BakerAunt
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Most freestanding hoosiers (kitchen cabinet with work space) have built in flour storage. The one in my grandmother's kitchen had one, but I don't recall flour being kept in it, maybe because I don't remember her doing much baking. She was a nurse, and her mother-in-law from her first marriage lived with the family and did the cooking and looking after the children. The one thing I remember her making is fried Spam, which we thought was great, but she must have cooked other foods when we were there for long summer visits. Nothing else stands out in my memory.
I own two large containers that each hold a 25 lb. bag of flour. I bought them from KAF back when they shipped 25 lb. bags for home orders. They sat, one on top of the other, in the big kitchen in my house. It was a tighter squeeze when I got married and moved into my husband's house with its kitchen that was a third of the size! There is no room for them in the kitchen we have now, as there was no room to put in the walk-in pantry of my dreams. However, I've yet to snare a 25 lb. bag of flour since we moved here, not to mention a 50 lb. one.
I'm editing this post and have unchecked the "keep a log of this edit." Let's see what happens.
I was able to work out the correct answer.
Has anyone here tried Kefir?
Actually, it's Sunflower-Millet bread, but I'm afraid to edit the post.
I baked Millet-Sunflower Bread from KAF’s Whole Grain Baking (pp. 202-203). I cooked the millet the night before and forgot that I should have cooked only a half recipe of it. I decided that I would try doubling KAF’s recipe. Usually I do not double the yeast (1 tsp. for one loaf), but this bread has a lot of whole grains. I settled on 1 and ¾ tsp. yeast. I always cut the salt to 1 tsp. for a single loaf, and I doubled that for two. I’m trying to conserve bread flour, and I like more rather than less whole grain. So, I replaced one cup of the bread flour with an additional cup of whole wheat flour, and I replaced another cup of bread flour with 1 cup of high-gluten flour. I replaced the vital wheat gluten with special clear flour since Cass told us once that special clear flour is vital wheat gluten. (I have made this substitution before, and it works well.) I do not include the 1 tsp. dark sesame oil, as it is not a product that I have on hand and would be unlikely to use. I replace the orange juice with water. I follow the mixing instructions except that I proof the yeast with the honey, then mix in the millet before adding all the dry ingredients EXCEPT for the salt. I also hold back the olive oil. I mix with the paddle, then let it rest for 45 minutes, as stated. At the end of that time, I sprinkle the salt over the top, add the oil, mix it with the paddle, then move to the kneading hook for a short initial knead on speed 2, adjusting the dough as needed, and then I knead for 8 minutes on speed 3. The first rise took an hour and 45 minutes (the house temperature is 66F). The second rise (at same temperature) took an hour and a half. The loaves baked in 40 minutes and look splendid. We will slice one tomorrow at lunch, and I will freeze the other.
I noticed that Bob's Red Mill had bags of bread flour, so I ordered two, as well as more steel-cut oats, a small bag of chickpea flour (might as well, since the shipping would be the same.), and two bags of pearl barley.
I am looking forward to the day when I can go back to looking for best prices rather than focusing on buying in the brief window when items are available, but for now, I know that I won't run out of bread flour as soon as I feared.
Hmm--3 pounds of that was the bag of pumpernickel that I bought when I had a Bakers Bucks to use in March.
Of course, all that flour that was bought has to be stored by bakers who don't usually buy large bags:
I'm trying to decide if I can do a double recipe of the Sunflower Millet Bread since I cooked a full batch of millet (directions follow the bread recipe) without remembering that it makes a lot, and even with a half recipe, I have some left over.
The recipe only calls for 1 tsp. yeast. I know that when doubling a recipe, we don't usually double the yeast, but this recipe is heavy on whole grains. Any thoughts on this?
Epicurious had a detailed discussion of sourdough featuring two professional bakers who also have been home bakers:
I knew this one, although I was not clear on the details until I read the explanation.
Where are we in the planning stage for the Virtual Pizza Party?
I'm going to bake the Millet Sunflower Bread from the KAF Whole Grain Baking Book tomorrow. That meant cooking the millet tonight, which I'm doing right now.
I actually have a case of Bob's Red Mill Millet in the pantry, which I bought last year when I discovered how wonderful this bread is, so it's time that I started using some of it.
Thank you, Rottiedogs! King Arthur should really consider creating a cookbook that is just the catalog/email recipes, or at least consider having a section on the website that includes them. I'm glad that I always printed any recipes that interested me; now if I could just get them all organized!
Salmon is twice the price at the local store as it would be at Walmart, so we decided to try another cold water fish: pollock. I searched for recipes online and settled on Baked Fish and Chips at:
https://www.wellplated.com/baked-fish-and-chips/
I made a half recipe of the fish but a full recipe of potatoes. I do not have Old Bay Seasoning, having never used it, so I used Penzey’s Sunny Paris. I used regular flour for the first dredging. It is a good basic recipe, and I like that the potatoes are roasted on the same pan. I used the roast setting on my oven. I would make it again.
I tried to make a Greek style dipping sauce, by following a recipe for Yogurt Dill Dipping Sauce from the internet:
https://www.myrecipes.com/recipe/yogurt-dill-dipping-sauce
It was never quite right, but I was able to make it passable by adding olive oil, salt, sugar, onion powder, garlic powder, chives, and dried onion. My husband ate some of it, so it was ok. Next time I’ll omit the lemon juice. It would likely be better with full-fat yogurt, but I used the nonfat that I had. We completed the meal with microwaved frozen vegetables
I wonder if Ginsberg has an errata sheet?
"Corn" was often used to mean "wheat" in Europe during the medieval and Renaissance period. Perhaps that name stuck. Keats uses it in the 18th century in "Ode to a Nightingale," when he speaks of Ruth "among the alien corn," which of course is the grain she was gleaning.
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