BakerAunt
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I chose correctly.
I'm still looking for that recipe for Skeptic (and for myself!) for the rolls with the chocolate inside. While looking for it, I came across a recipe for Sardinian flatbread, which is the carta di musica that Mike mentions. Now I feel irked with myself for having missed it on a recent quiz.
My order from KAF arrived on Friday. It was not a flour order but a few items that I bought in order to use my Bakers Bucks.
I agree, Len that it would be nice to see flour at the KAF site again. It's not sold at the one store in my town, and we are avoiding the larger town north of us. With the BRM order I got last week, I should be able to hold out for a while. Gold Medal Unbleached is showing up at the local grocery store.
I've posted my reworking of the Rye-Barley Crispbread that I've been baking and my husband and I have been enjoying. It might help Aaron in his search for more cracker-like recipes to feed his hungry kids.
I made a banana run for my husband on Sunday morning, and in addition to the regular bananas, there were bananas that were marked down and so far gone I knew he would not eat them. So I bought four of those as well as the others, and after lunch, I baked my variation on that Buckwheat Banana Cake recipe (Bon Appetit 2016 but online at Epicurious). I add 2 Tbs. of milk powder and replace the sour cream with nonfat Greek yogurt. I also use regular salt, so I reduce it by half. While the frosting is probably wonderful, it is unnecessary, so I don't use it.
I wanted to try it in a Bundt pan, so I used The Grease on my Nordic Ware Solera pan, which is 5-cup capacity, then realized I had too much batter, so I put the cake in, then grabbed a 1 cup individual Bundt pan, coated it, put in the remaining batter, and popped it in as well. The cake was done in 40 minutes, and the little one in about 23 minutes. I bake Bundt pans on the third rack up in my oven (slightly above halfway). We love this recipe, and it is completely wholegrain.
Next time, I'll use a 6-cup Bundt pan. This recipe is ideal for a Bundt pan because it has a flat top, which means it sits nice and flat when turned out.
Navlys--They are easier to clean than the metal ones. I still spray them with oven spray. My husband usually washes them, and I've heard less complaining, although he still has to get around the edges. If he would let them soak in hot soapy water, I think clean-up would be quick.
What I bought are two rectangular ones. Oxo features them for bacon, but I've used them for chicken pieces and also under a turkey. I bought a round one as well that should work well with a roast or a whole chicken.
May 3, 2020 at 10:23 am in reply to: What are you Baking the week of April 26, 2020 (started a day early) #23499Yes, Aaron. The KAF recipe is my base recipe. I always make a double recipe. I've modified it to use 1/3 cup oil in place of the 1/2 cup of butter. I mix the sourdough and the dry ingredients before mixing in the oil. You can just use the mixer's paddle. In addition to the health benefit, using the oil makes it a lot easier to roll out the dough when you get to that stage. I like to let the dough rest, divided in four and wrapped in saran for about four days in the refrigerator. I have some in there now. That gives it good flavor. I roll it to 1/16th inch thickness. I brush them with grapeseed oil. It seemed to me that the canola left an aftertaste. I've tried olive oil as well.
You need to watch them carefully, as they can burn fast. Last time I baked them, I discovered that 12 minutes (turn halfway through) with the convection oven at 375F works very well, and I had little overbrowning. When they come out, I make sure that they are all separate from each other, then pull out the parchment on which I baked them and let them cool initially on the baking sheet (helps to crisp them up), before I put them on a rack to cool completely.
I like to delete the salt and add 1/2 cup of KAF's Vermont Cheese powder (again, that is for the double recipe). There is plenty of salt in the cheese powder. I add 1/4 to 1/3 cup flax meal (nutritional boost), and 4 Tbs. Bob's Red Mill milk powder (making up for leaving out the butter).
I find 3 cm x 3cm is a good size, so I use a ruler but do not worry about some being uneven. I use a pizza wheel to cut the dough. Be sure to hold the pizza wheel more straight up as you roll, so that you don't drag the dough. I sprinkle them lightly with coarse salt.
I've also experimented with leaving out the cheese powder--and the salt--and putting in some Penzey's Buttermilk Dressing mix. I'd do that more if my husband was not so enamored of the cheese ones.
With your crowd, a double recipe will likely be inhaled within a day. 🙂
I answered correctly.
Pancakes and waffles are a great use.
I posted the sourdough bread recipe that I use in the Recipe section. Now I'm thinking that I need to bake it again--and maybe add some whole grains....
May 2, 2020 at 11:10 pm in reply to: What are you Baking the week of April 26, 2020 (started a day early) #23482Chocomouse and Joan--Your breads sound wonderful!
Either day would work for me. That time would also work.
I messed up a soup when the pepper container came open. We did eat it, but we picked out the unground pepper with each bowl we ate.
My wild guess was incorrect.
Oh, this will be fun!
May 1, 2020 at 9:10 pm in reply to: What are you Baking the week of April 26, 2020 (started a day early) #23443The cherry pizza sounds wonderful, Skeptic.
On Friday, I made the dough for my Whole Wheat Sourdough Cheese Crackers. I'm experimenting in that I mixed the sourdough and the dry ingredients first, then drizzled in the canola oil. The dough is now divided into four flat pieces and will rest in the refrigerator four days before I bake it into crackers.
I also made Skeptic's Pumpkin Biscotti recipe, so that we will have some cookies to go with tea in the afternoon. I used white whole wheat flour.
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