Forum Replies Created
-
AuthorPosts
-
An update on the Gourmet Soda Crackers. Here's the link to the recipe:
https://www.kingarthurbaking.com/recipes/gourmet-soda-crackers-recipe
When I took out the dough on Saturday morning, it had risen, but it was a gloppy mess, not the "clay-like" the recipe states. There was no way that I could roll it out. I ended up stirring another half cup of the Italian-Style flour into it, and with what I put down on the mat, I probably added an additional ¼ cup before I had a dough that I could roll out. After the first rolling and folding, I did the second roll out directly onto the baking parchment, cut the crackers, and did not try to separate or move them. I dispensed with seeds or more salt on the top.
I used the convection bake on my oven, so I reduced the temperature from 425F to 400F and baked on the third rack up, as I do with my other crackers. I turned the pan around at the halfway point. After 10 minutes, I took them out, turned off the oven, removed the crackers from the parchment and lined them back up on the pan, then put it back into the oven. KABC calls for opening the oven door, but my oven immediately vents excess heat once it is turned off, so I left the door closed and kept an eye on the crackers. They are drying out and not overbrowning. I will see how they are when completely cooled.
I am wondering if the flour is not the Italian-Style Flour that the bag states. I do not think that replacing the 2 Tbs. melted butter with 1 Tbs. oil, using active rather than instant yeast, and not using the 1 Tbs. dough improver can account for the gloppy dough. All the reviews are glowing, and the blog shows a completely different dough to be rolled out. I know that my flour measurement was accurate because I measured into the bowl with measuring cups, but I also had the bowl on the scale to check the grams. Indeed, I had a few grams over what the recipe states.
I plan to call the KABC hotline. I have not had much luck with the hotline in the past, but I will see if the person who answers can offer an explanation.
On Friday (another busy day in the kitchen), I baked Skeptic’s Pumpkin Biscotti, using some pumpkin I froze last fall. As always, I slightly reduce the sugar to 2/3 cup and use white whole wheat flour rather than AP. I also sprinkle the log with demerara sugar before the first bake.
I also made dough for another batch of my Whole Wheat Sourdough Cheese Crackers. I will bake them later next week.
My final project was to try KABC’s Italian-Style flour, which was a part of a Christmas present from one of my sisters. I found a recipe on the KABC site for Gourmet Soda Crackers. The dough is mixed the night before and rests in a covered bowl in the refrigerator (a dough bucket in my case) for up to 17 hours, so I will shape and bake them tomorrow. I am concerned, since it was a very wet dough, almost like a thick batter. However, I looked at the recipe reviews, and people rave about the crackers, so we shall see.
I made turkey broth on Friday from the remnants of our Easter turkey dinner. I had used up all the chicken and turkey broth in the freezer, so it is a welcome addition.
April 8, 2021 at 3:52 pm in reply to: Uses for left over egg yolks or egg white based on the number of them you have #29418Alas, it is behind a paywall.
Italian Cook--I also cannot judge "half the batter." What I do now is I have the weights written down for my good set of mixing bowls. After I mix up a batter, I weigh the bowl with the batter, subtract the weight of the bowl, then divide the batter weight in half. I add that half weight to the bowl weight, and then I know when I have removed half the batter.
On Thursday, I baked Deep Dark Brownies, a recipe that came from King Arthur years ago. I delete the chocolate chips (sigh). I used white whole wheat flour in place of AP and added 2 tsp. Bob’s Red Mill milk powder. I scattered chocolate sprinkles over the top before baking in a 10x10-inch ceramic square dish (works much better than the 9x9 pan specified). These will rest overnight and be dessert beginning tomorrow.
I am pleased with the rise and the texture of the Spiced Rye Bread. I worried that the bread machine might alter the crumb, but it is just as good, if not better than when I made it with the mixer. It may help that my used Zo is an older one, as a friend told me that newer ones might actually do too good of a job kneading on some wholegrain breads.
Wednesday night's dinner is more leftover roast turkey, a mixture of brown and a wild rice blend to have with leftover gravy, and mixed vegetables.
Our weather has also been warm, although not in the 80s. The weather is supposed to cool down, and we are hoping for some more rain.
On Wednesday, I baked Ginsberg’s Spiced Pumpkin Bread (on the website, not in his rye book). I have baked it at least five times over the past two years, and I have noted that it is hard to mix and knead in my 7-qt. Cuisinart stand mixer, as I must keep stopping it to adjust the dough, and I do not think that the stopping and starting is good for the mixer, not to mention my patience. Today, I decided to make the dough in the Zo bread machine, then move it to a dough bucket for the rise. I still added 2 Tbs. more of whole wheat flour. It is a sticky dough and must be shaped on a floured surface. (I use white rye for that surface.) It baked well. I look forward to slicing it tomorrow—and to using it for turkey sandwiches.
Glad to help, Italian Cook and Aaron!
Italian Cook--As you are not using baking powder, I suggest that you omit the 5 minute resting period before putting the batter into the prepared muffin cups. Baking powder is more forgiving about the slight delay.
Sometimes the simplest food is the tastiest!
Aaron--I have posted the Quaker Oats Applesauce Muffin recipe.
I made soup for lunch on Tuesday and into the week; even though it is a warmer day the end of the week is projected to be cold and rainy. As with many of my soups, it was a matter of what needs to be used up and what is in the freezer. I used the leftover potato water and the broth from cooking the giblets on Sunday. (It has been a while since we were given giblets in a turkey.) I used a bit of chicken drippings that I had stuck in the freezer. I sauteed chopped carrots and celery in some olive oil, added leftover sliced mushrooms from when I made pizza last week, 2 tsp. dehydrated onion, 2 cups of great northern beans that I had cooked and frozen a few months ago, and 1/3 cup pearled barley. I seasoned with rosemary, thyme, sage, and a bit of sweet curry powder.
I may have that recipe, Aaron, as I have several of the Quaker Oats cookbooks, and I occasionally make oatmeal muffins from those recipes. I will look. What else do you recall about it?
Italian Cook--Nordic Ware also has a Cinnamon Bunny recipe, in which cinnamon and brown sugar is put inside the rabbits (on half the batter, then the other half added). That one uses 3/4 cup sugar, which is one reason I knew that I could reduce the sugar in the other cake recipe. Of course, the cinnamon bunnies have additional sugar in the center with the cinnamon.
Italian Cook--an oatmeal muffin with cinnamon and cinnamon chips might be nice. I agree with you that most muffins are too sweet, which makes them cupcakes. For a batch of twelve, I keep the sugar at no more than 1/3 cup.
The cakelets are about the size of a large cupcake. For a family of four, two pans and a doubled recipe would do the trick, allowing for three nights of dessert. For young children, a half bunny would be sufficient.
I made another batch of yogurt on Sunday. I also made mashed potatoes to go with the turkey my husband roasted.
My husband wanted turkey, and I like turkey as well, so that is what we will have. He will roast the turkey, and I will make mashed potatoes and gravy. We will have microwaved broccoli. Dessert will be one bunny cakelet apiece from the ones I baked yesterday. I hope to make a thick glaze that will hold some colored sprinkles to decorate them.
-
AuthorPosts
