[BakerAunt]

Leftover lentil soup and Limpa bread from the freezer.

[BakerAunt]

On Saturday, I baked the Lime Bundt cake recipe that I developed a couple of years ago. I baked it in a Nordic Ware pan that is the shape and design of a butterfly, coated with The Grease. The pan is one that came from my Mom’s house; she never used it. I baked it on the third rack up, a position that works much better in my oven for Bundt cakes. It took 50 minutes. I cooled it for 15 minutes in the pan before turning it out onto the rack. The design is excellent, perhaps because the pan did not have lots of tiny details, only large ones. (My husband was very impressed.) My favorite glaze, these days, is the thick one from the Blood Orange Bundt cake, with lime substituted for the blood orange. I made a half recipe, then drizzled it into the design and around the edges.

[BakerAunt]

Locally, there is not much TP on shelves at either the grocery or CVS. The local grocery also currently does not have unbleached flour, but their flour selection was limited even before the shortages caused by the pandemic. Fortunately, our stocks on both are adequate for now.

[BakerAunt]

I worked out the correct answer.

[BakerAunt]

Aaron--I rarely clean my jar, unless it has been sitting a long time. I use one of those glass jars with the wire clasp and a silicone or rubber gasket. That gives me more room to add flour and to mix. For mixing, I have one of those spring whisks, which goes up and down. I also refrigerate my starter sooner rather than later, which slows down the action.

All of that said, if the starter smells and looks funky, throw it out.

I look forward to hearing about your rye experiments with starter!

BTW--KAF has a chocolate sourdough cake recipe that I've made and we enjoyed. I think, however, that it uses butter. I may need to look at it and see if oil can be substituted.

It's hot here, so I am hoping for a cooler weekend so that I can bake again.

• This reply was modified 5 years, 7 months ago by BakerAunt.

[BakerAunt]

I answered correctly.

[BakerAunt]

The annual Lake Fest, which occurs in July, has been canceled here. The town is still talking about a possible Fall Fest, which I see as a bad idea.

Total number of cases in our county:
May 27--80 cases
June 2--147 cases
June 3--178 cases

We are starting to see the results of moving into Phase III (with no data to explain WHY) before Memorial Day, and they are already discussing Phase IV.

[BakerAunt]

On Thursday, I made the dough for yet another batch of my Whole Wheat Sourdough Cheese Crackers. I will bake them in four to five days.

[BakerAunt]

On Thursday, I tried a new recipe to go with the boneless pork that my husband pan cooked for dinner. I made Quinoa Summer Salad from the Penzey’s website:

https://www.penzeys.com/shop/recipes/quinoa-summer-salad/

I reduced the olive oil to 1/3 cup. I did not have any parsley. I did not use the optional cayenne. I did add 4 oz. of feta to the salad once it had cooled. We like the recipe with these changes I will have to buy more of Penzey’s Country French Dressing Mix. I had just enough to make this recipe.

[BakerAunt]

Obviously, we have all seen the price of that commodity. 🙂

[BakerAunt]

I've used buttermilk past the expiration date without issue. How long is too long may depend on the brand of buttermilk. I always shake it before using.

[BakerAunt]

I guessed correctly as well.

[BakerAunt]

For dinner on Wednesday, I revisited the baked fish and chips recipe that I tried the first week of May that uses pollock and russet potatoes. Again, I made a half recipe. Based on my first effort, I made some additional changes. This time I replaced the Old Bay seasoning on the potatoes with garlic powder, onion powder, and a bit of salt. For the fish, I used half a tsp. Penzey’s Greek seasoning in the buttermilk marinade. I used an additional tsp in the Panko. I did not add it to the partial egg I used (saving the rest for another recipe). I used AP rather than white whole wheat flour. The results were much more flavorful than the first time I made the recipe. I think it would also be good with Lemon Pepper as an alternative to the Greek Seasoning.

[BakerAunt]

I'm very pleased with the Dark Grains Bread I baked yesterday. The texture is good--firm but soft. It will be great on open-face sandwiches. I am not always a fan of molasses in bread, but I like how it worked with my combinations. Using that cup of high-gluten flour gave the bread the structure it needs.

[BakerAunt]

I missed it.

[Author]

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