[BakerAunt]

The 70% was never medical but logistical. It worked in that the capacity to give the vaccine to that percentage was available. That so many people would be so slow to get vaccinated was surprising to me.

CWCdesign has a point in that if people had been willing to follow the mask guidelines and to get the vaccine, the Delta variant might not have gotten the foothold that is leading to a new surge.

That boosters might be required is not a surprise, since other vaccines also require boosters.

[BakerAunt]

Monday night dinner was salmon and couscous with Penzey's Greek seasoning and microwaved fresh green beans from our garden.

[BakerAunt]

We cut into the pie tonight, and no runniness, so the extra tapioca helped.

Today we picked almost ten pounds of blueberries. I washed them and am drying them on half-sheet pans lined with paper towels. Later tonight, I will put 4 cups to a bag and freeze them. We are expecting a visit from a blueberry pie fan in September.

[BakerAunt]

On Sunday evening, I baked my adaptation of Carole Walter’s “Blueberry Crumb Pie.” I used my buttermilk oil crust that I parbaked first. I have had some issues with the pie being too watery, so I added an extra tsp. of tapioca to the filling. (The blueberries we pick at a local farm have the most wonderful taste, but they also tend to have more water.) I used just ½ Tbs. of butter to dot the pie before adding the streusel, which I made with 1 Tbs. butter and 2 Tbs. avocado oil. I also used white whole wheat flour in the streusel. I experimented and baked at 375F convection rather than 400F regular oven. The pie is tented with foil for the first 45 minutes, then finished for ten minutes without to allow the streusel to brown.

Convection appears to have worked very well. When I removed the foil after 45 minutes, the pie only needed another 5 minutes, as it was bubbling, and the streusel was browned.

[BakerAunt]

It looks as if we are going to need yet another Covid-19 thread. What to name it?

In my county only 36% of people are vaccinated, and that is not for lack of available vaccine and appointments.

Hugs, CWCdesign. The first anniversary of the loss of someone is particularly hard.

[BakerAunt]

To go with leftover soup for dinner, I baked the Scottish Style Scones (Barley) that I modified considerably from a recipe that appeared in a special Scotland issue of Bon Appetit. (The recipe is posted here at Nebraska Kitchen.) I used avocado rather than canola as the 1 Tbs. of oil this time. I baked the six and one small seventh one in the countertop convection oven. I put the rack to the middle position and did not lower the temperature. I baked for 15 minutes. While these will never be as light as a biscuit, they are a nice healthy alternative. I will have the two that are left for breakfast tomorrow with some of my jam.

[BakerAunt]

Sigh. We are still waiting for our first red tomato.

We have two spaghetti squashes. One is yellow, the other green. both are a good size.

We have two small honeynut butternut squashes starting.

[BakerAunt]

Chocomouse: Only the greatest baker can bake without turning on the oven!

[BakerAunt]

Occasionally, Kroger has had deals of King Arthur flour. Around this area, usually Walmart has the lowest price. We aren't close enough to a Costco to make it worthwhile to have a membership.

On Saturday, I made my variation on the King Arthur Maple Granola. I also baked the Authentic Italian Lemon and Ricotta Cookies (No Butter) from the Olive Tomato site, making the same changes as last time. I made dough for my Whole Wheat Sourdough Cheese Crackers. It will rest in the refrigerator and be baked in about a week, as that develops the flavor.

[BakerAunt]

I am bemused by the "Shop Local" mantra. I would shop local if local places carried what I need.

[BakerAunt]

I'm glad that Will persevered, CWCdesign, in spite of the wonky instructions.

At the moment, I have only a single recipe that I bake that calls for diastatic malt, and that is the Rosetta Rolls I am trying to perfect with Cass's help. I bought mine from New York Bakers because the King Arthur diastatic malt had other stuff added. A lot of bread flour, like Bob's Red Mill artisan bread flour, includes diastatic malt. My understanding is that diastatic malt is used for a long rises. It is food for the yeast, so sugar is not needed. In my recipe, it is not added with yeast but added to a biga that has fermented 8-16 hours. When the diastatic malt is added, with bread, water, and salt, there is a 35-40 minute initial rise before shaping and stamping, then a 3-8 hour refrigerator rise before a 20 minute room temperature rise and baking. The oven spring is tremendous, and the rolls so very light inside.

I am guessing, but I think that if the rolls do not have an extended refrigerator rise, then sugar or honey rather than diastatic malt would work well.

[BakerAunt]

A note on the blueberry bread I baked earlier this week: it needs to be consumed within two days (particularly in hot and humid weather) due to the high moisture content. When I make it again, I will either freeze half or try to make it in two smaller pans.

I have been sorting through piles of recipes that I photocopied or cut out of magazines. On Friday, I baked Soft Sandwich Bread with Flax, a recipe that King Arthur put out in its 225 anniversary year when they were still emailing subscribers recipes. It is on the website, and I looked at it there--and discovered that my copy contained an error, as the bread calls for 2 Tbs. of honey. I also read the reviews, where many people were saying it had too much water and is too salty:

https://www.kingarthurbaking.com/recipes/soft-sandwich-bread-with-flax-recipe

I proceeded to make changes: I substituted 1 cup of whole wheat flour for that much of the AP flour. I used half water and half buttermilk. I reduced the salt by one-third. I used about 1 Tbs. of honey. (I use the water for the yeast to clean out a jar with crystalized honey on the bottom, which I estimate as about 1 tablespoon.) I also used olive oil and reduced the oil from 1/4 cup to 3 Tbs. I added 2 Tbs. of special dry milk to increase the nutrition. I let the bread machine do the mixing and kneading. I agree with reviewers who thought that bread should be baked in an 8x4 pan, so that is what I used. I ended up with a nice, high-rising loaf and look forward to slicing it tomorrow at lunch. If we like it, I will work out a double recipe so that I can bake two loaves at once.

• This reply was modified 4 years, 5 months ago by BakerAunt.

[BakerAunt]

Friday night dinner was pork cooked in the skillet by my husband, brown and mixed wild and brown rice cooked in chicken broth in the rice cooker, and microwaved fresh broccoli.

[BakerAunt]

That's my favorite pizza crust, Len, but my husband prefers my sourdough crust, so I do not make it as often as I once did.

[BakerAunt]

The blueberry bread is excellent: lots of blueberries suspended in a tender, not too sweet cake without any spices detracting form the sheer blueberrieness. It did have a slight sinking in the center on top. I might decrease the baking soda by about ¼ tsp., since I recall Cass saying that is often the reason for sinking. I will definitely be baking it again.

On Wednesday afternoon, I baked Ellen’s buns as twelve rolls, and we had some with the soup I made for dinner.

[Author]

Posts