You might look at some of the recipes that KAF has that use starter. That would give you an idea of proportions.
I have a homemade starter (at least 25 years old) that I use in some of their recipes, but I usually need to increase the flour by 1/4 cup for each cup of starter for which the recipe calls. I'm not sure, but I think the KAF starter is less liquidy than mine.
A friend (who also happens to be our Tupperware dealer) sent me this link to a story on the Chicago Tribune Website. How many of us see ourselves?
Stock Story
The simple answer is no. If you've ever toured a commercial bread factory (no way you can call it a bakery), you'd know why. They have access to ingredients (including types of flour) and processes we don't. Their unbaked bread doesn't look anything like yours, why should you expect it to bake up anything like yours?
That being said, good technique will help your doughs achieve larger volume and greater flavor. And IMHO the latter is more important than the former. Unless you really like Wonder Bread.
Read Jeff Hamelman's book where he goes through the stages of making good bread. I find I tend to skip or minimize several steps, especially the short rest between scaling/preshaping and final shaping. The type of mixing/kneading you do also has a big impact on the final result.
Before breakfast, I made a pot of The Neely's (Food Network) Broccoli Soup. It's for the freezer & lunch. Sirloin steak with veggies (no potato) is on dinner menu.
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This reply was modified 8 years, 4 months ago by
Italiancook.
Chocomouse: It sounds like the baking stars just did not align for you today. At least the chex mix is ok. 🙂
The crust on the pecan bars may soften in a day or two. When I baked the ones that Jel posted here (Lahotfoot's recipe), I discovered that they were better the second day. I think that Cwcdesign also found that to be true.
Does sound interesting. Am I correct that you mixed the filling with the shredded spaghetti squash then put it all back in the shell?
The last several times we had spaghetti squash, I made marinara with meatballs.
For the sauce I combined 1 can of Hunts traditional spaghetti sauce (which is garlic free) with a 15 ounce can of diced tomatoes. Heat to a boil.
The meatballs were ground beef, bread soaked in milk, an egg and some spices (basil, marjoram, salt and pepper.) Form into balls and cook in the marinara for a half hour.
I've never grown spaghetti squash, how many do you get from each plant?
Dinner was a great hit even if the baking today was a disaster! I tried a new recipe "Pepperoni Pizza Spaghetti Squash (can't remember where I got it). I cut the spaghetti squash in half, scooped out the seeds, and baked for 40 minutes. Meanwhile, I browned ground hot Italian sausage (subbed for the pepperoni), drained and then added chopped onions, green peppers, fresh mushrooms, half a small jar of pizza sauce. I scraped the squash halves to separate the strings, filled them with the sausage mixture, and topped with shredded cheddar and mozzarella. Then back into the over til the cheese melted. Delicious! It was the last of the spaghetti squash from the garden.... And it was the first recipe I've tried with spaghetti squash that I have liked!
Without knowing a lot more about the type of printer you have, whether it's in color or just black, what kind of paper stock you're using and the quantity you intend to print, I can't say what the cost per page is for your printer versus the cost at a copy shop.
However, the chances are pretty good that the difference in cost per page compared to the cost at a copy shop is no more than few pennies per page. (After all, copy shops have to make a profit.) Multiply that by the number of copies you'll be making. Now figure out the cost to drive to the nearest copy shop (at 50 cents/mile.)
My recipe does not produce a hard cookie. It's initially of a softer texture, and they get crisper as they age. (I've kept them for over two months.) I don't think that I've posted the recipe here, so I will be sure to do so.
Here's a site that might help you type in German (or other languages): http://german.typeit.org/
The Microsoft international keyboard doesn't appear to have the German ß.
The Pfeffernüsse I remember from my grandmother's relatives (she was eastern Iowa German stock) was so hard you could chip a tooth on it!
I'm headed into the kitchen now to bake Pfeffernusse. (Imagine an umlaut over the u and the double "ss" should be the German character.) The recipe came from the Los Angeles Times, after I had tried two others that did not meet the idealized ones of my childhood that were sent to us from one of my father's relatives, but my mother could not recall who it was. King Arthur's non-melting sugar is the key to an excellent presentation. Getting good candied citron is hard, but fortunately I have some stashed (and it traveled well from Texas). Ah, Frohliche (umlaut over the o) Weihnachten!
Yes, the other grandparents were mostly children of German immigrants.
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This topic was modified 8 years, 4 months ago by
BakerAunt.
The toner going out on your printer is just a good excuse to get another printer! (I've been looking at high res photo printers lately.)
I'm a tool/gadget junkie at least as much as I am a recipe/cookbook junkie.
My son just got a 3D printer, or at least that's what I think it is. I wouldn't know what to do with a 3D printer. (On the other hand, the high pressure water cake cutter they had at chocolate school is something I could have a lot of fun with, good thing it costs $100K.) And my wife has said a pretty definite NO to getting a tabletop sheet roller. But what I REALLY want is a blast chiller and an anti-griddle!
Raisin Bran Muffins
Note: I have corrected an error in the headnote: it is Kretschmer wheat bran, not wheat germ, which is a completely different item.
This recipe appeared on the glass jar of Kretschmer' wheat bran--back when that was the only way to buy wheat bran in the grocery store. I include my changes. It's a great bran muffin, and I'm posting it for Rascals! These are wonderful warm with butter, or at room temperature with butter.
1 1/4 cup flour
1 cup wheat bran (not the processed cereal)
1/3 cup brown sugar (original recipe used 1/2 cup)
2 tsp. baking powder
1/4 tsp. baking soda (reduced from 1/2 tsp. in original recipe)
1/2 tsp. salt
1 egg
3 Tbs. canola oil (reduced from 4 Tbs.)
1 Cup buttermilk
1/2 cup raisins or other dried fruit of your choice--dried cranberries are nice!)
In medium bowl, whisk together flour, bran, brown sugar, baking powder, baking soda and salt.
In small bowl, beat together the egg, oil, and buttermilk. Add this mixture to the flour misture, and stir just until moistened.
Grease a 12-cup standard muffin pan or a 6-cup large muffin pan. Divide batter among muffin cups.
Bake at 400F for 18-20 minutes, until lightly brown. Turn out onto rack.
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This topic was modified 8 years, 3 months ago by BakerAunt.
Happy Birthday, Mrs. Nolan! Enjoy your ?
Mike I enjoyed the Greg Patent article and now I feel more confident about my use of ganache on the Boston Cream Pie. My friend demolished it with no ill effects (thankfully) and I did talk to KAF about the filling, just in case. His wife doesn’t like the texture of creamy foods, so she ate the cake and icing.
Luvpyrpom, another way to save time with the cookie dough that is not logs would be to make your individual cookie balls with a scoop and or by hand, freeze them on a sheet pan and then transfer to a ziplock. Then all you have to do is put them on the cookie sheet and bake. I do this all the time with chocolate chip cookies.
I try to keep track of recipes I used, I print a lot of them out and put them in several three ring binders, but sometimes I bake from a cook book and don't record it. There are so many recipes that look interesting but I don't have the time to try now, and can't find them later.
On current trends, what do you think about cooking a meal in a pan in the oven "sheet pan meals". I haven't tried it but it looks like it would be difficult to get everything to cook evenly without parts being undercooked, over cooked or dried out.
In the good old days ( imaginary leave it to Beaver days ) people used to try to cook several dishes in the oven at once, but these were in different containers so they could stagger the start times.
