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I tried a new recipe from King Arthur - Golden Grains Bread - and a bonus is it's baked in the long baker.
It calls for AP, whole wheat, semolina and harvest grains blend - I subbed bread flour and WWW. I did not use the optional brown sugar or malt. I made a parchment sling. It was a beautiful dough when it came out of the bread machine. I have realized with this loaf that I have a bad habit of underproving my dough which explains a lot of my issues. I did the poke test, and the imprint held but when I went to cut the slits it filled in. I probably should have stopped at that point and continued the rise, but I was afraid I'd already deflated it. I keep assuming that because I'm in the South, I should prove it for less time. Next time I won't second guess the timing - it's definitely dense and doughy but it will be fine as toast. The sling worked perfectly and it didn't stick to the pan.
Interesting article. I don't buy honey crisps here in Georgia - the couple of times I tried them, they were very disappointing. I remember trying them at home when they were first available seasonally and I really enjoyed them.
I had a piece of toast with avocado and melted cheese
Yesterday I made "my" mac and cheese from James Beard's recipe. After all these years it's still my favorite. I made a half batch since it was just me. I decided I wanted to add broccoli to it just to give me some vege. They didn't have broccoli crowns at HT, so I bought a bag of fresh Green Giant florets in the produce section which a friend had recommended. I steamed it in the microwave. After I put the broccoli in the pan, I realized I better make a full batch of the cheese sauce. I gradually added the sauce to the broccoli and pasta until I thought it had enough. I had 2 cups of sauce left over and I made a huge amount of mac and cheese. I froze the extra sauce and 2 1 pound packages of mac and cheese. I still have enough for a couple more meals.
Next time I would use 4 ounces pasta and ½ bag of broccoli. I also would not use mozzarella for some of the cheese - it was a little bland. But, I am enjoying it.
Hi Aaron. I did feed it last night, but because it was a larger feeding 4oz each of starter, AP and water I put it in my large glass mixing bowl and then put a piece of Saran over the top lightly. This morning it had really risen and was very active and bubbly - before I left for work, I put it in the jar and back in the fridge. I'm pleased with how it came back.
One note I should make - normally I would have stirred the hooch back into the starter, but it was very dark and had a strong sour (but normal) smell so I drained it off.
Joan, I am sorry for your loss - it's never easy.
On Sunday, my friends came for dinner and I made pizza. I made the 72 hour dough from Baking Steel which is always good. I made 3 smallish pizza's - sauce just crushed tomatoes with a little olive oil and a little salt and oregano. We all had mozzarella. Sue had pepperoni and green peppers. Richard and I had anchovies, green pepper and olives (I went to slice my onion and it was bad, so no onion). Sue took half hers home (Richard ate all his) and I had half of mine for lunch today. Good friends and good dinner.
I have been feeding our starter since Thanksgiving day. It has been in the fridge for 10 months. I started out feeding it with rye and the first couple of times it didn't budge. I kept reading that it needed a warm place 70-75, and my condo is at 68, so I decided to wrap it in a terry hand towel to see if that helped and it did! Yesterday morning I switched to AP and today it is very much alive. Feeding it one more time tonight and assuming it's still behaving, I'll be able to move it back to the fridge before work tomorrow.
Yesterday, I made the KAF fudge brownies as my friends were coming for dinner - I give them most to take home and freeze a few for me.
November 27, 2025 at 10:05 am in reply to: What are you Cooking the Week of November 23, 2025? #47818Thank you all for your kind comments. Last night I had chicken Caesar salad made with spinach with some focaccia from the freezer.
I'm not having turkey either, nor chicken. On Sunday, I bought a rotisserie chicken to be sure I had something in the house this week. I'm making some of my favorite appetizers for Thursday - I'm thankful I can do that!
BA I used the 13" Pullman pan without the lid as Mrs Cindy recommended. I've never used whole grain bread improver either. I also like my breads denser than a lot people. Cindy liked soft loaves, bless her sole. I miss her.
November 24, 2025 at 8:03 pm in reply to: What are you Cooking the Week of November 23, 2025? #47797I finally made pizza last night. I was glad to see we had kept our pizza pans as I was only making one and I couldn't get the steel out for just me. The crust had been in the freezer too long, but I still enjoyed it
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You must be logged in to view attached files.Yesterday, I made Mrs Cindy's Irish Oatmeal Bread with some minor adjustments. I used bread flour instead of AP, cut down the maple syrup/honey from 4 to 2 tablespoons and cut the salt slightly. I also do not use whole grain bread improver. This loaf gave me a win in my recent bread baking.
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You must be logged in to view attached files.November 21, 2025 at 7:57 pm in reply to: What are you Cooking the Week of November 16, 2025? #47774That sounds delicious, BA. And, thanks for your encouragement. The RSM golf tournament is going on this week and in past years, we've been fairly quiet as people head over to The Lodge and stay there - the traffic in the south end of the island is horrendous. For some reason, this year we have been much busier - obviously it's good for business. And having just put out our Christmas stuff, people are excited (it looks really good this year). I'm pleased with what Michelle my GM and I selected and we have this team member who does a really good job of merchandising.
November 20, 2025 at 7:51 pm in reply to: What are you Cooking the Week of November 16, 2025? #47770So tonight I made bbq chicken salad and had it with spinach and avocado. I was too tired after work to make pizza - it's been a long week so far and next week will be busier.
BakerAunt - that's good to know about the Vegalene - I used it for a while and always liked it, but I didn't replace it when I ran out - maybe on my next order
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