BakerAunt
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Aaron--I tried olive oil in the crackers and also did not care for the flavor, even when I was doing an Italian Seasoning in place of the cheese powder. I switched to canola oil and add 2 Tbs. BRM milk powder to each recipe, which with the cheese powder gives a more cheesy flavor.
I also didn't like the crackers brushed with olive oil or canola oil. I switched to grapeseed oil, and that allows the cheese flavor to come through.
Of course, each starter has its own character, and mine is milk based. Experimentation will help you work out the sourness issue.
I have a ruler that is marked English on one side and metric on the other. It's 16 inches long and lives in the drawer with my scale and scrapers. Of course, there are no children to grab it here, and my husband does not venture into the baking drawer. It makes it easy to use the pizza wheel to do 3x3 cm crackers.
So, the next question is how much fat is still in the bacon after it has been cooked, and the fat blotted with a paper towel.
Given the run on yeast, as well as flour, people were planning to try baking bread. A lot of places had empty shelves in the bread aisle, perhaps because of all the children home from school who needed sandwiches, or perhaps it was the hoarding compulsion driven by fear.
Some attempted sourdough, either successfully, or else their effort became permanent "discard."
Baking and cooking take time, and a lot of people do not feel that they can fit those activities into their lives, so they grab take out, go to restaurants, etc. With the stay-at-home orders, people suddenly found time to cook and bake. Whether they will stick with it, remains to be seen. Some may figure out how to include it in the future, especially if they like what they are cooking and baking and decide that their efforts are superior to what they were buying. It's also possible that people are going to be short on money and will need to prepare more food at home.
Aaron--There is very little sour taste in my Cinnamon Raisin Sourdough Bread. It tastes sweet, and has stayed relatively soft. (I did replace the butter with 3 Tbs. olive oil.) Of course, I did mess with the recipe (as you can see from the details I posted). Mine was mostly whole wheat with just the AP that was in my starter, and then 1 cup plus 1 Tbs. bread flour. As I noted, the hydration was a bit too high. Next time, I'd stick to 1 cup of bread flour and use at least an extra 1/4 cup of the whole wheat. (I used Bob's Red Mill WW. and BRM Artisan Bread flour--which is their regular bread flour.)
I don't think that the pastry flour would work all that well. If you can get your hands on some Gold Medal AP that would be better than pastry flour, although not as good as KAF AP.
I replaced with bread flour because I was replacing 2/3 of the flour with whole wheat flour.
I missed it. Now I have BLTs on my mind. If the garden gives us tomatoes this year, I may try to sneak in a couple of BLTs.
How did the banana bread come out, Joan?
My husband is going to wait another week or so before moving our tomato plants outside. We also have red bull peppers that are taking a long time to germinate.
Our radishes are starting to come up, as are the green beans, snow peas, and carrots.
We didn't get many red bell peppers off of last year's plant. It had a late start, and other plants blocked its sunshine. It still had a couple little green peppers developing last year before the freeze, so my husband dug it up and put it in a pot on the sun porch--which you may recall allows in light but not heat. It sat there looking droopy all winter, being watered as needed by my husband. He transplanted it back outside last week. We weren't expecting much but not only are new leaves developing but the small peppers, which we had thought would fall off, are now growing.
I'm glad that you were able to find some KAF AP, Cwcdesign. I have Bakers Bucks to use by June 13, and I'm hoping KAF will have the baking powder back in stock by then.
The recipe does have allspice. Maybe I'll add a bit of clove next time. I was also wondering about a dash of Worcestershire sauce.
I know this one, thanks to the measuring cup I use when I make yogurt, which is marked in both systems.
I wanted to make Sloppy Josephines for Monday night’s dinner, but we are low on ketchup. My husband uses most of it, so I did not realize we were low. I wanted to leave the remainder for him, and I have tomato paste, so I went online to look at ketchup recipes and found this one at The Spruce Eats:
https://www.thespruceeats.com/easy-tomato-ketchup-recipe-1327422
I made a half recipe. I used the cider vinegar rather than the white wine option. I cut the cinnamon back to 1/8 tsp. I did not use the optional ground cloves or cayenne pepper. I did add ¼ tsp. celery seed. It makes a more full-bodied ketchup than the high fructose corn syrup-free one we usually buy. This one is thicker, has a deeper, less sweet flavor, and certainly contains more tomato. (Remember the presidential administration that tried to have ketchup included as a fruit or vegetable for the school lunch program?) I added the whole batch to my ground turkey for my Sloppy Josephine recipe, which I seasoned with just ¼ tsp. more celery seed and ½ tsp. Penzey’s Adobo seasoning. I also added a little more brown sugar. My husband liked it. I did too, but my taste buds seem to find something missing. We had our Sloppy Josephines on Len’s buns, with microwaved frozen mixed vegetable.
S. Wirth’s mention of jam led me to recall that I still have a lot of peach jam that I canned almost two years ago. On Monday, I baked the Apricot Oatmeal Bars (recipe on this site, thanks to S. Wirth) using my peach jam, which I sprinkled with a bit of ginger. While a Memorial Day pie would have been nice, these are nice too.
On Monday, I baked my Sourdough Whole Wheat Cheese Crackers from the dough I made last week.
The Cinnamon Raisin Sourdough bread is wonderful. I'd give my effort a B or B- for outward looks, a B+ for inner looks, as the swirl ended up toward the top of the loaf (as a result of my shaping difficulties) but the crumb is lovely with the nice smaller holes typical of my sourdoughs. I would give it an A for taste and texture. Next time, I'll use just a bit more flour.
I know this one!
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