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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.
Thanks, Aaron, but I think I'm okay, too. I had a supply of bread flour, so when I couldn't find AP at the stores, I checked KAF blogs and found I could successfully sub bread flour for AP in bread. I've been doing that and conserving my KAF AP. I haven't tried bread flour in sweet goodies, and the blog didn't test those, as I recall. Does anyone know if I can successfully use bread flour in place of AP in things like cookies and cakes? I bought SAF Gold yeast from KAF when they still had it. So I have both red and gold yeast -- enough to last me a while in the freezer. I'm thinking that when the economy opens up again, many of the new bakers will quit baking and supply chains will return to normal. Of course, how long it takes for the economies of all States to return to normal remains to be seen! My guess is that some of the new bakers will continue baking, but I doubt all will.
I'm going to make an 8-quaart pot of Vegetable Beef Soup today. Because it'll be designed to make several meals, I'm going to use carrots, celery, onion, and potatoes, as usual. Plus, frozen corn and lima beans. I also use barley, but not much. As a child, I always liked the small amount of barley in Campbell's Vegetable Beef Soup, so I use just enough barley in mine to give a few grains to each bowl of soup.
This information is on the back of the Ghiradelli chips I buy at Sam's, so I had the correct answer.
chocomouse, do you thaw the blueberries for the Lemon Streusel Coffeecake, or add them frozen? For sure I'll try that. Thanks!
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