[KIDPIZZA]

BAKERAUBT:
Good afternoon. is there any possibility that you in measuring the milk that you TRANSPOSED the 4, TBLS of milk to 4, oz of milk.
If you did... this amount plus the liquid amount in the butter comes to 71.5% hydration. Much more than the approx. of 60/62% hydration that is normaly required....just a thought.

Enjoy the weekend my friend.

~CASS.

[KIDPIZZA]

CHOCOMOUSE
Good afternoon to you. After I read your post about having problems with bread seeds sticking after cooling the bread, I was getting ready to post to you what member Bakeraunt posted to you. She saved me the trouble. YES!!!... it works.I still have a few bags of seeds in my pantry from when I used to bake yeasted dinner rolls. Just remember Chocomouse in the final application just "PAT it on with your very soft pastry brush so as not disturb the seeds. I do not bake much more than cheesecakes & shortbread cookies & maybe carrot cake, blueberry & bran muffins these days. I would be happy to mail them to you at my expense. Just send your address to me via ~E~Mail.

Enjoy the day.

~KIDPIZZA.

[KIDPIZZA]

MIKE:
Good afternoon Mike. I am here to say "HAPPY BIRTHDAY" to you with many many more to come. Enjoy your special day young man.

~KIDPIZZA.

[KIDPIZZA]

rottiedogs wrote:

Happy belated birthday KidPizza!

GOOD AFTERNOON MY FRIENDS:
Thank you Marliss, Carol, Mike, Len, Aaron & Judy. & last but not least my ole favorite SARA. I thank you all for remembering my special day.

I had picked~up a 60,plus lady at the Chase bank about 7, days ago. She is from Europe, Spain & lived in Italy as well. I called & offered her a wed. morning breakfast date. But she said she gets up late...sooo she said lunch is better for her. Than she said 1:00 or 2:00 pm ??? I replied 1:00 pm is fine. I said I will take you to "IHOP" (I had a 1/2 off coupon) She replied I prefer APPLEBEE's because it is better. (I didn't have any coupons for that fine diner) Exactly 2 hours later I didn't know if I was coming or going. NY steak each & she had wine I did enjoy myself however because I never seen anyone like this person before Very bossy & as she was speaking I actually saw myself in her.... vey opinionated & arrogant (not as much as me but very close, but too much for a lady. Believe me she even berated the young lady server because she going to remove my plate without asking if I was finished which I was. Which I had left about 8, or so french fries. She was picking them from my plate as she was talking. Then they finished their conversation in Spanish. I felt so so terrible for the server. I said nothing as this was going on. So at the end I passed a $ 5,buck tip to her & said she was a very efficient server. She smiled back with a $5, bucks worth back. I Stayed quiet & dumb like I didn't want her see my NARCISM which was larger than her bizzz~nizz). (LOL).
She later called me at home & said she enjoyed herself & looked forward to be together again (YEAH RAT as they say in Texas)

These Europeans think they are special. I think I better learn to mind my own bizzz~nizzz from now on & it is less expensive as well.

Well, one more once... Thank you my dear culinary friends for putting up with me & for your kind sentiment sent way.

Enjoy the rest of the day..

~CASPAR A. AVONA.

• This reply was modified 7 years, 5 months ago by KIDPIZZA.

[KIDPIZZA]

BakerAunt wrote:

Hi, Cass: I re-read the second paragraph, and it says to put the cream into the crust.

Cwcdesign: I tried googling the recipe, as you did, but I did not find another recipe that included the cream. However, Nebraska Kitchen and this topic came up on the second page of the advanced google search!

MARLISS:
I did a poor job in explaining myself. The second paragraph is the filling.
At the paragraph where you are questioning where it says add the cream & you say how much well Marliss the recipe writer means the total concoction as described in the 2nd paragraph. It is the filling she calls the cream.

I hope I did a better job of this now.

