What Did You Bake the Week of October 9, 2016?

[BakerAunt]

It was a busy week for me, so my baking was concentrated on Saturday. I baked the Malted Whole Grain Rolls (KAF recipe) in the stoneware "Tear and Share" dish that I bought from KAF. (I spend less time at that website now; so I'm less tempted to buy such items. It's a nice baking dish but not strictly necessary for the recipe.) They are nice rolls with a lighter texture. I needed to add 2 Tbs. of flour to the dough. I like how the pan gave them a nice bottom texture, but they seem to have picked up a bit of the canola flavor from the oil. I'll use less next time, as the dish is seasoned enough. The original recipe says to use butter, but I was concerned that it would stay on the dish and get rancid.

I baked Grape Nuts bread, as we are out of bread. I baked the Vanilla Pound Cake from the KAF Wholegrain Baking Book. We will have it as strawberry shortcake base for Sunday dinner dessert. I also made a batch of Chex Mix. To get ready for the next week, I made up a double recipe of my version of the Sourdough Crackers (KAF) but my version uses more flour (soupier starter) and the powdered cheese. I'll bake them off during the week. I also assembled a scone recipe before I went to bed, so that it could be baked Sunday morning.

Spread the word

      

  

  

[Italiancook]

BakerAunt, I admire you and Wonky for all the baking you can do in a day. On Monday, I made Oatmeal Coffee Cake using lime oil for the flavoring. I also put the ingredients for Kelsey Nixon's Slow-Cooker Irish Oatmeal into the crock pot. Then I was through for the day. I couldn't have done more if I wanted. Maybe it's my arthritis, because I've never been a lazy person.

The only reason I know what I did is I took your advice and started keeping track on my computer. I attached a sticky note to the desktop and typed in what I baked and cooked during the week. I don't see that you posted a topic about what we cooked for the week.

Like you, I haven't purchased much from the KAF website or catalog since they shut down the BC. I'm just not going there as much.

[luvpyrpom]

Not much baking this week. Made Angel Food cake from a box. Haven't mastered making that from scratch yet.

Italiancook, like you and BakerAunt, I've stopped ordering from KAF website. I think they dropped me off their emailing list and I never got a reminder to renew my Baker's Bucks. So I missed all my coupons. Plus, I can buy KAF flour locally here. May have to pay a few more cents per bag but at least I can get it.

[Mike Nolan]

It's not that I've deliberately stopped ordering from King Arthur Flour, but I haven't been on their website in weeks, and have no specific reason to go there. If/when I run out of white pastry flour, that's still the only place I can find it online. But I haven't baked a pie in months, what with my wife on a 20-carb diet.

I'm getting into photography so I've ordered a lot of photo gear online this year, and now I'm getting into chocolate, so I've ordered a bunch of chocolate gear (a tempering pot, molds, etc) online in the past week.

I did bake a Texas Chocolate Sheet Cake this week, though. I need to make white bread, so I'll probably make Vienna bread some time in the next few days. I make 3 loaves at a time from the Clonmel Kitchens Double Crusty bread recipe, freeze 2, and usually wind up throwing away a third or so of each loaf after 8-10 days. But that means a batch lasts me 3-4 weeks.

[BakerAunt]

I renewed my Bakers' Rewards Program; we shall see if that gets me back on the email list. I write the expiration date of Bakers' Bucks on my desk calendar so that I remember to use them. KAF has some items that I've not found elsewhere--the Vermont Cheese Powder that is crucial to my sourdough crackers, the cinnamon chips, the first clear flour, durum wheat flour. Also, if I order three 10# bags of flour and use a rewards coupon, it's an excellent deal. I have branched out to Bob's Red Mill flours which often cost less than the KAF, and I've always preferred their dark rye. When I've checked out the KAF blog, I don't feel inspired, and I feel the friendly tone is a facade. Clearly, I have recipes from KAF that I like; look at how many I listed that started out from KAF, even though I fiddled with them. However, I sometimes think that KAF put in ingredients that are not really needed. For those rolls I baked this past week, I didn't have whole grain improver, so I didn't put it in, and clearly it wasn't needed.

Italian Cook: I think that you will enjoy keeping a cooking/baking log. I've been adding notes to mine for when I repeat recipes. I do think that the cooking thread shows that I'm in a rut, and I'm hoping to be inspired by all of you to be more creative on meals. My long baking day was motivated by a need to get ahead on some food (bread, crackers, scones), and to try out a couple of new recipes, since I am trying to sort through my stack. I admit that my lower back was tight by the time I finished, since I was standing a lot. I need to remember to put a stool in the kitchen (tight as the space is), so that I can change position while I work.

[Joan Simpson]

I made a Ina Garten's Sour Cream Coffee Cake with Streusel topping.Very good,bakes in tube pan.Very forgiving recipe also.I forgot to add the brown sugar to streusel mix,had already layered first part when I realized what I did sooooo I figured I'd add it to 2nd part and instead of just sprinkling on top I swirled it altogether and it came out ok.Didn't have a pronounced line across but that didn't matter.It was very good and each day it got more moist.Next time I make this I will definitely make one day and not cut till the next day.We always have coffee on the porch every day with some kin folks and I got a lot of good compliments on it.Good part was it uses everything you already have in your pantry.

[Author]

Posts