BakerAunt
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In order to use King Arthur’s Baker’s Bucks before they expired back in April, I added Pompanoosuc Porridge to my cart. On Friday I decided to make some for breakfast and for baking KAF’s Pompanoosuc Porridge Bread. I cooked a half recipe of the porridge that morning but discovered after I took out a cup of it that there was only about ¼ cup for breakfast. For the bread, I made a few changes (didn’t see that one coming, did you?). I replaced 1 cup of water with buttermilk, which I mixed with the porridge. I used the water for proofing the yeast to clean out the bits of syrup still in a jar. I replaced the sugar with 1 ½ Tbs. dark maple syrup. I replaced the butter with 1 ½ Tbs. olive oil. I reduced the salt from 2 ½ tsp. to 1 ½ tsp. and the yeast from 2 tsp. to 1 ¾ tsp. I let the Zo do the kneading. The first rise was 90 minutes (69F in house); the second rise was 50 minutes (70 F). I use the baking bowl I bought from King Arthur, which I grease and sprinkle with farina. I did crosshatch slashing. After 40 minutes (second rack up), the bread was only at 157F. I baked for another 10 minutes to 199F. (The recipe says 190F, but I like my bread a little browner, and my experience is that the bread bowl requires increased baking time. The bread has a center height of 4 ¼ inches, thanks to the bread bowl, but it does have a “belt” around the sides due to the oven spring taking it above the bowl. I look forward to cutting into it tomorrow.
I answered correctly because I had done some reading on the Kellogg sanitorium. In investigating the history of our house, I discovered that our house was built by a pair of brother-in-laws, one of whom passed away at a relatively young age at the Kellogg sanitorium. It was 1918, and the newspaper story mentioned that he had been ill in Chicago the previous winter. I've wondered if he were one of the influenza epidemic casualties. There seems to have been quite a sanitorium push in Indiana and Michigan. One of the Indiana state parks hotels is a former sanitorium. The idea was to relax and take the nature cure. Ironic that cornflakes--not particularly natural--became a hyped breakfast food.
I'm a little confused as to how this works. I'll be coming in on a computer. Do I click the link then put in the meeting ID and password?
Do I still need the phone number if I use the computer? If so, although I am closer to Chicago than New York, my part of Indiana is on Eastern time, like New York. So, would I use the New York number?
I was able to work out the correct answer based on having read stories that describe slices being cut off for frying and thinking about industrialization and food.
A Note on the Cherry Cobbler: It was in the area of ok yesterday, the day I baked it. Today, after having sat a day, it is very good indeed. So, Len, if you make the Cherry Cobbler, do it a day in advance of when you want to start eating it.
Some further recipe sorting turned up two additional versions of this recipe.
The first--my copy from the email forgets to include the salt, but it has been corrected in the link that Rottiedogs posted, and so appeared later on the website (what I'm calling the second version).
The third version was called Whole Grain Pain au Chocolat. It was changed to include some products KAF was pushing at the time: Buttery Sweet Dough Flavoring (so no vanilla and no hazelnut); grape seed flour, and glazing sugar. Proportions also differ. Here is the ingredient list:
1 cup lukewarm water
3 Tbs. granulated sugar
4 Tbs. butter
2 tsp. Butter Sweet Dough flavor or vanilla extract
1 1/2 cups KAF unbleached flour
3/4 cup KAF organic whole wheat flour
3 Tbs. Baker's special dry milk
3 Tbs. potato flour (or 1/3 cup potato flakes)
3 Tbs. grape seed flour (optional for extra antioxidants)
1 1/4 tsp. salt
2 tsp. instant yeast.It uses a topping of 2 Tbs. milk and 1/4 cup glazing sugar or confectioner's sugar.
The shaping is done in a different manner, and that shaping may be what Skeptic recalls:
First, it divides the dough in half, and works with each half in turn. Each half is shaped into an 8"x 9" rectangle, each of which is cut into a 4"x3" piece. Each piece is positioned with the 3" side facing the baker. A stick of chocolate is put on the dough about an inch from and parallel to the far edge. The far edge is then folded toward the baker, over the stick to the middle of the dough, and the edge is pressed lightly to seal. A second stick of chocolate is put on that seam. The rear short edge (away from you) is then folded over the second stick, and the seam pressed lightly. The second seam should be about an inch from the new top edge of the roll.
The roll is then flipped over, so seam side is down and put on the parchment-lined baking sheet. The recipe states that the chocolate sticks will not melt out, so there is no need to seal the outside edges of the dough.
So, the third version is designed to be open on the ends and glazed.
Our farmers market is open in that one can order from the different vendors on line, then show up at the location to pay and have them move the purchase from their car to yours. I haven't done any ordering yet, as there is not much produce yet, and part of the fun was to be able to go and see what is there.
Congratulations, Aaron! I still haven't tried a completely sourdough bread. Maybe it's time to try.
I got it wrong, but I am suitably amazed at the numbers!
Bob's Red Mill occasionally has items available as well. Their shipping is faster than KAF's. The BRM order arrives in about a week. My last KAF order took about three weeks.
I have the KAF non-stick baking mat with the instructions for a six braid. I find that I need to put the numbers across the top on a piece of paper to keep track of where I am.
On Tuesday, I pulled out one of the two cans of Red Tart Cherries in my pantry. I do not recall why I bought them, but they have been there a while, and I am making an effort to use such items. I searched at the Oregon Specialty Fruit website and found a recipe for Cherry Cobbler that would use one can. I made a few changes: I replaced ¼ cup of the AP flour with barley flour, I reduced the baking powder to 1 tsp. and added 1/8th tsp. baking soda and reduced the salt by half. I used buttermilk rather than regular milk. I used a 9-inch ceramic square dish, which I greased lightly with Crisco, and I reduced the baking temperature from 400F to 375F. I baked it on the second rack up of my oven. We liked it, but of course it would be at its best with some frozen vanilla yogurt--not available locally.
Tuesday night’s dinner was Tarragon Chicken, Mushrooms, and Rice, a recipe that I have discussed before. I substituted 1 Tbs. of shallots for the dried onion I have been using. I used my 12-inch diameter Calphalon sauté pan, as there were eight chicken thighs in the package, and I put in some extra sliced mushrooms. The recipe calls for initially baking the rice mixture, covered, before adding the chicken and roasting for 50 minutes. I decided to switch to the roast setting for my oven but did not realize that I needed to re-set the temperature, so dinner was 45 minutes later than it would have been. I am embarrassed to have made that error. The recipe still came out well. We had it with microwaved fresh broccoli. I made enough chicken and rice for three more meals.
I tried to join a Zoom meeting for a local county group on Saturday and was unable to do so. I'm not sure if the issue was on my side or theirs. I had no other contact information and so gave up. I did get a preview screen of me and realized that the lighting in here makes me look ghastly.
I know this one.
It's time for a virtual brunch!
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