aaronatthedoublef

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Viewing 15 posts - 796 through 810 (of 1,337 total)
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  • in reply to: Coming Through the Rye #20648
    aaronatthedoublef
    Participant

      Thanks for all the tips on starters. Looks like I'll need a week at home and then I will be good to go after that.

      in reply to: Daily Quiz for January 21, 2020 #20617
      aaronatthedoublef
      Participant

        On the last episode of the "Kids Baking Championship" a little girl said to a little boy "Now a cup of butter is four ounces, right?" And the boy said "yes." Needless to say, her blondies did not come out right and she ended up being sent home!

        in reply to: Daily Quiz for January 23, 2020 #20614
        aaronatthedoublef
        Participant

          I cheated and looked up how to calculate the volume of a sphere.

          in reply to: Coming Through the Rye #20613
          aaronatthedoublef
          Participant

            They all look beautiful! Does the Old Milwaukee rye have Old Milwaukee? Does it even still exist?

            I am envious of you folks.

            I have a question about starters. If I make one a nd have it going and tend it on Mondday morning then leave it until Thursday night, will it be okay? What happens to your starters when you go on a trip? Mike, you go visit family in Pittsburgh so what happens to your starter then?

            Thanks

            in reply to: Coming Through the Rye #20493
            aaronatthedoublef
            Participant

              Beware of text messages with package notifications. Looks like the scammers have already caught on!

              in reply to: Coming Through the Rye #20490
              aaronatthedoublef
              Participant

                Hi Mike. I have not used any recipes from Ginsberg. I have used recipes from George Greenstein Secrets of a Jewish Baker (which is really 90% bread) and Marcy Goldman's Treasury of Jewish Holiday Baking which has been my go-to Jewish recipe book for about 20 years. After trying things from both I combined them and then modified it based on some advice from Ginsberg's blog. So I make a caraway rye with about %35-40 first clear and the rest bread flower. I use a starter which I remake every time as I don't really have a place to keep a sourdough starter that I keep going.

                Ms. Goldman's recipes produce good results and are simpler and less fussy than many others. It was a great place for me to start learning when I was starting out on my own. She is Canadian and, sadly, is not very well known in the US.

                I am also now traveling four days a week for work so I don't know if I could maintain a starter. I will need to train my kids. I am going to teach them to make pizza dough so they can make when I am on the road.

                Both FedEx and UPS rely very heavily on USPS for moving many of their packages handling the last mile themselves. This is true too for Amazon although less true in places where they offer two hour delivery.

                in reply to: What are you Baking the week of January 5, 2020? #20473
                aaronatthedoublef
                Participant

                  Hi CM. I am near North Haven. It's about 45 minutes. Thanks for the tip. The Sheep and Wool festival sound like a fun weekend activity!

                  in reply to: What are you Baking the week of January 5, 2020? #20456
                  aaronatthedoublef
                  Participant

                    Thanks CM! This is great.

                    I usually buy from Costco, which by me has Vermont/New Hampshire (down at my in-laws they have Canadian). If I don't buy from Costco I buy from Trader Joe's. I try very hard not to buy Canadian. BA, I may check out the VT Country Store.

                    Ironically, it's hard to find CT maple syrup even though I am in CT. I do not tend to see it at farmer's markets and the only farm near me that makes it is the Four H farm. May have to buy some from them next time they have a sale.

                    in reply to: What are you Baking the week of January 5, 2020? #20441
                    aaronatthedoublef
                    Participant

                      I went to the Dakin Farms website. I used to buy my syrup there and they had grade A and B. They no longer carry a grade B. They have grade A amber and grade A dark. Dark is what used to be grade B according to the folks on the chat line.

                      FYI, their syrup is great but pretty expensive. That's why I stopped buying it.

                      in reply to: Browned Butter #20417
                      aaronatthedoublef
                      Participant

                        True! That's why it will work in biscuits and pancakes and such - because they have chemical leaveners.

                        Pie crust doesn't need to rise.

                        But it probably wouldn't work in puff pastry and choux.

                        Thanks

                        in reply to: Browned Butter #20401
                        aaronatthedoublef
                        Participant

                          Just read PJ's blog and it was VERY useful. I will definitely let my butter go a little longer next time.

                          And apparently it will work in pie crusts. I'd wondered if laminated doughs would be okay.

                          And brown the butter reduces the water in it which probably explains why my shortbread dough was crumbly.

                          I wonder if I could short cut this by melting my butter first in the microwave and then putting it over heat.

                          Thanks again!

                          in reply to: Daily Quiz for January 13, 2020 #20388
                          aaronatthedoublef
                          Participant

                            I wonder how many people confuse cold shrimp with raw shrimp. I used to wait tables and many thought the shrimp in the shrimp cocktail were raw. But they were cooked and then chilled.

                            in reply to: Browned Butter #20387
                            aaronatthedoublef
                            Participant

                              Thanks BA! I always like reading PJ Hamel.

                              In things that are very simple without a lot of ingredients, brown butter is supposed to make a big difference. It was definitely noticeable in my shortbread. I might try it in biscuits or scones and maybe pie crust.

                              in reply to: What are you Baking the week of January 5, 2020? #20373
                              aaronatthedoublef
                              Participant

                                BA, baking soda and acid definitely add lift. Most kids first science experiment it mixing baking soda and vinegar and it's that same reaction in baking.

                                I just make one big batch of pancakes. They all are eaten. Sometimes I wonder if they are in my sons' mouths long enough for them to taste them.

                                Thanks

                                in reply to: What are you Baking the week of January 5, 2020? #20370
                                aaronatthedoublef
                                Participant

                                  The snickerdoodle bread looks great! And it might be a good alternative to coffeecake as it has canola oil instead of butter!

                                  BA, is the extra baking soda with buttermilk for lift or for acid taming? Buttermilk has more acid than milk and the lifting power of baking soda tends to dissipate quickly. In my pancakes it gives some rise for the first couple of batches and then appears gone.

                                Viewing 15 posts - 796 through 810 (of 1,337 total)