May 19, 2019 at 11:13 am #16152May 20, 2019 at 7:47 pm #16183
To go with soup on a chilly Monday evening, I baked my favorite cornbread, using half white whole wheat flour and half cornmeal.
1+May 22, 2019 at 11:30 am #16196
- This reply was modified 1 month ago by BakerAunt.
I made up another batch of sourdough this time I added a cup of sour cream mashed potatoes we had left from one day or so ago.It rose overnight and I kneaded it this morning and panned it up,it rose over the top of pan in 2 1/2-3 hours.It baked at 350* for 35-40 minutes and was really tall like 4 1’2 inches and held up well after it was turned out.Will cut it later today or tomorrow.1+May 22, 2019 at 12:38 pm #16197
It’s a day for sourdough, Joan!
I fed my sourdough starter Tuesday night and made a levain with 1 cup starter, 1 cup AP flour; and ½ cup warm water. On Wednesday morning, I continued my experiment of making wholegrain variations on the King Arthur Rustic Sourdough recipe. I used 1 Tbs. honey, 1 ½ tsp. yeast, 1 cup water. I combined it with the starter. I then added the whole grains: 2 ¼ cup Irish Wholemeal flour (with a little dark rye to make up for not having enough); ¾ cup white rye; 3 Tbs. flax meal, ¼ cup malted wheat flakes, and ¼ cup special dried milk. I mixed and let sit for 20 minutes. I added 1 ¼ cup AP with 1 ¼ tsp. salt. I baked it in my Emile Henry long baker for 25 minutes covered at 425F, removed the cover and baked another 15 minutes. It needed 5 minutes more to get to 201F. [Next time, I’ll try 30 minutes covered and 15 minutes uncovered.] It’s cooling. We will cut into it for lunch tomorrow.1+May 22, 2019 at 7:48 pm #16201
I baked a whole grain, low-fat pumpkin bread Wednesday evening. The base recipe is from the treasure trove of recipes here at Nebraska Kitchen that came from the Baking Circle. I was delighted to discover it last fall and have baked it three or four times. It encourages bakers to make the recipe their own. I use some barley flour, flax meal, quick oats, buttermilk and powdered milk. I baked it as 6 small loaves. I will freeze four of them and pull them out as needed.
Here’s the link:
1+May 23, 2019 at 9:34 am #16213
- This reply was modified 1 month ago by BakerAunt.
I baked Banana Muffins for breakfast. I’ve been in a lull about making Slow Cooker Irish Oatmeal for 6 days worth of breakfasts, and I’m tired of eating cereal with banana. So the muffins were a pleasant treat.2+May 23, 2019 at 12:35 pm #16215
This afternoon, I baked KAF Vanilla Pan Cake for the first time. The cake turned out too thin for me to frost. Plain, the cakes tastes good, but it was too much work for such a thin cake — for me.1+May 23, 2019 at 2:48 pm #16218
This morning I baked a dozen hamburger buns for my husband’s meals when I am away next week, and 5 dozen “breakfast” cookies – with peanut butter, oatmeal, coconut, walnuts, currents and chocolate chips.2+May 23, 2019 at 3:47 pm #16220
Chocomouse those cookies sounds good.
Today I cut the sourdough bread that I added a cup of mashed potatoes and it’s got a very good crumb and tastes better for sure at least to me,so I’m happy.Made good toast this morning.1+May 24, 2019 at 3:19 pm #16232
On Friday morning, I baked another batch of seeded crispbread–a snack that I like to keep in the house. I also baked a new recipe, Orange-Almond Breakfast Bars, from the issue of Heart Smart Recipes (a Better Homes and Gardens Special Issue), p. 12. I followed the directions, but the ones in the picture look like flat bars, while mine seem cake-like. I’ll add a note after we cut into them. These bars are loaded with calcium and potassium from dried apricots, almonds, almond butter, and the half whole wheat flour. They might actually make a good breakfast bar.
1+May 24, 2019 at 6:50 pm #16233
- This reply was modified 1 month ago by BakerAunt.
Aside from the coconut (my wife won’t eat coconut), I agree the breakfast cookies sound interesting. Can you post the recipe?0May 24, 2019 at 7:10 pm #16234
The Breakfast Cookies are good – usually, and they are fairy healthy. I’ll post a recipe of sorts tomorrow, but I think I’ve never made them exactly the same way! I’m still struggling with my oven and the new element. Old tried and true recipes that I have made many times, for cookies and muffins, are not working out. They are pale and not cooked through. The oven thermometer usually agrees with the temp I have it set for, but a couple of times I’ve seen it show 25* lower. For this first batch of cookies, I increased the temp to 375, didn’t keep a close enough eye on progress, and the cookies were just short of “burned”. This second tray was better, but still dry and overcooked (that might be the result of the dough, not the oven temp, but I don’t think so). I’ve also tried adjusting the oven rack. The one constant through all this is my breads – they are perfectly baked — because I use an instant thermometer, of course!1+May 24, 2019 at 7:18 pm #16236
I doubt we can help you conquer the new oven. A professional chef I know told me that when he moves to a new kitchen one of the things he does is take a few loaves of sliced bread and toast them in the oven at different heights and settings, to get an idea of
how the oven works and where it has hot spots (they all do, even the best convection ovens.)1+May 24, 2019 at 8:11 pm #16239
Quick Note on the Breakfast Bars I baked. They are not particularly sweet, so I think my husband was disappointed at dinner, although he did have an additional slice. I think that the recipe is more of a breakfast or snack item. We will eat them, but I don’t know if I’ll bake the recipe again.
