BakerAunt
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Ah, yes, I knew this one, too!
A number of baking books these days tell you how the flour is measured. I don't like the "dip and level" because there can be so much variation. A friend of my stepdaughter, who majored in nutrition, had a class where they measured the flour in all these ways, then weighed it, in order to make the point about accuracy.
Skeptic--I know that Rose Birnbaum says that sifting (I can't recall if before or after measuring), helps separate the particles so that they combine more readily.
Brown sugar is more of a problem when the author says "lightly pack."
I have been diligently picking blackberries on our terrace ever since they started ripening. A single red one remains, but I picked the last ripe one on Monday morning. I had hoped that with these, and some from my husband’s woods, that I would have enough for a single recipe of seedless blackberry jam, but my husband discovered that the trees in his woodland have now shaded out most of the wild blackberries, so I had to make do with the additional few he found. After I’d removed the seeds, I only had a scant 2 cups, and the recipe calls for 3 ¼ cups of crushed fruit. I was going to buy frozen strawberries to make up the difference, but the store only had an off brand. However, the fresh strawberries looked surprisingly good, so I bought a pound, and that gave me enough fruit. I made jam this evening, using my Ball Jam Maker—the one that does the stirring for me—then filled 3 one-cup jars but only had enough to fill an additional half-cup jar, with a bit of jam left over that went into the refrigerator. I processed the jars, and I heard four pings, so the seals should be good. The jam has great flavor, so I’m happy with this batch, even if it is not an all blackberry jam
I baked my variation on the KAF Wheat-Oat Flax Buns on Sunday afternoon. As usual, I used water not orange juice and buttermilk for the remaining liquid. I cut the yeast to 2 tsp. and use just 1 1/8 tsp. salt. I reduced the honey to 2 ½ Tbs. I added 2 Tbs. special dry milk (to increase calcium). I reduced the AP flour by 2 Tbs., because the last few times I’ve made these, the dough was too dry and harder to shape into smooth balls. That seemed to work well. I did the dough in the bread machine. I decided to make ten rather than twelve buns, because they otherwise seem a bit small. We will use them for Sloppy Josephines for dinner.
Note: I was tempted to make Len's buns, but since I just made them as a bread, I decided some variety is in order.
Sigh, there is a pay wall, so I could not read it, but I did see the picture of the different colored cones before the article was covered.
I've always been a big fan of ice cream cones over dishes and spoons when I used to buy ice cream. Even then, I considered my choice more environmentally sound. I always preferred the sugar cones to the styrafoam looking ones. My first "made-in-the-store" cone was at a little independent ice cream store near UC Riverside, where one of my sisters went to school. I think that they used a krumkake griddle. I've always wanted to try that, and I own an electric krumkake griddle, but now I will need to figure out how to make them without the forbidden butter, and I would use low-fat frozen yogurt inside.
It's a timely subject because I found a brand new--never used Dash pint ice cream maker at the thrift store today for $2, and I have an email for a low-fat frozen yogurt recipe. When I get around to trying it, I'll let everyone know how the recipe and the little machine work.
I've never made bagels, although it is on my "must bake" list. I'm thinking that I can use the bagel topping for breads, although I'll be careful about which ones now that I know that garlic is involved. I do not see it co-existing happily with peanut butter or almond butter.
