BakerAunt
Forum Replies Created
-
AuthorPosts
-
Apparently there are a LOT of parodies of that poem.
Ok, I can't resist, although the chestnut tree is only mentioned in the opening line:
I guessed incorrectly.
For dinner on Saturday, I did a lighter version of my tuna noodle casserole, which we have not had for a long time. I made the sauce using olive oil in place of butter and adding 1 tsp. dried onion instead of fresh (in deference to my husband). I used low-fat evaporated milk and 2% cheese, which I reduced by ¼ cup. I also sautéed mushrooms in olive oil and added them but no peas. We had the casserole with microwaved fresh broccoli
Skeptic--The Pain du Chocolat was baked last week. With 1/3 whole grain, it did not have an overly wheat flavor. The sourdough bread that I baked this week was almost 2/3 whole wheat, so it had a more assertive whole wheat flavor.
CWCdesign--If I'm baking a recipe that uses a lot of sugar, I find that I can use half as much of the gold yeast. When I baked the Pain du Chocolat, it was about 3 cups flour to 1/4 cup sugar, so I used a reduced amount of the gold yeast.
I've also used a combination of Gold and Red in the Grape Nuts Bread. Initially that was to use up some older gold yeast, but that bread tends to be sweeter and seems to benefit from the addition.
Len has used the gold in place of the red without any issues. I don't think that you need to halve the amount it when using it in a regular recipe; I only do that for higher sugar ones where the recipe says it will have a long rise. However, we have been discussing (somewhere among the threads) using less yeast in recipes in general.
It's great to see you posting, again, CWCdesign. You have been missed.
I guessed and missed it.
I have been on a quest tor a cookie lower in saturated fat. On Friday, I decided to try adapting the recipe for Bob’s Delicious Chocolate Chip Muesli Cookies. I replaced the ½ cup salted butter with ¼ cup canola oil plus enough buttermilk to make 1/3 cup. I also reduced the brown sugar slightly, from ¾ to 2/3 cup. I used 60g of semisweet chocolate chips (10 g saturated fat), which is about 1/3 cup. My method was to whisk the oil and buttermilk until creamy, then beat it with the brown sugar before adding the vanilla and the egg. I stirred the flour mixture into it, then 1 cup of Bob’s Red Mill Old Country Style Muesli. It was loose, so I let it sit for 20 minutes so that the muesli could absorb some of the liquid. I used a Zerol #40 (1 Tbs.) scoop and put 12 on a baking sheet. I baked the first sheet for 10 minutes, and the second for 11 minutes on the third rack up in my oven. They make a flat, chewy cookie that is good, although I do miss the butter. Next time, I will use white whole wheat rather than AP flour. My husband is happy to have a cookie with chocolate chips again, even if it is fewer chips than in the past.
I think that I've read about this, which is why I was able to choose the correct answer.
The article on King Arthur said that they had switched to trucks rather than rail in order to speed up transport. That increase may be reflected in the higher prices.
It's good to dream, Aaron!
The whole wheat sourdough came out well. It's assertive, so I would not push it on anyone who is not a whole wheat fan, but we like it. I might use a little less flour next time, or a bit more liquid.
I've also seen headbands made with buttons, that the mask elastic can be hooked onto instead of the ears.
The governor of Indiana announced today that Phase III or re-opening will be moved up to tomorrow. I suspect that is not due to the data but to Memorial Day weekend. I'm worried because our county has seen a steady increase in cases, in part because there is now more testing. We live on the outskirts of a town that is a vacation destination, especially for the second home people, many of whom went home after coming here early in the pandemic, and now are coming back. My husband and I plan to avoid town into next week.
-
AuthorPosts
