BakerAunt
Forum Replies Created
-
I'm in a peculiar position, as the kneading spiral on my 7-qt mixer works better with big batches. (I'd love to know if someone with the small Cuisinart mixer has better success.) The used bread machine--for mixing and kneading only, as I don't let the dough rise in it--gave me a cheaper option than investing in a smaller mixer. I preferred the texture of the bread that was kneaded in the Zo than the first loaf, where I was constantly having to stop the mixer and adjust the dough.
I might try mixing with the paddle before switching to the dough hook, which is what I do with all of the other breads I bake.
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.
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.
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.
