BakerAunt
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I guessed incorrectly.
The original recipe is at King Arthur: Sourdough Crackers:
https://www.kingarthurflour.com/recipes/sourdough-crackers-recipe
When I started using the Bakewell Baking Powder, my observation was that it gave a higher rise and that I could use less of it in recipes. I never subjected it to a scientific test, so that may be subjective. I also thought that other baking powder left a slight aftertaste.
Ah, yes, CWCdesign. I saw the article also and was wondering if I'd have to start mixing my own. I had been checking every day at KAF, and today was the day.
It's always a treat to see a post from Cass!
On Thursday, I baked the Crispy Rye and Seed Crackers (Peter Reinhart recipe), from the dough I made Monday evening. I used whole egg for the egg wash, rather than egg white, because I had it available. I topped with sesame seed. (I pressed them into the dough by putting waxed paper on top and pushing down with my hands.) I rolled it out on parchment, with saran over the top to 28 x 24 cm. I cut them into 4 x4 cm squares. I pulled them apart so that they were spaced away from each other on the parchment. I used the convection setting of 275F and the third rack up in my oven (slightly above halfway). I initially did half the dough and baked a single sheet at a time for 25 minutes, switching the sheet around halfway through. After lunch, I baked the other two, also separately, but I cut the baking time to 24 minutes. After the crackers were done, I removed the parchment and let them cool on the hot baking sheet.
These are certainly crispy. They are not bad, but they do not wow me in a way that makes me see a need to bake them again. I cut down the time on the second batch with the idea that maybe they baked a bit too long, even though they are not burned. I think that the taste is marginally better, but it is still not what I would like. It may be that it would have been better just to use the egg white for the wash, although I’ve used whole egg for crisp bread with no issue. It may also be that the crackers would be better with dark rye flour, which would give them more flavor. My husband says they are not bad, but I suspect that he will be glad when I make another batch of the cheese crackers next week.
Thanks to Aaron's comments, I just realized that it is a gluten-free cornbread, so it might come in handy if baking for someone who needs gluten-free or who has a wheat allergy.
Today, KAF finally had the Bakewell Cream Baking Powder back in stock, so I placed an order and included it. (I had a list but was waiting for this item.) They seem to be getting re-stocked on most products.
I guessed wildly and correctly.
To go with leftover roast chicken for dinner, I made the Penzey’s Quinoa Summer Salad again. As I am still out of the Italian seasoning, I again substituted1 Tbs. of Penzey’s Sandwich Sprinkle (another small container from a gift pack). I decided to try it this time with the full ½ cup olive oil. I did not bother with the parsley.
Additional Note: I like to hold the oil until the other ingredients are initially mixed, then I drizzle in the oil as the mixer runs.
I've also changed back to brushing the dough with oil before cutting it, and then I dock each cracker. I think it is actually faster that way.
For the double recipe made with oil, I use 1/3 cup flax meal, and I add 1/4 cup powdered milk, which I think improves the flavor.
Note added October 2, 2023: I now mix the oil with the sourdough starter, then mix in the dry ingredients. The dough comes together more easily that way.
I knew this one.
Eight minutes, Aaron? 🙂
We picked fourteen pounds of blueberries yesterday—not bad, but we will need to go back and pick more so that we can last out the year for baking with them, and for my husband eating them on his oatmeal. Today I experimented some more with my mother-in-law’s blueberry cobbler recipe. I looked at that cherry cobbler recipe that I made a few weeks ago (canned cherries) and noted the cake part is almost identical, except MIL’s does not use an egg. I decided to leave out the egg and follow my usual changes of reducing the salt, substituting buttermilk, and adjusting baking powder and baking soda. I also used 1/3 barley flour. I cut the vanilla to ½ tsp. The topping has never satisfied me; the original recipe took 4 Tbs. of butter, which is not typical for cobblers. I looked at the cherry cobbler recipe and decided to go with 1/3 cup sugar, ½ Tbs. cornstarch and 2 Tbs. water (neither in the original recipe), and 1 Tbs. butter and the usual 1 cup of blueberries. I cooked it on the stove top until thick. I then added ½ cup more of blueberries after removing from the heat. I baked it at 375F, as it was in a 9-inch round glass dish, on the third rack up in the oven for 28 minutes. The topping was a little too thick, so next time I’ll either reduce or eliminate the cornstarch.
I also must give thanks to my husband because as I was putting the lid on the vanilla, I knocked the measuring cup with buttermilk and vanilla off the counter. It went all over the floor, and me. The heavy measuring cup did not break on our ash floor. (It would have been a goner on the previous tile one.) While I ran upstairs to change clothes (should have been wearing an apron), my husband cleaned up the mess, so that I could return, replace the ingredients, and get the cobbler into the oven.
That sounds delicious, Joan!
I made another batch of yogurt on Tuesday.
I know this one!
Our numbers went up by 40 in our county since Friday. It's probably higher, especially in our town, since the numbers are only for the people whose permanent residence is in this county.
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