Forum Replies Created
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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.
I remember seeing the doughnut idea in a recipe for maple glazed doughnuts that I think was in Reagan's recipes from the Baking Circle. I've now put Reagan's recipes in the recipe section, including this one for Vermont Apple Cider Donuts with Maple Glaze.
The mini-frittata idea looks great for portable, on-the-go breakfast or lunch.
And now there is a pretzel recall from Frito-Lay (might contain peanut residue)
