The limits on Zoom kick in when using video (which we want to use). That said I have a paid Zoom account that should work.
My concern is that during pizza night I am not much fun at a party. But my wife is charming and my kids can be entertaining when they are not fighting.
I'm just trying to keep up... 🙂
Still talking about it, and I haven't had time to research the options yet, either. Let's push it to next weekend.
Does Saturday, May 16th, work for people? What time? (I think most of us are on central or eastern time.)
Most freestanding hoosiers (kitchen cabinet with work space) have built in flour storage. The one in my grandmother's kitchen had one, but I don't recall flour being kept in it, maybe because I don't remember her doing much baking. She was a nurse, and her mother-in-law from her first marriage lived with the family and did the cooking and looking after the children. The one thing I remember her making is fried Spam, which we thought was great, but she must have cooked other foods when we were there for long summer visits. Nothing else stands out in my memory.
I own two large containers that each hold a 25 lb. bag of flour. I bought them from KAF back when they shipped 25 lb. bags for home orders. They sat, one on top of the other, in the big kitchen in my house. It was a tighter squeeze when I got married and moved into my husband's house with its kitchen that was a third of the size! There is no room for them in the kitchen we have now, as there was no room to put in the walk-in pantry of my dreams. However, I've yet to snare a 25 lb. bag of flour since we moved here, not to mention a 50 lb. one.
I'm editing this post and have unchecked the "keep a log of this edit." Let's see what happens.
Thursday I will be making some baguettes, using the recipe I got with the French T65 flour (but using KAF flour this time), I plan to make these at least once to make sure my techniques are up to speed before I make a batch using the French flour. It'll also give me some bread to compare it against, including photos.
BA, do you get the checkbox at the bottom that says 'Keep a log of this edit'? (I don't know if non-administrators see that option.)
If so, you might try unchecking it and see if that has any impact on your tendency to have edits flagged as spam.
I baked Millet-Sunflower Bread from KAF’s Whole Grain Baking (pp. 202-203). I cooked the millet the night before and forgot that I should have cooked only a half recipe of it. I decided that I would try doubling KAF’s recipe. Usually I do not double the yeast (1 tsp. for one loaf), but this bread has a lot of whole grains. I settled on 1 and ¾ tsp. yeast. I always cut the salt to 1 tsp. for a single loaf, and I doubled that for two. I’m trying to conserve bread flour, and I like more rather than less whole grain. So, I replaced one cup of the bread flour with an additional cup of whole wheat flour, and I replaced another cup of bread flour with 1 cup of high-gluten flour. I replaced the vital wheat gluten with special clear flour since Cass told us once that special clear flour is vital wheat gluten. (I have made this substitution before, and it works well.) I do not include the 1 tsp. dark sesame oil, as it is not a product that I have on hand and would be unlikely to use. I replace the orange juice with water. I follow the mixing instructions except that I proof the yeast with the honey, then mix in the millet before adding all the dry ingredients EXCEPT for the salt. I also hold back the olive oil. I mix with the paddle, then let it rest for 45 minutes, as stated. At the end of that time, I sprinkle the salt over the top, add the oil, mix it with the paddle, then move to the kneading hook for a short initial knead on speed 2, adjusting the dough as needed, and then I knead for 8 minutes on speed 3. The first rise took an hour and 45 minutes (the house temperature is 66F). The second rise (at same temperature) took an hour and a half. The loaves baked in 40 minutes and look splendid. We will slice one tomorrow at lunch, and I will freeze the other.
I noticed that Bob's Red Mill had bags of bread flour, so I ordered two, as well as more steel-cut oats, a small bag of chickpea flour (might as well, since the shipping would be the same.), and two bags of pearl barley.
I am looking forward to the day when I can go back to looking for best prices rather than focusing on buying in the brief window when items are available, but for now, I know that I won't run out of bread flour as soon as I feared.
