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One of my friends uses bay leaves to deter moths. I've also heard of using them to deter bugs in dried goods.
I mostly use them in stews, soups, and spaghetti sauce.
I don't know that I've used coriander more than once or twice. What do you put it in, Navlys?
For savory spices, I use a lot of rosemary.
On Wednesday evening, I baked a new recipe from the KAF website: Maple Millet Scones.
https://www.kingarthurflour.com/recipes/maple-millet-scones-recipe
I had inadvertently bought whole millet flour from Bob’s Red Mill instead of whole millet the last time that I ordered, so I need recipes to use it. I made two changes to the recipe. I do not have the KAF Six Grain Blend, so I substituted Bob’s Red Mill Five Grain Rolled Cereal. I also used buttermilk rather than regular milk, and so I adjusted the baking powder, reducing it from 1 Tbs. to 2 ½ tsp. and adding 1/8 tsp. baking soda. (Note: I accidentally used ¼ tsp. baking soda—oops.) I found the dough very sticky, even after letting it sit for 10 minutes to allow the millet to absorb the liquid, so I needed to use floured hands and surface to lightly knead it. I cut the circle into wedges, but they were too soft to separate, so I froze them for 10 minutes, then pulled them apart, then froze them for 20 minutes longer. The scones had great rise, and a lovely aroma. I let them cool for 5 minutes, then I spread the glaze over them. (Note: I used 1 tsp. heavy cream rather than milk in the glaze.) We will sample them for breakfast tomorrow, and I’ll add a note about taste and texture.
Note: The scones have a surprisingly light texture. They do not have much maple flavor, even with the glaze, and are not overly sweet. These will probably not become part of my scone repertoire, but I might make them again to use up more of the millet flour, and to see if that extra 1/8 tsp. of baking soda is part of the issue.
It's good to hear from you, again, Italian Cook. You have been missed.
I've not used cake yeast and doubt that I ever will. However, I have a similar recipe for Swedish Cinnamon Butterhorns. It's in Beatrice Ojakangas' The Great Scandinavian Baking Book. These are also spread with butter before rolling them up, but they are also sprinkled with sugar and cinnamon.
This recipe uses 6 cups of flour and one package of yeast (2 1/4 tsp.). You didn't mention how much flour your recipe uses or how much liquid. Ojakangas refrigerates the dough after mixing, for 2-24 hours. She divides the dough into four parts and rolls each to a 12-inch circle. She cuts each circle into 8 wedges. I've baked the recipe once, and it was a VERY sticky dough with 1 1/2 cups milk, 1/2 cup butter, 3 eggs, and 1/4 cup water. (Some swearing may have occurred while shaping 🙁 ) She baked at 375F for 13-15 minutes.
You didn't say how much flour was in your recipe, but I'm thinking that 5 1/2 tsp. may have been too much, which is why there was such a fast rise. However, if the recipe has a higher sugar content (this one has 1/2 cup sugar), the higher amount of yeast would allow it to rise faster than it might otherwise, hence the refrigerator rest. Another possibility would be to use the special Gold yeast.
One reason for not using too much yeast is that it seems to contribute to the baked product drying out faster. (I have a hazy memory of a Cook's Illustrated discussion on this point.) A lot of older recipes use higher amounts of yeast than we would today because our modern yeast works more efficiently. I find that I can cut back on yeast from recipes from the 19870s and 1980s and they work fine.
One other suggestion--You might want to post questions like these in their own thread under baking. That would make it easier for the community to refer back to them. Discussions in the "What are You Baking" threads tend to be hard to locate. On a couple of occasions now, I've thought, "I KNOW we discussed this matter," but I could not find it easily, and sometimes not at all.
Kudos to your husband for eating that first batch!
A Note on the Chocolate Icebox Pie:
I make a few changes, based on what other reviewers had to say. I add 1 tsp. of espresso powder with the cocoa and water. (I'm surprised KAF missed the chance to push a product!) The original recipe used all bittersweet chocolate. That would be a bit strong for me, especially as I do not plan to use the whipped cream topping. (You have to cut back SOMEWHERE 🙂 ) I used one 4 oz. bar Ghirardelli semisweet chocolate and one 4 oz. bar Ghirardelli 60% bittersweet chocolate, which is the same proportion I use when I make fudge. (One of my sister's suggested that to me for the fudge recipe.) I increase the sugar from 1 Tbs. to 3 Tbs., again based on a comment in the recipe reviews.Further Note: I did not use cinnamon in the graham cracker crust.
