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I missed it too.
On Friday, I baked Sub[marine] rolls, using a recipe that came with a 5-well perforated pan that I bought from KAF years ago. I played with the recipe a bit. I substituted in 2 1/2 cups of whole wheat flour. I substituted in an additional ½ cup of white rye flour. I added ¼ cup special dried milk, and I substituted ½ cup of buttermilk for that much water. I used 2 Tbs. olive oil in place of 2 Tbs. butter, and I reduced the salt form 1 Tbs. to 2 tsp. I replaced the 1 Tbs. of sugar with 1 Tbs. of honey. I needed to add an additional ½ cup plus 2 Tbs. of flour to the dough. It was a slack dough, but then the recipe works best if not too much additional flour is added. A little oil on my silpat mat helped me form the rolls. We will eat two or three of them, and I’ll freeze the rest.
Yesterday was cool with a high in the 50s. My husband roasted a turkey breast, and I used new potatoes from the farmers' market to boil the little potatoes, then coat them in olive oil and grated Parmesan with some pepper. We had microwaved peas on the side.
I got it because I remember Italian Cook asking about this once and either Aaron or Mike mentioned this tip.
Happy Birthday, Cass!
Got it!
There are no good doughnuts in my town either, but then I should not be eating them anyway. Sigh.
Yesterday (Wednesday) I baked a strawberry snacking cake from a Bon Appetit email. (Details are in the Baking--Dessert category.) It's not overly sweet, and we liked it as a good alternative when dietary restraints rule out strawberry shortcake.
Today I baked my lower-fat sourdough whole wheat cheese crackers from the dough I made earlier this week.
Here is the post:
https://www.kingarthurflour.com/voluntaryrecall/?utm_medium=email
Cass told me that for bread, adding the oil at the end prevents it from coating the gluten strands and weakening its strength during the kneading process. I've been using that technique with my yeast breads and pizza crusts with good results. However, I'm less certain as to why it would be used when baking a cake. I'll have to ask Cass.
I guessed correctly.
I fed my sourdough starter again and made up a double batch of dough for my lower saturated fat version of my Whole Wheat Sourdough Cheese Crackers. I’ll bake them in a couple of days.
Joan--King Arthur has an interesting sourdough cinnamon roll recipe that I'm tempted to try.
We've added a bell pepper plant, beans, and snow peas.
The lime tree, which bloomed while inside because it was warm, only had one lime to show for it. However, there was just enough cold after it was moved outside for the summer that it was stimulated to bloom again, so I'm hoping more limes will develop with the pollinators around.
We have some black raspberries coming on our terraces. Once again, the north side has set fruit, and the south side has not. My husband plans to pull those up and put in other berries--maybe strawberries? Our several little blueberry bushes also are looking good.
I can see the Martha Stewart crowd going for serving them in the Mason jar rings as part of the "I am more rustic than thou" attitude.
I gave up on my subscription because there were too many recipes that I would never be cooking or baking. Sometimes I buy the special issues. I will make a note to snoop in the August issue in the store.
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