Search Results for '("C'

[RiversideLen]

I made a batch (8) of sandwich/burger buns.

[BakerAunt]

Enjoy your trip with your brothers, Aaron!

Last summer, I baked "Vegan Peanut Butter Cookies," from the blog, The Simple Veganista. I, however, did not make them vegan, as I used regular milk instead of almond milk, as no vegans would be eating them. On Thursday, I baked the recipe again, this time using almond butter that I got on sale and needed to use up. I again used milk. I cut the sugar (used regular not "cane") to 2/3 cup; the recipe called for 1 cup but said it could be cut to ¾, which is what I did last time. I used spelt flour, which was the first on her list. I used 1/8 tsp. salt as my nut butter was unsalted. I did the traditional crisscross pattern with a fork dipped in sugar. I suspect that my husband will sample one at tea tie, but I will wait for dessert tonight.

Update: The cookies have a milder flavor than when I used peanut butter, but sometimes it is good not to have the assertiveness of peanut butter. My husband and I both like them, so I will be typing up my version of the recipe for myself for future use.

[BakerAunt]

On our last shopping trip to the larger town, I was able to buy two bags of blood oranges. On Sunday, I baked Blood Orange Yogurt Loaf in a fancy Bundt swirl loaf pan. I have made the recipe my own by using half barley flour and half King Arthur AP flour, using nonfat Greek yogurt rather than 2% or full fat (neither available locally), and replacing the half cup of coconut oil with avocado oil. Tomorrow, I will make a half recipe of my favorite Blood Orange glaze and we will begin slicing it.

Expect more blood orange baking in the coming two weeks.

[aaronatthedoublef]

Thanks Mike. I had to make this divided because the biggest bowl I have is 8 qts which will only make about 9 lbs of dough. I made two batches of about 7.5lbs each and put it in two buckets which each hold about 8-9lbs of dough. So I already did that out of necessity. But, next time, if I understand correctly, I'll do one big batch at the mix (I just ordered a 20qt bowl), divide it, then shape one batch and preheat the oven while rising, then shape the second batch. I like doing it all at once for the assembly line aspect. Do one task, finish, and move on to the next. If our second oven were working I could bake eight loaves at once but...

As for speed racks, that would be great but it would never be tolerated. Our kitchen is for show not for go.

[Mike Nolan]

You may already be doing this, but I'd divide the dough into the amount needed for 4 loaves ahead of the retarded bulk rise, then you can have dough being shaped, rising and baking at the same time, assuming you've got sufficient space. (A small portable rack, like a speed rack, might help, if I launch my subscription bread service, that'll be on my shopping list, I'll just put it in another room on non-baking days. The trick will be to not fill it up with other stuff.)

[Mike Nolan]

This message from the BBGA forums pretty much explains what Jeffrey Hamelman, teacher, author and former head baker at King Arthur, has been doing in Uganda.

So far he's raised over $15,000 of the $20,000 he's looking for.

For the past year and a half, I've been volunteering to train refugees in baking at Oruchinga, the oldest refugee settlement in Uganda. To date, I have made three trips, totaling two months. Working together shoulder to shoulder, eating together, laughing and baking together, playing with the children--it has been such a life-altering experience, for the refugees of course, but equally for me. The refugees come from Rwanda, Burundi, and Congo, countries rife with war and civil unrest; each of them carries deep trauma from the unimaginable horrors that forced them to leave their homelands. They all have compelling stories . . .

And now they have a foothold--the bakers, almost all of whom are women, have skills, a small salary, and bread for themselves and their families (these are profoundly beneficial, not least because they receive just $3.48 per month from the UN for subsistence). Most importantly, these beautiful people are empowered. A further rippling repercussion is that we have distributed many thousands of buns and loaves to the most vulnerable people in the settlement--the children. The elation on their faces when they receive bread is indescribable, as is the abject despair we see on the faces of those whose pounding bellies go without when the bread is

gone . . . A foundational commitment of the bakery is the Feeding Friday initiative, the bringing of breads to as many of the children as possible.

Speaking personally, I have been on six continents during my baking life, and I have never--never--been in a country more compelling than Uganda.

The original bakery space provided a good start, but it was not suitable for the long term. A village elder, who believes in the refugees and the mission of the bakery, offered a long-term lease on part of his banana farm, and a large space has been cleared. It is a great location, being in the main village of the refugee settlement. Now the women will not have to walk so far to and from work (many with a young child strapped to their back), and it will be much easier for local people to access the products. A building has been erected that will serve as a kitchen, making hot foods to sell, and now it is time to build the bakery space.

The projected cost for the construction of the bakery and purchasing of equipment is approximately $20,000. The contribution you make to this GoFundMe campaign will be used solely for those purposes. If more than enough is secured, the extra will go to ingredient procurement, salaries for the refugees (about $53 per month per person), and other bakery expenses. The link to my GoFundMe solicitation is here: https://gofund.me/3b4929dd

And please note: There is a 2.9% GoFundMe fee for each contribution and a very modest bank fee for the transfer of the collected funds to Uganda, but there are no hidden administrative costs that will be taken from your donation. Also, my personal trips are entirely self-funded, so your contribution goes directly to the people who need it most. (In order to avoid any potential personal tax liability, please understand that I am not able to offer any form of gift to you; as the IRS requires, contributors will not receive goods or services as a result of their gift). Please feel free to pass this email along to anyone you wish, as well as to your Facebook and Instagram accounts if you have them (I do not). Your generosity will have a life-altering impact on the lives of the refugee bakers and the children of the settlement.

Where there is Bread, there is Hope . . .

With deepest gratitude, thank you.

