BakerAunt
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I've only had time to watch the video, but I'm looking forward to reading about the others. Thanks for posting the link, Aaron.
Home baked sourdough bread is a wonderful gift, Joan.
Despite baking two loaves of the Millet-Sunflower Bread, I still have a lot of cooked millet left. While the internet was not particularly helpful for already cooked millet, I did find a couple of recipes. On Friday I baked “Lemon Millet Fig Cake with Walnuts and Candied Ginger” from The Daring Gourmet:
https://www.daringgourmet.com/lemon-millet-fig-cake-with-walnuts-and-candied-ginger/
I actually have a couple of bags of dried figs in the house, so I was set. I followed the recipe exactly. It did not say what kind of pan; given the lemon juice—and previous experience with acidic ingredients eating into my USA metal pans—I used an 8x8-inch square glass baking dish greased with Crisco. I baked the cake on the third shelf up, as cakes do better there, and I left the oven temperature at 350F. The cake baked in the 30 minutes stated, and I made the lemon-honey glaze, poked holes over the top of the cake with a skewer, then poured the hot glaze evenly on top. We had some for dessert. The taste is reminiscent of Fig Newtons, only far superior. We ate it slightly warm, which the recipe recommends. If it is just as good at room temperature, it will be a keeper
I suppose that peanut butter on baguettes is American-French fusion food?
Friday night’s dinner was leftover pork. I cooked some freekeh in water, along with the pork drippings from yesterday. We had microwaved frozen mixed vegetables as well.
We are preparing for a late freeze tonight, with temperatures expected to dip to 28F and stay there. We hope it will be the last freeze of the season, but is not good news for the local berry crops. My husband has covered our blueberry plants but the black raspberries and blackberries will have to fend for themselves. We had saved the heavy plastic that wrapped my stove when it was delivered, and it works well to cover some plants. We also had to secure a kayak that was delivered on Monday, which we tried out yesterday morning (much fun!) and had put next to the house. It cannot be in freezing temperatures, and there is not room, at the moment, for it in the garage or the shed, and the shed would be a bit of a hike, as it is across the road. So, we have brought it into the living room to overnight. Nothing says lake house like a kayak in the center of the house. 😊
It's nice to know that I'm not the only one it picks on.
I spent Friday morning baking Whole Wheat Sourdough Cheese Crackers, using the dough I made a week ago. I don't usually leave it this long, but it was fine.
I missed it, although I did know it wasn't an acid.
I've baked that recipe (with changes of course), also, Len. They are delicious.
My husband cooked pork chops in a skillet on the stove. I boiled some frozen pierogis, and microwaved some frozen mixed vegetables.
Saturday, May 16 would work for me. I'm on Eastern time, so whatever we work out will be fine.
As we don't have Wi-Fi, the computer connections won't reach into the kitchen. I'll have to look into whether I can position it toward the raised dining room area. If not, we can always set up a card table here in the central living area in front of the laptop's camera.
Aaron--would it help if we scheduled the main event toward the end of your pizza baking endeavors? I'm assuming that at some point they do let you get a bite....
Last time I edited, Mike, I did uncheck the box. So far, so good.
That Sunflower-Millet Bread is wonderful. It has a mild taste, even with the additional whole wheat flour, and it is a soft, light bread. I'm going to type up the double recipe directions for myself so that I have the option of baking two loaves. The 1 3/4 tsp. yeast for the double recipe worked. I don't think that I'd reduce it further, simply due to the amount of whole grains.
Peppers, onions, Italian sausage--not a meal that I could ever make for my husband, but it is one that I recall fondly. Italian sausage and German brauts are now off the menu for me, but if I could get a good one somewhere, I'd break the dietary restriction for one day.
My Mom used to cook those little breakfast sausages to go with pancakes. I liked them with applesauce.
Most freestanding hoosiers (kitchen cabinet with work space) have built in flour storage. The one in my grandmother's kitchen had one, but I don't recall flour being kept in it, maybe because I don't remember her doing much baking. She was a nurse, and her mother-in-law from her first marriage lived with the family and did the cooking and looking after the children. The one thing I remember her making is fried Spam, which we thought was great, but she must have cooked other foods when we were there for long summer visits. Nothing else stands out in my memory.
I own two large containers that each hold a 25 lb. bag of flour. I bought them from KAF back when they shipped 25 lb. bags for home orders. They sat, one on top of the other, in the big kitchen in my house. It was a tighter squeeze when I got married and moved into my husband's house with its kitchen that was a third of the size! There is no room for them in the kitchen we have now, as there was no room to put in the walk-in pantry of my dreams. However, I've yet to snare a 25 lb. bag of flour since we moved here, not to mention a 50 lb. one.
I'm editing this post and have unchecked the "keep a log of this edit." Let's see what happens.
I was able to work out the correct answer.
Has anyone here tried Kefir?
Actually, it's Sunflower-Millet bread, but I'm afraid to edit the post.
I baked Millet-Sunflower Bread from KAF’s Whole Grain Baking (pp. 202-203). I cooked the millet the night before and forgot that I should have cooked only a half recipe of it. I decided that I would try doubling KAF’s recipe. Usually I do not double the yeast (1 tsp. for one loaf), but this bread has a lot of whole grains. I settled on 1 and ¾ tsp. yeast. I always cut the salt to 1 tsp. for a single loaf, and I doubled that for two. I’m trying to conserve bread flour, and I like more rather than less whole grain. So, I replaced one cup of the bread flour with an additional cup of whole wheat flour, and I replaced another cup of bread flour with 1 cup of high-gluten flour. I replaced the vital wheat gluten with special clear flour since Cass told us once that special clear flour is vital wheat gluten. (I have made this substitution before, and it works well.) I do not include the 1 tsp. dark sesame oil, as it is not a product that I have on hand and would be unlikely to use. I replace the orange juice with water. I follow the mixing instructions except that I proof the yeast with the honey, then mix in the millet before adding all the dry ingredients EXCEPT for the salt. I also hold back the olive oil. I mix with the paddle, then let it rest for 45 minutes, as stated. At the end of that time, I sprinkle the salt over the top, add the oil, mix it with the paddle, then move to the kneading hook for a short initial knead on speed 2, adjusting the dough as needed, and then I knead for 8 minutes on speed 3. The first rise took an hour and 45 minutes (the house temperature is 66F). The second rise (at same temperature) took an hour and a half. The loaves baked in 40 minutes and look splendid. We will slice one tomorrow at lunch, and I will freeze the other.
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