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[aaronatthedoublef]

More on starter. I learn every day...

I switched it up and used medium rye instead of whole wheat which yielded a noticeable increase in activity. I then found an open bag of rye flour but didn't realize it was white rye. It had lower activity than both whole wheat or medium rye. It means I also must have used it for deli rye. I going to have to pickup some dark rye and do a variation on Mike's rye tests using different ryes in the same recipe.

I had to toss a few cups of starter. 🙁 The edge of the jar looked and smelled moldy and I did not want to take a chance so I dumped it. I will need to be cleaner now. Over on the BBGA everyone says a clean container each day. They are using large containers - one fellow has five gallon buckets! If someone is going to use glass jars as I do see if you can use wide mouth jars, use a wide mouth canning funnel, and wipe down the mouth. I will also move to clean jars more often.

[BakerAunt]

The annual Lake Fest, which occurs in July, has been canceled here. The town is still talking about a possible Fall Fest, which I see as a bad idea.

Total number of cases in our county:
May 27--80 cases
June 2--147 cases
June 3--178 cases

We are starting to see the results of moving into Phase III (with no data to explain WHY) before Memorial Day, and they are already discussing Phase IV.

[skeptic7]

I did buttermilk cinnamon swirl bread today. I didn't particularly like any of the buttermilk bread recipes I had so I made one up. I wanted to push the envelope of baking in a slow cooker so I mixed the dough, kneaded it, rolled it flat, sprinkled the cinnamon on it and then put it in a loaf pan. From there it went into the slow cooker and I baked it on high without giving it a chance to rise. I was hoping the slow cooker would heat up slowly enough that the bread would rise before baking. It baked for about 3 hours. It would probably have worked better if I baked it on low for 5 hours.
It did rise to not quite double but its a very dense bread. If this was whole wheat it would be almost inedible, but this is an AP white flour -- Gold Medal Brand. Its soft but dense and possibly like Pan de Pie bread as the top dried out before it could really rise.
I'm going to do this tonight while I still remember the ingredients and see what this is like if I let it rise before baking.

Ingredients
1 cup buttermilk
1 teaspoon yeast
3 cups all purpose ( Gold Medal Flour )
1 tablespoon potato flour
3/4 teaspoon salt
1 tablespoon sugar
2 tablespoons butter

3-4 tablespoons brown sugar /cinnamon mix

[cwcdesign]

Have fun Kimbob. When I made the honey oat the second time I used half AP and half WWW - I liked it better, Will didn’t. I also mixed the dough in a bowl and let it sit for 20 minutes per the recipe. Then I put it in the Zo on the dough cycle (preheat off). Oh, and I used more water, but not the full amount, which I think helped.

[BakerAunt]

For dinner on Wednesday, I revisited the baked fish and chips recipe that I tried the first week of May that uses pollock and russet potatoes. Again, I made a half recipe. Based on my first effort, I made some additional changes. This time I replaced the Old Bay seasoning on the potatoes with garlic powder, onion powder, and a bit of salt. For the fish, I used half a tsp. Penzey’s Greek seasoning in the buttermilk marinade. I used an additional tsp in the Panko. I did not add it to the partial egg I used (saving the rest for another recipe). I used AP rather than white whole wheat flour. The results were much more flavorful than the first time I made the recipe. I think it would also be good with Lemon Pepper as an alternative to the Greek Seasoning.

[chocomouse]

Dinner tonight was a change in plans - I pulled some Hirtensuppe (German beef stew) from the freezer, along with some rolls. I don't remember making these, so not sure what recipe I used, but they were shaped like cinnamon buns, rolled and slice and baked in a muffin tin. The filling was bacon and cheddar, and some other seasonings. It was a quick and tasty meal after a long afternoon transplanting seedlings into the garden.

[BakerAunt]

I have that baking book (or think I do!), Skeptic. I'll have to check out that bread.

Temperatures reached the 90s this Tuesday, but we were out of bread, so I started the dough around noon. I made another attempt at Bernard Clayton’s Dark Grains Bread, from his revised New Complete Book of Breads (223-225). I have made it before, but each time, I had a bit of sag in the middle of the loaf. I followed my usual changes, although I reduced the yeast to 3 ¾ tsp, but I replaced the 1 ½ cups of bread flour with 1 cup high gluten flour (have it and need to use it) and ½ cup plus 3 Tbs. bread flour. It took about nine minutes of kneading on speed 3 of my Cuisinart 7-qt. stand mixer to get a windowpane. The first rise took 58 minutes. I shaped, then let rest 5 minutes, then did final shaping. The second rise took 50 minutes. I baked it for 47 minutes and it was at 203F and maybe a little dark. There is still some slight dimpling, but the loaves look good. We will slice into one for lunch tomorrow.

[RiversideLen]

Yesterday I sauteed some zucchini, mushrooms and red bell pepper a little thin sliced fresh garlic and then added meat sauce (tomato, onion & carrot) I had in the freezer and served it over spaghetti.

[BakerAunt]

On Tuesday, I was able to buy a package of six Roma tomatoes that had been marked for quick sale. I cut out the bad place from one, then made them into sauce for the next time we have pizza. I start by putting olive oil and 2 cloves minced garlic in a sauté pan, heating until the garlic becomes fragrant (about 30 seconds or so), then adding the chopped tomatoes and cooking them down to make a thick sauce. I add about ½ tsp. sugar.

