Today I made 2 loaves (doubled the recipe) of Len's Semolina-Rye-Whole Wheat bun/bread.
tomato and salami sandwiches here, with a little cantaloupe and some blueberry zucchini bread (see baking thread.)
No, you didn't cheat them. Buying a used appliance is always an unknown. You made an offer and they accepted it. I hope you got all of the accessories with it.
I am on my second KA lift bowl, the first one still works but I retired it because the newer one had some features I wanted (wider bowl, spiral bread hook and the color). I wanted the bowl lift model because my mixer lives on the counter partially under overhead cabinets and I didn't want a tilt head bumping up against those cabinets. You very much can use it to make bread doughs, that is the main thing I use mine for.
The advantage of the bowl lift over the tilt head is that the head will never pop up under a load. Their heavier duty models tend to be bowl lift. But honestly, I think it's 6 of one and a half dozen of the other. The one you're used to is going to be the one you like better.
I am really missing my favorite farmers' market vendor, as her produce was excellent and reasonably priced. I bought lovely broccoli from the Amish lady, but she charged $6 for a 1 lb. stalk. I bought 4 oz. of salad mixed greens from the organic farmer (only one who had greens when I got there), but the cost was $6--an increase of a dollar since they moved to compostable plastic holders. I did get a good buy on two green and one yellow zucchini for $1 each. I want to help the farmers' out, but I'm beginning to wonder if we should go to the larger town where we shop next Saturday to check out their farmers' market.
There are some tomato plants that don't have fruit on them yet, but I think at least one plant in each variety (8 of them) has several fruit on them, and some are getting close to tennis ball size, though no signs of color yet.
This cool damp weather has been a real boon for setting fruit. I think one of the spaghetti squash seeds I planted last Monday has sprouted, too.
I've got broccoli plants that are two feet tall but no signs of broccoli heads yet.
They're called 'center of the store' items, canned or dry goods and non-consumables like paper and cleaning products, all with a long shelf life.
And they're still going up in price even as some meat, dairy and produce price increases are slowing down. Specifics mentioned in today's WSJ article include potato chips (up 17% in a year), mayonnaise (up 23%) and applesauce (up 22%).
While the article doesn't mention it, one thing I've noticed is that soup crackers have nearly doubled in the past few years, from $1.99 to $3.50 for a box of 4 stacks of saltines. A bag of Hershey's kisses has gone from under $12 to around $17 at Sams Club.
navlys, I made pizzelles 3 or 4 times a year until my pizzelle iron was lost in a move. I always used anise extract. At that time, it was sold in the grocery store section with other extracts. I don't know if grocery stores still carry the anise extract. I've never worked with the oil, so I can't advise you about that.
I never used a scoop. I placed a heaping tablespoon in the center of the iron, closed the lid, and often it'd seep out the edges. Made a mess, but I didn't care. I wanted perfectly formed pizzelles.
I'm not an expert, but maybe part of your problem is the recipe. My theory is that if something goes wrong repeatedly, it has to be the recipe's fault. Below is the pizzelle recipe I used. It came with the iron I purchased, and we think it's a winner winner chicken dinner recipe.
PIZZELLES
6 eggs
3-1/2 c. flour (I used Gold Medal or Pillsbury)
1-1/2 c. sugar
1 c. margarine (1/2 lb.) (I use butter)
4 teaspoons baking powder
2 tablespoons anise or vanilla (I use anise extract)
Don't use more than 1 cup margarine & DON'T use oil
Beat eggs, adding sugar gradually. Beat until smooth. Add cooled melted margarine & anise or vanilla. Sift flour & baking powder & add to egg mixture. Dough will be sticky enough to be dropped by spoon.
Yield: 30 - Put the pizzelles in a closed container (I use cookie tins) for a day or two to make the vanilla or anise flavor stronger.
CHOCOLATE PIZZELLES
Add the following ingredients to those in the recipe for regular pizzelles. Sift with the flour & add to egg mixture:
1/2 cup cocoa, an additional 1/2 cup sugar, an additional 1/2 teaspoons baking powder
PIZZELLES WITH NUTS
Add 1 cup walnuts or pecans chopped fine to batter.
In another thread, I've been talking about the buns recipe from Solveig Tofte that showed up in a recent BBGA email and on the BBGA forums.
The more I looked at this recipe, the more it resembled a recipe I've made before--the one that came with the Chicago Metallic sandwich roll pan that King Arthur used to sell.
I put both recipes into the Excel spreadsheet I've been tinkering around with and here's a comparison of the two recipes, using baker's percentages.
