BakerAunt
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Could it also be that there was too much leavening? If a recipe already contains baking soda, I usually don't add extra if I'm subbing in buttermilk. I remember Cass discussing baking powder and baking soda on the KAF baking circle, but that particular thread of baking wisdom probably didn't make it to this site, as we were so focused on saving as much information and as many recipes as we could, and we couldn't get it all in the short time that King Arthur allowed us before shutting it down.
On Friday afternoon, I baked my Whole Wheat Sourdough Cheese Crackers from the dough I made up last week. I’m getting quick at rolling the dough into a rectangle, brushing it with grapeseed oil, using a pizza cutter to make squares roughly 3x3 cm, pricking the squares, sprinkling with salt, then baking. I started at 3:50 and took the last tray out of the oven about 70 minutes later. It’s a good thing that I’m getting faster, based on the rate at which my husband consumes them. 😊
I don't have Clayton's Breads of France, but I have both editions of his Complete Book of Breads, as well as his book on little breads, his pie baking book (where my streusel apple pie recipe came from), AND his soup cookbook. I initially bought them because 1) I was interested in baking, and 2 I had joined a book club in order to get a good price on the Oxford English Dictionary with magnifying glass (remember those? I still have mine), and I needed to buy four or five additional books before I could resign from the club.
With the bread books, the amount of yeast must be reduced at bit, and mixers are now more powerful, but Clayton has some excellent recipes.
I always rolled my tortilla by hand. I've made some flat breads as well from KAF recipes. I found that the little rolling pin that came with a ravioli pan I bought is perfect for rolling out the small circles for tortillas and flatbreads. Note: I've yet to use the ravioli pan that came with it!
On Thursday, I baked a new recipe, “Whole Wheat Apple Muffins,” which appeared on p. 24 in the Fall 2019 issue of Sift. I made some changes, as most of the King Arthur Flour muffin recipes are more cupcakes than what I consider muffins. I replaced ½ cup butter with ¼ cup of oil. While I usually use 1/3 cup of oil to ½ cup butter, most muffins are too oily, and this one uses 1 cup of applesauce as well as fresh apple, I knew they would be moist with the lesser amount of oil. I reduced the brown sugar from ¾ to ½ cup, and I cut the salt in half. I added ¼ cup Bob’s Red Mill milk powder and 2 Tbs. flax meal. I increased the fresh apple from ½ to 1 cup and used a Jonathan. I omitted the raisins and reduced the walnuts to 1/3 cup. I sprinkled with cinnamon sugar and some autumn colors decorator sugar. I baked it as six large muffins rather than twelve small ones, in lightly sprayed muffin papers on the middle shelf of my oven for 30 minutes. I had one with my tea at lunch, and my husband also had one with tea. We both like them.
