This week I ordered a gift card for my niece for my mom to mail her for her birthday/graduation. The order said it would be here on the 21st (2 day UPS AIR) on Thursday they said it would be here Friday - I had been following the tracking and it had arrived in Jacksonville an hour and a half South of me by 8:30 am. When I checked in the evening, it was in Atlanta! 5-6 hours northwest? Then it went to Columbus in the western part of the state and finally to Brunswick - our local hub. It did arrive early in the afternoon.
"Delivery expected today by end of day" On Friday it said delivery expected on Sunday 5-24, which surprised me, I didn't know they made Sunday deliveries. Today, when I saw the package hasn't moved since Friday I signed up for text notifications on it and shortly after that (probably a coincidence) they updated the expected delivery date to Friday.
The order was shipped within 2 weeks, which isn't so bad for KAF during these trying times. I think the package may have been misplaced at the Fedex facility or something of that nature.
BA, maybe try the Live Chat thing on KAF about your bakers bucks. I am expecting a shipment from Gardeners Supply which is proving to be slower than molasses in January and I sent them an email. No one replied after a few days so I called them and got the info.
FedEx is unable to handle the capacity of shipments. They also tend to go the scenic route (i.e.--a hub), based on some of the tracking on mine. If they deliver the package to the post office, then the next day is when it will get to you.
King Arthur orders are taking several weeks to ship. Bob's Red Mill, which uses UPS is quicker; I've had those packages within a week, although I have to pay $9.99 on shipping. Of course, the trick at KAF and BRM is to be on the website when they actually have the products you want in stock.
I have a $10 Bakers Bucks to use before mid-June at KAF. I'm hoping that I will find enough to use it on. I did email a while back to see if they would extend the expiration. No one replied.
We've had bears in the area for years, but they seem to stay down in the lower cornfields and not up on our hill. A few weeks ago we had a bobcat, our first, hanging around for a couple of days. We've always had fox (I love to watch the kits roll around and play, just like puppies and kittens), coyotes, lots of deer, moose, but we seem to have a wider variety this year.
For dinner on Saturday, I did a lighter version of my tuna noodle casserole, which we have not had for a long time. I made the sauce using olive oil in place of butter and adding 1 tsp. dried onion instead of fresh (in deference to my husband). I used low-fat evaporated milk and 2% cheese, which I reduced by ¼ cup. I also sautéed mushrooms in olive oil and added them but no peas. We had the casserole with microwaved fresh broccoli
Report on Dakota Norwegian Rye (Ginsberg pps 83-86)
Although it uses five different flours (whole wheat, bread flour, fine rye meal, rye chops and medium rye flour), this isn't really a complicated recipe.
I chose to make two loaves about 475 grams each, about 10 x 4.5 x 2.5 inches, instead of one larger football-shaped loaf. This way the slices are closer to deli rye slices.
The dough came together quickly and rose well, though in retrospect I think I should have let the final rise run a bit longer, there are very minor blowouts on one side of both loaves towards the bottom. You may be able to see that better on a single slice. I baked it at a slightly lower temperature than what Ginberg's recipe calls for, I've found that many of his recipes seem to work better that way, I think my oven is just a bit hotter than his.
It passes the toast test superbly, and it made pretty good Reubens for lunch today. If I was after a soft rye with a good rye flavor, I'd certainly include this in the possible choices.
Given that it is only 29% rye, I was expecting a very mild flavor, but it is a bit stronger than that. The dark brown sugar in it gives it a hint of molasses, and the caraway adds some bitterness. I can also taste the sourness of the starter, though it is quite mild.
Attachments:
You must be
logged in to view attached files.
I used to use the Red, then some years ago I tried the Gold. I've never done a side by side comparison. I didn't want to have two containers of yeast in my freezer (though I wouldn't mind it today!) so I just buy the Gold. I use it as I would any dry yeast, I make no adjustments with it. I haven't had any issues.
As far using less yeast, recently I have been doing that to conserve what I have, about 30 to 40 percent less. I have noticed the rise times are taking a little longer, but otherwise it's working out fine.
Thanks, that was what I thought. I too have been reading about using less yeast in general and I must admit the recipe I made today could have been made with less yeast. It was the honey oat pan de pie from KAF and the recommendation was to scale that recipe up by 50% all ingredients except yeast to fit my larger pan de mie. I used 2 teaspoons and I think I could have used less.
I've also been following the Baking Steel blog and videos quite a bit and Andris (the owner) likes to do longer ferments with ¼ teaspoon yeast - Mrs Cindy had given me one of their baking steels when they first came out - we love it - we make pizza quite a bit. And, I made pita a couple of weeks ago. Need to try their naan - was disappointed in a naan recipe I tried. I also want to try their English muffins.
kimbob, thanks for posting that link. The email that I received that had it - the article didn't show up.
