[chocomouse]

I browned boneless pork chops in a cast iron skillet with sage and Penzey's Mural of Flavor, then added sliced apples and made a thin sauce of boiled cider and spicy brown mustard.

[chocomouse]

Sara, I did not know that; I've often wondered how she was doing. We lost contact after she moved from San Francisco to be near her sister, in Oakland maybe? Such a talented lady, a baker and a quilter. She was always up for a new bread baking adventure! Thanks for sharing. How is your husband doing now that he is at home? And I hope you are taking care of yourself, too.

[chocomouse]

I don't remember a group baking from the cookie book. But I lost touch with the baking circle about when KAF shut down the "old,old" baking circle, the first one they shut down. I got busy with real life and my password didn't work and they were no help to getting that problem fixed. And then I think they shut down the baking circle they created from that group, part of their website, in about 2010. I joined the original Baking Circle in 2002, and the group baking the same breads was most active in 2004. I sometimes wonder what those ladies are doing now. I know Sara W was part of that old baking circle, too.

[chocomouse]

No cooking at my house today. We had leftover Duchess soup with Maple, Fig, and Walnut bread from the freezer, left from my maple baking for the Artisan Fair in December. And then we finished off the chocolate cheesecake from two days ago - except for the half that's still in the freezer.

[chocomouse]

Not in my chocolate cake! Espresso - yes, garlic - no. Although if someone offered me a piece of chocolate cake with garlic in it, I would try it. And maybe it would be fine. Especially if the chocolate ganache was slathered thick enough!

[chocomouse]

Today I made a potato salad and a broccoli salad to go with a ham steak for dinner. Sick of winter and winter foods, ready for summer. Also made Special K Bars but used plain cheap corn flakes instead of Special K cereal.

[chocomouse]

I've used Peter Reinhart's books (Whole Grains, Artisan breads, and BBA) more than any others, although I must say none of my favorite breads come from his recipes. My favorite bread books are some that a group of us on the old baking circle decided to buy and for about a year, we selected a recipe every couple of weeks that most of us made. We got some surprises - I remember the loaf I made that looked exactly like a cow's udder. I don't remember if it tasted good or not, but I never made it again! Does anyone here remember making those recipes?

[chocomouse]

That sounds like a good recipe for me to try. I have so many baking books and I rarely use them; I have had Bread by Jeffrey Hamelman since it was published, yet have never made a single recipe from it. Although I love to read through them, it's quicker to just walk into the pantry, grab a couple bags/containers of flour/grains, usually whichever are taking up the most space, and start measuring and mixing.

Today I made Harvest Grains sandwich bread, using the recipe on the bag with a few changes. It used to be my favorite sandwich bread, now replaced by the Super 10 Blend. I also made a chocolate cheesecake and baked it in two 7 inch springform pans - one to eat and one for the freezer.

[chocomouse]

Skeptic, that is what the instructor at KAF told us: they are supposed to be gummy, damp on the inside, and can be fork-split and eaten as soon as they come out of the oven -- after toasting of course - to get rid of the gumminess. We also made crumpets, which she said should be "wet" inside! You are right - more peanut butter and jelly!

[chocomouse]

I made two loaves using KAF's Super 10 Blend and the recipe on the bag.

[chocomouse]

To use up some leftovers, we had quesidillas for dinner tonight - green peppers, onions, tomatoes, black olives, thin sliced pork, salsa, Monterey Jack and pizza blend cheese. Not quick and easy, with all the prep and standing at the stove, but tasty and warmed up the kitchen on a cold and snowy night. We've got a prediction of 12 inches.

[chocomouse]

That's interesting about the holes forming during kneading. I frequently hear and read that kneading puts air into the dough which makes the bread rise! My response is "then why would you bother to use yeast?" I've been told that a wetter dough yields bigger holes, and if I'm not following a recipe exactly, I do use more liquid. This recipe made a very soft dough, I don't recall the hydration. I wouldn't let my muffins rise longer - they went from a 1/2 inch "patty" to over 2 inches tall, in one hour. I suspect that is about max for rise time. The ones we made in the class at KAF only rose to about one inch, in a proofing oven, for about an hour, maybe a little less.

[chocomouse]

Mike, I've used the recipe in BBA and it was OK, but no big holes -- which is my goal! I've also made both the batter and the dough versions of English muffins. I prefer the dough, but still use the rings because that makes them look more "perfect"! It also helps to flip them without deflating. I'm happy with how this batch turned out. Next batch l'l try cinnamon-raisin.

[chocomouse]

We had southern style pork ribs cooked on the smoker, with whole kernal corn and spinach salad.

[chocomouse]

Today I baked English muffins, using the recipe we used in my class at KAF 2 weeks ago. I made a couple of small changes: I used white whole wheat instead of AP for one cup of flour, and buttermilk instead of regular milk; I also made 8 muffins instead of 9 because that is what will fit on my built-in griddle. They came out great!! They rose twice as high as the ones we made at KAF! Much lighter, same good flavor. I had a little trouble finding the right temp on the griddle, as it is labeled 1-10, not in degrees F. The thermometer said 200* but I think the insides should have been cooked a little more, they were a tiny bit gummy. I've noted the cooking temps, and will make some adjustments next. My only disappointment is that they are not very holey - and that is the same problem I've always had with my English muffins. Oh well, they still taste better than store-bought.

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