BakerAunt
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I answered correctly.
On Tuesday morning, I made our favorite All-American Potato Salad from Cooks Country. We will have it with leftover pork and microwaved fresh green beans for dinner.
Aaron--maybe a milk-based starter gives a less sour taste to the crackers?
Paddy's Buttermilk Starter is also here at Nebraska Kitchen. I recall the Dachshundlady liked it a lot. I think that Chocomouse has also used it.
I'm looking at two non-sourdough cracker recipes to try:
"Thin Wheat Crackers," in Peter Reinhart's Whole Grain Breads (pp. 291-292)
"Crispy Rye and Seed Crackers," in Peter Reinhart's Artisan Breads Every Day (pp. 133-136). He says that you can substitute wheat flour or white whole wheat flour for the rye.
I was able to read the Washington Post article with no trouble. I also read through the comments. The issue of dried buttermilk powder was addressed in one of them. The author said that even when she mixed the dry buttermilk powder into the other dry ingredients rather than reconstituting, the pancakes were still flatter.
I like substituting buttermilk for most of the water in my bread recipes, following a tip from S. Wirth, who commented on its "keeping" qualities. It's also a good way to get additional calcium.
Thanks for posting the Stella Parks link, Mike.
As I was reading, I saw her link to fat percentage in milk and how often any fat percentage will do:
https://www.seriouseats.com/2017/01/is-it-okay-to-bake-with-skim-milk.html
My biggest issue has been being able to get buttermilk at the local grocery store, which had switched to overpriced 1-quart bottle, but the pandemic appears to have brought back the two-quart jugs. I hope the store continue to stock it.
We did an easy meal as well. My husband cooked pork on the stove top, and we had it with the remainder of our quinoa salad on mixed greens.
On Monday, I baked the KAF recipe for Raisin-Pecan Rye Bread. I followed the directions for the Biga that I made the night before, but I made some changes in the subsequent ingredients: I used 1 cup pumpernickel, ½ cup white whole wheat and ½ cup KAF AP. I also reduced the yeast to 1 ¾ tsp., substituted ½ cup buttermilk for that much water, reduced the salt to 1 tsp., and used 1 ½ Tbs. olive oil in place of the butter. I used golden raisins. I baked it in the baking bowl I bought years ago from KAF, greased and coated with farina. I baked for 50 minutes on the second shelf of my oven and tented it, as stated, in the final 15 minutes. It smells and looks good, although one side is slightly fallen. I need to work on my shaping. I’ll cut into it tomorrow as an accompaniment to breakfast.
As always, Len, it's a great garden!
Ah, yes, the deer! This spring, we fenced most of the backyard for the dog--and for us, so that she can go out on her own, especially in the winter. We are limited to 5 feet high and 50% visibility, which is what we would have done anyway. Deer can jump that if motivated, but for now, they are giving attention to more accessible neighboring locations. The garden area within the backyard has wire fencing. We can put old window screens on top if we need to do so, but I'm hoping that the outside fence will take care of the deer eating the blooms off of vegetable plants.
Thanks, Len. I've not given up on figuring out how to run it without the safety feature, as I too know better than to run it without the lid.
I don't think in my case that it is because of holding the handle. To disengage my bowl, I hole the handle with my left hand and use my right to turn it from the back. This FP requires that after the bowl is in place, then the lid needs to be attached. Then the sleeve needs to be locked into place. Undoing it requires those steps in reverse.
As someone who occasionally would visit coffee shops to meet friends, I know this one.
With temperatures in the low 80s (and a bit of rain!), it is a good day to bake. I baked my Lime Bundt cake again. This time, I split the batter between two small Bundt pans (swirl and standard) so that I can freeze one unglazed for later use. For these pans, an additional cup of batter would have filled out the pans a little more, but they still came out well. I think that the small swirl pan might be larger than the other pan. I baked them on the third shelf up for 45 minutes, after checking at 40 minutes
I'm making broth today from the remains of the chicken I roasted earlier this week.
Dinner tonight will be leftover quinoa salad and salmon patties from yesterday. That should allow us to get in a zoom all with my husband's three children. Our call involves three different time zones, so a quick dinner works well.
Happy Father's Day to all the Dad's on this site!
I guessed and missed.
Has anyone here tried teff? Bob's Red Mill sells it.
We harvested radishes from our garden this week--our first produce. Other plants are growing, but it will be a while before we harvest anything else.
On Saturday, I made another batch of yogurt.
For Saturday dinner, I made the Quinoa Salad Recipe from Penzey’s. I had used up the Country French Dressing Blend, so I substituted 1 Tbs. of their Sandwich Sprinkle (came in a gift box) and that worked well. As I did last time, I added 4 oz of Feta. This time I used fresh broccoli and blanched it. I made Salmon Patties to go with it. I followed my usual recipe, except that I decreased the Panko from ½ cup to 1/3 and added 2 Tbs. oat bran. I had to use regular full-fat yogurt, as I had no nonfat Greek yogurt. I added 1 tsp. dried onion, along with the Penzey’s Mural Seasoning. It was a good dinner for a day with a high of 91F.
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