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[BakerAunt]

I saw this recipe in an email from The Splendid Table for Pizza Rolls with Sweet Peppers:

https://www.splendidtable.org/story/2023/04/15/pizza-rolls-with-sweet-peppers?utm_campaign=TST_Weekend_Newsletter_+20230415&utm_medium=email&utm_source=sfmc_Newsletter&utm_content=Weekend%20Kitchen&utm_term=3676540

It would make a great meal with a salad. (And no garlic, Mike!)

It does not specify a pan size but makes 20 rolls. I would use black olives instead of green, and I would make it at least half whole wheat. I'm going to put it on my "hope to bake" list for this summer when fresh basil is available. It would also help if we had company, since my husband cannot eat onions or basil and dislikes olives. Sigh.

[BakerAunt]

Mike is correct about finding unsweetened yogurt with live cultures in small containers. Even with the large containers, a lot of yogurt these days is thickened with food starch, which is cheaper for the manufacturer but reduces the nutritional value of yogurt made completely with milk. I can only find the quarts of Stonyfield yogurt that I use as starter for my own yogurt, and I had to settle for full fat, as no store close to us sells the low-fat that I could easily find at stores where we lived in Texas. Indeed, my frustration led to my dusting off a yogurt maker I had never used and getting into making my own, six small jars at a time. It also turned out to be more economical, as well as more nutritious.

Yogurt has a different kind of "tang" from sourdough or from buttermilk. I usually replace yogurt in bread recipes with buttermilk. I doubt that the active cultures in the yogurt (does buttermilk have active cultures?) can replace a levain, but it does make breads more tender and helps the rise a bit. S. Wirth (I think of her often) told us that buttermilk increases the "keeping quality" of breads.

I seem to recall that Paddy had a recipe for a buttermilk-based starter, but I never explored it, as I have a milk-based one that I have kept going for about thirty years.

[Mike Nolan]

Maybe that recipe was looking for 'active culture' yogurt, which I don't think most yogurts are, it didn't specify greek yogurt.

We haven't been eating much yogurt lately, I don't care for it at all, for several years that was my wife's breakfast but she's been on a cottage cheese and fruit kick lately.

I couldn't find a small container of plain yogurt, so I bought a small one of vanilla yogurt, that seemed like the least 'flavored' one in a small container. (A quart of plain yogurt would have been $3.00 or more, and 99% of it would have gone to waste.)

I actually thought about using kefir instead of yogurt for the einkorn test bread, because active culture kefir is getting easier to find, for some reason. Sour cream was another possibility I considered.

In any event, I didn't see any indication of any kind of fermentation activity in the preferment for that bread, but it seemed to come out OK.

BTW, that einkorn bread made pretty good fried cheese sandwiches last night. I paired it with some Cabot 'seriously sharp' cheddar cheese. Dipped in tomato soup, the cheese sandwiches on the einkorn bread were really good.

Self-rising flour isn't something I see on shelves here much, it's more of a Southern thing, although we saw more self-rising flour than AP flour when we were in England and Ireland 17 years ago. I'd consider it a single-ingredient item in the same way that I'd consider baking powder a single-ingredient item.

[Mike Nolan]

I have a final small bag of snow peas from the Aerogarden (I'm in the process of shutting it down, taking it apart and resetting it for another set of gardens), but I don't think that'll be tonight's supper, maybe tomorrow? Not sure what we're doing tonight, my wife has PT (for her shoulder that she dislocated 18 months ago) until 6, and she's usually pretty wiped out after that. Maybe she'll have enough energy to pick something up on the way home, maybe not.

[Mike Nolan]

Mine stuck to the towel a little at the top (after inverting) but the towel pulled off easily without any noticeable amount of dough sticking to it. But I was forewarned somewhat from your tests, so I floured the towel liberally.

I should have held back about 10% of the water or added some flour towards the end of mixing, it never cleaned the bowl and that's my usual goal.

My wife liked the taste, we'll see if it develops a more sour profile over the next day or two, I suspect not.

[Mike Nolan]

A few months ago I signed up to test a pre-packaged bread flour mix from Unified Mills, one featuring einkorn wheat.

The bread is interesting, not noticeably sour (I used yoghurt and IDY rather than a levain, because I don't have a starter going these days), but had some issues.

The recipe might have been better with about 10% less water in it, the dough was very slack. The shaping instructions called for proofing it in a bowl and baking it as a boule.

Boules are not my favorite shape for bread, I prefer a batard-like shape, because it produces more slices of similar size, which is good for carb counting as well as for sandwiches.

The dough might have been overproofed, when I decanted it from the bowl it spread out on the baking sheet. I tried to reshape it but I wound up with a loaf that was about 8" in diameter and 2 1/2 inches high, looking a lot like an oversized burger bun:

Aside from the shape, a slice has good internal crumb:

The taste is interesting, an earthy taste that I'm attributing to the einkorn. There's no noticeable sourness to it (but I used yogurt for the preferment rather than a levain) and it has interesting flavor notes, complementing the margarine I spread on it. I think it is better untoasted.

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[Mike Nolan]

I don't know whether to attribute the differences in specifying the yeast to poor editing or to an author who really doesn't understand the difference between ADY and IDY. (And to be fair, I've seen articles from Red Star that also seemed to be confused about the differences in their own products.)

[Mike Nolan]

I made a batch of bagels today, that'll be supper. (Corned beef on mine.)

[BakerAunt]

I baked my Pumpkin Snacking Cake on Thursday, using a cup of frozen "peanut" pumpkin puree. I sprinkled multi-colored nonpareils on top to give a hint of spring to the autumn flavor. Due to its wholegrain content (buckwheat, spelt), I do not bake this cake when the weather gets warm. Right now, that is not a problem.