The Callebaut chocolate baking sticks that KAF sells (but is currently out of) are 3/8 by 1/4 x 3 inches. You can get polycarbonate chocolate molds around that size, I haven't seen any silicone molds that size yet. (Amazon comes up with 400 PAGES! of molds, I've looked through 25 so far. Note--some of these molds do not appear to be made of food-grade silicone.)
Followup and size correction: Persistence may have paid off, these are 0.4 x 0.4 x 4 inches in size, which would probably work for pain au chocolat.
chocolate stick molds
I'm not sure how well aluminum foil would work, but I think I could use metal rulers or pastry rolling wands to approximate that size then cut them to the right length. (I'd probably tape them in place on a baking sheet so it would be easy to use a scraper to get the tops flat and even.)
I'm trying to decide if I can do a double recipe of the Sunflower Millet Bread since I cooked a full batch of millet (directions follow the bread recipe) without remembering that it makes a lot, and even with a half recipe, I have some left over.
The recipe only calls for 1 tsp. yeast. I know that when doubling a recipe, we don't usually double the yeast, but this recipe is heavy on whole grains. Any thoughts on this?
I made Beouf Bourignon (sp?) from Cook-Ahead Cookery for tomorrow's dinner -- serving with noodles. My husband made waffles for today's lunch, and I made grilled cheese for dinner.
Skeptic--I finally found that recipe for Pain au Chocolat that uses some whole wheat flour and does not require puff pastry. It is called Hazelnut Pain au Chocolat, and it appeared in the KAF Catalogue and in an email from KAF, which I printed 4/27/2007. It's 1/3 whole wheat and also calls for potato flour (or dried potato flakes). It has the option to substitute vanilla for the hazelnut flavoring. Other than that, you likely have the ingredients on hand.
If you goggle it, the recipe will come up at Pinterest. (I don't do Pinterest, so I didn't check.) In reading through the one I printed, part seems a bit more complicated than it needs to be--rolling each quarter into a rectangle, putting chocolate across the top, rolling it up, and then cutting them apart. I'd probably cut then before rolling them up.
If you want, and if it is ok with Mike, I can type the recipe into the recipe section. I'm planning to try baking it soon, as I have chocolate sticks in the refrigerator.
This article says that 'korn' is an archaic term for grain, usually referring to rye. (Rye was the grain of choice for peasants, because it was cheap.)
The bread pictured looks a lot lighter than the loaf I produced on Sunday, I'll bet it wasn't baked for an hour, too.
See corn rye
We tried to go by an historical mill when we went to the covered bridge festival in Parke County, IN in the fall of 2018, but it was a mob scene. I read about it, and they are a working mill and sell flour. We will try to go back at some point, during a non-tourist time (which is hard because the county promotes tourism year round) and see the mill and buy some of their flour.
We did get to see the mill at Spring Mill State Park, although it was not a time when it would be running. That was where I got the wonderful cornmeal we just finished. We were hoping to go back there this fall, but given the long-term forecast for Covid-19, I don't think we will be doing any traveling for at least a year.
The site that Aaron sent around shows a mill in Grand Rapids, MI. That one would be on my wish list to visit as well.
Report on New York Corn Rye (Ginsberg pps 87-89)
I've never understood the value of a cornstarch glaze, and I guess I still don't. It always seems to produce a white crust, which just seems wrong for rye bread:
The recipe went together easily enough, in fact I expected more problems getting it to firm up into a tight ball than I had. It calls for using 30 ml of water in a bowl to wet the loaf before the bulk rise, and I think that's too much. You go from the bulk rise direct into the oven after decanting the dough onto a baking pan and some gentle shaping, there is no final rise.
It bakes for over an hour, and that produces a fairly dense outer crust, though the interior is fairly soft. The loaf did soften a bit overnight, if I make it again I think I'd wait a day before cutting it, because it didn't cut very easily at first:
The taste has a mild sourdough tang to it; toasting it doesn't really improve the flavor.
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I'm still looking for that recipe for Skeptic (and for myself!) for the rolls with the chocolate inside. While looking for it, I came across a recipe for Sardinian flatbread, which is the carta di musica that Mike mentions. Now I feel irked with myself for having missed it on a recent quiz.
