[BakerAunt]

Here's an article on how some farmers, who have been supplying restaurants, are working to find other markets for their produce and meat.

https://www.foodandwine.com/news/farmers-csa-direct-to-consumer-contactless-coronavirus?did=514550-20200419&utm_campaign=faw-the-dish_newsletter&utm_source=foodandwine.com&utm_medium=email&utm_content=041920&cid=514550&mid=32548332410

[BakerAunt]

I chose the correct answer based on "Would I ever do this?"

[BakerAunt]

Thank you for posting the ingredient list, Italian Cook. It seems that Limpa bread has a LOT of variations. I ran into a similar problem with Pfeffernusse, before finally finding a recipe in the L.A. Times that produced the version I remembered and enjoyed, and still enjoy.

• This reply was modified 6 years, 4 months ago by BakerAunt.

[BakerAunt]

I guessed correctly but initially clicked on the wrong answer by mistake.

[BakerAunt]

On the subject of new bakers, here's a link to a short (11 minute) NPR story on the science of making bread:

https://www.npr.org/2020/04/13/833428230/the-science-of-making-bread

• This reply was modified 6 years, 4 months ago by BakerAunt.

[BakerAunt]

The store brand may also be more finely ground. That's the way I recall the Gold Medal or Pillsbury ones, although I've not used their whole wheat flour for many years. I've been devoted to KAF and Bob's Red Mill.

Mike--Isn't whole wheat flour always unbleached?

[BakerAunt]

We do not have quite enough of that wonderful rye bread for tomorrow. As I was working on the rabbit and egg cake, I pulled out the Zo bread machine and my standard bread machine recipe that uses 1 ½ cup bread flour, 1 ½ cup whole wheat, and 1 cup of some rolled grain. I decided to use white whole wheat flour and ¾ cup 5-rolled grain cereal (BRM) and ¼ cup of KAF’s malted rolled wheat. I added 2 Tbs. of oat bran and 2 Tbs. fine cornmeal. It's now in the oven.

[BakerAunt]

That looks pretty close, Rottiedogs. Thanks for finding it. I think that the original recipe may have included a bit more butter.

Mike--I'm planning to give Ginsberg's recipe a try, but I still have a loaf of Limpa in the freezer.

[BakerAunt]

I have a Nordic Ware large square pan that has wells for two eggs and two halves of a bunny. I have never used it, and since the Easter season extends to Pentecost, I thought, Why not? So, on Saturday, I used my lime Bundt cake recipe and used The Grease on the pan. I had seen in a review for a different square Nordic Ware bunny pan that the person put a cookie sheet on top and weighted it down with a cast iron skillet. I did that and tried to grease the surface of the pan. I baked the cake for 50 minutes at 350F (on the third rack from the bottom). That was a bit too long, but no real harm done. I’d check at 40-45 minutes next time. I did have a bit of sticking to the cookie sheet, with one of the eggs, and on the body of one bunny, but I scraped it off and stuck it back on. It will be in the center of the bunny and the bottom of the egg, so it will not show. The ears of the bunny are a bit shallow, so they got overly browned. I’d put a little more batter in that section next time. Now, I need to figure out what I will use to stick the two halves together tomorrow.

[BakerAunt]

I made soup for lunch on Saturday, using leftover water from the potatoes I cooked on Sunday, and the rest of the drippings (with some meat) from the turkey we had. I started by sautéing some onion in a little olive oil, then added chopped carrots and celery. I added in the drippings, and some rosemary, before adding 1 cup of rinsed brown lentils, then the potato water, and finishing with minced parsley. I brought to a low boil, then simmered for 30 minutes. I added freshly ground pepper at the end. It still seemed to need something, so I added 1 tsp. cider vinegar, which balanced the flavors. The soup will provide me lunches that will last into next week.

[BakerAunt]

Aaron--If you don't mind asking about whole wheat flour, please do so.

My worry is that the mills will prioritize white flour, as that is what the general population usually wants, and that it will take a while to get re-stocked on whole wheat flour.

[BakerAunt]

My first answer was an English-Spanish dictionary, but that was not one of the choices. I did, however, choose the correct answer from the list.

[BakerAunt]

On Friday, I baked the Whole Wheat Sourdough Cheese Crackers. I decided to bake them at 375F on the convection setting, rather than 400F regular. I watched them and reduced the time. I think that about 12 minutes, switching the sheet around midway, is the correct timing. I had fewer overly browned crackers using the convection setting, so I will do so from now on,

Mike--My rye bread was 3 inches high and about 6-inches in diameter, which I think is a dandy size.

[BakerAunt]

I made another batch of yogurt on Friday. I usually use 170g of Stonyfield full-fat yogurt, but I am now out of it, and we are not driving to the next town to try and get it or anything else. I found Chobani Greek yogurt at the local grocery (it was even on sale), so I substituted it. My rule is to use a yogurt that has the live cultures and that doesn’t use additives to thicken the yogurt.

For Friday’s dinner, I made stir-fry using leftover turkey, soba noodles, celery, carrots, red bell pepper, broccoli, mushrooms, and a bit of drippings left over from the turkey. We have enough for dinner tomorrow as well.

[BakerAunt]

I narrowed it down and chose the wrong one. For some reason, I had it connected to pasta, which of course was not one of the answers. I know that I've read about it, because I knew what the name meant.

• This reply was modified 6 years, 4 months ago by BakerAunt.

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