[BakerAunt]

Skeptic--I think that the small amount of yeast in the overnight starter is because you do not want it to develop too fast, as part of the idea is longer development for more flavor.

I'm not so sure that it was a good idea to leave out the additional yeast in the dough, particularly the first time you bake it. With the extra in your starter, you probably could have cut it to 1 1/2 tsp. and been ok. The milk in place of water should be fine.

[BakerAunt]

For lunch on Friday, as well as into next week, I made Black Bean Pumpkin Soup. The original recipe is from Gourmet (November 1996), but I follow Deb Perelman’s recipe at Smitten Kitchen. I make a few adjustments in that I did not use canned black beans but 3 lbs. (1.361 Kg) of the batch I cooked yesterday. I also use 2 cups of my homemade pumpkin puree, which came from the freezer. (I’m on a mission to empty out the pumpkin in the freezer before freezing more this year.) I drastically cut the cumin from 1 Tbs. plus 2 tsp. to 1 ½ tsp., which for me gives the kick without being overwhelming. I omit the shallot, the salt, and even the freshly ground black pepper. (I forgot the pepper, but as it is fine without it, I will omit it in the future.) Instead of 1 cup drained chopped canned tomatoes, I used a 14 oz. can. I drained the tomatoes before pureeing them with the beans, but I kept the juice and added it. I replaced butter for sautéing the onion and garlic with olive oil. I reduced the beef broth from 4 cups to 2 cups, since I am using my own pumpkin which contains more liquid than the stuff in the can. However, I made the broth with a generous tablespoon of Penzey’s beef base. I omitted the ½ lb. of diced cooked ham and the 3-4 Tbs. of sherry vinegar that is stirred in at the end. (I do not have sherry vinegar, and I prefer to save ham for other recipes.) I did not garnish with toasted pumpkin seeds or sour cream. I’ve set aside enough for three or four more lunches. I am freezing enough for another two.

[BakerAunt]

I'll have a slice with my morning coffee, please.

[BakerAunt]

We have a freeze alert in our area, so my husband has picked all the tomatoes and peppers that remain. We will put the green ones in the front area with the wood stove, as that helped ripen them two years ago.

We moved my lime tree into the apartment where it will overwinter with sun through the window and cool temperatures with the temperature set low. We've already harvested some limes, but are waiting on some of the smaller ones.

My husband has also put orange fencing around our trees in the back. Although the area is now fenced for the dog, and the deer have stayed out over the summer, it's that time of year when the male deer are crazy, so if they should come through the fence, that will protect the trees from attack.

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

[BakerAunt]

On Thursday, I cooked a large pot of black beans that I had soaked overnight. I used Kenji Lopez-Alt’s technique of salting the soaking water and the cooking water. Some of these beans will be used in a soup I will make for lunch tomorrow, and some will be frozen so that they are on hand when needed.

[BakerAunt]

Tell her that is why it needs its own dedicated cart.

[BakerAunt]

Hey, if they want more crackers, they will need to find a way to fork over the 10-quart mixer. 🙂

[BakerAunt]

I made another batch of yogurt today.

For tonight's dinner, I've whipped up Penzey's Ensalada de Quinoa--a double recipe, except for the Feta, as I only have one container of it. I had to leave out the red onion, due to my husband's sensitivity, and alas, I'm out of green onion. I put in the remaining dried Penzey's chives (about 1 tsp.), 3/4 tsp. Penzey's dried roasted onion powder, and some of Penzey's Mural of Flavor to try to compensate. I always omit the cilantro.

I'll serve it with my Turkey and Zucchini Meatloaf with Peach-Dijon Mustard glaze that I will start in about 40 minutes so that we can eat around 6 p.m.

[BakerAunt]

Every year, my high school German club held an Apfelstrudel Social fundraiser. Frau Hodjera, who was from Germany, had us peeling and slicing apples. When the time came to make the dough, we had a sheet on a large table, and people would be distributed around the table to pull the dough out as thin as possible before the apples, sugar, and cinnamon(?) were put in and the the dough shaped as a horse shoe. We also made homemade vanilla ice cream to go with it. We sold it by the slice--with one to be auctioned off. Frau Hodjera ALWAYS bid the highest and took it home with her.

[BakerAunt]

On Tuesday, I worked with the sourdough whole wheat bread recipe that started as the Whole Wheat Sourdough Pan Bread recipe in Sunset’s Bread (1st edition). I baked my first variation on May 20, and, as those first loaves were slightly dry, I further altered when I baked it again on September 18. Those loaves were not dry and were delicious. I made one additional change this time by adding 1/3 cup flax meal. It was a bit cool in the house, but my husband warmed it up with the wood stove. When it was time to bake, I had the oven set at 400F, but I reduced it to 375F after putting in the loaves. Doing so gives my sourdough breads better oven spring, and this one is no exception. The two loaves are now cooling, and I look forward to slicing one at lunch tomorrow.

[BakerAunt]

I'm looking forward to the reports and pictures.

[BakerAunt]

Dinner on Monday was stir-fry, made with leftover pork, soba noodles, green onion, carrots, celery, red bell pepper (from our garden), mushrooms, broccoli, and the deglazing from when the pork was cooked. We have enough left over for dinner tomorrow.

[BakerAunt]

Hmm, Arron. I think that I should have named them "Disappearing Whole Wheat Sourdough Crackers." I'll probably make more dough this week, just to try to get ahead. I also think its time for some Rye -Barley Crispbread--a recipe that I've posted and highly recommend.

[BakerAunt]

We have leftover pork from last night and will have it again with Queen squash stuffed with leftover farro. I roast the squash in the countertop convection oven.

[BakerAunt]

For a special Sunday breakfast, I made Cornmeal-Rye Waffles (a half recipe) from the King Arthur Whole Grain Baking book. I highly recommend it. I do cut the salt in half and replace the melted butter with canola oil--about 2 1/2 Tbs. for a half recipe. I had to use 2 Tbs. AP flour, as I was short on cornmeal.

Our weather has been warmer as well, with one day near 80F but most days with a high in the 70s and lows in the mid to upper 50s. I'm hoping the large green peppers will start turning red, so that we can pick them before the first freeze. Our drought continues. We need the lake level to rise from a good week of rain so that we can get the boat off the lift and put away for the winter.

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