BakerAunt
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On Tuesday morning, I baked Pumpkin-Oat Muffins with a streusel topping. The muffin recipe was adapted from a Taste of Home recipe, and the topping was from another pumpkin muffin recipe in a an old Pillsbury cook booklet. For some reason, the warm muffins stuck to the muffin papers, although usually I do not have that problem with this brand of muffin papers. Perhaps they will come off more cleanly after the muffins cool completely.
Added Note: Yes, the muffin papers come off almost cleanly when the muffins are at room temperature. I'll make a note to save them for muffins that will be eaten when cooled.
On Sunday, I mixed up the dough for a double recipe of my Whole Wheat Sourdough Cheese Crackers. I'll bake them later this week. Today, I mixed up the levain for Honey Spelt Sourdough Bread. The recipe was in a recent KAF catalog, but it is also on their website. I have a new Emile Henry long bread baker that I will be trying out tomorrow.
https://www.kingarthurflour.com/recipes/honey-spelt-sourdough-bread-recipe
KAF sometimes talks about the "bakeable capacity" of some of its Bundt pans. I believe that they say 6 cups of batter for a 10 cup Bundt pan.
See:
https://www.kingarthurflour.com/shop/items/original-classic-bundt-pan
On Saturday afternoon, I baked Pecan Lime Cookies, which is my version using pecans of "Macadamia Lime Cookies," which appears in Nick Malgieri's Cookies Unlimited, p. 188. When we moved from Texas, we brought the lime tree that I've had for over twelve years, and it had one lime on it this year, just enough for one batch of cookies. I still have plenty of pecans.
This Thursday evening, I have been baking two loaves of my Buttermilk Grape Nuts bread. One will be for lunches over the next week, and the other one will go into the freezer for now. My husband does not mind my experimenting with other breads, as long as I regularly bake this one, as it is his favorite.
Thursday morning, I baked "Onion Parmesan Cracker Bread," from Sift (Fall 2017), p. 9. The recipe was entered by Rosemary Leicht of Bethel, Ohio, in The National Festival of Breads, a competition held every other year, in Manhattan, Kansas. Although the recipe stated to bake at 450 on a baking stone for 8-10 minutes, the first one burned, mostly around the edges, but even further into the center. I baked the second and third ones for 7 minutes each. The second one did well, but the edge of the third one burned. I baked the last one for 6 minutes and 45 seconds, and it came out very well. I should note that I'm currently baking with an old, avocado green oven that does not regulate heat as well as it might, and which does NOT have a window. I also used my Superstone Baking Stone. It was my very first stone, and is about 1/2-inch thick, and only just big enough for these 12-inch flat breads. Perhaps I should have heated up the large Emile Henry one I use for pizza, but cutting the time did produce an unburned product. These are good with soup, and would be good with spreads or dips.
I wish that I could say that I will be baking recipes from the recently released Holiday issue of Sift, but as of Nov. 6, KAF is sold out (it was only released at the end of October), and none of the stores in the next town had it when I looked yesterday. Barnes and Noble is a much longer drive away, and they do not sell it on the internet site.