~CASS

[KIDPIZZA]

cwcdesign wrote:

I got a deal at Sam’s that and flank steak

CAROL:
Good morning. Carol, if I am not mistaking in the WEST a skirt beef steak is known as a 'NY STEAK... MY MOST FAVORITE MEAL. I cook it in my Geo. Forman electric grill now a days. My favotite way is to HAVE IT GAS GRILL IT outdoors.

By the way Carol, I am certain you are aware of this tidbit... A NY SKIRT STEAK IS A "T~ BONE STEAK but with the small meat portion along side of it removed from the long bone.

In 1959 I was living in Hollywood Calif. & thru out the early 1960's the Safeway super markets would have T~BONE & NY BEEF STEAKS AGED yet on sale for .88 cents per pound from 1.09 per pound. I used to buy them from to time . It would be about every 5 or 6 weeks rotation sequence.
I would buy 4, steaks at that time because that was all I could afford. My Shiela would remind me to look for the sale. They were her favortite as well
Albertsons has them on sale this week for $4.97 per pound USDA CHOICE cut I am buying 2 about 10/12, oz each & my lady friend GERRY will back from Colorado hiking with friends Sunday. I will bring them over her condo unit & she will gas grill them for the both of us.

Enjoy the rest of the day Carol.

~CASS

[KIDPIZZA]

BakerAunt wrote:

I came across a recipe that I would like to try:

http://www.food.com/recipe/chocolate-kahlua-walnut-tart-524221

I printed it from Cooking.com–before it was absorbed by another entity, but I was able to find the link above.

The problem is that for the filling, it mentions combining the brown sugar, corn syrup, butter, and CREAM in a saucepan. However, it does not say how much cream. Perhaps the earlier amount for the crust includes it?

Any educated guesses as to how much cream should be used in the filling?

BAKERAUNT:
Good morning Marliss. Marliss re~open the recipe page & re~read paragraph #2.... that is the "CREAM" it IS the "CONCOCTION" Referred in the end of the recipe that you are questioning.

I agree very very poorly composed. WHO SAYS WE ARE ALL BORN EQUAL???

Have a nice day Marliss

~CASS.

[KIDPIZZA]

BakerAunt wrote:

One of my favorite rye breads, the KAF Nelson’s Choice Rye Bread, which they modified and re-named Peasant Style Rye Bread (which is actually from Secrets of a Jewish Baker) adds 2 Tbs. of vital wheat gluten. That must be to compensate for the First Clear Flour’s effect. I’d look at the original recipe in the cookbook, but it is already in the Midwest. I looked at my Limpa Bread recipe, and I also use vital wheat gluten, or sometimes potato flour in it.

I’m going to have to think about what I do when I use First Clear Flour. I actually had not planned to buy any more vital wheat gluten.

BAKERAUNT:
Good morning. you have decided not to employ VITAL WHEAT GLUTEN when using first clear flour....very good idea. WHY????? I might as well complete my first time tutorial on first clear flour now. I have purposely have kept this info quiet like for years till now. Vital wheat gluten is first clear flour but a lower grade & darker in color, so when you employ both it is being redundant.

VWG is a lower grade article from the milling extraction particles of first clear flour. It is darker in color you could say we can describe it as second clear flour. A lower grade still, is used for livestock feed.

Today is two fer a penny day.... VWG works EFFECTIVELY when added to lower protein flour, ie, from cake flour thru AP flour & KAF-AP flour as well, do not use it for regular bread or hi~gluten flour because VWG protein is only effective protein
strength is from 13% to 15%... but & however, it's gluten strength is no stronger than bread flour (13%) this info also includes FIRST CLEAR FLOUR.... REGARDLESS WHO SAYS OTHERWISE.

I am finished now. I hope it finally will help a few in their understanding of rye bread baking, perhaps it should be read more than twice.

Oh yes I hope we remember who provides us with all of his baking science secrets free of charge.

YOU,ALL have a nice day.

~CASS / KIDPIZZA.

[KIDPIZZA]

Mike Nolan wrote:

Cass, what weight/cup did you use for the first clear flour in computing the hydration percentage? King Arthur says it is lighter than regular flour, 3.75 ounces per cup compared to 4.25 for AP or bread flour.

