When I used the old-fashioned oats, there was not enough liquid for the oats to absorb, and the dough did not hold together, in spite of using a cookie scoop. The recipe includes shredded coconut, which also absorbs liquid. When I made the recipe with old-fashioned oats (Bob's Red Mill), they also did not flatten in the oven. However, when I used Bob's Red Mill quick oats, they flattened out nicely.
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This reply was modified 8 years, 10 months ago by
BakerAunt.
Here is a link to an interesting article on cooking and healing (and no, it is not about giving up certain foods or focusing on eating certain foods):
https://www.tastingtable.com/cook/national/cooking-cure-healing-wellness-trend?utm_medium=email&utm_source=TT&utm_campaign=Weekend&utm_content=Editorial
I know that I am more grounded when I am cooking and baking. I also think that cooking and baking was important therapy for Mrs. Cindy during the long years that she dealt with MS.
I am glad to be able to post again. Wrist issues have prevented anything not strictly necessary from being done.
Kidpizza I am for sure interested in the stamp. I do not have your email address though. I didn't see you on the list Swirth sent out. You can email me if you would like at rottiepuppies(at)att(dot)net. Thank you for thinking of me.
Abt is in Deerfield, IL. All our TV’s save one have come from there. Also my Viking cook top is from there. When my hunk of junk oven/microwave quits, I’ll be going there for the replacement. Never any issues when dealing with them. I’ve had the Viking for a little over 10 years and have no complaints.
ROTTIEDOGS:
Good afternoon. I have noticed your absence in this baking forum. I was thinking in asking anyone in this forum on how to reach you. I am happy that your back.
I remember some time ago you were interested in the subject "ITALIAN ROLLS" made with a special stamp made in ITALY...Well I have an extra one
Anyway if you are still interested in the stamp you can E~Mail
me & we can discuss it. If you do.... in the subject box USE CAPS WRITE BAKING FORUM. It will arrive in my junk box I will see it & not delete it. Also if you post your PHONE# I will call you.
Enjoy the weekend.
~KIDPIZZA (CASS)
I still have the Panasonic microwave that I bought at Best Buy about 14 years ago. My only complaint is that the light burned out (always was on when the door is opened--and my husband kept leaving it opened) and it cannot be replaced without a service person, which would likely be more expensive than a new microwave.
There is an Abt in a suburb of Chicago where our friends bought their washing machine. They spoke highly of the store, and delivery to our area is free. My concern is having to deal with the stove manufacturer if anything were to go wrong, and the reviews for F&P suggest that things go wrong quickly.
Good to see you posting again, Rottiedogs. Viking seems to be one of those brands that was excellent but has slipped over the past couple of years with an ownership change, although my understanding is that now a new company owns it.
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This reply was modified 8 years, 11 months ago by BakerAunt.
The Fisher and Paykel 30-inch dual fuel is about $2000 less than the DCS, which puts it in the medium price range for dual fuel ranges. I find it odd that the 36-inch model has the same sized oven as the 30-inch model. Those ovens are 3.6 cubic feet as opposed to 4.0 for the DCS. However, I cannot find any interior measurements for the F&P.
Abt, outside of Chicago, has the F&P on its website, so I assume it is a dealer. With certain models, through June 30, they are giving away a free ventilating hood (looks rather industrial). If parts have to come from New Zealand, however, that could take a while and become expensive rather quickly.
The DCS dealer is in South Bend, so that would be closer.
Note: The few reviews on F&P that I could find were not positive.
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This reply was modified 8 years, 11 months ago by BakerAunt.
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This reply was modified 8 years, 11 months ago by BakerAunt.
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This reply was modified 8 years, 11 months ago by BakerAunt.
I've had some time to do more oven research. Friends here were raving about an appliance store in the Chicago area called Abt, so I decided to look there.
They do not carry the DCS but they carry a dual fuel made by Fisher and Paykil, that is not as expensive. There is a 36-inch (5 burners) one and a 30-inch one. I cannot tell if it has sealed burners. It has knob controls for the oven, like the DCS. It does mention having 7 cooking modes.
I'll need to do some more research, as I do not see oven interior dimensions listed.
The store does free delivery. I need to check on service.
Mike mentioned that his younger son's place has a Fisher and Paykil wall oven. Does anyone else have any information on this brand?
Visited both Lamar's locations today (the closer one was out of raised glazed), the Salvation Army folks were out collecting at both sites, and doing very well.
A few years ago I made a baguette recipe and let it rise in 60-90 minute increments, followed by a punch down and short knead to degas the dough and move the yeast around a bit. After 6 rises, it was still going pretty strong. So I've never really bought into the 'running out of oomph' theory of yeast activity. Flour is about 80% starch, and starch is a polysaccharide (ie, made from sugars) waiting for enzyme activity to turn it into something yeast can digest.
I'm not sure that answers your question, the only way to know for sure which you prefer is probably to schedule doing a batch each way so that they both come out of the oven at around the same time. I've done that a few times when I was testing ideas.
