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We had reubens on the keto-friendly rye bread I made the other day.
I think it's a combination of regional and ethnic preferences, Chicago has a large Polish population and Polish bakeries on the NW side always had great sweet rolls, the sticky buns were my favorite. I did some programming work for a company where the owner stopped by Lutz Bakery nearly every morning. Their pastries were always incredible.
Did you see the Coupe du Monde trophy in Bennison's window? Jory Downer was on the gold medal team as their viennoiserie specialist. (Sadly, the Downer family apparently dropped the pecan loaf from the menu when they bought the bakery, and I've never had anything like it from any other bakery.)
Looking at the midwest region egg price reports for the last several months (issued 2-3 times a week), prices at the wholesale level have been pretty steady, mostly in the 2.26 to 2.36 range per dozen for at least 2 months.
It could be local supply issues, Aldi tend to sign contracts with local suppliers for several months at a time and maybe they just got renewed at higher prices. And if $2.26 is the wholesale average price, then stores like Aldi and WalMart may have been selling eggs near if not below their cost for the past few months. 4-5 years ago WalMart had eggs down to under 40 cents/dozen, well below the wholesale price, but that was almost certainly a marketing strategy.
There are some recipes in the Ginsberg rye book that have you tightly wrap the bread for 48 hours before cutting into it.
I had a tomato-salami sandwich again, Diane had some chicken noodle soup as she's still got a sore mouth from the extraction last week.
In the past few months I've been buying silicone pans (bread and mini-muffin) as they work better with keto-friendly breads. I may wind up replacing all the 8 and 9 inch bread pans.
The rye bread probably got baked a little too long, it's on the dry side and the edges are a bit hard, but it toasts reasonably well and tastes like a rye bread. The plan is to use it for Reubens tomorrow. I might also buy a little pre-sliced ham.
I'm testing a low-carb rye bread recipe tonight, the baking step is taking longer than what the recipe called for, but they were basing it on a free-form boule shape and I'm doing it in a loaf pan. I'm learning that with keto-friendly recipes you often need to bake them well beyond where you'd take a typical wheat bread or they are way too soggy the next day. The recipe says to take it to 200-210 and I'm aiming for the latter. I'm concerned that it doesn't seem to have much structure, I'm hoping taking it to 210 and letting it cool fully before doing anything with it will permit it to set up, but this recipe doesn't call for xanthan gum or psyllium powder, so it might wind up a bit crumbly.
Smells like a rye bread, though.
Stanley Ginsberg's book, The Rye Baker, has 78 rye bread recipes in it. At one time I had started a project to make them all, but life got in the way more than once, though I did get through over a dozen of them, with some notable successes and two failures. I'm hoping I can resume working on this in 2025 once we reach our goal weights.
See https://mynebraskakitchen.com/wordpress/forums/topic/coming-through-the-rye/
He doesn't give sources for most of his recipes, this one has a one-day sponge inoculated with a rye sour starter. A rye sour starter is not difficult to get going and maintain.
I had a salad with tuna and some deviled eggs. Diane had frijoles again.
Len was the Old Milwaukee bread based on the one in Ginsberg's book? I've made that one and we liked it a lot.
It's been years since I called the KA hotline, but the last few times I did, AI might have given a better answer. Used to be when you talked to someone on the hotline, you had some confidence that she actually baked a lot and had experience with recently posted recipes.
Discourse, the platform I'm using for two other online forums I run and another I help manage, has an AI tool, I haven't looked to see if WordPress has one, as I'm not sure what we'd use it for. If it offered a better way to search the archives, that might be useful, but I'm not sure I trust an AI engine to help bake a loaf of bread yet. (Though recently I saw an AI-generated article on yeast additives that was pretty impressive, though I was still assuming that it was accurate.)
I had a sandwich with tomato, salami, turkey and provolone. Diane had frijoles with cheese and salsa.
My son makes cheesecake filling and puts it in small canning jars with fruit, he says it lasts several weeks in the fridge. (But at the price of canning jars, well over $1 each, make sure you get them back!)
I add them in with all the other ingredients. I have a couple of recipes that call for ground caraway, it is an interesting change from caraway seeds getting stuck in your teeth, but I can never decide if the caraway flavor is more intense.
We had salads with some of the leftover rotisserie chicken meat.
Eggs at Aldi were $2.68 a dozen on Saturday, that's up about 50 cents from a week ago.
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