BakerAunt
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Skeptic--I'll take tasty over beautiful any day!
I use potato flour in the KAF recipes that call for it. For a while, I was adding it to various recipes.
Some people in our area flushed disposable masks and gloves. That created issues at the local sewage treatment plant. I don't know how anyone thought that could be acceptable.
Aaron--King Arthur's Whole Grain Baking Book often used 1/4 cup orange juice to "tame" the whole wheat flavor. I've never done that, as whole wheat taste does not bother either my husband or me.
Excess buttermilk is not an issue around here, either, Skpetic. I often replace most of the water in my breads with buttermilk to increase nutrition, and S. Wirth told us that it also improves the keeping qualities.
I don't think that the recipe requires a Pullman pan. I plan to make it my next bread, and I'll use a regular loaf pan.
Yesterday I was able to buy a small bottle of 70% alcohol (the last one) at CVS. I was also able to buy a bottle of hand sanitizer.
The hand sanitizer I've been using is old, but it was all that I had until now.
According to this article in The Atlantic (they allow a few free reads per month), the flour shortage is continuing:
https://www.theatlantic.com/health/archive/2020/05/why-theres-no-flour-during-coronavirus/611527/
I'm not sure that I buy their argument that more baking was going on in the 1980s and that women moving into careers led to less baking at home. My husband actually baked bread in graduate school, but it went by the by once he started his career.
If the article is correct, however, the flour shortage will not be ending any time soon.
I missed it.
I did bake on Sunday: Bob's favorite Scottish Oatcakes. I baked this recipe from the Bob's Red Mill site last December and posted about it. This time, I used a combination of 1 Tbs. melted butter, 1 Tbs. canola oil, and 1 Tbs. buttermilk, rather than 4 Tbs. butter. I increased the cane sugar from 3/4 tsp. to 1 tsp. I had forgotten that the recipe on the website uses more water than the recipe on the bag, and I was following the one I printed from the website. So, I mixed in the greater amount of water and had a dough too sticky to roll out. At first, I thought perhaps I'd used too much water, as the Snackasaurus (aka my husband) was foraging in the kitchen, which distracts me. However, I then found the bag recipe and realized what had happened. Instead of trying to roll the dough, I used a Zeroll #40 (1 Tbs.) cookie scoop and made 17 mounds. I then flattened them slightly with a glass and put just a bit of large crystal white sugar on top. That may be what I do from now on, as it is certainly easier than rolling out and using a cookie cutter. These are not designed to be sweet, per say, but to serve as a base for lemon curd and berries or cheese, smoked fish and herbs. I may try to take the recipe more in the direction of a cookie next time I bake it. That will have to wait until I obtain some more Bob's Red Mill Scottish Oatmeal.
Thank you to Aaron and Mike for organizing the Virtual Pizza Party. It was fun. I'm sorry that Chocomouse's computer did not allow for her to join us on video, but I'm glad she was able to get in on audio.
I also like the idea of brunch or "the taking of a toast and tea."
I should have gone with my first hunch. I missed it.
Now why is it called "Wonder" bread?
It's great that you got into the spirit, Joan!
I made a sourdough half-sheet pan pizza, using homemade tomato sauce (with just a bit of garlic), Canadian bacon, sliced mushrooms, mozzarella, Parmesan, and on my half, black olive halves and sliced green onion.
My husband said it was the best crust yet, maybe because I used only a scant 1/4 tsp. of yeast and let it rise two hours in the bulk rise and two hours in the pan.
My pizza is in the oven and will come out shortly before 7:30 eastern time. I'll head over to the zoom site as well.
I think that I may have read about purple yams in one of the food emails that I receive. I did select the correct answer after narrowing it down to two.
I'm pretty sure this chocolate has been around for more than a few years. It has been in the refrigerator. It does have the bloom, but I knew that wasn't a problem.
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