BakerAunt
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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.
We went to the next town today to shop, for the first time, since March 13, at Aldi's and Kroger. We avoided Walmart. I was impressed with the precautions Aldi's is taking. All the workers in masks and gloves. Sanitized carts (with quarters) at the ready. Shelves were stocked and prices had not skyrocketed. They were low on frozen vegetables. I didn't check meat, other than the 2 packages of frozen ground turkey we were able to buy. Aldi's was limiting meat purchases to two of each. I didn't mind the one-way aisles, and all the shoppers wore masks. We went during the special "vulnerable" time--a little after 8:30 a.m. (Aldi's does it Tues. and Thurs.)
A lot more people were at Kroger. Most were wearing masks, and all the workers wore them. They have banned bring your own bags for now. The flour aisle was sparse, but I saw a bag of Bob's Red Mill Whole Wheat flour and a bag of semolina, so I bought both. They had no King Arthur flour. They had "simple truth" organic whole wheat flour, but I don't know how that brand's flour is, and I don't need more whole wheat right now. There was bleached flour, and some Gold Medal Bread flour, some White Lily, and some brand I'd never seen. The paper aisle had much empty shelving.
I've noticed that butter seems to be less expensive--both at Aldi's and at Kroger, where they had Cabot butter on special.
That's interesting about the rye chops, Mike. Someone posted a review on the KAF site and said that their rye chops are not coarse enough.
I made my mask using this pattern: https://www.youtube.com/watch?v=-t_Gz3lGwF8
I found this pattern easier than the one with pleats, but it does require two craft beads. (I had three craft beads in my stash.) Possibly, buttons could be used instead. I'd like to make a second one, so I might try that. The nose piece (made from a coffee bag fastener) is great. I needed a mask with adjustable ear holders, as others kept slipping off of my face.
I kept running back and forth between the video on the computer and the sewing machine, but the mask came together without an undue expenditure of time.
My educated guess was correct.
I also have some KAF white rye. I bought it for a KAF scone recipe but never got around to the recipe before having to give up massive amounts of butter. I also have a chocolate chip cookie recipe somewhere that calls for white rye--saved but never tried due to the butter issue.
I think this is it: https://www.bonappetit.com/recipe/whiskey-and-rye-chocolate-chip-cookies
King Arthur also has a chocolate chip cookie recipe that uses rye.
The Ginsberg Pumpkin Rye Bread that I made from his blog calls for white rye to dust the surface when shaping the bread, so I have found a use for it.
From what I can tell, white rye does not count as a wholegrain flour.
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