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[BakerAunt]

I remember Kid Pizza discussing this matter with Livingwell (Penelope), but unfortunately that discussion is probably gone with the Baking Circle.

[RiversideLen]

Today I made a vanilla cake from a mix (Arrowhead Mills). I used buttermilk (it calls for regular milk or soy milk) and baked it in a small bundt pan (the half size pan, not the mini one). The cake rose beautifully over the top without any spillover. I topped it with my chocolate frosting flavored with Hazelnut flavor (from The Spice House). It was very good.

[aaronatthedoublef]

I had a challah class at the temple this morning. It's interesting. This was with adults and they were more nervous about this than the kids. It was funny to see them carefully measuring the length of their ropes. Of course their braids were tighter and loaves prettier but I had enough dough to make six loaves and they only wanted to make three. Add that to the dough I made for the demo in class and I have enough challah for a couple of months (actually three months because Passover starts in a couple weeks).

I made pancakes and waffles this morning. I switched up my recipe which used to be white pastry flour and put in half WW pastry flour. No one complained. My 13 year old ate two waffles at one time and I am not sure he even tasted them he ate so fast. And he is too skinny to buy pants for to boot!

I'm making pizza tonight with my regular dough and a modified St. Louis style crust. It's half WW pastry flour and half bread flour. I subbed in honey for the corn syrup and used two tablespoons of olive oil instead of two teaspoons. I'll let you know how it turns out.

• This reply was modified 9 years, 1 month ago by aaronatthedoublef.

[BakerAunt]

On Saturday, I baked my adaptation of Pumpkin Tea Bread from Beatrice Ojakangas' Quick Breads (pp. 22-23) I substitute in a cup of whole wheat pastry flour, add 1/2 cup of powdered milk, and 1 Tbs. flax meal. This time I baked the batter in a Nordic Ware pan that makes four decorative loafs (each 2 cups), and a small Kaiser Bundt pan (holds 2 1/2 cups). The little Bundt cake will be for dessert for tomorrow's dinner. The loaves are for after service social time at church tomorrow.

I also tried a new recipe, Oatmeal Macaroons, from Quaker Oats Recipe Collection (1996), p. 14. I like that it uses 3 cups of oats. I substituted in 1/4 cup of white whole wheat flour (total flour is 1 1/4 cups). The recipe said to bake for 8 minutes, but on my heavy, parchment-lined cookie sheets, they needed 12 minutes. I used the Zeroll #40 (tablespoon) scoop. The yield was stated as "about 4 dozen, and I got 51. The cookies are also for after service social time tomorrow.

Addendum: The cookies soften overnight and are soft and chewy.

• This reply was modified 9 years, 1 month ago by BakerAunt.

[Mike Nolan]

I tried using cocoa to darken rye bread once, but could taste it in the bread, so I use caramel coloring, available in liquid form (such as Kitchen Bouquet or caramel food color) and in powder form. (King Arthur and the Great American Spice Company both sell the powder form.)

The powder is very hygroscopic, though, so be sure to keep it well sealed or it'll turn into a black lump. I don't know if keeping it in the freezer would help or make things worse.

[BakerAunt]

Len--as it turns out, I posted it on January 8, then forgot that I did it. You can find it in the recipes.

Although I have a mountain of work to trudge through, I seized time on Thursday and baked the KAF Barista Biscotti Bites in order to use up part of a bag of cappuccino chips. (I noticed that I have another full bag in the refrigerator that I will need to use up before we move at the end of June.) As soon as these cool, I will dip a third of each in chocolate ganache then let them sit until it hardens. I substituted 2 oz. of Ghirardelli 60% Cacao Bittersweet chips and used 4 oz. of their semisweet ones.

• This reply was modified 9 years, 1 month ago by BakerAunt.
• This reply was modified 9 years, 1 month ago by BakerAunt. Reason: Added information

[BakerAunt]

Len--If you subscribed to the now defunct The Baking Sheet, issue 13.1 (Holiday 2001), pp. 18-19, has a great recipe for Rye Crisps. I particularly liked them with a thin slice of cheese, but other options are possible. Even my husband, who is not keen on rye, liked them. I played with the recipe a bit, so if you are interested, and do not have it, I can post it.

[Mike Nolan]

The egg crisis appears to be over, I saw them at a promotional price of 40 cents a dozen recently, almost a 10th of where they peaked. (But there are new reports of avian flu at chicken ranches, so who knows what will happen by summer.)

