[BakerAunt]

On Thursday, I again Baked the Yogurt Rye Bread from Ginsberg’s book, but this time I used full-fat Stonyfield yogurt that I bought on our grocery run yesterday. I also mixed and kneaded it in the Zo bread machine, which worked much better than my mixer for this smaller amount of dough. The dough baked into the same sized loaf, still about 3 ¾ inches high. I’ll slice it tomorrow, as we have already eaten the first loaf I baked. (As I noted, it is a small loaf.)

[BakerAunt]

It's good to have you back, Joan. I'm glad that your husband is recovering and that he is persevering to quit smoking. Food should start tasting much better to him now.

[BakerAunt]

I have one of those thick liquid sourdough starters. Like Joan's starter, I can ignore it for weeks--or over a month. It may need an extra feeding or two to get it back up to power, but that is one reason I started doing the sourdough crackers, and it's good in pancakes. This starter is a milk-based one.

I have the same question you have about rye starters, which is why I've resisted starting one.

• This reply was modified 6 years ago by BakerAunt.

[BakerAunt]

If you are going to bake, you should know butter weights.

[BakerAunt]

That bread looks great, Mike, and it's good to know that it tastes great as well.

I'm going to try toasting a piece of my Yogurt Rye Bread and see if that gives it more flavor.

I have two of the deli rye pans, and I use them for some breads, particularly my Limpa bread.

I plan to bake the Yogurt Rye again today. I bought full-fat Stonyfield yogurt yesterday on our shopping run to the next town. I was surprised that Walmart had it. At 7g saturated fat per cup (250g), I won't be snacking on it, but I will use the remainder to try making my own yogurt with 1% milk, so the remainder won't go to waste. I have a yogurt maker (the little jars).

I'm curious to see if the added fat makes a difference. Ginsberg did not specify a type of yogurt or what its fat content should be. The bread has no additional added fat. I'm also wondering if the buttermilk I'm buying does not have enough of the LAB to give the tang. The buttermilk that I cultured, using 200 ml of it to 600 ml 1% milk never thickened. I prefer Dean's, but I cannot get it in a half gallon. I also note that it now is 2% fat per cup rather than the 1.5% it was.

I'm also planning on using the Zo, since as I noted above, I had to keep stopping the mixer to pull the dough together, and that got aggravating over a 10-minute kneading session.

• This reply was modified 6 years ago by BakerAunt.

[BakerAunt]

I guessed and missed. Now that I use plastic rising buckets, I usually pat the dough into the bottom, note where the lines are, and wait for it to double. For years I avoided using rising buckets, since I have so many lovely ceramic bowls, but the bowls take heat away from the dough in the winter, and the bowls need to be covered with plastic wrap, although I did acquire some bread "shower caps" from KAF, and some German plastic discs that can cover the bowls. Once I started using the plastic dough buckets, I had to admit that they are better for letting dough rise, and I don't waste saran, which is good for my wallet and the environment.

[BakerAunt]

As I noted in the baking thread from January 12, 2020, I baked this recipe. I ended up using bread flour for the "wheat flour strong in protein," Bob's Red Mill dark rye for the "fine rye flour," and King Arthur's pumpernickel for the "coarse rye flour." I used sunflower and sesame seeds.

I wrote to the publisher to point out that the quantity is incorrect, as it lists "60 rounds" but the crackers are clearly cut into squares in the recipe and in the picture. I also asked about lentils being listed as a topping. Here is the response I received:

"Thanks for the note on recipe quantity. As for the toppings for the crispbread, I have checked the original Swedish and it does indeed list “linsers,” the Swedish word for lentils. I agree that seems odd, so I think you’ve done the right thing by opting for sunflower and sesame seeds. If you wanted to get adventurous, one can cook lentils by simmering in water or broth and then roast them to create a crunchy snack that could, I imagine, be sprinkled on a crispbread. I found this recipe for roasted lentils":

https://www.edibleperspective.com/home/2013/1/3/crunchy-roasted-lentils.html

So the recipe does indeed specify lentils. I've not heard about roasting lentils. I tried roasting chickpeas last year, but while they were originally a bit crunchy, they softened up by the next day. I'd not heard about roasted lentils as a snack. It seems like a lot of work, so I will probably stick to the sunflower-sesame seed topping.

• This reply was modified 6 years ago by BakerAunt.

[BakerAunt]

I missed it--and I should have known better.

[BakerAunt]

Buttermilk--the miracle ingredient!

[BakerAunt]

Sounds like a quiz question to me, Mike! 🙂

I'm tempted to buy a carton of full-fat Stoneyfield yogurt and try the bread with it.

[BakerAunt]

On Tuesday, I made my Spaghetti Squash-Ground Turkey Casserole [Lasagna]. I made my own sauce using 3 (14 oz.) cans diced tomatoes, and adding garlic, dried onion (my husband is still avoiding fresh onion); Penzey’s Tuscan Sunset, tomato paste, sugar, black pepper, a bit of leftover red wine, and Worcestershire sauce. We had it with microwaved fresh broccoli.

[BakerAunt]

We had the bread for sandwiches. We both find it rather "blah," with not particular stand out taste. I don't know if the substitution of buttermilk for yogurt made that much of a difference--and the recipe was not specific as to what kind of yogurt. It is a nicely firm bread and holds sandwich filling well, but it does not seem to stand on its own in terms of taste.

[BakerAunt]

I had no idea, and my guess was incorrect.

[BakerAunt]

I add kale usually at the end of a recipe, but I haven't noted a problem when I've reheated items that include it, other than it isn't as bright in color.

That's a good point about the pie crust's being crisp on top but soft on the underside. I still have a supply of butternut squash, so I'll put this recipe on my list to try with an oil crust. I note in the comments that people state that the 8-inch skillet is on the edge of being too small, so I need to see what I have by way of a 10-inch one.

[BakerAunt]

I'm not sure why Ginsberg says to cool the bread in the pan. It was an unusual instruction, so I followed it. However, when I pulled the loaf out after it had cooled, there was condensation all over the pan, and especially on the bottom of the loaf. Of course, I then had one of those "Duh!" moments. I've put the loaf on a rack to dry out. Next time, I would take it out after 10-15 minutes.

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