BakerAunt
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To say goodbye to your Mon was important for both of you. It is excruciating in this time of Covid-19 that doing so creates anxiety beyond grief. You and your family remain in my prayers.
I have never used rice vinegar, but I guessed correctly.
Cwcdesign--I bake the KABC (it still sounds like a TV station!) Whole Wheat Sourdough Crackers and add cheese powder. I replaced all of the butter with canola oil. As I always make a double recipe, that means 1/3 cup oil for 1/2 cup butter. I added the cheese powder, some milk powder, some flax meal, The variable is the thickness of the starter. The oil crackers were easier to roll out than the butter ones (no waiting for the dough to soften up). They make a nice crispy cracker.
I find that the crackers work best with a neutral oil. I use canola in the dough, but I brush the crackers with grapeseed oil, since I felt that canola brushed on top left an after taste.
As shortening has no water, you might want either to hold back a bit of the flour or else use a little more of the starter to compensate.
I'm currently baking my crackers using the convection feature on my oven, and baking them slightly above the center. I bake for 6 minutes at 375F convection, then turn the sheet around for another six minutes. You will need to figure out what works best in your oven.
Ah, yes, Cwcdesign! New kitchen countertops need to be christened with flour!
On Sunday, I reached into the treasure trove of blueberries that we had picked and baked an 8x8-inch blueberry streusel coffee cake, rifting off the recipe in Recipes from the Old Mill (p. 143), a favorite baking book I have mentioned previously. My changes were to half the salt, add 2 tsp. flax meal, and use buttermilk in the cake. For the streusel, I replaced 1 of the 2 Tbs. of butter with 1 ¼ tsp. grapeseed oil, which meant that I melted the butter instead of cutting it in. I also used ¼ cup quick oats rather than nuts in the topping. I baked it in a glass 8x8-inch square dish, so I reduced the temperature by 25F and baked it on the third shelf up. It needed about three additional minutes. We had some for dessert, and it is delicious.
On Sunday, I made another batch of yogurt.
Dinner tonight was leftover turkey, microwaved fresh broccoli, and sweet corn. There is more sweet corn in our future meals because the people who have the house on our north have a farm, and they brought us some more sweet corn today. 🙂
I have several salad recipes that call for raw red onion, usually with an oil and vinegar dressing. As my husband has asked me to avoid using regular onions for now, I have not been buying red ones. I have a couple of yellow ones that I use for me in tuna salad or soup.
I missed it.
We had more of the turkey, microwaved fresh broccoli, and the first sweet corn of the season.
Advancing the stuck thread. Sigh.
While I'm at it--Aaron, for putting batter into pans for baked doughnuts, I've had success (depending on the thickness of the batter) with the so-called pancake pen.
Thank you, everyone. Clearly, these will not be what I need.
I have been craving English Muffins, specifically the Easy Buckwheat Oat English Muffins (recipe here at Nebraska Kitchen), on which to use the jam left over from canning. On Saturday, I made them, but I am out of practice, and so these will not win any prizes on appearance. I hope that the taste will at least be good.
I used the bread machine this time, and I think it works better than the stand mixer for this recipe. I replaced the milk with buttermilk, except for ¼ cup which I replaced with water to proof the yeast. I added 2 Tbs. of flax meal, and I replaced the 2 Tbs. sugar with honey. These are changes I have made before. I replaced 3 Tbs. butter with 2 1/2 Tbs. canola oil. I added an additional tablespoon of bread flour as it was mixing.
This dough is always hard to handle, as it is very slack, and it is hard to form it into circles, and even harder to move those circles onto the griddle pans on the stove top. What I may do next time is use my new Zeroll 10 scoop and just plop balls of it down, let it rest the 20 minutes, then move those to the griddle and slightly flatten. I used a Stuab 11-inch crepe pan and a cast iron 10-inch skillets. The Staub pan works much better. The lowest flame on the burners seems to work best. Even with two pans, I still need to do the muffins in two batches, with three on each pan.
I got them too large and too flat. We will have some for breakfast tomorrow, but most of these I will freeze, since my experience is that buckwheat breads get moldy quickly, especially when the weather is warmer.
I had no idea, but I also misread the question. Not surprisingly, my answer was not correct.
I never liked the KAF unbleached cake flour, but I did like the Bob's Red Mill unbleached cake flour. I still have some in the refrigerator.
Cwcdesign--I will keep your mother in my prayers.
Here's a follow-up to last night's blueberry tart recipe.
First, I found a link to it:
https://www.encoreclubofnewcanaan.org/resources/Documents/Recipes/Fresh%20Blueberry%20Tart.pdfSecond, the tart is best if refrigerated overnight. My husband, who had cut himself a smaller piece, went back for more. I agree that the flavor is deeper the next day. So, I will be keeping this refreshing tart in my repertoire. It is delicious, even with the oil crust.
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