The last time I was physically in Harris Teeter which was March 30th, they had KAF on the shelves, but it was 7:30am and it wasn't going to last long. Since then, I've been using theirs and Sam's Club online ordering and curbside pickup - I quite enjoy it.
As soon as the governor (GA) lifted the shelter-in-place, I was waiting in the express lane and watched people stream into the store with no masks - masks were in the vast minority - it looked like Christmas Eve. The day before I had friends that were in the store and they only saw one family without.
CWCdesign--If I'm baking a recipe that uses a lot of sugar, I find that I can use half as much of the gold yeast. When I baked the Pain du Chocolat, it was about 3 cups flour to 1/4 cup sugar, so I used a reduced amount of the gold yeast.
I've also used a combination of Gold and Red in the Grape Nuts Bread. Initially that was to use up some older gold yeast, but that bread tends to be sweeter and seems to benefit from the addition.
Len has used the gold in place of the red without any issues. I don't think that you need to halve the amount it when using it in a regular recipe; I only do that for higher sugar ones where the recipe says it will have a long rise. However, we have been discussing (somewhere among the threads) using less yeast in recipes in general.
I have researched this online and can't find out anything. I have a package of SAF Gold in my freezer unopened and I am beginning to run out of regular Red SAF instant. As you all know, yeast is hard to come by. (Going to try my hand at the Pineapple Juice starter next week).
Has anyone ever tried substituting the Gold for the Red? I was wondering if I used less, maybe half in a recipe if it would work.
What are your thoughts?
I was so glad to get Mike's email back in March (2 days after we were furloughed) but I was in the middle of an online art class (Adobe Illustrator for Surface Pattern Design) that I had plenty to keep me occupied through the spring.
I have been baking on and off for the past couple of years - I changed jobs at the Resort and it seemed to overwhelm me. My Mom (89) has some dementia and we had to take the car away, so that keeps me busy - I have not been able to physically see her since mid-March when they went into lockdown at her community - so far no COVID-19 there.
But, like many, I have been baking more since I've been home. Son Will is here with me - he arrived back from Boston last August with plans to be here for a couple of months before moving to Portland, OR. The fall plans fell through and then all this happened. I had made him a baking kit of Mrs. Cindy's Chocolate Chip Cookies for Christmas and he made them last week - a budding baker. Nathaniel moved to New Zealand last August. He and his partner rode out the lockdown well - he is still bartending.
It looks like we are being called back to work at our store (which never fully closed down) on June 15th, but that could change if this comes roaring back (highly likely the way our governor has reopened the state without never closing it). But, one day at a time. Several of us got a plot at the community garden and that has been wonderful too - we are already harvesting - grilled squash last night.
I hope you all are well and I will try to be a little better at checking in. I still email a lot with dachshundlady and they are hanging in.
Hi everyone! Long time since you've heard from me. I will do a general post where I also have a question from you all.
This week, I made my slightly modified version of KAF's Harvest Grains Bread and I just took out a loaf of KAF's Honey Oat Pan de Pie scaled up to the large pan - it looks beautiful. I had just gotten my bread machine around the last time I posted (a couple of years ago !?!) and it has helped me so much.
I have missed you all.
I have been on a quest tor a cookie lower in saturated fat. On Friday, I decided to try adapting the recipe for Bob’s Delicious Chocolate Chip Muesli Cookies. I replaced the ½ cup salted butter with ¼ cup canola oil plus enough buttermilk to make 1/3 cup. I also reduced the brown sugar slightly, from ¾ to 2/3 cup. I used 60g of semisweet chocolate chips (10 g saturated fat), which is about 1/3 cup. My method was to whisk the oil and buttermilk until creamy, then beat it with the brown sugar before adding the vanilla and the egg. I stirred the flour mixture into it, then 1 cup of Bob’s Red Mill Old Country Style Muesli. It was loose, so I let it sit for 20 minutes so that the muesli could absorb some of the liquid. I used a Zerol #40 (1 Tbs.) scoop and put 12 on a baking sheet. I baked the first sheet for 10 minutes, and the second for 11 minutes on the third rack up in my oven. They make a flat, chewy cookie that is good, although I do miss the butter. Next time, I will use white whole wheat rather than AP flour. My husband is happy to have a cookie with chocolate chips again, even if it is fewer chips than in the past.
My friend who has been thinking of opening a food truck for barbecue has pushed back his plans to at least 2022. He's on the low end of the seniority list at his job (a railroad mechanic) and they're said to be considering cutting back because of reduced rail traffic.
