The sourdough pita is probably more work than I want to do, but those look excellent.
The recipe CWCdesign posted would be one that I might try.
Also, thanks to S. Wirth for posting the link to the pita article and recipe. I might try that one also. I note that in the picture the top and bottom are even thickness.
I am wondering if the amount of heat on the stone (or steel) affects the bottom and top thicknesses.
Friday morning, I baked “Toffee-Pumpkin Snack Cake, my adaptation of a recipe from a seasonal magazine, Better Homes & Gardens Fall Baking (p. 28). I bake a half recipe for the two of us, and I reduce the oil in it from ½ to 1/3 cup and use homemade pumpkin puree, which I had frozen. I replace the pumpkin pie spice with my own blend and reduce the toffee pieces (used milk chocolate ones) from ½ cup to ¼ cup, which is mixed into the batter. I add 2 Tbs. milk powder. This time I reduced the sugar from ¾ to 2/3 cups. I strewed the top with pastel sprinkles, in a nod to spring. I omit the cream cheese frosting.
We had salmon and couscous with Penzey’s Greek seasoning for dinner on Frida, along with a green salad with carrots and green onion.
I'm not sure that the thread Rottidogs posted got onto the site. I do not see it in the list on the left, and it isn't in the "threads from the Baking Circle" section. Mike may have to see where it went.
In looking at the recipes associated with MrsM, I saw that often she does have recipes from other places that she adapted.
That sounds yummy, Chocomouse.
On Wednesday, I baked cornbread to go with beef stew for dinner. I used two pans with five hearts each for separate little cakes.
On Wednesday, I made beef stew for dinner with lots of vegetables: red potatoes, carrots, red bell pepper, mushrooms, peas, and reconstituted dried onion. It is a good dinner for cold weather. We had wet snow on and off yesterday, and there have been some occasional snow showers during the day. None of it is sticking, and the moisture is welcomed. However, we are having freezing temperatures overnight, so my husband covered the blueberry bushes and one of our other sensitive shrubs because everything started coming out in the unseasonably warm weather in March and April.
I miss living near a bookstore. It has been perhaps three years since I was last in one. I prefer to look at cookbooks before I invest in order to know if I would actually cook more than a few recipes from them. If you get a look at this cookbook, Mike, be sure to let us know what you think of it.
I've been looking at Mother Grains on line, which was to come out this month. However, I need to know that it is not heavily reliant on saturated fat.
He does not think that he needs a higher resolution picture.
He suggests adding some chelated iron to your water/fertilizer mix. The current leaves will not get any better, but the new leaves should come out healthy.
The only pita bread recipe I have found here is from Frick, yet another one of those people I miss from the Baking Circle who I wish had joined us:
I did a search using Mrs.M, and no pita bread recipe came up, so it either was not posted on the last incarnation of the Baking Circle or it did not get transferred here.
BakerAunt.
I forgot to mention that I made another batch of yogurt on Tuesday. I had been unable to make it for a couple of weeks because I used up my starter yogurt, and I can only get Stonyfield plain full-fat yogurt tubs when we do the big shopping trip to the town northeast of here. The last time we went, the store was out of it.
My husband says that the alkaline level is ok. He says it clearly is an iron deficiency that can be from too much water and/or not enough iron. You might want to check what kind of iron is in the nutrient solution you used.
You can buy chelated iron if it isn't in the nutrient solution.
Mike--I zoomed in on your picture for my husband so that the leaves could be seen. He says the green veins on the young leaves suggest severe iron deficiency. That can come from waterlogged soil, but you might want to see what the pH of the water is. If it is alkaline, the iron will not be readily available.
Be sure the iron provided is given in a chelated form, which would be pH insensitive.
He still suggests that there be no standing water in the pan.
Some of those Cookie Companion recipes were decadent. I do not open that cookbook anymore because almost every recipe has copious amounts of butter, and I had to cut saturated fat in my diet. Sigh. Those soft barley cookies were one of our favorites--or maybe that recipe is in the wholegrain baking book.
I have gotten pretty good at finding oil-based desserts or adapting recipes to use less saturated fat and more whole grains.
Older recipes are interesting. A blog that I read occasionally is Cooking in the Archives:
I discovered it after King Arthur's Sift did a story on it and published a cookie recipe the author had modernized. I baked them but was not impressed. Although I enjoy reading her blog occasionally, I have not been inspired to try any more of the recipes.
Mike, I asked my husband about your tomato plants. He said it's not heat, as the leaves would have dead spots on them. It would not be too much fertilizer, or they would wilt. It could be too little fertilizer but unlikely since only some are showing the symptoms. He thinks it might be too much water around the roots. Too much water means not enough oxygen, and the root cells cannot take up enough of the nutrients if there is not much oxygen for the cells to survive.
