Search Results for '("C'

[Mike Nolan]

I found this recipe on the daily dish site for No Salt Added Bagels.

It uses an ingredient/technique I don't think I've seen before. You take a peeled potato, slice it into thick slices, boil it for 15 minutes, then use a cup of the potato water in the recipe. (The recipe says you can either eat or throw away the potato, it isn't used in the recipe, just the potato water.)

I'm going to try this recipe soon, though the stuff you put on bagels tends to be pretty salty in its own right.

[Mike Nolan]

When I took my pastry course at SFBI, I bought one of their lame holders. It uses an old-fashioned double edge razor blade (which they also sell), with the blade curved somewhat so you get a nice cut, what some bakers call an 'ear'.

I find that works better than any knife or other type of lame I've tried.

[BakerAunt]

Today I baked my first recipe from Stanley Ginsberg's The Rye Baker, which I bought late last year. I baked Salty Rye Rolls (Sigteboller), a Danish bread. I chose this recipe in part because it does not require a rye starter. I weighed all the ingredients. It was kneaded on speed 2 (he uses a KA, but I have a Cuisinart) for almost 8 minutes. It was a very nice dough with which to work. As I shaped the rolls after the first rise, I understood why people refer to rye dough's "clay-like" texture. The bottom of the rolls are dipped in rolled oats. I found that the oats were not sticking, so I rubbed a bit of water on the bottom of each, before dipping in the oats. (I think 3/4 cup oats is too much, as I have at least half the oats left over.) When I went to slash them, I had some difficulty because they are so lightweight, they were moving when I tried to slash, and they had a bit of a "skin" on them. Perhaps a knife would have worked better than the razor blade for a 1/4 to 1/2 inch slash. Most of mine do not have good slashes. Instead of brushing them generously with water, I spritzed them well before sprinkling on the caraway and salt. Each was to be sprinkled with 1/4 tsp caraway and 1/4 tsp. salt, but I used about 1/8 tsp. for each. They baked well, and the aroma was wonderful. We will have them with leftover stew tonight, and I'll post an update about taste and texture.

Addendum: I will definitely bake these rolls again. They have a chewy outer crust and soft interior. I think that cutting the salt and the caraway in half in the topping was a good idea. I had one as a tuna sandwich today, and it was great.

• This reply was modified 8 years, 2 months ago by BakerAunt.

[Mike Nolan]

Today (Friday) is National Pizza Day!

[Italiancook]

I made Sugo di Aspergi (asparagus sauce) from "Classic Techniques of Italian Cooking." It's for a pasta lunch tomorrow. The recipe goes with homemade pasta, but I'm going to serve it with dry pasta and see if it works. It's a delicate sauce.

[Mike Nolan]

Put a sign in your yard that says, "I bake, testers needed", and you'll meet lots of new friends. (This sort of thing works in small towns better than it does in a city.)

[BakerAunt]

After Thursday dinner, I baked Snickerdoodle Drops--an oatmeal variation from a recipe card that Quaker Oats included with a cookbook sometime in the 1980s. I've baked it once before, and my note says it was a hit at church and at home. They were as delicious as I remembered--a slightly crisp yet chewy cookie with just the right amount of cinnamon.

When I retired and moved to Indiana, I lost two major groups of test subjects for baked goods. 🙁

[Mike Nolan]

I made Vienna bread last night, cutting the salt in the Double Crusty bread recipe from 2 tsp to 3/4 tsp. (This post should have been in the Feb 4th thread.)

[Mike Nolan]

I made some buttermilk, too, and let it sit out for 24 hours but it didn't get very thick. (It was in the mid to high 60's in the kitchen.) I stuck it in the fridge and I'll smell it in a day or two and see if it smells like buttermilk.

[Mike Nolan]

By definition a salt is what you get when you combine an acid with a base and the hydrogen in the acid is replaced by the metal (or cation) in the base. (NaCl is a salt, but there are many other salts.) There can be other by-products when you combine an acid and a base. (For example, combine vinegar and baking soda and you will get lots of carbon dioxide.)

According to the cardiology web sites, I'm supposed to count all forms of sodium, including things like sodium bicarbonate and the small amount of sodium present in flour. That's why I just bought some low-sodium baking powder to try out.

[BakerAunt]

For Thursday breakfast, I baked Cherry Almond Muffins this morning, from The Baking Shet 20.4 (Summer 2009), p. 13. I've not baked this recipe in a while. I substituted in 1 cup of whole wheat pastry flour for a cup of the white flour, I reduced the sugar from 1/2 to 1/3 cup, and the salt from 1/2 to 1/4 tsp. I added 1/3 cup powdered milk ( to increase the calcium) and 1 Tbs. flax meal. It calls for an 8-10 oz. jar of "high-quality" cherry preserves. I use Kozlowski Farms Old Fashioned Cherry Jam (10.5 oz.), which Tuesday Morning and T.J. Maxx carry (part of the baking stash I brought with me to Indiana). I sprinkle them with the KAF sparkling white sugar. The recipe makes 14 muffins, so I had to grease two custard cups in addition to the muffin pan. I baked for 20 minutes--the recipe says 22-24 minutes--but probably 18-19 would be better.

• This reply was modified 8 years, 2 months ago by BakerAunt.

[Mike Nolan]

Wonky, a few years back I was doing some rye bread testing, and I took a number of loaves over to my then-neighbor (since he had provided me with a 50 pound bag of high protein flour to see if it had similar characteristics to first clear flour.)

When I took one of the loaves over, I asked him how he liked the one I had sent over a few days earlier. He never got any, his teenage sons had devoured it before he got home that day.

[BakerAunt]

Wonky--Well, it takes a baker to know a baker!

Dachshundlady's name is Marianne. I make a variation on that recipe, which I have posted under the title Buttermilk Grape Nuts Bread. It is my husband's favorite. Lately, I have been increasing the whole wheat flour by 2 Tbs. and decreasing the regular flour. (I use a combination of bread flour and regular KAF flour.) I also decreased the yeast, the honey, and the salt, maybe since I posted the recipe.

[BakerAunt]

Now that everyone else has confessed to using buttermilk well past its expiration date, I will confess to doing so as well. 🙂 The date is 1/20/18, and it has been fine in the cornbread and the Buttermilk Grape Nuts Bread that I baked. I was able to excavate a quart canning jar, so I will make up a batch and set it in the front room near the wood stove, but I'll have to refrigerate it before I go to bed.

Update: The canning jar is marked in milliliters, so I used 200 ml of buttermilk and 600 ml of 1% milk. That leaves some air space at the top. (Quart jars do not hold a liquid quart.) I followed Mrs. Cindy's lead and used an upside down cupcake paper to cover it and secured it with a rubber band. It's on the floor in front of the wood stove where it is warm, not hot, and pushed back enough (I hope) that neither we nor the dog will knock it over. If this works, I have enough buttermilk left to make a second batch.

• This reply was modified 8 years, 2 months ago by BakerAunt.

[Mike Nolan]

I found it at allrecipes.com, here it is: Graham Crackers

I used whole wheat flour that I had ground myself (on the coarse side), unsalted butter instead of margarine, and I cut the baking soda and baking powder both by about a third. It tastes different from commercial graham crackers, but I think they'd make an interesting graham cracker crust, which I'll probably try this weekend.