I also needed to use up the potato water left from when I made potato salad last week, so I sautéed some chopped carrots and celery, then added the water and 2 tsp. rehydrated Penzey’s dried onion, along with 1 cup brown lentils and ¼ cup red lentils. After 20 minutes, I added ¼ cup farro, then cooked for another 30 minutes before adding torn kale from two stalks. I ate some for lunch. We will either use it for a meal later this week (if the weather cools down!) or else I will freeze it for an “emergency” meal

[navlys]

I bought a top round london broil (on sale do you believe?). I sliced the semi-frozen beef very thin against the grain with my rotary slicer. Then I threaded the marinated meat on wooden skewers and grilled it. 1 1/4 lbs of meat was good for 2 meals (for 2) and some to share with our neighbor. Tasty and economical, IMHO.

[aaronatthedoublef]

KAF has been an annual trip for us since our boy began going to summer camp up that way. I wish I'd purchased some giant bags of flour occasionally but I can find them down here at restaurant supply stores for less. I love gadgets but we just do not have the space AND I am cheap (maybe those should be reversed). But it is great to walk around and see everything and the people are so nice. And then my oldest began going to running camp way up in the Northeast Kingdom (15 minutes north of St. Johnsbury, Chocomouse).

I've always been a little disappointed with their café and there are some phenomenal places in the towns nearby. It's always been a fun couple of weekends, dropping off and picking up.

Sadly there is no camp this year. Our kids are second generation as my wife went there. My middle will age out and unless he wants to be a CIT he is done. But Violet will be old enough to begin going in a year or two.

[BakerAunt]

When I was at the grocery on Sunday morning to get bananas, an essential fruit in our house. I saw a bag of five Bosc pears for 99 cents in the clearance section. While they had splotches, that is not out of the ordinary, and Bosc pears are a favorite of mine, and I have been missing fresh fruit. I bought them, having no idea what I would bake with them. I found a recipe at the KAF website for Pear and Cherry Almond Streusel Pie. I had all the ingredients, including dried cherries. I baked the pie on Monday evening. I used my oil crust (recipe posted at Nebraska Kitchen) in a 9-inch Emile Henry deep pie dish. I was a little short on the pears (2 lbs. 10 oz. rather than 3 lbs.). I used 170 g dried cherries rather than 142g because I wanted to use up the bag. (These were from Bob’s Red Mill, and they stopped carrying most dried fruit almost 2 ½ years ago.) I reduced the sugar from ¾ to ½ cup. Pears are naturally sweet, and there is a streusel topping. I replaced the 6 Tbs. of instant Clearjel with 2 tsp. tapioca and allowed the fruit, sugar, and tapioca to rest for 20 minutes. While I parbaked the pie shell for 12 minutes, I par-cooked the filling in a skillet on the stove top. I do so with all my fruit fillings with streusel toppings in parbaked crusts. I stirred in a scant tsp. almond extract at the end. (I didn’t want to fetch another bottle for the full tsp.) I halved the topping ingredients, except that I cut the butter down to 2 Tbs. I sprinkled the bottom of the pie shell with a bit of Panko to soak up excess juice and keep the crust crispy. I baked at 425F for 10 minutes, then reduced to 375F and baked for about 35 minutes. We shall cut into it tomorrow.

[BakerAunt]

BTW, King Arthur has a lot of their baking pans (USA) currently on sale, including the pain de mie pan.

[Italiancook]

Probably, I'm the only one who hadn't already figured this out. But in case not, I'll post. After I switched to the KitchenAid Artisan mixer, I had problems with dry ingredients flying out of the bowl when mixer turned on. On the lowest speed, the Artisan beater moves faster than the KA I had before (the lower priced one). Plus, the bowl is wider on the Artisan. After cleaning many messes on the counter and floor, it finally dawned on me how to solve the problem. I pulse the mixer, on and off, when dry ingredients added, instead of just letting it whir. When the drys are somewhat incorporated into the wet, I turn the mixer on and let it run at the correct speed. No more messes. Manufacturer might say this is bad for the machine, but cleaning up floury messes is bad for me.

[Mike Nolan]

I used to be an auction hound, not quite to the point where they kept a pre-assigned number for me. I'd buy the odd boxes of kitchen stuff. That's one of the reasons why we have lots of measuring cups.

I picked up a number of good items at bakery and restaurant auctions, but there hasn't been a good one of those in a while. The last one I went to, a deli/caterer that closed, had people from 4 states at it and most of the prices were a lot higher than I felt like paying. There could be a number of restaurant auctions over the next few months, depending on what rules they're enforcing for them. Might be online-only, I suppose. Boring.

Standing around at an auction for 3-8 hours isn't something my legs will put up with much these days.

Estate sales seem like they're hit-and-miss around here, same with garage sales, though they're both still pretty much shut down. My wife generally does a garage sale over Memorial Day weekend as a fundraiser for local charities, but that was off this year, though our garage is quite full of donations. She's thinking maybe Labor Day weekend, though we found out late last week that UNL will be open (complete with on-campus classes) on Labor Day this year, it's what they call a 'working holiday' for staff, you work that day but it becomes part of the paid time off at Christmas, like Columbus Day or Arbor Day.