Forum Replies Created
-
Bob's Red Mill sends out e-mails if you subscribe to their list. I was able to get free shipping on an order (there was a minimum, but I ordered other products as well), and buying in bulk can also save you money. You should refrigerate barley flour--or freeze extra bags. My husband and I just like the flavor of barley, but I have read that it also helps regulate blood sugar.
I just made some wonderful barley scones this morning, so I will post that recipe for you. Coincidentally, I was internet surfing for barley flour recipes today, so I have a couple more to try. I also posted a link to a Martha Stewart recipe for Orange Barley Bread (and the tweaks Kid Pizza suggested) that I plan to try later this week.
King Arthur Flour has a recipe for Barley Butterscotch Cookies that uses barley flakes rather than oats in cookies. They also have a wonderful recipe in their wholegrain baking book for a big soft barley cookie, that my husband has asked me to bake for Father's Day. (Those cookies need to be baked on a very heavy baking sheet, or else double-up your cookie sheets. Those cookies bake at a very high heat, and the bottoms will overbrown otherwise.)
Pearl barley is also great in soups, or even cooked to be used in place of rice. I'm going to try a new softer hull barley I bought from Bob's Red Mill in soups (probably not until fall)
It would probably be a good idea to consult a dietician/nutritionist who can help you work out a plan for your individual case.
Best wishes as you cook and bake for health!
Great News: Kid Pizza is feeling better and has posted the following reply on Zen's (Pyewacket's) site:
BAKERAUNT:
Good morning my friend. Marliss I read somewhere you were looking for me. Because you had a slight baking disappointment recently in baking a "ORANGE BARLEY (flour) POUND CAKE.Marliss I scrutinized this recipe that you provided. You are so correct. TOO sweet more sugar than required one reason it exceeds the weight of the flour. The dip in it's top surface most often has to do with the LEAVENERS. Not all the time but most often. In this case I will provide free of charge 2 choices. 1(a) reduce the bkg powder to 1,1/4 tsp....2(b) reduce bkg powder to 1, tsp & add 1/8th tsp of bkg soda (remember Marliss 1/8th tsp is 1/2 of 1/4 tsp. Marliss, one more thing. your posted ??? about the size of the 9 X 5 X 3, in pan is adequate but I believe a 8,1/2 X 4,1/2 X 2.5, inch pan is better.
I've not actually baked the recipe yet, since it seemed not quite right. I will bake it this week, following Cass's suggestions and let everyone know how it comes out.
Italian Cook: If you make a "dam" by piping frosting around the outside circumference of the layer, refrigerate briefly to harden, then put the lemon curd in the center, it will stay put. I learned about this technique when I made a lemon cake with lemon curd filling, and the wonderful people on the KAF Baking Circle told me about this method. I'm so glad that we now have this site, so that I don't lose all that wonderful advice and encouragement.
I used 1 1/2 cups buttermilk and proofed the yeast in 1/4 cup water.
I used active yeast, which I proofed with a bit of the sugar.
I added 1 Tablespoon flax meal.
After mixing with the dough paddle, I found that I needed to use the Kneading spiral hook (Cuisinart stand mixer). I've also made the dough in a bread machine.
I use farina (cream of wheat) on the griddle pan. It's less likely to burn.
An infrared thermometer lets you know if the cooking surface is the correct temperature. I find that cast iron griddles work best. Also, do not crowd the muffins on the pan.
