BakerAunt
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I tried the Bob's Red Mill Gluten Free Chickpea Flour Crackers, using the electronic pizzelle maker I recently bought. Alas, the recipe was disappointing in that I was unable to get a crispy cracker that would stay crispy, even with lengthening the time. I had the iron set on almost 4, which is what I used for pizzelle. Perhaps I should have cranked it up. The flavor is good, but I wanted crackers that did not require turning on an oven.
OOh--the first tomato! Our larger plants are blossoming, so I hope that we will see fruit forming soon. The bell pepper plant that overwintered on our porch has flowered and has developed new bell peppers. The two that were on the plant all winter, grew a bit and now are starting to redden.
The green beans are flowering. The snow peas should be flowering soon. The radishes, after a promising start, are not growing. My husband thinks either they got too dry or he planted them too closely. He is considering pulling them out (a lot of green on top), as he has other vegetables he wants to plant there and was waiting for them to finish. The lettuce is doing nicely.
The three squash plants are Queen squash (some seed given to him a while back by a student) The three plants are doing well; now we wait for blossoms.
The black raspberries on the terrace are beginning to ripen, and my husband is picking them. He has had to haul water up from the lake, as we are not getting the rain we need, although we are grateful for what we do get.
I had no idea and guessed incorrectly.
Dinner tonight is Salmon and Couscous with Penzey’s Mural Seasoning. We also had microwaved frozen mixed vegetables.
That pound cake sounds delicious, Joan. Enjoy your visit with your sister!
I pulled out the last 2 cups of grated long-necked squash that I froze last year and baked “Squash, Whole Wheat, and Oat Quick Bread,” which is my adaptation of a Ken Haedrich recipe in The Harvest Baker. I baked it in a 4-loaf Bundt pan—an older dark one—and used The Grease to coat it. I also reduced the oven temperature to 325F and baked it on the third rack up. We will cut into one for dessert tonight. I’ll probably leave a second one out, but the other two are destined for the freezer as desserts for when the heat returns.
I'm glad that at least it tastes good, CWCdesign. I looked at the recipe. I agree with not doubling the yeast, as 1 tsp. per loaf seems plenty to me. I'm not sure that too much yeast was the issue.
I am wondering if letting it do the first rise in the bread machine might be part of the problem. I have a Zo that I bought at a garage sale that I use for kneading single recipe loaves and sweet rolls. I always turn off the pre-heat in the dough cycle. I don't let it rise in the machine due to a "skin" forming on top of the dough, but I've noticed that I get a faster first rise due to the warmth the bread machine gives it even from mixing. Possibly you could remove the dough after the machine finishes its kneading, then go ahead and put it in a greased container in the refrigerator and let it rise overnight. You could then shape and do the second rise the next morning. First rises seem to take longer anyway.
I'm now curious to try this bread, although I'd probably substitute in some whole wheat flour.
I had no idea but guessed correctly.
If it is still sticky tomorrow, be sure to have your hands slightly wet (or with a bit of oil on them). You may have to do some stretch folds. It sounds like that sourdough raisin bread I made a few weeks back where I had to flatten and fold a couple of times, then pull in the sides after shaping before I could get it into the pan. Good luck.
We had leftover pork, leftover potato salad, and microwaved fresh broccoli.
The replacement work bowl that I ordered arrived today. That is quick service. It fits perfectly with the rest of the assembly, and I ran it to make sure. I'm back in business on the food processor.
In comparing the two assemblies, I'm now thinking that the issue on the original work bowl is the piece at the bottom that goes inside the sleeve. Perhaps it was glued in and the glue finally came apart? (Note to self: do not allow new bowl to sit in water.) Since I can get the white piece at the top to interlock, the issue seems to be that small brown bottom piece that holds the white piece in place below and keeps it from falling out. It should not move.
At any rate, I'm back in action now for whenever I need the processor.
I narrowed it down to two and chose the wrong answer.
I've not done shaped bread overnight, but I have shaped sweet rolls and let them rise in the pan overnight, then baked them in the morning. I usually let the pan sit on the counter while I'm pre-heating the oven. Depending on the rise, a loaf might need to rest on the counter longer before baking.
I answered correctly.
On Tuesday morning, I made our favorite All-American Potato Salad from Cooks Country. We will have it with leftover pork and microwaved fresh green beans for dinner.
Aaron--maybe a milk-based starter gives a less sour taste to the crackers?
Paddy's Buttermilk Starter is also here at Nebraska Kitchen. I recall the Dachshundlady liked it a lot. I think that Chocomouse has also used it.
I'm looking at two non-sourdough cracker recipes to try:
"Thin Wheat Crackers," in Peter Reinhart's Whole Grain Breads (pp. 291-292)
"Crispy Rye and Seed Crackers," in Peter Reinhart's Artisan Breads Every Day (pp. 133-136). He says that you can substitute wheat flour or white whole wheat flour for the rye.
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