[navlys]

I think you should plant strawberries. Went to a local produce stand and purchased freshly picked (Florida) strawberries! They were the best tasting sweet berries that I've had in years. After refrigerating them they were still good but not as amazing. Just a thought!

[Mike Nolan]

KAB baker's special powdered milk has been heat-treated to disable enzymes. The heat treatment also makes it so that you can't reconstitute the powdered milk and drink it. (We sometimes drank reconstituted powdered milk when I was young, I still can't stand the taste!)

There are other companies that also sell heat-treated powdered milk online, my guess is that King Arthur has one of those companies produce the packages of it they sell.

As I understand it, the BRM powdered milk is not heat-treated and can be reconstituted for drinking, or mixed with the water in a recipe.

[BakerAunt]

Aaron--My understanding is that the King Arthur milk is heat treated so as not to interfere with yeast bread rise.

I have a hazy memory that the BRM milk powder is not so treated. I know that the one time I mixed the BRM into my yogurt AFTER I had heated the milk to between 180-190F, and kept it there for the required ten minutes, that the yogurt was runny. That suggests to me that the BRM is not the same. That is my one-time observation; others may have a different experience. I cannot use the KA special dry milk for yogurt because it needs to be mixed in with dry ingredients as it does not reconstitute.

I keep both the KA and the BRM milk powder in my cupboard, but I reserve the first for yeast bread (mostly to add additional calcium even if I am using buttermilk) and the second for non-yeast baking and yogurt.

[BakerAunt]

For Sunday dinner, I made a stir-fry. I cooked a cup of farro in the bland chicken broth I made for my husband last week. In a large pan, I browned ground turkey, removed it, then stir-fried baby carrots from the farmers' market, the rest of the celery, half of an orange bell pepper, a red bell pepper, and 8 oz. sliced mushrooms. I returned the ground turkey to the pan and added the farro. My husband still needs to take it easy on spices, or I would have added some sage or thyme, particularly with the bland chicken broth. Although my palate missed the spices (his did not), at least I had different textures.

[BakerAunt]

Mostly Whole Wheat Maple Buttermilk Bread

Marliss Desens adapted a recipe from Kaitlin Bray that appeared in an emailed story.

Note: This recipe kneads well in a Zo bread machine, but it is too much to rise or bake in the machine (functions I never use). For a stand mixer or making by hand, keep the bread flour and salt separate, mix in other dry ingredients first, then rest 15 minutes to absorb liquids before mixing in bread flour mixed with salt. The recipe fits a 10 x 5" loaf pan or two scant loaves in two 8 1/2 x 4 ½" pans. However, it works perfectly in two 7 1/2 x 4" loaf pans. It may not double on the second rise, but it has fantastic oven spring.

¼ cup warm water (about 104F)
1 ¾ tsp. active yeast

2 cups buttermilk
1/3 cup maple syrup

4 cups whole wheat flour (I use Bob's Red Mill stone ground whole wheat)
1 ½ cups bread flour (I use Bob's Red Mill Unbleached Artisan Bread flour)
2 Tbs. flax meal (Bob's Red Mill)
2 Tbs. King Arthur special dry milk (optional; my buttermilk is only 300 mg calcium per cup)
½ tsp. salt

2 Tbs. avocado oil (canola oil will work, but avocado is slightly higher in healthy fat)

If using a bread machine, combine the dry ingredients in a bowl.

In bread machine pan, combine buttermilk and maple syrup. In a small ½ cup bowl, place warm water, rinse the maple syrup spoon in the water, Add the yeast, agitate, and let proof 5 minutes.

Add yeast mixture to buttermilk-syrup mixture. Pour dry ingredients on top. Set machine to dough cycle. As the flour is mostly combined, drizzle in two tablespoons avocado oil. When the machine finishes kneading and shuts off, remove dough and place in lightly oiled (I use canola) bread bucket with lid. Allow to rise for about 2 hours until doubled.

Empty dough onto a silicone mat (or lightly flour a surface) and press to de-gas. It is a very gassy dough at this stage; do your best. Divide in half (use a scale) and pre-shape into two loaves. Cover and let rest for 5 minutes. Grease the loaf pan or pans of choice. Do final shaping of loaves, place in pans, and in a lidded, plastic square cake holder. Allow to rise for about an hour or nearly doubled.

Near the end of the rise, preheat oven to 400F. Place pans in oven and immediately reduce temperature to 375F. Bake 35-38 minutes for two smaller loaves, or until the internal temperature measures 190F. Remove from pans and cool on rack before cutting.

What I changed: The original recipe used a packet of dry yeast. I cut to 1 ¾ tsp. bulk yeast. I deleted 1 tsp. of sugar for proofing yeast and rinsed off the maple syrup spoon instead (or used the water to clean out last of the syrup in a container). I replaced 4 cups of AP flour with whole wheat flour and used 1 ½ cups bread flour to help the wholegrains rise. Original recipe used 600g flour 4 ¾ + ½ to ¾. AP. I reduced the salt by 50%. I used 5 Tbs. maple syrup rather than 1/3 cup. I replaced 3 Tbs. unsalted butter with 2 Tbs. avocado oil. I deleted a final wash from a single egg and sprinkling of flaky salt.

Note: The originator says the recipe can be used for sweet rolls; if doing so, add ¼ cup sugar. I would also use the high sugar yeast if making sweet rolls.

[chocomouse]

Speaking of KAF, I bought a 50 pound bag of Sir Galahad (AP) flour there on Thursday. It was $49.95. I was surprised since when I bought it last, in November I think, it was about $55. I fully expected it to have gone up, since all their other products have increased. Unfortunately, since that is the whole sale price, sales or Rewards don't count.