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This cartoon is for CWCdesign--We've all been there with remodeling!
I baked an apple pie yesterday evening, so we will begin slicing it at lunch today.
I baked Orange Pecan Biscotti on Monday, using the zest and some juice of two Cara Cara oranges. I discovered this variety last year. They are sweet and delicious, and I will never go back to regular naval oranges in my baking. I had baked this recipe last year, so I kept my tweaks and reduced the sugar a bit from 1 ½ cups to 1 1/3 cups.
I also baked a Crumb-Topped Apple Pie with most of my remaining Winesap apples that needed to be used. I wanted to have a pie for Pi Day tomorrow!
I made Oven Crispy Fish and Chips for dinner on Monday. We had it with microwaved frozen peas.
I made yogurt earlier in the day.
Aaron--Vitacost carries the Bob's Red Mill Scottish Oatmeal.
Vitacost is having a $10 off a $50 purchase order, which includes free shipping if your order is over $49. The only catch is that is $49 for free shipping AFTER the discount.
I am very happy about the Honey Spelt Sourdough Bread I baked yesterday. It has a more open crumb, and the spelt has a milder, sweeter taste than whole wheat flour. Using 1 1/4 cups BRM bread flour gave the bread enough gluten to hold its shape.
Fascinating, Mike.
A little Girl Scout Cookie humor:
Aaron--that is a huge project that you have undertaken. What a wonderful way to reach out to the members of your temple.
Your discussion about your Challah reminded me of Roban Woban from the King Arthur Baking Circle. She once recounted that as she was standing in a very long line at a Jewish bakery before one of the holidays, she suddenly thought, I can bake my own, and from that point she did. Perhaps some people will be inspired to learn to bake Challah from your efforts.
On Saturday, I baked Honey Spelt Sourdough, a recipe that came from King Arthur. I do not have the Emile Henry 9x5 covered loaf pan, so I use my Emile Henry long baker to make a longer, shorter loaf. I used 2 Tbs. of my bubbly starter last night in the levain, rather than the 1 Tbs. specified, since I have a goopier starter. I added ¼ cup of special dry milk and cut the salt to 1 tsp. I have baked this bread several times, and have had it sag in the middle, so I replaced the King Arthur AP with Bob's Red Mill bread flour and used 1 ¼ cups. I replaced the 2 Tbs. butter with 2 Tbs. avocado oil. After the second rise in the long baker, I slashed it down the center, as the recipe specifies, rather than my usual side cuts, and baked it for 30 minutes before removing the top for five more minutes. That put it at over 200F for the interior temperature, about 10 degrees hotter than specified. It is a lovely looking loaf, with no center sagging. I look forward to slicing it tomorrow for lunch.
I also baked another recipe of oatcakes, as we were out of cookies to have with afternoon tea. The oatcake recipe goes together quickly. Tomorrow, I will see about baking more biscotti.
On Friday, I made dough for my Whole Wheat Sourdough Cheese Crackers. I will bake them next week.
Late in the evening, I made the levain for the Honey Spelt Sourdough bread that I plan to bake tomorrow.
I found a container of grated zucchini in the freezer, so I used it on Friday to make Turkey Zucchini Loaf with Peach-Dijon Mustard Glaze. I still have a supply of peach jam that I canned in the summer of 2021. I also made a Vegetable-Farro Stir-Fry, with ½ cup farro cooked in turkey broth from the freezer and the carrots, celery, yellow bell pepper, and mushrooms sauteed in avocado oil before I combined the two. I like this ratio, as it favors more vegetables to grain.
I'm not sure why she says in the video that storing the starter in the refrigerator is a problem. I just take it out in the morning for afternoon baking. I also do not understand the phrase "there are only so many recipes for sourdough discard," as she extolls this device as preventing waste. I wonder about its electrical usage.
I would pass on this device, but I still would like to know if their sheeter would work for crackers.
Wednesday does not usually arrive without my having baked something, but so it is this week.
I baked my Pumpkin Pecan Loaf recipe as a 6-cup Bundt cake on Wednesday, using some of the pumpkin puree from yesterday. These smaller cakes work much better for just the two of us.
For dinner, I made my Sourdough Pan Pizza, once again replacing the King Arthur AP with barley flour and adding 2 Tbs. more water. I think that I now have a winning combination of semolina, durum, dark rye, barley, and still a small amount of the AP from the starter.
One of my butternut squashes was going bad at the end, so I roasted it on Wednesday, so I removed the bad part before roasting and pureeing it. I am contemplating using it in baking.
On Tuesday, I made another batch of yogurt. I am loving the ChefAlarm.
I also roasted my last two pumpkins, the latest I have ever done with pumpkins from the fall. They were slightly dryer, which is actually not so bad for making puree.
Dinner on Tuesday was the Oven Crispy Fish and Chips with Dill Tartar Sauce, which we had with microwaved frozen peas.
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