Ingredient King Arthur BBGA/Solveig Tofte
Bread Flour 100.0% 100.0%
Flour in Preferment 33.3% 30.0%
Hydration of Preferment 94.0% 80.0%
Water 63.0% 54.9%
Salt 2.5% 2.2%
Yeast 1.0% 1.5%
Sugar 2.0% 6.0%
Butter 4.0% 12.0%
I'm curious as to which of these differences have any noticeable (or measurable) impact on the end product. Taste and mouth feel are really subjective measures.
There are 7 factors that differ between these two recipes, though some of them may be so small (like salt) as to be meaningless. Moreover, testing them all individually and in combination would require dozens of test bakes. But how do you compare the differences? Are there measurement tools?
Some years ago someone speculated that there were over 100,000 recipes for white bread on the Internet, and many of them were slightly different from each other.
It makes me wonder just what happens with a change to any of the ingredients, and what impact process (type and length of kneading, rising times, shape, baking conditions) has on the bread.
I haven't tried making the BBGA/Tofte recipe as hoagie buns yet, I may do that over the weekend or next week.
We have decided we prefer the Moomies buns for hamburgers, they're a little softer.
Neither recipe make what I would call the ideal bun for Chicago-style hot dogs, though. Still searching.
I think the BBGA recipe might make a good bun for Italian Beef sandwiches, they're dipped in au jus and need to not fall apart afterwards. Might also make good pizza bread. So, I'll probably make a batch of 5 using my Chicago Metallic sandwich roll pan, possibly next week.
I've got some Bueno Beef Italian Beef in the freezer, a 3 pound tub of it that I found at Aldi, of all places. (That weight includes the au jus, I suspect, I think it'd make 6-8 sandwiches.)
When I was 5 or so, we sometimes spent Sunday afternoons on a farm just outside of town. The people running it were from England, and at 4PM things came to a halt for tea, with banana sandwiches (mashed bananas and butter spread on bread.)
They moved back to England after a year or two, just couldn't make farming work for them in the USA. I still drink hot tea but haven't made banana sandwiches in years. (Their disdain for iced tea also rubbed off on me, can't stand the stuff!)
Assuming the weather cooperates for another hour or so, I'm going to do burgers on the grill tonight, to test out the burger buns I made yesterday. My impression of them as hot dog buns is that they're good, but not as soft as Moomies. Haven't made up my mind on the flavor yet, but that's more easily adjustable.
In honor of World Chocolate Day, I baked Chocolate Eclipse (pudding cake) - it's the first thing I've baked in my new kitchen and it felt great- I love my kitchen!
The expected high for today here is 75, and we've already gotten at least 1.5 inches of rain, and more expected on and off all day.
My father-in-law (trained as a meteorologist by the Army during WWII) used to say that Nebraska had five seasons: Fall, Winter, Spring, Summer and Monsoon. I think we're in Monsoon season!
The variety of zucchini that they sent us as part of the Nebraska Urban Soil Improvement study, dunja, seems to be one that doesn't spread very far, I think it is mostly contained in about a 3x3 area. It's considered a 'bush' zucchini.
We were out of town July 3-5. We traveled to Brown County State Park to get our dog away from the fireworks. Frankly, it was better for us as well, as the evening of July 2 had fireworks going off all over the place. The worst was when we were awakened around midnight by people who had stopped at the field across the street and set off some loud ones. There was a brief lull, then it happened again, which brought both of us downstairs. My husband turned on the outside lights, and the people quickly left. When Independence Day is mid-week, it often turns into a weeklong blast fest.
When we got home on Wednesday night, I thawed the lentil, split pea, turkey, vegetable soup I had set aside for this reason in the freezer.
On Thursday, my husband cooked boneless pork chops, and I improvised a sauce of mushrooms sauteed in avocado oil, with flour, ½ cup chicken broth (Penzey's chicken base), a bit of milk, a tsp. flax meal, dried parsley, and pepper. I served it mixed with spinach noodles, and microwaved frozen peas. I had a chocolate Blood Orange Cake in the freezer which I thawed for dessert and made a glaze using the little bit of blood orange juice I had frozen.
I made the buns recipe I used for the latest Excel template, the recipe is from the BBGA forum (Solveig Tofte), making 8 hamburger buns (2.5 ounces of dough each, they're about 4" in diameter) and 5 hot dog buns (1.9 ounces of dough each, they're about 5 1/2 inches long.) I did shorten the baking time by about 3 minutes.
I 'm not sure the poppy seeds are going to stay on, might need an egg wash or something else to fix them to the dough. The sesame seeds are a bit loose, too.
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I decided to make pizzelles after tasting them at a recent party. The problem I always have is that the shape of the cookie is always lopsided. I try (with my Tbls. scoop) dropping the batter off center to the right, off center to the left, up and down and in the center. They are never even. To be honest I made too many and they are a little tasteless. I used vanilla extract and almond extract. The person who made them for the party used anise oil which you have to order online. My pizzelle iron is from Villaware.
