more work.

Then I went to feed my starter today and both jars were moldy on top. 🙁 I dumped about 20 ounces of starter out, pulled out a clean jar and am starting from scratch. Not sure why it molded. Maybe I need to start refrigerating it. I put it in a clean jar twice a week. I wonder how fast I can build up a new starter. I started with two ounces of whole wheat flour and two ounces of water.

Looks like I'll be making whole wheat bread for a while until I build up my starter.

[BakerAunt]

I needed to use up the potato water from the potatoes I cooked earlier this week, so Saturday’s dinner is soup. As a base recipe, I used the Jacob’s Lentil Stew recipe on a bag of Bob’s Red Mill red lentils, of which I have several bags. I used the potato water in place of the vegetable broth, although it does have the drippings added in from the pork skillet that I deglazed last week. I used 1 Tbs. dried onion, in deference to my husband’s ongoing difficulty with regular onion. I used fresh parsley. Cumin is a non-starter with my husband, so I replaced it with a tsp. of Penzey’s Ozark Style Seasoning (came in a gift set, and I’m trying to use it up).I also deleted the cilantro and the lemon juice. We ate it with the crispbread I baked earlier today.