BakerAunt
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I missed it.
Skeptic--If we all lived closer to each other, there would be some stupendous potlucks!
I put the fennel seed on the pizza in order to give the ground turkey a "sausage" taste. My husband insists that our joint pizzas have meat, and since we gave up salami (sigh), ground turkey it is. I just happened to see the cherry tomatoes when we did a grocery run on Tuesday. They weren't the best (were not sweet, as I like), but they worked amazingly well left whole on top of the pizza, although I had to bake the pizza for nearly 20 rather than the usual 15 minutes, so that they would start to burst. I'm trying to convince my husband that we need at least one cherry tomato plant in our garden.
I don't know if there are any new bread bakers looking at Nebraska Kitchen, but if so, please ask any questions that you may have. We love helping people become comfortable with bread baking. You don't need a bread machine or mixer: bread can be kneaded effectively by hand. All of us started out kneading by hand, and some still do. We also have people who use bread machines (usually just for kneading) and mixers. We would be delighted to share our experience and help you advance your skills.
While there is a lot of knowledge and skill here, we also admit our "oops" moments. You will find information here on how to save your dough when you forget the yeast, let the dough rise too long, realize you haven't added enough flour. And we bake more than bread here, so you can branch out. (See Mike's blog post on bagels!)
I answered correctly. I've never eaten one, and as of now, I have no plans to do so.
The Blood Orange Loaf cake--with the glaze recipe from the chocolate cake I made about two weeks ago--came out very well. I will make it again, with my changes, the next time blood oranges are in season.
I baked the Honey Spelt Sourdough on Friday. It didn’t get the rise that it has in the past. The house was cold, so maybe I should have let the second rise go longer than 1 hour and 45 minutes. The first rise was fine in an hour, but the bread machine warms the dough as it mixes, and there was no such warmth for the second rise. The house was warm and sunny this morning, but by 1 p.m., clouds had cooled the house considerably. I also subbed in ½ cup of high gluten flour for that much AP., but I don’t think that would have made much difference. We’ll see how it is when I cut into it tomorrow.
I also made sourdough crust pizza for dinner. It too had difficulty rising until my husband started a fire in the woodstove and I moved it to the front room. I used more dark rye in it this time, and less AP. It made a very nice crust. I topped it with olive oil, cooked ground turkey, fennel seed, Penzey’s Tuscan seasoning, garlic powder, and onion powder, whole cherry tomatoes, mushrooms, red bell pepper, mozzarella cheese, and Parmesan.
On Friday, I made another batch of yogurt.
It's nice to know that one grocery store chain (in San Antonio) was thinking ahead when government people were not:
Groans and Chuckles. I shamelessly told it to my husband this morning.
I know this one. As noted in the explanation, there are other reasons, such as saturated fat content and whether the oil being used also contains healthy fats.
Mike--Omaria has an Anksarsrum, but she rarely posts at Nebraska Kitchen.
I baked a new recipe on Thursday evening, Blood Orange Yogurt Loaf:
I made a few changes in that I used 1/3 barley flour. I also used nonfat Greek yogurt, which is what I have on hand. I replaced the ½ cup melted coconut oil with canola oil. I changed the mixing directions in that I mixed in the oil after the vanilla. I’m not sure why some of the cake recipes I’ve seen tell bakers to mix the oil in after the flour is added to the dry ingredients. I find that it incorporates better if added earlier. I baked it in a Nordic Ware loaf pan that has swirls, using the Grease to coat the pan. I baked it on the third rack from the bottom for 45 minutes (tested at 40 minutes).
On Thursday evening, I also mixed the levain for the KAF “Honey Spelt Sourdough.” I use ¼ cup of my sourdough starter, however, rather than 1 Tbs. I also weighed a cup of spelt flour, and it weighs 4.6 oz., not 3.5 oz. (This recipe only works if I do volume measurements; the KAF weights are off.) I’ll bake the bread tomorrow. I chose the recipe after realizing I have spelt on hand.
Mike--I got the wine rack as rolling pin storage idea from you!
Skeptic--I think that Lehman's has a crank bread bucket. I don't know if it is what you seek, but it might be worth a look.
We finished off the roast chicken with potatoes and vegetables tonight--the third evening of this meal, and it still tastes delicious. The plan for tomorrow is sourdough pan pizza.
My rolling pin collection is stored in a wooden wine holder ($2 at local thrift shop), but I mostly use a long one that came with the dobard (spelling?) that I bought from KAF, which didn't work all that well. It is a wooden square with ends that screw around the frame. It allows for opening it up and moving the interior the correct thickness; the rim are where one rolls. However, it was not really large enough for deep dish pie crust, and not so useful for cookie dough because of the small area. It sits unused, but the pin, 20 1/4 inches long and 1-inch wide is a prized, because very useful, possession.
I have a small pin that came with a ravioli pan. I've never used the pan, but that little pin is great for rolling out flatbreads.
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