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Could it also be that there was too much leavening? If a recipe already contains baking soda, I usually don't add extra if I'm subbing in buttermilk. I remember Cass discussing baking powder and baking soda on the KAF baking circle, but that particular thread of baking wisdom probably didn't make it to this site, as we were so focused on saving as much information and as many recipes as we could, and we couldn't get it all in the short time that King Arthur allowed us before shutting it down.
On Friday afternoon, I baked my Whole Wheat Sourdough Cheese Crackers from the dough I made up last week. I’m getting quick at rolling the dough into a rectangle, brushing it with grapeseed oil, using a pizza cutter to make squares roughly 3x3 cm, pricking the squares, sprinkling with salt, then baking. I started at 3:50 and took the last tray out of the oven about 70 minutes later. It’s a good thing that I’m getting faster, based on the rate at which my husband consumes them. 😊
On Saturday afternoon, I tried the Deli Rye Rolls recipe from the Holiday 2019 issue of Sift, using the Zo bread machine for the kneading. The recipe is also on the KAF website, although it uses vital wheat gluten and the one in the magazine does not. Also, the recipe online says deli rye flavor OR onion powder. I wish that I had looked before I baked:
https://www.kingarthurflour.com/recipes/deli-rye-rolls-recipe
I made a couple of changes to the recipe. I wanted to use up some First Clear Flour, so I used about 2 cups of it, and finished off the 2 ½ cups with AP flour. I also substituted in ¾ cup buttermilk and reduced the salt from 1 ½ to 1 tsp.. The Zo did a good job with the slightly sticky dough. I moved it to a 2-quart oiled dough bucket for the first rise. I shaped the dough as 12 rolls and baked in a 9x9-inch square pan. The recipe said 15-20 minutes. The rolls needed 20 minutes to get to 195 (recipe said 190), and I baked them an additional two minutes.
We sampled them for dinner tonight. The recipe had called for 3 Tbs. dried minced onion and 2 tsp. onion powder. I used Penzey’s roasted onion powder. My husband and I both concluded that the onion taste in the rolls is so strong that it overwhelms the rye, which is disappointing. If I were to bake this recipe again, I would, at the least, omit the onion powder, and I would replace it with the deli rye flavor.
I did omit the topping, and I did make changes to the recipe, but I doubt that in the end my changes altered it significantly. I have a couple better rye roll recipes, so I will not bake this one again.
Chocomouse--a lot of companies are changing their packaging because there are new nutritional guidelines about what should be listed as of January 2020. Vitamins A and C are out, but Vitamin D and potassium are in. The thinking is that few people have a deficiency of A and C, but a lot of people are low on D and potassium. New packaging will also list "added sugars" as separate from naturally occurring sugars. The other change has something to do about how fats are listed, since we now know that some fats are good for us.
I think that the Deli Rye Rolls might have been ok if the recipe had not specified 3 Tbs. dried mixed onion and 2 tsp. onion powder. In looking at the Autumn Sift magazine, there seems to be a shift toward putting in onion powder in recipes that would have specified deli rye flavor. Maybe that was because the magazine was supposed to be aimed at people who might not have the specialty ingredients? However, onion powder will never be deli rye flavor. I like your idea of using pickle juice. If I make it again, I'll use that rather than buttermilk.
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