I just saw the recipe that S. Wirth pulled from the files here. It looks good, and I like that it includes oats. I will put it on my list of recipes to try.0May 24, 2019 at 8:15 pm #16240
Chocomouse–Do you think that something other than the element might be causing problems with your oven?0May 25, 2019 at 7:23 am #16246
Yes, BakerAunt. The oven is 34 years old, so I’ve suspected other issues are possible. I’m thinking the upper element may be not working correctly, although it’s not dead yet. That might account for the pale tops and not cooked through yet overcooked/burned bottoms. And, if it is working full strength only part of the time, it might be the cause of fluctuating temps. I’ve used two different oven thermometers, and they agree. I’m going to have our appliance repairman come back; he has the reputation of being the absolute best for miles arouund here.1+May 25, 2019 at 9:14 am #16249
I just posted Chocomouse’s Breakfast Cookies recipe under recipes.1+May 25, 2019 at 10:50 am #16252
In an oven that old, the top element may not come on at all except when in broiler mode, you may have to get down on your hands and knees to check on that through the window.
Maverick makes an oven thermometer that is designed to measure average temperature, it hangs below the rack rather than goes in your meat. I’ve used both it and a digital meat probe thermometer at the same time to observe differences in what they measure.
Having multiple digital thermometers (I have at least 4 of them) seems expensive, but consider the cost of a ruined crown roast!
I’d be inclined to suspect a bad thermostat or a bad dial. Older electric ovens get ‘dead spots’ on the dials. (The digital controls are more likely to just fail completely.)0May 25, 2019 at 2:16 pm #16258
Thanks, Mike. I didn’t know about dead spots on the dials. The appliance repairman did check the thermostat. A different one checked it also when I had a problem about 10 years ago, and said it was fine; he said 50 degrees above or below the set temp was fine! LOL I’m avoiding buying a new stove, as this is a JennAir, which I love, set into the island with a downdraft for grilling. My husband says a new one will require some carpentry work to fit in the same space. I really hate to shop!1+May 25, 2019 at 2:33 pm #16259
Yeah, I hear you on the carpentry issue. Our SubZero side-by-side refrigerator and freezer are both 22 years old now, and the newer ones are about 11 inches taller, so we’d lose the cabinet space above them. So we keep repairing them. Fortunately, SubZero still makes parts for them. The guy who repaired the freezer last time it broke said SubZero actually has a few of this model sitting in a warehouse. They’re something like 10-15 years old but have never been out of the crate.
If our DCS dual-fuel 48″ range had to be replaced, we probably wouldn’t have trouble getting a new unit in the space, but we’d probably have to take the island out to have space to get the old one out and a new one in. The DCS weighs about 700 pounds, too!1+May 26, 2019 at 9:46 am #16269
I have been having attic repair problems. Tuesday I was crawling around on the attic when to get further under the rafters, I decided to crawl on the drywall ceiling instead of on the joists. This would get me lower to the ground and hence I could get further under the ceiling and toward the edge.
The ceiling promptly cracked under the weight of my knee and sent my spray bottle and some dry wall into the room below. I looked at the hole — realized that the ceiling had shown evidence of previous water damage and cracks and determined that I should make the hole bigger and try to put a drywall patch in.
After 4 attempts. my ceiling is now partially patched and I have learned several methods of not patching a largish hole in the dry wall. a) don’t expect to cut a drywall patch the exact size and expect it to stay in place while you plaster it in — gravity is not your friend
b) don’t expect fiberglass tape and patching compound to hold it in place — gravity is not your friend and wet drywall compound won’t hole anything in c) when trying to cut out a nice smooth hole near already weak and cracked dry wall don’t expect the hole not to grow bigger d) your nice piece of plywood cut for your existing hole isn’t long enough for the new hole
Anyway it was way too hot to bake for most of the week, but by Friday I was desperate.
I did a quick bread for the first time in a crockpot. It cooked on high for about 3 1/2 hours and was moist and tasty. This was my normal whole wheat scone thing with 1/2 cup blueberry jam for flavor and color and sweetener. I guess I can’t call it a scone as it was much more cake light in texture and color but it was good.
Saturday I did whole wheat buttermilk bread with a cinnamon swirl in the crockpot. About 4 hours, 2 hours on low and 2 hours on high and cooked to 190 degrees. Much better than no bread and great with hot chocolate. It was a soft dough just a little better than a batter and I didn’t knead it very much. Slightly too moist but great toasted and the cinnamon sugar gives a nice sweet surprise in the bread.2+May 26, 2019 at 9:57 am #16273
I know my limitations as a handyman, and doing drywall work isn’t something I’d attempt. We had a bunch of drywall work done last fall, repairing some areas where water had leaked in before we got the roof fixed correctly. (The re-roofing job we had done about 10 years ago was not done very well, so we found a different roofer when we got hit by a big hailstorm two years ago.)1+May 26, 2019 at 10:22 am #16275
I called up a friend to whine about my ceiling. He had a comforting matter of fact attitude toward the hole — things happen — ceilings are often fragile — you should have seen my hole. He also told me how to fix this and why my proposed method — drywall clips — wouldn’t work well. However he also admitted that he personally hated drywall and working with it and fixing holes and had called in expert help to deal with his ceiling problem.
It was nice to hear from a friend who didn’t think “BIG DISASTER” “Careless stupidity”, but more “poor you, that is going to be messy. Its a irritating fix not a disaster. Common mishap”1+May 26, 2019 at 8:06 pm #16282
Skeptic, I admire you for your “Do It Yourself” projects. I would not even attempt that job. But I’ve been thinking about trying some crockpot baking this summer when the temperatures rise.0
You must be logged in to reply to this topic.