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Chocomouse--that cake sounds divine. What a special gift for your husband!
On Monday evening, I baked my lime-pecan biscotti recipe, using some of the limes we harvested from my lime tree and have in the refrigerator. I now make them with two-thirds white whole wheat flour.
I have had a fairytale pumpkin since October, a kind that I had never bought before but was recommended to me by the people at the farmer's market who sell me my other pumpkins. I decided on Monday morning to roast and process it. I cut it in half vertically, removed the seeds, then roasted at 325F for two hours. Although it released a fair amount of water (somewhere between three and four cups total), there was plenty of pumpkin pulp to puree in the food processor. (The pumpkin has a small seed cavity.) Before pureeing it, I put the pulp in a wire mesh strainer and allowed water to drain. I am going to experiment and bake another pumpkin pie with it, as well as baking and cooking some of my other recipes. The pulp is comparable to what I would get from pie pumpkins in texture. I also froze some of it.
We had leftover pork loin roast, butternut squash, kale, and barley. We will finish it tomorrow.
What are these leftovers of which you speak?
We ate the last of the bread at lunch, so on Sunday I baked two loaves of my Buttermilk Whole Wheat Grape Nuts bread, which is my husband's favorite.
In Roman numerals, the year is MMXXII
I have baked rye as well as semolina boules in mine. I grease it with Crisco, then sprinkle with farina before putting in the loaf. You can sprinkle it with semolina, but I find that farina does not burn, so I use it. King Arthur also used the bowl for their porridge bread (begins with Pomp--I can never remember how to spell it), It really rose over the bowl, so that recipe was probably too much for it. I think that a recipe that uses 4 cups of flour would work in it.
Dinner on New Year's Day was pork loin roast with butternut squash, kale, and barley, which is a favorite meal of ours. I adapted it from a Cook's Illustrated recipe.
January 1, 2022 at 1:36 pm in reply to: Is King Arthur thinking of having some kind of member forum again? #32671I put myself down as a yes. However, I am not sure that I would trust KABC not to shut it down again.
I bet the King Arthur baking bowl would work for that amount of flour.
Here is a cute little baking cartoon:
Italian Cook--some kind of ceramic baking bowl (well-greased and perhaps lightly coated with uncooked cream of wheat) would probably work. I also think that this recipe would work well in a covered baker or perhaps Dutch oven.
Mike--What motivated the change?
Skeptic--If you ever decide to pursue improvisational baking, look up Ratio:Â The Simple Codes Behind the Craft of Everyday Cooking, by Michael Ruhlman. Most of the first 85 pages are about the baking ratios of which Mike speaks.
When it comes to yeast breads, I am comfortable shifting around and substituting. I have been able to do more than I had hoped with quick bread and cake recipes where I need to substitute oil for butter. However, I accept that there are some recipes--those with lots of butter--for which I will not be able to create a less saturated fat version.
On Friday, I baked my Whole Wheat Sourdough Cheese Crackers from the dough I made earlier this week.
That's great that you baked the Portuguese bread, Italian Cook. Congratulations!
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