cwcdesign

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  • in reply to: What are you Baking the Week of March 7, 2021? #28954
    cwcdesign
    Participant

      I'm thinking about making some pita and Will is making more sourdough. May also have to make something sweet

      in reply to: What are you Cooking the Week of February 28, 2021? #28932
      cwcdesign
      Participant

        And, they all sound yummy, chocomouse.

        I made a farro with greens from the garden last night, going to add tuna to the leftovers. Will’s on an Annie’s Mac kick for himself.

        in reply to: What are you Baking the Week of February 28, 2021? #28929
        cwcdesign
        Participant

          I made a batch of the No Knead Cheese Burger Buns from KAF. Will brought out the bread machine for me so all I had to do was dump the ingredients in - I just put the bucket on my scale and hit tare after each ingredient. After the dough cycle was done, I made the balls - a good hand exercise. We’ll have burgers tomorrow.

          I subbed in a cup of sprouted wheat bread for some of the AP, used 2 teaspoons yeast instead of 2½ - I would have used less but for the sprouted wheat and used 3/4 teaspoon Penzey’s garlic powder instead of 1 teaspoon onion powder.

          in reply to: Scoring bread #28914
          cwcdesign
          Participant

            He started reviving the starter around Thanksgiving. And, has really been focusing on the bread for the last month or two - he’s trying to keep himself busy and learning - he’s also been doing a lot of the work in our joint vegetable garden. His tomato and eggplant starts are really looking good. Peppers are going slower. We’ve done some in ground planting, and the transplants should go in mid to end of March.

            I’m going to miss him when he can finally have his life back.

            in reply to: What are you Baking the Week of February 28, 2021? #28907
            cwcdesign
            Participant

              I made a flourless chocolate cake from KAF today - looks yummy - not very tall, but I think it will be good no matter what. The recipe called for chocolate chips, both in the cake and in the glaze, and cocoa powder in the cake. Since I didn't have much left I used the black cocoa powder and then added the remaining to my bag of double dutch.

              in reply to: Scoring bread #28906
              cwcdesign
              Participant

                Thanks everyone, I've shared your comments. The really great thing is it tastes amazing! Soft on the inside and a chewy crust.

                in reply to: Covid 19: The Next Six Months #28905
                cwcdesign
                Participant

                  Great news Swirth!

                  My friend and I got our 2nd Pfizer today - much quicker than first shot. The nursing student who gave us a first shot (didn't feel it at all) did a better job than the school nurse who gave it to us today 😁 so it hurts a little more at the injection site. I asked and was told ice is better than heat, can take Tylenol, drink lots of water and take things easy.

                  in reply to: Scoring bread #28896
                  cwcdesign
                  Participant

                    Here is a photo of the two breads Will baked this morning after scoring with the KAF lame I mentioned above

                    IMG_0163

                    • This reply was modified 4 years, 4 months ago by cwcdesign.
                    • This reply was modified 4 years, 4 months ago by cwcdesign.
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                    in reply to: What are you Baking the Week of February 28, 2021? #28894
                    cwcdesign
                    Participant

                      Will has adapted the Baking Steel House Pizza Sauce first off by halving it. We currently use a box (13-14oz) of Pomodoro crushed tomatoes - we like then even better than the Muir Glen or HT Organic ones. He adds fresh garlic, 5 grams salt, an assortment of herbs - fresh and/or dried and red pepper flakes. He used it on our 4 10"-12" pizzas last night and still has some left over.

                      Baking Steel has since added oil to their recipe, but not necessary. The recipe is similar to one I was using years ago in Marion that I got from the Grilled Pizza book from Taunton Press (no longer have the book, but I know the recipe is on my old computer)

                      • This reply was modified 4 years, 4 months ago by cwcdesign.
                      in reply to: What are you Cooking the Week of February 28, 2021? #28890
                      cwcdesign
                      Participant

                        Happy Birthday Joan!

                        Will made 4 pizzas again - a nice crisp crust and leftovers for tomorrow

                        in reply to: Scoring bread #28878
                        cwcdesign
                        Participant

                          I bought this lame for Will from KAF https://shop.kingarthurbaking.com/items/double-sided-lame
                          He first tried the curved blade, but quickly realized the flat one was better for a beginner. He's still learning but did a really good job on his last loaf - part of what he's learned is the importance of the "skin" being taut.

                          With the warmth and humidity around here, even things that take a long time tend to rise pretty quickly, so we have not had to resort to creating proofing boxes like we did in Massachusetts.

                          in reply to: What are you Cooking the Week of February 28, 2021? #28860
                          cwcdesign
                          Participant

                            Will is making his sourdough pizza crust today for pizza night tomorrow

                            in reply to: Scoring bread #28858
                            cwcdesign
                            Participant

                              Will has been working on his scoring - I mentioned the class, but he’ll keep following his free sources. He gets upset with me for paying for resources I think are helpful - though I do it sparingly

                              He did a really good job on his last loaf - good oven spring

                              • This reply was modified 4 years, 4 months ago by cwcdesign.
                              in reply to: What are you Baking the Week of February 21, 2021? #28823
                              cwcdesign
                              Participant

                                WooHoo - great news on your vaccine appointment, BA!

                                in reply to: What are you Baking the Week of February 21, 2021? #28788
                                cwcdesign
                                Participant

                                  Everything sounds so yummy!

                                  I made a cake today! Of course it was simple - what KAF calls the Original Cake Pan Cake aka Wacky Cake - but it was perfect for us. Whisk the dry ingredients, whisk the wet ones and combine - I was able to put the pan in the oven and take it out. Made the frosting after physical therapy. While the recipe calls for water, I used milk and I used olive oil for the vegetable oil.

                                Viewing 15 posts - 616 through 630 (of 1,377 total)