In my experience if you let the entire dough batch rise for 12 hours or longer, it begins to take on some of the characteristics of a sourdough bread. Most of the time, that's probably a good thing.
I've learned the hard way that my family and my wife's office don't provide much feedback with comparison taste tests, though. My hunch is you might not be able to detect enough difference to declare a clear winner.
The best doughnuts in town these days are Lamar's. Winchell's is pretty good, too, but I think there are only satellite locations here, with the doughnuts themselves made up in Omaha. (Technically, the Lamar's we usually go to is a satellite location too, but they're made at their downtown Lincoln store. Both locations are usually sold out by lunchtime.)
I have no idea where the local Dunkin Donuts stores get their donuts from, perhaps Des Moines. (As I understand it, few, if any, Dunkin Donuts make donuts on site anymore.) Several of the grocery stores make donuts in-store, none of them are spectacularly yummy, though.
I've never understood the fascination with Krispy Kreme, the donuts are really only good when they're fresh, and then they're still too sweet for me. (And I'm a sugar hound.)
There are a couple of new bakeries that have opened up in the past year, but so far I haven't gotten to them early enough in the day to see what their best wares are like.
My wife like the raised glazed donuts, but I've always been more of a fan of 'cake doughnuts', the KAF donut muffins recipe is pretty good but makes way too many of them. I ought to see if it can be scaled it down to a quarter-batch some time.
A couple of years ago there was a vendor at the Sunday farmer's market close to us that had all sorts of interesting flavors, maple and bacon, for example. They haven't been there last season or this, maybe their in-store business is to the point where they don't need to go to the farmers markets.
8 ounces of nearly any kind of candy is going to be a lot of calories. Halva is basically nuts (sesame seeds) and honey, calories and more calories.
Some sources claim that after 24-48 hours (at room temperature presumably), the yeast will have used up most of the available sugars and that limits the amount of rise in the final proof and during baking.
I'm not sure if that's scientifically accurate, but I did notice when working with Peter Reinhart's baguette dough for the testing of his 'Artisan' book, where the dough was made and then cold-retarded for multiple days, that the bread was not quite as airy after day 2. It also had more of a sourdough texture and taste to it.
I think dough that doesn't rise quite as much is a good thing for pizza dough, where you want some density to the crust, so that it gets crunchy, I"m not so sure it's a good thing for a loaf of bread.
The usual rule of thumb is that a sponge should use no more than 40-50% of the total weight of flour in the final dough
28 grams of halva - 133 calories. 4.75 calories/gram
39 grams of Hersheys Chocolate - 214 calories. 5.49 calories/gram
Now, would I rather eat halva or a Hershey bar? Definitely the latter!
BTW, 15 grams of tahini has 89 calories, or 5.93 calories/gram. (But I'm not sure a low-calorie chocolate chip cookie makes any sense, or would taste good.)
Personally, I don’t care for the taste of a corn starch glaze on bread, when I glaze rye bread I do it with egg, usually egg white, using whole egg or egg yolk darkens the loaf. (I don’t care for the ‘Dutch Crunch’ glaze on Vienna bread, either.) YMMV.
If your seam isn’t closing, you may need (more) slashes to control the expansion of the dough in the desired direction.
The semolina loaf I’ve been playing with uses a soaker that sits for at least 12 hours and a sponge that sits for about 90 minutes. As you can see from the picture I first posted about a week ago, the internal structure has lots of big holes in it, and the taste has some sourdough-like tang to it, too: 
I will need to make this bread again in the next week, I’ve been tinkering with the flour ratios, which affects the amount of water needed, and I need to get final weights so I can post the recipe. I’ve been weighing this one in grams, converting it to ounces might involve resizing it a bit or using a lot of fractions.
MIKE NOLAN:
Good afternoon. Mike no need to do any fancy math here for what you stated. Just employ my simple formula. 16, oz of anything equates to 454, grams.....check any can of stuff in your pantry for proof. Then "X" 16, oz by this constant 28.35 = 454, grams...then divide 454 by the constant = 16, oz.
Enjoy the day.
~~CASS / KIDPIZZA.
Personally, I don't care for the taste of a corn starch glaze on bread, when I glaze rye bread I do it with egg, usually egg white, using whole egg or egg yolk darkens the loaf. (I don't care for the 'Dutch Crunch' glaze on Vienna bread, either.) YMMV.
If your seam isn't closing, you may need (more) slashes to control the expansion of the dough in the desired direction.
The semolina loaf I've been playing with uses a soaker that sits for at least 12 hours and a sponge that sits for about 90 minutes. As you can see from the picture I first posted about a week ago, the internal structure has lots of big holes in it, and the taste has some sourdough-like tang to it, too:
I will need to make this bread again in the next week, I've been tinkering with the flour ratios, which affects the amount of water needed, and I need to get final weights so I can post the recipe. I've been weighing this one in grams, converting it to ounces might involve resizing it a bit or using a lot of fractions.
