BakerAunt
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Where are we in the planning stage for the Virtual Pizza Party?
I'm going to bake the Millet Sunflower Bread from the KAF Whole Grain Baking Book tomorrow. That meant cooking the millet tonight, which I'm doing right now.
I actually have a case of Bob's Red Mill Millet in the pantry, which I bought last year when I discovered how wonderful this bread is, so it's time that I started using some of it.
Thank you, Rottiedogs! King Arthur should really consider creating a cookbook that is just the catalog/email recipes, or at least consider having a section on the website that includes them. I'm glad that I always printed any recipes that interested me; now if I could just get them all organized!
Salmon is twice the price at the local store as it would be at Walmart, so we decided to try another cold water fish: pollock. I searched for recipes online and settled on Baked Fish and Chips at:
https://www.wellplated.com/baked-fish-and-chips/
I made a half recipe of the fish but a full recipe of potatoes. I do not have Old Bay Seasoning, having never used it, so I used Penzey’s Sunny Paris. I used regular flour for the first dredging. It is a good basic recipe, and I like that the potatoes are roasted on the same pan. I used the roast setting on my oven. I would make it again.
I tried to make a Greek style dipping sauce, by following a recipe for Yogurt Dill Dipping Sauce from the internet:
https://www.myrecipes.com/recipe/yogurt-dill-dipping-sauce
It was never quite right, but I was able to make it passable by adding olive oil, salt, sugar, onion powder, garlic powder, chives, and dried onion. My husband ate some of it, so it was ok. Next time I’ll omit the lemon juice. It would likely be better with full-fat yogurt, but I used the nonfat that I had. We completed the meal with microwaved frozen vegetables
I wonder if Ginsberg has an errata sheet?
"Corn" was often used to mean "wheat" in Europe during the medieval and Renaissance period. Perhaps that name stuck. Keats uses it in the 18th century in "Ode to a Nightingale," when he speaks of Ruth "among the alien corn," which of course is the grain she was gleaning.
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.
I missed it too.
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.
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.
I chose correctly.
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.
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.
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.
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.
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