Jeffrey Hamelman

[Mike Nolan]

I've always figured if our 50 year old Hobart-built KA 4.5 quart mixer ever dies (it keeps making grinding/clunking noises) and is judged unrepairable, I'd probably buy another 4.5 quart KA for egg whites, batters and the pasta attachments and something like the Ankarsrum for bread. Where I'd put both of them is a separate issue, might require a counter reorg that I've been putting off for too long anyway

If I got serious about setting up a subscription bread service, I might want a mixer capable of doing 10-12 pounds of bread dough at a time, and that might be something other than the Ankarsrum.

[aaronatthedoublef]

BA - I have an old KA from before they were acquired by Whirlpool. It smells like burning plastic whenever I use it which is why Kate bought me a new one (the "new one" is about 17 years old). But it still works. It just stinks.

The burning smell started mixing a stiff bread dough at a higher speed. I suspect it would have been okay had I just used a low speed. But that is one of the reasons I started making bread dough by hand. With KAs, anything smaller than an eight quart seems to be too small for all but the smallest recipes and the dough runs up over the hook even if the motor is okay.

[aaronatthedoublef]

I am doing research now of gophers and peanut butter. I do know the exterminator had me bait our mouse traps with it, so it may be the sort of thing where the peanut butter attracts the gopher and then something else kills it.

Busy end of week baking. Thursday I made the dough for 14 loaves of challah and put it to rise in the basement fridge. It took my two biggest bowls and two rising buckets. It was a lot of dough! Violet and I also made "coconut" cake for Kate for her birthday which was pretty un-coconutty. I tried something new after my last one. I had a good recipe but somehow I lost it so I am back on the hunt. This was basically a white cake subbing coconut cream for the milk. It called for five egg whites and one egg. I used two eggs and four whites to give it a little more structure.

Then I was up at 2 Friday morning to shape and bake and make Kate birthday scones. After the initial shaping I put together the scone ingredients.

I went from four strands to three because it takes less time but I may switch back at some point. I braided the challahs (technically it is challot) and put them aside to rise. I mixed, shaped, and baked the scones while the challahs were rising.

I can bake four loaves at a time because one of our ovens is broken. I think some of my loaves might have been a bit overproofed waiting to bake. But they looked good, smelled good, and tasted good.

By 5:45 I had a dozen scones cooling and 14 loaves of bread!

Friday afternoon Violet and I decorated Kate's cake which tasted good and looked good too which is unusual for our cakes.

I still need to make sandwich bread for next week but I am not sure when I will do that as we have stuff this weekend.

[Joan Simpson]

I made a small pot of lima bean soup with leftover lima beans and rice.I had some chicken stock (gel) from a baked chicken so I put that in a pot with a ripe chopped tomato I needed to use with 2 ribs of celery,one carrot and about a half cup of onion and some water.,when that was done I added in the beans and rice.One of my husbands favorite soups but he only ate about a cupful.He isn't eating hardly anything or drinking either.

[Mike Nolan]

Aside from the olives, the filling is basically a piperade (peppers, onions and tomatoes), which make for a good pizza.

The last few things I made using sweet peppers bothered Diane's stomach, so I haven't made anything with them lately.

[Mike Nolan]

An article came up on my phone the other day with a headline about people are using too many probiotics and why that's a problem. I didn't read it, but I have read other articles suggesting this trend might be overdone.

But by the time the scientists can conduct and publish multi-year time studies on the impact of a heavily probiotic diet (assuming they can get funding for one), the foodies will likely have moved on to something else.

[Mike Nolan]

The more breads I make from the Ginsberg book, the further away they are getting from store-bought rye breads, which I suspect are often no more than 20-30% rye flour. I think we actually prefer the lighter ones over the 75-100% rye flour breads, which are dense and heavy, even when sliced thin, often quite sour, and rather strong tasting.

The Westphalian rye that I made a few weeks back smelled really interesting when baking but was too strong tasting for us. I haven't written that one up yet, because I'm not sure if I consider it a successful interpretation of the recipe, and I'm really not up for doing it a second time yet, either.

I use a ratio of 40% rye to 60% wheat flour when I make Reinhart's marbled rye bread, the original recipe calls for 30/70 (Bread Baker's Apprentice), I also double the caraway.

[Mike Nolan]

Let's say you have 200 grams of starter.

If you follow the traditional home method for feeding it, you'd use or discard 100 grams of starter, then add 50 grams of flour and 50 grams of water to the rest, getting it back to 200 grams. You then set it aside until next time. (Whether or not you refrigerate it is a separate issue.)

But consider a different scenario:

You have 200 grams of starter. You add 100 grams of flour and 100 grams of water, getting to 400 grams. 12 hours later you remove 200 grams of recently-fed and now quite active starter and use it to make bread.

You still have 200 grams of starter left, which was fed with a 1-1 ratio of water and flour. The difference is a matter of timing.

So figure out how much starter you need to make a batch of bread, and consider that your 'carryover' amount, each time you feed it you double that, then use half of it for making bread, getting back to the carryover amount.

I guarantee you that professional bakers are more likely to do it this way than to throw away half of their starter at each feeding.

[aaronatthedoublef]

Hi,

Saw two new things on Instagram on starter. One was a use for discard which is to dry it on parchment paper then grind it and use it instead of flour for dusting. I might try that. It's not as fine as flour and looks more like the BRM semolina I am currently using.

The second said that the reason to discard starter is to reduce the acid build up. If your starter is too acidic then it doesn't give your bread the rise it needs. It also says that after discard to increase the flour and water added.

Since I don't do regular discards (seems wasteful) I liked this combo of items. If I can refind them and figure out how, I will share them here.