BakerAunt
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I love the way people at Nebraska Kitchen get creative with leftovers!
I knew this because of an Icelandic yogurt that I've bought and enjoyed. Its protein level is high, although its calcium level, like Greek yogurt, is lower than regular yogurt. When we are traveling and I'm buying single packages of yogurt, I will buy it over my second choice, Chobani if available.
Hi, Cass--so good to hear from you. As you asked, I'll give the details here and my list of ingredients.
The blueberries had all sunk to the bottom of the Bundt pan, so I do think the disaster was caused by the batter being too thin to deal with these rather large blueberries that we picked locally. The batter was thin, due to using oil rather than butter, so it could not support the blueberries, and they sank.
I used the GREASE (1/3 flour, 1/3 oil, 1/3 Crisco), and the rest of the cake had no issue--just the part where the blueberries had sunk. I let the cake rest 15 minutes after removing from the oven. That is typical for larger Bundt cakes, but I debated with myself trying to turn it out after 10 min.
Here is the list of ingredients:
1 1/2 cup King Arthur AP flour
1 1/2 cup whole wheat pastry flour (Bob's Red Mill)
2 Tbs. flax meal
2 1/2 tsp. baking powder
1 tsp. baking soda
3/4 tsp. salt1/2 cup canola oil
1 cup granulated sugar
1/2 cup light brown sugar
3 eggs
1 1/2 cups buttermilk
2 tsp vanillaI added the 2 cups blueberries to the batter. I did not toss in flour, which I should have done, not that I think in this case it would have made a difference.
The filling was 2 tsp. cinnamon and 1/3 cup light brown sugar. I swirled it in at two points before adding more batter to the pan.
I baked at 350F on the third shelf up in my oven, which works well for Bundt cakes, for 50 minutes. It tested done.
The lower part of the cake is fine. When we cut into it, my husband admired the lovely cinnamon swirl. At some point, I will try this adaptation as a straight cinnamon swirl cake, and if that works, I'll post the recipe.
I've made this one with butter, and it worked. However, I used a flatter round ring pan, so the batter was more spread out.
Aaron--PJ suggested using rice in her article on preventing mold. However, she had the bread in a glass container, and most of us do not have a glass container for our bread.
My experience is that whole wheat goes moldy faster in warm and humid weather, especially if it was high in liquid. That weather would be what we are having here and have been having for well over a month.
I keep my bread in a large Tupperware container. I leave one corner not pressed down so that it is not airtight. The idea is to let the moisture out.
Hmm--The ones that were in the water longer kept their center holes much more so than the other two.
Today I tried converting the Buttermilk Coffee Cake recipe in King Arthur's 200th Anniversary Cookbook to use oil rather than butter. I was successful in that part, and also in using half whole wheat pastry flour. However, when I've made this recipe in the past, I always added 2 cups of fresh blueberries. I did so this time, and used the Celebration Nordic Ware Bundt pan. The batter could not hold up the blueberries, they sank, and when I turned the cake out, in most places the blueberry part stuck--It did come off the pan afterwards quiet nicely without scraping. My husband, upstairs, heard my disappointment and called, "Don't worry, we'll eat it!" I took the pieces, and we had them along side some frozen vanilla yogurt.
So, the cake will work with oil, but I would not try adding any heavy fruit. At least it tastes good!
Thank you for the detailed discussion, Italian Cook. Given the time it takes me to get batter into a Bundt pan, the homemade stuff would have no oomph left.
I made salmon patties for dinner, which we had with the rest of the quinoa salad, which we put on some of our homegrown lettuce.
Bagels are on my list as well. I actually have a bottle of malt syrup, but it is on the older side. Does it expire, as the date would suggest, or is this one of those expiration dates that can be ignored?
Being retired gave me more time to bake, even before the Pandemic, but my high cholesterol issue pushed me into baking fewer cookies. My cracker output increased, because we banned commercial crackers and tortilla chips (sob!) from the house, and my husband is a Snackasaurus. While the Pandemic did not increase my baking, it spurred more experimentation, particularly with my sourdough starter. The latter may be in part because Aaron's experimentation with sourdough made me reallize that I needed to use mine for more than crackers and the rare loaf of bread. My husband also stopped looking suspiciously at breads made with sourdough and happily consumed them.
I'm Pantry Paranoid these days about running out of basic supplies--or what I consider basic supplies. I was happy that Bob's Red Mill had their free shipping option back and that they had enough of what I needed that I could stock up, even with some limits in place. I wish that they would get their milk powder back in stock, as I use it for making yogurt, my Sourdough crackers, and for my granola (another food the Snackasaurus likes). I've started holding back on using it for calcium enrichment in baked goods.
We are almost out of bread, due to mold on the end of the loaf, so I've switched Friday's plans and put off pizza until tomorrow and am baking the Sourdough Whole Wheat Pan Bread recipe that I first baked on May 20. I wanted to do a bread with sourdough, since after I fed it last night, it overflowed its container a bit, so I know it has plenty of oomph. I'm going to reduce the yeast more than last time, when I went from 2 1/3 to 2 tsp. I'm considering either 1 3/4 or 1 1/2 tsp. I thought it slightly dry last time, so I will make myself hold back on the bread flour, but I'll still use 1/2 cup of the high-gluten, as it needs to be used.
I guessed incorrectly.
The original recipe is at King Arthur: Sourdough Crackers:
https://www.kingarthurflour.com/recipes/sourdough-crackers-recipe
When I started using the Bakewell Baking Powder, my observation was that it gave a higher rise and that I could use less of it in recipes. I never subjected it to a scientific test, so that may be subjective. I also thought that other baking powder left a slight aftertaste.
Ah, yes, CWCdesign. I saw the article also and was wondering if I'd have to start mixing my own. I had been checking every day at KAF, and today was the day.
It's always a treat to see a post from Cass!
On Thursday, I baked the Crispy Rye and Seed Crackers (Peter Reinhart recipe), from the dough I made Monday evening. I used whole egg for the egg wash, rather than egg white, because I had it available. I topped with sesame seed. (I pressed them into the dough by putting waxed paper on top and pushing down with my hands.) I rolled it out on parchment, with saran over the top to 28 x 24 cm. I cut them into 4 x4 cm squares. I pulled them apart so that they were spaced away from each other on the parchment. I used the convection setting of 275F and the third rack up in my oven (slightly above halfway). I initially did half the dough and baked a single sheet at a time for 25 minutes, switching the sheet around halfway through. After lunch, I baked the other two, also separately, but I cut the baking time to 24 minutes. After the crackers were done, I removed the parchment and let them cool on the hot baking sheet.
These are certainly crispy. They are not bad, but they do not wow me in a way that makes me see a need to bake them again. I cut down the time on the second batch with the idea that maybe they baked a bit too long, even though they are not burned. I think that the taste is marginally better, but it is still not what I would like. It may be that it would have been better just to use the egg white for the wash, although I’ve used whole egg for crisp bread with no issue. It may also be that the crackers would be better with dark rye flour, which would give them more flavor. My husband says they are not bad, but I suspect that he will be glad when I make another batch of the cheese crackers next week.
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