[BakerAunt]

It's nice to know that one grocery store chain (in San Antonio) was thinking ahead when government people were not:

https://www.texasmonthly.com/food/heb-prepared-coronavirus-pandemic/?utm_source=nl&utm_brand=ba&utm_mailing=BA_ROTD_032720_Beggs&utm_campaign=aud-dev&utm_medium=email&bxid=5c93032824c17c329bff212e&cndid=44882808&esrc=newsletteroverlay&utm_term=BA_Recipe_Of_The_Day

[BakerAunt]

Groans and Chuckles. I shamelessly told it to my husband this morning.

[BakerAunt]

I know this one. As noted in the explanation, there are other reasons, such as saturated fat content and whether the oil being used also contains healthy fats.

[BakerAunt]

Mike--Omaria has an Anksarsrum, but she rarely posts at Nebraska Kitchen.

[BakerAunt]

I baked a new recipe on Thursday evening, Blood Orange Yogurt Loaf:

Blood Orange Yogurt Cake.

I made a few changes in that I used 1/3 barley flour. I also used nonfat Greek yogurt, which is what I have on hand. I replaced the ½ cup melted coconut oil with canola oil. I changed the mixing directions in that I mixed in the oil after the vanilla. I’m not sure why some of the cake recipes I’ve seen tell bakers to mix the oil in after the flour is added to the dry ingredients. I find that it incorporates better if added earlier. I baked it in a Nordic Ware loaf pan that has swirls, using the Grease to coat the pan. I baked it on the third rack from the bottom for 45 minutes (tested at 40 minutes).

On Thursday evening, I also mixed the levain for the KAF “Honey Spelt Sourdough.” I use ¼ cup of my sourdough starter, however, rather than 1 Tbs. I also weighed a cup of spelt flour, and it weighs 4.6 oz., not 3.5 oz. (This recipe only works if I do volume measurements; the KAF weights are off.) I’ll bake the bread tomorrow. I chose the recipe after realizing I have spelt on hand.

[BakerAunt]

Mike--I got the wine rack as rolling pin storage idea from you!

[BakerAunt]

Skeptic--I think that Lehman's has a crank bread bucket. I don't know if it is what you seek, but it might be worth a look.

[BakerAunt]

We finished off the roast chicken with potatoes and vegetables tonight--the third evening of this meal, and it still tastes delicious. The plan for tomorrow is sourdough pan pizza.

[BakerAunt]

My rolling pin collection is stored in a wooden wine holder ($2 at local thrift shop), but I mostly use a long one that came with the dobard (spelling?) that I bought from KAF, which didn't work all that well. It is a wooden square with ends that screw around the frame. It allows for opening it up and moving the interior the correct thickness; the rim are where one rolls. However, it was not really large enough for deep dish pie crust, and not so useful for cookie dough because of the small area. It sits unused, but the pin, 20 1/4 inches long and 1-inch wide is a prized, because very useful, possession.

I have a small pin that came with a ravioli pan. I've never used the pan, but that little pin is great for rolling out flatbreads.

[BakerAunt]

I have two used bread machines. The old Welbilt--which is great for traveling, as it is the smaller (price $20 at an estate sale)--and an older Zo that does a better, and quicker kneading job ($40 at a moving sale). I never bake the bread in them. I don't even let the dough rise inside, because it tends to form a "skin" on top. I much prefer rising buckets. Last time I looked, KAF was sold out of those as well.

Why doesn't someone just make a bread kneading machine? I wouldn't buy a full-price bread machine because it has bells and whistles that I would never use.

I predict that in a few years, there will be LOTS of used bread machines around.:)

• This reply was modified 6 years, 5 months ago by BakerAunt.

[BakerAunt]

Interesting post, Mike. I roll most of my pie crusts (now oil not butter, sigh) to 1/8th inch thick, which seems to work well with fruit pies and my pumpkin pie. I use a set of wooden wands, which also come in handy for rolling out cracker dough. The rings on the end of rolling pins only work if it is a long pin or if rolling a rectangle.

[BakerAunt]

I realized this morning that when I fed my sourdough yesterday evening, I only fed it half the flour I should have. I was wondering last night why it was so thin. It sat on the counter overnight, and when I realized my error this morning, I mixed in the other half of flour. I'll leave it on the counter until this afternoon, when I'm thinking of baking bread with it.

[BakerAunt]

I answered correctly, but I didn't know the history until I read it here.

I have a package and am thinking of trying it in a bread to be eaten at breakfast or with afternoon tea.

[BakerAunt]

I made up dough for my Whole Wheat Sourdough Cheese Crackers on Wednesday. The dough, divided into four pieces, will rest in the refrigerator four or five days, then I will bake the crackers. I have warned my husband that he should slow down on consuming these until I can be sure of getting another bag of whole wheat flour. 🙂

• This reply was modified 6 years, 5 months ago by BakerAunt.

[BakerAunt]

Thanks, S. Wirth and Mike. I cleared the cookies and can now get to the website.

Len--I find the no-knead bread more intimidating than bread that is kneaded because the no-knead stuff is a lot wetter.

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