[BakerAunt]

We tried to go by an historical mill when we went to the covered bridge festival in Parke County, IN in the fall of 2018, but it was a mob scene. I read about it, and they are a working mill and sell flour. We will try to go back at some point, during a non-tourist time (which is hard because the county promotes tourism year round) and see the mill and buy some of their flour.

We did get to see the mill at Spring Mill State Park, although it was not a time when it would be running. That was where I got the wonderful cornmeal we just finished. We were hoping to go back there this fall, but given the long-term forecast for Covid-19, I don't think we will be doing any traveling for at least a year.

The site that Aaron sent around shows a mill in Grand Rapids, MI. That one would be on my wish list to visit as well.

[BakerAunt]

I missed it too.

[BakerAunt]

On Monday, I baked “Salty Rye Rolls,” from Stanley Ginsberg’s The Rye Baker, the first time I have baked it in my Wolf oven. I followed the instructions to put the rack in the upper third of the oven. I baked for 23 minutes and did not have overbrowning on the bottoms. My slashing was only good on about four of the rolls. The trick is to hold the roll, so it will not slide while being slashed and to not cut yourself while slashing. I do not put as much salt or caraway on top as the recipe states. Less is more. We had a couple with soup tonight, and these rolls are as wonderful as I remember them.

[BakerAunt]

That isn't it, Kimbob. The one that I know I have somewhere around here uses whole wheat flour. I think it was in the KAF catalogue and it was also sent out in an eamail, back when KAF would email recipes. It is NOT on their website, which is typical of catalogue and email recipes. I'll keep looking.

[BakerAunt]

I chose correctly.

[BakerAunt]

I'm still looking for that recipe for Skeptic (and for myself!) for the rolls with the chocolate inside. While looking for it, I came across a recipe for Sardinian flatbread, which is the carta di musica that Mike mentions. Now I feel irked with myself for having missed it on a recent quiz.

[BakerAunt]

My order from KAF arrived on Friday. It was not a flour order but a few items that I bought in order to use my Bakers Bucks.

I agree, Len that it would be nice to see flour at the KAF site again. It's not sold at the one store in my town, and we are avoiding the larger town north of us. With the BRM order I got last week, I should be able to hold out for a while. Gold Medal Unbleached is showing up at the local grocery store.

[BakerAunt]

I've posted my reworking of the Rye-Barley Crispbread that I've been baking and my husband and I have been enjoying. It might help Aaron in his search for more cracker-like recipes to feed his hungry kids.

[BakerAunt]

I made a banana run for my husband on Sunday morning, and in addition to the regular bananas, there were bananas that were marked down and so far gone I knew he would not eat them. So I bought four of those as well as the others, and after lunch, I baked my variation on that Buckwheat Banana Cake recipe (Bon Appetit 2016 but online at Epicurious). I add 2 Tbs. of milk powder and replace the sour cream with nonfat Greek yogurt. I also use regular salt, so I reduce it by half. While the frosting is probably wonderful, it is unnecessary, so I don't use it.

I wanted to try it in a Bundt pan, so I used The Grease on my Nordic Ware Solera pan, which is 5-cup capacity, then realized I had too much batter, so I put the cake in, then grabbed a 1 cup individual Bundt pan, coated it, put in the remaining batter, and popped it in as well. The cake was done in 40 minutes, and the little one in about 23 minutes. I bake Bundt pans on the third rack up in my oven (slightly above halfway). We love this recipe, and it is completely wholegrain.

Next time, I'll use a 6-cup Bundt pan. This recipe is ideal for a Bundt pan because it has a flat top, which means it sits nice and flat when turned out.

[BakerAunt]

Navlys--They are easier to clean than the metal ones. I still spray them with oven spray. My husband usually washes them, and I've heard less complaining, although he still has to get around the edges. If he would let them soak in hot soapy water, I think clean-up would be quick.

What I bought are two rectangular ones. Oxo features them for bacon, but I've used them for chicken pieces and also under a turkey. I bought a round one as well that should work well with a roast or a whole chicken.

[BakerAunt]

Yes, Aaron. The KAF recipe is my base recipe. I always make a double recipe. I've modified it to use 1/3 cup oil in place of the 1/2 cup of butter. I mix the sourdough and the dry ingredients before mixing in the oil. You can just use the mixer's paddle. In addition to the health benefit, using the oil makes it a lot easier to roll out the dough when you get to that stage. I like to let the dough rest, divided in four and wrapped in saran for about four days in the refrigerator. I have some in there now. That gives it good flavor. I roll it to 1/16th inch thickness. I brush them with grapeseed oil. It seemed to me that the canola left an aftertaste. I've tried olive oil as well.

You need to watch them carefully, as they can burn fast. Last time I baked them, I discovered that 12 minutes (turn halfway through) with the convection oven at 375F works very well, and I had little overbrowning. When they come out, I make sure that they are all separate from each other, then pull out the parchment on which I baked them and let them cool initially on the baking sheet (helps to crisp them up), before I put them on a rack to cool completely.

I like to delete the salt and add 1/2 cup of KAF's Vermont Cheese powder (again, that is for the double recipe). There is plenty of salt in the cheese powder. I add 1/4 to 1/3 cup flax meal (nutritional boost), and 4 Tbs. Bob's Red Mill milk powder (making up for leaving out the butter).

I find 3 cm x 3cm is a good size, so I use a ruler but do not worry about some being uneven. I use a pizza wheel to cut the dough. Be sure to hold the pizza wheel more straight up as you roll, so that you don't drag the dough. I sprinkle them lightly with coarse salt.

I've also experimented with leaving out the cheese powder--and the salt--and putting in some Penzey's Buttermilk Dressing mix. I'd do that more if my husband was not so enamored of the cheese ones.

With your crowd, a double recipe will likely be inhaled within a day. 🙂

[BakerAunt]

I answered correctly.

[BakerAunt]

Pancakes and waffles are a great use.

I posted the sourdough bread recipe that I use in the Recipe section. Now I'm thinking that I need to bake it again--and maybe add some whole grains....

[BakerAunt]

Chocomouse and Joan--Your breads sound wonderful!

[BakerAunt]

Either day would work for me. That time would also work.

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