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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.
I'm not sure the Girl Scouts go door to door anymore, probably as a safety issue. A lot of people also do not know their neighbors. Girl Scout cookies are more likely to be sold outside of stores or by parents who take the order forms to work. I did a LOT of door-to-door cookie selling as a Girl Scout, but then my mother was Cookie Chair, I think for two years running, and when other troop members fell short in selling, she sent us out--and that was before GS gave prizes for how much you sold!
I haven't bought Girl Scout cookies in years, especially after I read the ingredient label!
I sprinkle the cinnamon sugar directly on the dough, then spritz it with water. The King Arthur Wholegrain Baking Book has a recipe where the cinnamon sugar is mixed with egg white before being spread on the dough.
Aaron--The pan is 12 1/2 x 18 inches and would fit inside a sheet pan for storage. The holes in the bottom of the pan help with browning.
The small rye breads I baked worked perfectly using a half for an open-faced egg salad sandwich. I like the combination.
I also have and use the Chicago Metallic 5-well sandwich pan. I agree with Mike: it is the best for shaping and baking the rolls.
I had half of one of the little Swedish breads for breakfast this morning. It is a heavy bread, and I think it would go best with cheese or with egg salad. I had one for breakfast with some Land' o Lakes light butter canola spread. My husband tried one of the "holes" and told me that he will not be fighting me for more.
I did reduce the fat by not using butter or whole milk, so that might have made a difference, but I think it is meant to be a heavy bread, one that would work well for open-faced sandwiches. I am not sure that I will bake it again.
I made stir-fry on Sunday with soba noodles, leftover pork, and carrots, celery, red bell pepper, a few mushrooms, and broccoli.
Weird varieties of cookies are probably thought to be a selling point since customers would probably not bake them at home. Of course, there are LOTS of people who do not bake anything at home.
Cookies satisfy better than cupcakes because they have "chew" to them. A large cookie is also more easily shared by breaking off a piece.
I'll have to look online to see if the cookie craze has hit South Bend. My town is too small to support either establishment. At the farmers' market, I mostly see pies, cakes, and muffins, with the occasional M&M cookies.
On Saturday, I baked a recipe from Stanley Ginsberg's rye blog, "Anise-Fennel Loaves/Ragkakor (Sweden)," which I have wanted to try for some time. I made a few swaps by using buttermilk rather than whole milk, using the special gold yeast (and thereby reducing the instant yeast by half), and replacing the 50 g of butter (about 4 Tbs.) with 3 Tbs. avocado oil. I altered the mixing by proofing the yeast in the warmed buttermilk and light corn syrup before mixing in the medium rye flour with the salt and seeds. While the paddle was running, I drizzled in the avocado oil. I was unable to knead this dough in my 7-qt. Cuisinart, which is a problem that comes up for me repeatedly with some of these heavy rye breads. The spiral just makes a hole in the center, and no amount of repositioning the dough solves that problem. So, I removed the dough from the machine and kneaded it for 10 minutes. After the first rise, shaping, and second rise, I used a bamboo skewer (he says a chopstick or fork) to poke holes over the surface of each of the four small loaves. I used a 1 ¼ inch biscuit cutter to cut the center out of each one. I baked them for 20 minutes, taking the small baked centers out at 15 minutes, then baked another 90 seconds, as they were not quite to temperature. The shape is reminiscent of a large, flattened on the bottom bagel. I'm planning on having one either for breakfast tomorrow or for lunch.
Here's the link to the recipe in case anyone is interested. Note that these are 100% medium rye"
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