BakerAunt
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I missed it, although I did know it wasn't an acid.
I've baked that recipe (with changes of course), also, Len. They are delicious.
My husband cooked pork chops in a skillet on the stove. I boiled some frozen pierogis, and microwaved some frozen mixed vegetables.
Saturday, May 16 would work for me. I'm on Eastern time, so whatever we work out will be fine.
As we don't have Wi-Fi, the computer connections won't reach into the kitchen. I'll have to look into whether I can position it toward the raised dining room area. If not, we can always set up a card table here in the central living area in front of the laptop's camera.
Aaron--would it help if we scheduled the main event toward the end of your pizza baking endeavors? I'm assuming that at some point they do let you get a bite....
Last time I edited, Mike, I did uncheck the box. So far, so good.
That Sunflower-Millet Bread is wonderful. It has a mild taste, even with the additional whole wheat flour, and it is a soft, light bread. I'm going to type up the double recipe directions for myself so that I have the option of baking two loaves. The 1 3/4 tsp. yeast for the double recipe worked. I don't think that I'd reduce it further, simply due to the amount of whole grains.
Peppers, onions, Italian sausage--not a meal that I could ever make for my husband, but it is one that I recall fondly. Italian sausage and German brauts are now off the menu for me, but if I could get a good one somewhere, I'd break the dietary restriction for one day.
My Mom used to cook those little breakfast sausages to go with pancakes. I liked them with applesauce.
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.
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