Search Results for '("C'

[cwcdesign]

It is the Irish flour. But I thought maybe it would absorb more water than the Harvest Grains Blend. There was not an issue with the cornmeal being too hard, it wasn't a lot and added a nice flavor. I also used bread flour instead AP as I know it makes a less "fluffy" bread which we prefer. Those are the reasons I thought adding more water might help - I just don't know how much I'd add. The original recipe called for 2 teaspoons each of salt and yeast, so I had reduced both - I would keep the salt (Morton Kosher) at 1 ½ tsp maybe increase the yeast again.

[Mike Nolan]

We've gotten a few tomatoes, all fairly small (around the size of a golf ball), unless I had a labeling mixup those were ones sold as First Lady II, which are usually more in the 4-5 ounce range. (As I noted in another recent post, I'm not impressed with this batch of First Lady seeds.)

The temperature has been warm and that may be affecting how the vines grow. Usually the tomato season doesn't begin in earnest until August, but none of the plants are at the top of the cage yet and that seems a bit behind schedule.

[BakerAunt]

For Sunday breakfast, I made Cornmeal Pumpernickel Waffles, which we had with maple syrup. As our dog was traumatized by fireworks last night (someone in our area paid for a very expensive, 20-minute professional firework show), the waffles were a welcome soother this morning. Then we got a thunderstorm in the late morning. Sigh.

[cwcdesign]

Yesterday, I wanted to make a loaf of bread for the freezer before I left town. I landed on the Harvest Grains Bread - I had adapted it slightly using AP and WWW. The one on the bag also had cornmeal. As I was collected my ingredients I realized that I didn't have any Harvest Grains, so I thought I could pick up a multigrain cereal from BRM at the market - no such luck. When I came home I decided to use the Irish whole meal. The bread is tasty, but even more dense than I like it. I did 1 ½ times the recipe and this is what I used. I also used bread flour to add to the denseness. I think because of the Irish meal, I should add more liquid.

240 g bread flour
85 g WWW
58 g cornmeal (medium grind)
110 g Irish meal
1 tsp yeast
1½ tsp salt
90 g maple syrup
284 g water
42 g baker's dry milk

Any thoughts would be greatly appreciated!

[Mike Nolan]

I wound up replanting most of the test plot sweet corn in the UNL soil test program, a combination of poor germination rates (which others have reported) and the fact that on Monday our gardeners pulled up most of the corn that had reached 6 inches high, probably thinking it was a form of crabgrass. (It does look similar at that height.)

I've marked both rows with some flags this time around and alerted the gardeners to the replanting.

[Mike Nolan]

We had lahvosh pizza for supper tonight (half tonight, half for another night) and I had a small salad to go with it.

[Mike Nolan]

If I make that keto-friendly rye bread again (and that seems likely), I think I'll increase the amount of rye flour (at the expense of a few more carbs) and use caraway powder instead of caraway seed. And take it to 205-206, after it got to 207 it basically never got any hotter in the middle, but got really dry and the edges got overbaked though not enough to be considered scorched.

I'm going to slice the rest of the loaf and freeze most of it, even though it is on the dry side I don't want to lose it to mold.

[Mike Nolan]

I think it's a combination of regional and ethnic preferences, Chicago has a large Polish population and Polish bakeries on the NW side always had great sweet rolls, the sticky buns were my favorite. I did some programming work for a company where the owner stopped by Lutz Bakery nearly every morning. Their pastries were always incredible.

Did you see the Coupe du Monde trophy in Bennison's window? Jory Downer was on the gold medal team as their viennoiserie specialist. (Sadly, the Downer family apparently dropped the pecan loaf from the menu when they bought the bakery, and I've never had anything like it from any other bakery.)

[Mike Nolan]

Looking at the midwest region egg price reports for the last several months (issued 2-3 times a week), prices at the wholesale level have been pretty steady, mostly in the 2.26 to 2.36 range per dozen for at least 2 months.

It could be local supply issues, Aldi tend to sign contracts with local suppliers for several months at a time and maybe they just got renewed at higher prices. And if $2.26 is the wholesale average price, then stores like Aldi and WalMart may have been selling eggs near if not below their cost for the past few months. 4-5 years ago WalMart had eggs down to under 40 cents/dozen, well below the wholesale price, but that was almost certainly a marketing strategy.

[RiversideLen]

Italian Cook, I have 4 1/8 sheet pans. I agree with BA, they are cute. They easily fit in my toaster oven, so they are great for reheating things or roasting hot dogs and other stuff. They are also good for using to put stuff in the fridge as a drip pan and so things can lie flat when going in the freezer. Mine are Nordic Ware. I have 2 regular ones (aluminum) and 2 non stick (coated aluminum). I started with 2 and then decided I needed 2 more.

[Mike Nolan]

In the past few months I've been buying silicone pans (bread and mini-muffin) as they work better with keto-friendly breads. I may wind up replacing all the 8 and 9 inch bread pans.

[BakerAunt]

Your buns look lovely, Joan!

Old Milwaukee Rye appears in Bernard Clayton's New Complete Book of Breads (revised and expanded edition), on pp. 136-139. It is probably also in the first edition which was published in 1973. The second edition is 1987. He gives the option of making it as two large round loaves or three or four long slender loaves. Len's instructions for buns is a great option. A great thing about the recipe is that it does not require you to keep a rye starter in the refrigerator. I'm going to have to try it.

With that said, Len's recipe differs in that it uses honey rather than molasses. Clayton does not give weights because most home cooks had not yet begun to use scales. There are other differences as well, so the recipe that Len found and probably changed (just like we all do!) was likely inspired by Clayton's.

Ginsberg's book is much later, having been published in this century.

Bernard Clayton's bread books, the first and the second editions, helped make me a bread baker.

[Mike Nolan]

It's been years since I called the KA hotline, but the last few times I did, AI might have given a better answer. Used to be when you talked to someone on the hotline, you had some confidence that she actually baked a lot and had experience with recently posted recipes.

Discourse, the platform I'm using for two other online forums I run and another I help manage, has an AI tool, I haven't looked to see if WordPress has one, as I'm not sure what we'd use it for. If it offered a better way to search the archives, that might be useful, but I'm not sure I trust an AI engine to help bake a loaf of bread yet. (Though recently I saw an AI-generated article on yeast additives that was pretty impressive, though I was still assuming that it was accurate.)

[chocomouse]

And that reminds me -- I used to make small pies in canning jars and freeze them. I cut the pie crust into circles a bit smaller than the wide-mouth mason jars, and baked them on a cookie sheet. When cooled, I layered them with cooked fruit filling between crusts (several layers). They kept for months in the freezer, if they were not eaten sooner.

[Mike Nolan]

My son makes cheesecake filling and puts it in small canning jars with fruit, he says it lasts several weeks in the fridge. (But at the price of canning jars, well over $1 each, make sure you get them back!)