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kimbob, good to see you here. I wasn't part of the BC, but I read the posts near the end. I also have too many critters for a garden.
skeptic, would you please elaborate a little more on the sponge method you use. I assume you put the 1 teaspoon yeast in water and flour, but how much water and flour, & for how long?
Thanks, swirth, for bringing this article to our attention. I guess I made a mistake when I ordered the KAF gold yeast the same day it went out of stock. The limit was 2. I ordered only 1, because I didn't want to hoard. I wanted someone else to have yeast, too. I also thought the SAF red yeast would soon be back in stock. Now, I know it won't.
On the Ciao Italia show I mentioned a few days ago (pizza), Mary Ann Esposito stressed that people use too much yeast. I have a couple of quick recipes I don't mind experimenting with, because I think they're a lot of yeast for quick results. Generally though, I'm inexperienced enough that I'd hesitate to reduce the yeast in written recipes, especially the KAF ones. Does anyone have advice on this?
Yesterday, I made roasted chicken with mashed potatoes & frozen broccoli. Enough chicken for tomorrow. Today, I made a batch of cinnamon pancakes for my lunch and the freezer, and a plain batch for my husband. I'm unsure what he did with his. I only made his batter; he cooked them. Last I saw, they were cooling.
I knew this, also.
Actually, Mike, now that you mention it, I think the problem is the lock lever. It's not going all the way over. Any ideas on how I might fix it myself?
I finally made French Bread from The Wise Encyclopedia of Cookery. The author uses the term French Bread and Vienna Bread interchangeable. I think there's a difference between the two breads but don't know what. The bread is brushed three times with egg/water wash -- once before second rise & twice while baking. Thus, the crust is absolutely gorgeous. This cookbook was published in the early 1970s, and the bread is too salty for my 2020 tastebuds. I made the decision not to reduce the salt, because I wanted to replicate what I had served at dinner parties in the 1980s. People really loved it then, which goes to show we were all eating too much salt in the good old days. I made it in the food processor, as I did then. The difference is that I used bread flour today, instead of the AP recipe calls for. That used the last of my expiration date 2018 bread flour. I had to add a fair amount of water to the dough, which I never had to do with AP flour. But I'm pleased with the crumb, so no harm done.
BakerAunt, this cookbook has a recipe for Limpa!Below is a list of the ingredients, which Mike says we're able to post, in that it's only the instructions that are copyrighted. In case you want to compare and contrast.
LIMPA (from The Wise Encyclopedia of Cookery)
1 tsp granulated sugar
1/4 cup lukewarm water
2 tsp. caraway seed
1 tbsp salt
1 package dry granular yeast or 1 cake compressed yeast
1/3 cup brown sugar or dark molasses
2 tsp grated orange rind
1 1/4 cups milk, scalded
1/2 cup water
3 1/4 cups sifted all-purpose flour
3 tbsp melted shortening
3 cups sifted rye flourThe last time I made bread, the head of my Kitchenaid stand mixer jumped up and down as the bread was kneading. It was locked, so the jump up was only a small distance, but enough to be concerning. It's either just out of warranty, or almost out. This is exactly the reason I ditched my smaller KA for the Artisan. It works fine for cake batter. I'm going to call KA tomorrow and hope they have someone in customer service. I know she's going to tell me to remove the end cap and adjust the screw, because that's what I was told to do with my old mixer. I'd do it now, except I don't remember which direction to turn the screw. Since it didn't work then, I'm skeptical now. Do any of you know what to do about this?
I'm going to make bread today and use my food processor instead of the stand mixer. Before I had a stand mixer, I always used the food processor. It makes the dough warm enough to concern me, but it's never killed the yeast. And, the bread still tastes good.
Recently, I saw Mary Ann Espisoto on Ciao Italia do a show with a man who had a pizza oven in his home. He made the pizza and Mary Ann helped. When the dough was risen, he scooped out the dough onto the floured board stressing to not deflate the dough. This surprised me, because I always degas the dough before stretching it out for pizza. What do the rest of you do -- deflate or not deflate the risen dough before shaping it for pizza crust?
My guess was right.
For $36, can the buyers even be confident it's good yeast? Somewhere I read during this buying spree that someone found yeast that didn't work. I can't recall where the yeast was located. Is that even possible that yeast wouldn't work, or is it more likely the baker used water that was too hot?
Thanks, Joan, for telling me what happened & BakerAunt for clarifying. The first question I ask myself when baking a non-KAF recipe is, "What brand of flour did the creator of this recipe use?" If it's a cake or cookie, I always go with Gold Medal. Thanks, BakerAunt, for the info you gave on this subject. My answer to the question never centers on protein. It's always based on what I think the creator figured the masses would turn to for the recipe.
Mike, I see that BakerAunt posted 1 hr. 28 minutes ago, but her post and all the others have disappeared from this thread. Is this a website snafu or my computer?
I missed seeing that, BakerAunt. I don't have flax meal, but I imagine I can find it online. Thanks for the helpful formula!
What I wanted to bake and did NOT is KAF Chewy Chocolate Chip Cookie Bars. I've made them before. They're best if they sit overnight, as KAF Tip suggests. They use 3 eggs, and I had to choose between my sweet tooth, my husband's desire for breakfast eggs, and the uncertainty of eggs not being in stock at grocery store. So I opted not to make it. I ate some chocolate chips and called them cookies.
I knew this, but I didn't know the reason until I read Mike's explanation.
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