MIKE NOLAN:
Good afternoon. Yes, Clear flour is lighter per cup because it has the bran & other parts removed This flour is made from remanants left over after the aforementioned have been removed from the patent flour. Yes of course it is lighter. How much lighter ???? I didn't want to research it because it would take too much time...not important to me to get my point across because with all that yeast sucking up all that water, hydration is too low. Besides I think I USED 4.5, OZ PER CUP IN WEIGHT...But I generaly use 4.75, oz per cup for patent flour. however the BREAD BAKERS PROF GUILD says AP flour is at 5, oz per cup. kAF is wrong on many things baking, this is just another one of their culinary BS from un~educated "A'holes. with more $MONEY$ than brains.
ENJOY THE DAY.

~CASS / KIDPIZZA.

[KIDPIZZA]

aaronatthedoublef wrote:

The recipe is at least 20 years old as I’ve had the cookbook that long. It does not use packets of yeast. It does use a sponge.

Sponge:
1 cup water (increased to 1.5 because I let the sponge go longer and it seemed dry)
1 TBL dry yeast (I use SAF Red)
1/4 cup bread flour (I subbed in first clear)
1 1/4 cups rye
2 TBLs caraway seeds

Dough:
All of the sponge
1/4 cup water
2 tsps. sugar (I used honey)
2 1/2 tsps. salt (I use Morton Kosher)
Approx 3 cups bread flour (again I used first clear)

I doubled all of the above. The taste, color, and texture are good. I made one, big two pound loaf and three smaller one pound loaves. Three slashes in the one ponders and five slashes in the two pounder just to see the aesthetics.

Thanks

AARON:
Good afternoon. Aaron my friend, I honestly do not know where or how to begin to help you.
To begin with your method of doing the sponge is totally incorrect.

2nd item...The employment of this excessive use of "FIRST CLEAR FLOUR" is not helping your baked product. I will explain later.
This amount of yeast Aaron (1,TBLS)= 3 tsp.... this is 3/8ths of an oz...for approx. 21, oz of flour that you posted Aaron. no wonder your rye bread failed...the gluten structure could not develop...It began then became porous & could not hold the minimum hydration that you posted.

Aaron you only have 59/60% hydration here you could use more like 62/63% worth.

Aaron I will begin by telling why the employment of 3, cups of + 1/4 cup of first clear flour is poor practice.

All wheat flour is PATENT FLOUR. With 1, exception, that is first clear flour.
It is a less expensive flour, this flour is used only because of it's tannish color in rye breads & added MUCH NEEDED protein strength...again MUCH NEEDED protein strength. WHY???
But & however Aaron, the gluten formed is WEAKER from this flour. Than from the use of PATENT FLOUR. As you know, RYE flour has little or none gluten in it, hence why we add a patent white flour in addition, to provide the gluten it's strength. When you added a ton of this flour you weakened the structure ... that is one reason why your baked product failed, Aaron.

Aaron I will close now. I hope that I was clear in my composition to you. If you say that you will bake the recipe that I will provide you with, I will then modify your recipe into a viable baked product.
Either way Aaron, I was happy to help you today.
Enjoy the day.

~KIDPIZZA / CASS.

[KIDPIZZA]

aaronatthedoublef wrote:

I made more rye bread. This time I doubled the recipe and doubled the yeast. TOO MUCH YEAST! The bread has good flavor but my loaves had blow outs.

I made pizza and today I’m making strawberry shortcakes.

AARON:
Good afternoon, Aaron, if you doubled the recipe & you feel you had a baking disaster it isn't because you doubled the yeast... that is an acceptable practice....it is that to begin with you had to much yeast in your original recipe which is typical in America, recipes which are authored by persons prof. & amatuers alike that have no formal culinary education.
If you like, post the recipe & I will scrutinize it for you in accordance to acceepted baking science rules.

Enjoy the day Aaron

~KIDPIZZA.

[KIDPIZZA]

Rascals1 wrote:

I know a lot of you measure by weight but do you use ounces or grams. which is best for an old country cook like me.

