[BakerAunt]

I have been meaning to ask you, Janiebakes: Do you use purchased yogurt as starter for your yogurt, or do you buy packs of yogurt culture? I've been using full-fat Stonyfield yogurt as my starter, as it is the only non-Greek yogurt I can get here that does not have modified starch added to it. When I first started making yogurt, years ago, I used to purchase little packets of starter for an initial batch, then use the yogurt I had made as starter until the culture started weakening, then I would use another packet. I have not found yogurt packets for sale around here. I make my yogurt, 6 (3/4 cup-jars) at a time, and I eat a jar of it with breakfast every morning to increase my calcium intake. I use such large amounts of buttermilk that it is not practical for me to use diluted yogurt.

[BakerAunt]

We ate the last of the Grape Nuts bread at lunch on Saturday. In the afternoon, I baked two loaves of Rye/Semolina/Whole Wheat bread, which is a doubled recipe of Len’s Semolina Rye Rolls baked as two 8x4 loaves. I had to use mostly 1% milk, since I only had about 1/3 cup of buttermilk.

[BakerAunt]

Thanks for the duck details, Janiebakes. I've never tried to cook duck, and after reading your post, I do not think that I ever will.

Saturday night dinner was salmon and couscous with Penzey’s Greek seasoning, accompanied by microwaved fresh broccoli.

[BakerAunt]

If the review is detailed with lots of specific information, then it may be reliable.

I would not go for an off-brand of mixer as a mixer is THE most important countertop tool in the kitchen, and as Len states, needs to be able to handle a range of tasks for serious bakers.

[BakerAunt]

I miss thrift stores. A local church does run one in our town, where I have found some good items (including one of my dough buckets), but I haven't been inside since the pandemic began. Right now, it is mask optional, and with a vaccination rate of only 39% in our county and cases increasing, I will not be going back inside any time soon.

I have a 5 1/2 qt. and a 7 1/2 qt. Le Creuset. I also have a 4 qt. Staub and a large oval Staub. I also have a 3 1/2 qt. Staub pumpkin-shaped (sale when Chef's went out of business) and a 3-qt. yellow bell pepper that was among my Mom's stuff but never used. I bought most of these at T.J. Maxx or Tuesday Morning. The 4 qt. was bought when KAF had a deal on them some years back (touting it for bread baking). The Staub's are not enamel coated on the inside. I rub them with a bit of oil after washing.

I love the pots for cooking soups, stews, beans, and roasts that go into the oven. They are one of the reasons I never bothered to update my small crockpot. I would just use them on days I would be around the house.

[BakerAunt]

Leftover split pea soup and freshly baked rolls was our Friday dinner.

[BakerAunt]

On Friday, I baked my Lime-Pecan Biscotti using two limes from my lime tree.

I also baked Malted Whole Grain Rolls (KABC recipe), using a flower-shaped clay dish that holds seven large balls of dough, that I bought from KAF who at that time was advertising the pan with the recipe. It makes some wonderfully light, but substantial, large rolls. I replace a cup of the water with buttermilk, delete the whole grain improver, add 1/4 tsp. honey, and reduce the salt by a third. The recipe uses the malted wheat flakes that KABC sells as well as malted milk powder (Carnation).

[BakerAunt]

I've not done bread in the Dutch Oven, but I adapted a then KAF (now KABC) recipe to use oil rather than butter, and it goes into a cold Emile Henry pot that then goes into the oven. There are other recipes at the KABC site, and some discussion that it does not make much difference if the pan is hot or cold when it goes into the oven.

The recipe does require removing the lid at a certain point so that the rolls can brown.

[BakerAunt]

I will email you.

[BakerAunt]

I pulled out frozen pumpkin and baked 5 small loaves of my version of Whole Grain Pumpkin Bread, a recipe that Lemon Poppy posted on the Baking Circle, and which is now at Nebraska Kitchen. Three of the five are destined for the freezer. My husband is already anticipating slicing one for dessert tonight.

[BakerAunt]

That's a lot of tomato juice, Mike.

I used tomatoes from our garden on Thursday to make a container of sauce to freeze or use in the next couple of days. I will not have as much to freeze this year, but I expect to have another couple of containers.

[BakerAunt]

Skeptic, I am seriously considering taking you up on the cloche offer. I've always wanted to try using one but had been uncertain about paying full price for an item that I might not use. However, thrift store purchase that benefits animals is a perfect opportunity to experiment.

[BakerAunt]

On Wednesday. I baked maple granola. I also made dough for Whole Wheat Sourdough Cheese Crackers.

[BakerAunt]

I'm surprised, Skeptic, that the recipe does not call for milk or egg before dredging. I have decided from now on to do a dusting of flour, beaten egg, and then the crumbs. It sticks beautifully.

Wednesday is the first day of autumn, and it has been cool and rainy, very much the kind of day I associate with fall. For dinner, I made a large pot of pea soup with ham (also carrots, celery, and dehydrated onion), seasoned near the end with thyme and marjoram. I also made yogurt today.

[BakerAunt]

I used leftover pork on Tuesday to make a bulgur and vegetable stir-fry. I used celery, carrots, a red bell pepper from our garden, sliced mushrooms, two small yellow and one larger green zucchini. I also used the liquid from deglazing the skillet yesterday.

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