I've read about some possible disruptions in the vegetable market due to unstable weather in California.

And of course import duties on Mexican produce at the border (a bad idea, Mr. President) might cause major problems.

And farmers need to make SOME profit!

In some small towns in Nebraska, the challenge these days is keeping the local supermarket in business!

[Mike Nolan]

I don't see anything on the KAF site about a heat rating, but I had the oven as high as I can get it (about 525 degrees) and it seems to have survived.

I oiled the pan a little, though KAF says it is non-stick. A little dough stuck to the pan anyway, probably because I pushed it through the holes too much when stretching it. I may try putting it on parchment next time, but would probably need to pull the parchment out after the crust sets, because I'm not sure what temperature parchment can handle. (Paper, as Ray Bradbury taught us, burns at 451 degrees Fahrenheit.)

Assuming you get 12 slices overall (6 along the long edge and 2 along the short edge), my wife says the KAF crust recipe comes out to about 9.6 grams of carbs per slice. (plus whatever the sauce and toppings add, of course.)

I've put a little rye flour in pizza dough before, but I prefer adding semolina or durum flour, I think it makes the crust crispier.

The frozen Ron Santo Pro Pizzas were available in the 60's (and were, of course, the ones sold at Wrigley Field back then), but I don't think the company lasted past the late 70's. There were several on the west side of Chicago but none near Evanston, which is where we lived.

I thought the ones at the ballpark were not quite as crisp as the ones made at home, but that's probably just due to the limitations of ballpark concession food.

I remember an article in Sport Magazine back in the 60's about Ron's business interests, he also had part ownership of an insurance company back then and was an executive at Torco Oil for a while. More than a few baseball players wound up with beer distributor franchises, especially if they played for the Cardinals, who were owned by the Busch family. Car dealerships and sporting goods stores were other post-baseball occupations for ballplayers.

I will never forgive the Baseball Writers of America for not putting Ron Santo in the Hall of Fame until after his death!

[aaronatthedoublef]

Well, at least we aren't Venezuela (yet).

[aaronatthedoublef]

I made what we refer to as chicken maggots (chicken nuggets). The bread crumbs were crumbs we made from leftover, stale bread and my three year old turned up her nose at them. Her big brothers both liked them though. Of course they're at the age that they like anything with enough catsup.

[Mike Nolan]

Something for bakers (and bread eaters) to worry about, this article says that at the current price of wheat, around $3.50 a bushel, Nebraska farmers are losing about a dollar a bushel on their winter wheat crop.

http://journalstar.com/news/state-and-regional/nebraska/nebraska-wheat-plantings-lowest-on-record/article_b2e9dc4a-451a-5d7e-81a4-6155e51c281f.html

At typical extraction rates, a bushel of wheat produces about 42 pounds of white flour, so at $3.50 a bushel the cost of the wheat in a pound of flour is about 8.3 cents.

[Mike Nolan]

I probably don't post enough photos, myself. But I have to transfer them off the camera, move them to another system and resize them before I post them. (I tend to take all my photos at high resolution, 4000 x 6000.)

[RiversideLen]

KAF has a recipe for Chewy Semolina Rye Bread, it looks like a decent recipe but I wanted a rye raisin bread so I modified it into Chewy Semolina Cinnamon Raisin Rye Bread (that's a mouthful to say). I omitted the onion, added a teaspoon of cinnamon, a cup of raisins, subbed 2 tablespoons of honey for the one tablespoon of sugar and used hazelnut oil instead of olive oil. It's fresh out of the oven so I haven't sliced into it yet.

You may have noticed I like posting pics, I hope that's OK. I also like seeing how other people's things turn out, and you know, a pic is worth a lot of words.

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[Mike Nolan]

Made the BBGA sesame semolina bread today. It's pretty good, but I next time I may use something other than olive oil and I may leave the millet out of the soaker or possibly replace it with semolina. (There's actually no semolina in the bread, but there is durum flour.)

Overall, it's a pretty good bread, with a nice airy crumb. I think it could have benefited from one or two stretch and folds, but otherwise it's got a good shape. It'll make good sandwiches this week.

I think my wife prefers the loaf of honey wheat bread I got out of the freezer, but that's a bread I've been making for 10 years.