BakerAunt
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King Arthur has been pushing rye flour lately.
I haven't needed to buy caraway for a while, Italian Cook, but the last time I did, I bought it from Penzey's.
In addition to the dropping into a blazingly hot pan, the recipe also requires the proofed loaf to be inverted, which was always a step that gave me trouble back when I was using a proofing basket.
I'm wondering if the bread could just be allowed to proof in a pot. I have an Emile Henry pot that I bought for baking bread but have not gotten around to using. The instructions on it from King Arthur were originally to heat it up, but then they changed to putting the loaf in to proof, then putting it in the oven. I'll think about doing it that way if I ever decide to try the recipe.
I've never thrown away starter, but I have one of those that can be ignored for a while. It gets fed much more now that my husband has become addicted to my sourdough crackers. Like the one person in the article, I usually use yeast with the sourdough when baking bread or pizza dough but a lot less than if I were using just yeast.
I baked my Wholegrain Fresh Apple Cake on Wednesday, using 4 of the Winesaps we bought last November. I baked it in a 13x9 Pyrex rectangular dish, after I noticed last year that apples eat into the finish of USA pans.
I made another batch of yogurt on Wednesday.
Some of the cooking emails that I've received in the last few months have made a point of cooking on the weekend so that some of what is cooked can be combined into different recipes for lunch and/or dinner. Many of those emails make it too complicated. I note that on this site a lot of us recombine leftovers into new meals with much less effort.
She did post here a bit, the last time was June 2019.
Navlys posted a cookie recipe from her.
I did print the recipe, but I've never been a fan of positioning the risen dough into a blazingly hot Dutch oven.
I emailed with Jozy occasionally, but we lost touch when my ATT account was shut down. Thank you for letting us know, S. Wirth, and for posting the link to the obituary.
Chicken, spinach, and mushrooms is a delicious combination, Chocomouse!
On Tuesday afternoon, I roasted and processed the last two pie pumpkins.
For dinner on Tuesday, we had roasted chicken thighs, roasted cubed sweet potatoes drizzled with maple syrup in the last 10 minutes, and microwaved frozen peas.
I arranged my cooking so that when the pumpkin came out of the oven, I turned up the temperature and put in the chicken. The sweet potatoes were cooked in the countertop oven.
Thanks for posting the link, Aaron. I looked at the recipe, but I would have to buy beer to bake it, and most beer comes in multiple bottles. If anyone tries this recipe, let us know how it turns out.
I recall that one of the threads saved from the Baking Circle was Mrs. Cindy's quest for Angel biscuits, after a grandson spoke of the Angel Biscuits served at his summer camp. I think that they are supposed to be particularly light and airy.
It's under "The Quest for a True Southern Biscuit." The way the thread appears, it looks as if I am the one who wrote it and is speaking, when I'm actually just the person who saved it before the KAF Baking Circle site was demolished by King Arthur and posted it here.
I'm not sure if I can edit it to make it clear that it is Mrs. Cindy speaking. I've have a few posts that disappeared when I tried to edit them, even with unchecking the "keep a log" box, and it is more likely to happen with such a lengthy one.
Taste testing is such an important job, Italian Cook, and it needs to be rewarded with cherry preserves!
On Monday morning, I baked Whole Wheat Sourdough Cheese Crackers from dough I made last week.
Skeptic--these are in-between brownies. My experience is that fudgy requires, alas, butter.
We ran out of bread on Sunday, so this time I baked two loaves. I modified my recipe for Sunflower Oat Wheat Bread by using 2 cups of Harvest Grains in place of 1 ½ cups old-fashioned oats. I also deleted the sunflower seeds since there are some in the Harvest Grains. I put in ¼ cup of high-gluten flour in place of that much bread flour, as I am trying to use it up. These are big loaves—9x5 loaf pans—and I will freeze one.
On Saturday morning, I baked “Deep Dark Brownies,” a recipe that I got from King Arthur some years ago. Although they baked it in a 9x9 pan, I found the center baked better if I used a 10x10 ceramic square dish that I bought from KAF. (They certainly missed out on THAT promotion idea!) The recipe is oil based, so that works with how I bake these days, but I wanted to see if I could improve the health value. I started by omitting 1 cup of chocolate chips. (Sigh.) In addition, this time I reduced the granulated sugar from 1 ½ cup to 1 ¼ cup but left alone the ½ cup powdered sugar. As I use the double Dutch cocoa and 1 Tbs. espresso powder, I thought reducing the sugar would give more of the intensity of dark chocolate, and it did. I also added 1 Tbs. Bob’s Red Mill milk powder, 1 Tbs. flax meal, and substituted half barley flour for that much AP flour for nutrition. I replaced ¼ of the ½ cup of oil with buttermilk. I decided to omit the nuts. I decorated the top with some chocolate sprinkles and some small snowflake-shaped candies. I baked for 30 minutes on the third rack up in my oven. By baking in the morning, I was able to let the brownies rest for seven hours before we cut them for dessert tonight. My husband went back for seconds, so my healthy modifications did not deter his enjoyment, nor mine
Yes, Joan, a pot of food is great when it is cold!
Saturday night’s dinner was black-eyed peas, cooked with a ham hock, then mixed with brown rice prepared in my rice cooker. I added celery sauteed in grapeseed oil, chopped parsley and re-hydrated onion, then cut the meat off the ham bone and returned it to the pot. I added a bit of pepper. Had I been making it just for me, I would have added some chili powder. I’m just glad that I have found some bean dishes my husband will eat. We have enough for two or three more meals.
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