BakerAunt
Forum Replies Created
-
AuthorPosts
-
The Cathy comic strip is back for the pandemic, at least. Here is one on baking bread:
We had leftover roast chicken, potatoes, and carrots, along with microwaved fresh green beans. This chicken is particularly good. We bought it at Aldi's, and it does not seem to have the heavy salt solution that most places inject into their poultry.
I knew the answer also, probably from reading Bon Appetit or Epicurious emails about foods not available in my area but apparently are around in New York City.
When we were at the local grocery store on Tuesday, I saw two packages of six Roma tomatoes, each package marked down to 59 cents, as they were slightly past their prime. I bought both and made 2 cups of tomato sauce. I froze it in 1 cup containers to be used on future pizzas.
For dinner on Tuesday, I roasted a chicken atop cut-up potatoes and carrots tossed in olive oil and Penzey’s Sunny Paris Seasoning I also rubbed the chicken with olive oil and sprinkled with Sunny Paris. We had it with microwaved fresh broccoli.
I also enjoyed reading the article. However, I think that no history of King Arthur Flour is complete without mention of the Baking Circle (both the Old one and the Newer one). It was sad to see that community be dismantled.
We braved the next town to grocery shop at Aldi's and Kroger. Although 8:30-9:30 is supposed to be the "vulnerable" shopping time, 75% of the customers did NOT wear masks. Most of us who did are older. In Kroger, about 75% of customers wore masks. It was not as crowded as last time that we went, which might be because we were there by shortly after 9 a.m., but it might also be because people are back at work.
As we live in a small town in a rural area, grocery shopping in the larger town always had me thinking ahead for several weeks. Now when we go, I have a mentality of "What if we cannot get back here for a month or two?" I do not think that our county will close down again, but the increase in Covid-19 infections has been frightening. It went from 40 on May 15 to 305 on June 14, and it keeps increasing. I wish that people would be diligent about wearing masks.
Although a national new story states that cases in Indiana are going down--which the data do not show--the northern part of Indiana is now being hit particularly hard. However, the people in Indianapolis tend not to pay much attention to us, which is why we have such "rustic" road surfaces.
We braved the next town today for groceries. Kroger had King Arthur flour for $4.99 for 5lbs., which is about their regular price. They also had Bob's Red Mill AP and Whole Wheat for that price. There was no Gold Medal unbleached but plenty of the bleached. I found a small bag of Arrowhead Mills organic spelt flour and bought it. I don't usually buy that brand, which is not common here.
I noticed that Aldi's did have some kind of yeast packets.
Skeptic--I have started using my square cake taker almost exclusively as a bread rising chamber. It fits two 8x4 or 9x5 loaves beautifully. My observation suggests that a snapped down lid improves the rise. I have discovered, however, not to put it on the quartz countertop, which is too cool. I either put a pad underneath it or let it rise on the table in the dining area.
Maybe your bread needed more liquid? At least it is tasty.
I answered correctly.
My sister made a beer bread a long time ago, and it was like a quick bread. All the pictures I've seen look like quick bread unless yeast is used.
Aaron--Baker's Authority has first clear flour in 5 lb. and 50 lb. bags.
What happened with my millet bread is that the pieces of millet were attacked by the mold, so the part that was left had green polka dots! Cooked millet holds a lot of water.
And you might throw out your shoulder....
I'm not sure if my results are partly due to using whole wheat pastry flour. I find that it makes a lighter final muffin, scone, quick bread, etc. I do think, however, that it is key to whisk together the oil and buttermilk (or regular milk).
I'm sure the frying pan works fine--and is more traditional than my scone pan, which when I was making butter scones I rarely used except for this Cranberry Scone recipe, as the dough was rather sticky, and the original recipe had called for dropping them from a scoop. Usually, when I was using butter, I would just form it into a circle. Sometimes I cut them apart and baked them separately; sometimes, I left them in a circle after cutting into sections and slightly moving them apart from each other.
So far, on naming this delicious treat, I've rejected "Faux Scone," "Un-Scone," and "Not a Scone." I could call it Neither Scone Nor Muffin, but that is rather a mouth full. Of course, there are oil-biscuits, so perhaps I should settle on Oil Scone?
Ah, so it is not the buckwheat causing the issue. That makes sense, since I had no problem with the Dark Grains Bread that includes buckwheat. We lost the last part of my millet bread because my husband was in one of his "cut back on bread" moods, which had I known, I would have eaten it. My husband is also helped out by our bread dog, who loves any kind of bread, but I have requested he cut back, as she is about 5 pounds overweight, due to her refusal to take walks. She is sensitive to loud noises, and we live in an area of constantly starting construction projects, not to mention people target shooting. And then there are the fireworks and thunderstorms.
I like the Easy Buckwheat Oat English Muffins recipe posted here at Nebraska Kitchen. Their only downside is that the buckwheat will cause them to mold after a few days, so any not being eaten within two days need to be wrapped and frozen.
-
AuthorPosts
