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There are Mennonite/Amish communities in this area. I did go to a small store that was run by Mennonite/Amish, but it seemed to be for selling goods more to those not belonging to those groups--lots of baked pies, etc. They did have some grains, and I bought some cornmeal and some Irish oats there. However, the Dutch Jel that the sign claimed was the same as Clear Jel, was not, and it caused my blueberry pie filling disaster of last year. (That reminds me that I still have a pint jar of that to use up.) The prices did not seem much lower than in regular stores.
I just realized that The L.A. Times article did not say how to cook the fresh soba noodles.
With the dried noodles I was using, the instructions were to put them in boiling water, then wait. When the water is about to boil over, add a cup of cold water. Wait for it to come to boiling again, then remove from heat, strain, and rinse. Perhaps with fresh noodles, they would be added to the boiling water, and be done more quickly?
I also wonder if it could be dried to use later, or if the noodles could be frozen.
I enjoyed reading and following in pictures the experiment. How much honey did you use and how much did you dilute it?
Do you think this method might also work with whole grains sprinkled on top of loaves? Or do grains need a different approach?
September 7, 2017 at 12:59 pm in reply to: What are You Cooking the Week of September 3, 2017? #8982Thanks, Mike. I have written down the recipe and instructions. When I try the recipe, I'll report back.
NY Bakers also sells Queen Guinevere (KAF's bleached cake flour). I'm going to have to spend some time at their website.
I've had mostly success with flour deliveries from KAF, but I've noted that UPS has more of a tendency to crush boxes these days. I recall a Baking Circle thread in which KAF sub-rius commented on UPS not following the techniques he had used when working temporarily at the company. He always had interesting baking threads. I wish that he had joined us here. I don't think that I've had a single box lately in a KAF delivery where one side has not been crushed. Fortunately, nothing was damaged.
KAF is very good about replacing damaged goods, and they always ask about the packing to see if it was at fault. I recently bought the large 2-sheet cake sized pan from them. The first one had scratches that went through the finish, but in that case, it was not the packing. They sent a replacement with no problems (even though UPS again crushed part of the box).
We actually don't need gluten-free. We just like the taste of the buckwheat noodles.
Thanks Mike.
I would have to buy arrowroot powder and psyllium husk powder for this recipe. I'll have to investigate that.
I used Gold Medal flour for the regular flour. I measured it by spooning the flour into the cup and leveling it. However, since this is a BH&G magazine from 2002, perhaps their kitchen used the scoop method. (I did until KAF recipes enlightened me.) The magazine does not include a section that reviews techniques, but Riverside Len's point is a good one. I will make a note on the recipe to reduce the milk (try 3 Tbs. next time) and perhaps increase the flour. I'll also weigh it next time and make a note.
There is a Kroger near me that sells 5 pound bags of King Arthur's AP, whole wheat, and white whole wheat. It is more expensive than Walmart's prices on the AP and whole wheat. (Walmart does not carry the white whole wheat flour.) Kroger actually had better prices on Bob's Red Mill AP and whole wheat flour than King Arthur, but the prices are still higher than the Walmart prices.
What I've observed is that stores in areas where there are a lot of family farms tend to carry 25 pound bags of flour, perhaps because farming people do not make weekly grocery trips but stock up when they do come for groceries. However, maybe farming folk are not baking that much anymore and there is less demand for large bags.
Mike--the link goes back to your "getting seeds to stick" post.
I needed to use the lovely peaches I bought at Saturday's farmers' market, so on Wednesday, I tried a new recipe, "Peach Cobbler with Cinnamon-Swirl Biscuits," which appeared in Comfort Cooking Recipes (2002), a special issue from Better Homes and Gardens. I had trouble with the biscuit dough, so I'll post about it in the desserts section. However, the dessert is delicious, so I will make it again.
Tonight, I made one of my vegetable stir-fry with leftover pork, the drippings from it, and soba noodles.
Unless there is another package of soba (buckwheat noodles) hidden in the pantry, that is my last one. I have not been able to find them here. I was going to stock up before we left Lubbock, but suddenly, they became hard to find there as well. I may need to look for a buckwheat pasta recipe.
Thanks, Mike that worked. It's an interesting article.
A friend in Texas used to buy the marked down "old" bread. One day, that shelf was gone. She learned from a manager that it is more cost effective for the store to donate it and take the write-off than to sell it--particularly when people are not buying the full-priced bread but the sale bread.
In an issue of the older Baking Sheet, Jeffrey Hamelman wrote about having to throw bread away when homeless shelters and farm animals have enough. A blizzard hits, and no one comes to buy what is baked.
Maybe part of the problem is that there is too much inferior bread, cheaply made, being produced.
I broke down and tried the salted butter that can be bought in bulk. I tried an 8 oz. roll in the cookies I baked this week (I omitted the salt in the recipe), and since it worked well, I bought a 2 pound roll for $5.99 and popped the wrapped butter into a sealed plastic container in the refrigerator. It will be some hassle to weigh it out each time I use some, but to save the money, I'm willing to do it.
I'll still look for unsalted butter on sale, since I do need it for some recipes.
Those dairy cows must have a great union negotiator.
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