Good morning Rascals1:
Whereas weighing ingredients promotes consistency in our baked products it is imperative to employ this system in baking very large quanities of baked products. However for us amateurs it is okay to employ the volume basis of measuring. If this makes you feel more comfortable, than use it. I will just say this to you...If you do have a scale just use for the flour only. Flour weight can vary quite a bit in cup measures.
Anyway Rascals if you get any recipes that interest you in weight measures & you cannot determine in volume measure feel free to ~ Mail it to me & I will convert it for you just like I used to do it for member PENELOPE on the old BAKING CIRCLE.

Have a nice day.

~KIDPIZZA.

[KIDPIZZA]

rottiedogs wrote:

Abt is in Deerfield, IL. All our TV’s save one have come from there. Also my Viking cook top is from there. When my hunk of junk oven/microwave quits, I’ll be going there for the replacement. Never any issues when dealing with them. I’ve had the Viking for a little over 10 years and have no complaints.

ROTTIEDOGS:
Good afternoon. I have noticed your absence in this baking forum. I was thinking in asking anyone in this forum on how to reach you. I am happy that your back.
I remember some time ago you were interested in the subject "ITALIAN ROLLS" made with a special stamp made in ITALY...Well I have an extra one
Anyway if you are still interested in the stamp you can E~Mail
me & we can discuss it. If you do.... in the subject box USE CAPS WRITE BAKING FORUM. It will arrive in my junk box I will see it & not delete it. Also if you post your PHONE# I will call you.
Enjoy the weekend.

~KIDPIZZA (CASS)

[KIDPIZZA]

Mike Nolan wrote:

Personally, I don’t care for the taste of a corn starch glaze on bread, when I glaze rye bread I do it with egg, usually egg white, using whole egg or egg yolk darkens the loaf. (I don’t care for the ‘Dutch Crunch’ glaze on Vienna bread, either.) YMMV.

If your seam isn’t closing, you may need (more) slashes to control the expansion of the dough in the desired direction.

The semolina loaf I’ve been playing with uses a soaker that sits for at least 12 hours and a sponge that sits for about 90 minutes. As you can see from the picture I first posted about a week ago, the internal structure has lots of big holes in it, and the taste has some sourdough-like tang to it, too:

I will need to make this bread again in the next week, I’ve been tinkering with the flour ratios, which affects the amount of water needed, and I need to get final weights so I can post the recipe. I’ve been weighing this one in grams, converting it to ounces might involve resizing it a bit or using a lot of fractions.

MIKE NOLAN:
Good afternoon. Mike no need to do any fancy math here for what you stated. Just employ my simple formula. 16, oz of anything equates to 454, grams.....check any can of stuff in your pantry for proof. Then "X" 16, oz by this constant 28.35 = 454, grams...then divide 454 by the constant = 16, oz.

Enjoy the day.

~~CASS / KIDPIZZA.

[KIDPIZZA]

Mike Nolan wrote:

Here’s a brand I had not heard of: Thor.

http://www.homedepot.com/p/Thor-Kitchen-30-in-4-2-cu-ft-Dual-Fuel-Range-in-Stainless-Steel-HRD3088U/300401499?cm_mmc=Shopping%7cTHD%7cG%7c0%7cG-BASE-PLA-D29-Appliances%7c&gclid=CjwKEAjwpJ_JBRC3tYai4Ky09zQSJAC5r7rukO04UgXZaryvMC1eRZsU-ALM6g7FgUrlzwpVIe3aMxoCHpPw_wcB&gclsrc=aw.ds

MIKE NOLAN:
Good afternoon. I thought you would like to know that the brand name "THOR" is a word that I have not seen nor heard for many many years. After WWII THOR was the most popular brand name in WASHER/DRYERS. In that period of time when the war was over every one had a lot of money saved up because there wasn't anything to buy during the war years due to the war effort shortages. SOOO, everyone now was buying out all the appliance stores of washer/ dryers, fridge, DDUMONT, ADMIRAL & PHILCO TV's. Just a few more names we do not see anymore.

Enjoy the rest of the day.

~CASS.

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