BakerAunt

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  • in reply to: What are you Baking the Week of June 11, 2023? #39488
    BakerAunt
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      Our weather is still cool, so Wednesday was another baking day. I started the morning by adapting a recipe, "Cherry Almond Muffins," from The Baking Sheet 20.4 (Summer 2009), p. 13. [Remember how fun it used to be when issues arrived in our mailboxes?] I wanted to try using a jar of my blackberry jam, since I make a lot of jam, but the reality is that we are not big jam eaters, so I need to find other ways of using it. I substituted in 1 ½ cups whole wheat flour and reduced the sugar from ½ to 1/3 cup and halved the salt. As always, I added 2 Tbs. milk powder and 1 Tbs. flax meal. I replaced the milk with buttermilk and so reduced the baking powder from 1 Tbs. to 2 tsp. and added ¼ tsp. baking soda. (Cass taught me that!) I deleted the nuts and the almond extract. I baked the muffins as six large ones for 20 minutes. The texture and shape are great. The taste is fine, but I think that they need perhaps a bit of some kind of spice. I might also use white whole wheat flour next time.

      My second bake on Wednesday was a Sourdough Boule recipe from King Arthur that I tore out of one of their more recent catalogs, where it is included in an add for their bread baking bowl:

      https://www.kingarthurbaking.com/recipes/sourdough-boule-recipe

      I adapted the recipe to bake in my Romertopf bread bowl with the cloche lid from the set I bought from Skeptic. That means using a cold oven start. I also changed the recipe by replacing 2 cups of the Artisan bread flour with that much whole wheat flour and using the Bob's Red Mill bread flour for the rest I added 2 Tbs. special dry milk, and reduced the salt from 2 tsp. to 1 ¼ tsp. I baked it for 50 minutes in the cloche, then baked it without the lid for another 3 minutes because I wanted it to reach 200F. It smells great and is cooling on a rack. I look forward to slicing it at lunch tomorrow.

      in reply to: What are you Cooking the Week of June 11, 2023? #39477
      BakerAunt
      Participant

        Tuesday is bringing us some needed rain, although not yet as much as we hoped. For dinner, I roasted chicken thighs (we found a great deal at the grocery today) and made a farro stir-fry with chicken/turkey broth from the freezer, red bell pepper, sliced carrots, chopped celery, sliced mushrooms, and a bit of parsley. I threw in some frozen peas from a bag that must have been filled with peas that were picked past their prime because when we had them last week, they were tough and chewy. Putting them into the stir-fry hides that texture somewhat.

        I also made yogurt on Tuesday.

        in reply to: Baguette Humor #39475
        BakerAunt
        Participant
          in reply to: Thread for Joan #39465
          BakerAunt
          Participant

            Joan--I pray that you and Sonny will feel God's grace and presence in this difficult time. CWCdesign's metaphor of a journey is apt. Another useful metaphor is of a race, except that you do not know how long the race will be, so pace yourself as best you can. Hugs.

            in reply to: What are you Cooking the Week of June 11, 2023? #39464
            BakerAunt
            Participant

              We will have leftover pizza for dinner tonight.

              We have very light drizzle here--not enough for my husband to have anything to measure in the ran gauge. At least the air is moist, so that may help the black raspberries on the terrace and in the woods.

              Update: We got 4/100ths of an inch of rain.

              in reply to: What are you Baking the Week of June 11, 2023? #39463
              BakerAunt
              Participant

                I am about to make the Greek Yogurt Olive Oil Brownies. While they bake, I will roll out the dough for the Whole Wheat Sourdough crackers. It is a drizzly, cooler day, so it is a good day to bake, and we have leftover pizza for dinner tonight.

                in reply to: What are you Baking the Week of June 4, 2023? #39450
                BakerAunt
                Participant

                  No strawberries have shown up yet at our farmers' market.

                  After two days of teatime with no cookies (the horror!), on Saturday, I baked Lemon Pecan Biscotti. It is my Lime Pecan Biscotti recipe with lemon zest and juice instead of lime.

                  in reply to: What are you Cooking the Week of June 4, 2023? #39449
                  BakerAunt
                  Participant

                    On Saturday, I made my black-eyed peas with a combination of brown and red rice, ham from the freezer, yellow bell pepper, celery, kale, thyme and some fresh black pepper. We ate the rest of the leftover potato salad on the side.

                    in reply to: What are you Baking the Week of June 4, 2023? #39432
                    BakerAunt
                    Participant

                      I made our monthly sourdough pan pizza with the usual toppings for dinner on Friday.

                      in reply to: What are you Cooking the Week of June 4, 2023? #39426
                      BakerAunt
                      Participant

                        In north-central Indiana, we are having some haze from the fires.

                        in reply to: What are you Baking the Week of June 4, 2023? #39419
                        BakerAunt
                        Participant

                          I made a batch of Maple Granola, a staple in our house, on Wednesday.

                          in reply to: What are you Cooking the Week of June 4, 2023? #39418
                          BakerAunt
                          Participant

                            I made yogurt on Wednesday.

                            in reply to: What are you Baking the Week of June 4, 2023? #39411
                            BakerAunt
                            Participant

                              On Tuesday, I made dough for my Whole Wheat Sourdough Cheese Crackers. I will bake them at the end of the week.

                              in reply to: What are you Cooking the Week of June 4, 2023? #39410
                              BakerAunt
                              Participant

                                I made potato salad and roasted chicken thighs for Tuesday's dinner, with microwaved frozen peas on the side. We have enough for another two meals. Like Chocomouse, I rejoice in leftovers!

                                in reply to: Wheat prices continue to rise #39408
                                BakerAunt
                                Participant

                                  My husband thinks that at least one farmer in our area has planted wheat rather than the usual corn or soybeans.

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