Mike Nolan
Forum Replies Created
-
AuthorPosts
-
Still talking about it, and I haven't had time to research the options yet, either. Let's push it to next weekend.
Does Saturday, May 16th, work for people? What time? (I think most of us are on central or eastern time.)
Thursday I will be making some baguettes, using the recipe I got with the French T65 flour (but using KAF flour this time), I plan to make these at least once to make sure my techniques are up to speed before I make a batch using the French flour. It'll also give me some bread to compare it against, including photos.
BA, do you get the checkbox at the bottom that says 'Keep a log of this edit'? (I don't know if non-administrators see that option.)
If so, you might try unchecking it and see if that has any impact on your tendency to have edits flagged as spam.
My grandmother had a metal flour bin that held probably 10 pounds of flour with a built-in sifter built into her kitchen cabinets, she'd slide the thing out and sift out the flour she needed.
I've always suspected that she just picked any flour beetles and India moth larvae out of the bowl. She grew up on an Iowa farm, so she wasn't at all squeamish about bugs, baiting fish hooks or killing and cleaning fish that we had just caught. She was an expert forager, we'd prowl the country roads on Sunday afternoons in the fall looking for nuts and berries, traipse through the snow in January to find streams where watercress grew, she even knew a few mushrooms.
Breakfast sausage is best consumed before your taste buds wake up for the day.
The pieces of onion and pepper need to be big enough to still have some substance after cooking.
I haven't tried any of the recipes on this page, but the picture at the top looks good:
sausage, peppers and onionsI think we're doing BLT's tonight.
My guess is most of it was no bigger than 10 pound bags, because it is hard to order the big ones on their website.
Costco had 12 pound bags of KAF AP earlier this year, I don't know if they've gotten any back in stock yet. Right now I suspect they don't see the need to create a custom size bag they sell at a discount, they can sell as much as they can bag up through other channels.
Before I try making baguettes with my small supply of French flour, I'm going to make them using other flour, probably KAF bread flour, partly for the practice and partly to give me something to compare to.
I think I"m going to take a riff from Chad Robertson's less-acid starter playbook and make some levain using a small amount of my rye starter as the inoculant, probably something like 100-125 grams of water, 100 grams of flour and 5 grams of rye starter. The recipe that came with the flour calls for a 'liquid sourdough starter' but doesn't say what hydration level. I'll probably try 100% first.
I haven't had any problems telling if my rye starter is growing, it pretty much doubles in size overnight. I keep it in 2 cup glass bowls.
The Callebaut chocolate baking sticks that KAF sells (but is currently out of) are 3/8 by 1/4 x 3 inches. You can get polycarbonate chocolate molds around that size, I haven't seen any silicone molds that size yet. (Amazon comes up with 400 PAGES! of molds, I've looked through 25 so far. Note--some of these molds do not appear to be made of food-grade silicone.)
Followup and size correction: Persistence may have paid off, these are 0.4 x 0.4 x 4 inches in size, which would probably work for pain au chocolat.
chocolate stick moldsI'm not sure how well aluminum foil would work, but I think I could use metal rulers or pastry rolling wands to approximate that size then cut them to the right length. (I'd probably tape them in place on a baking sheet so it would be easy to use a scraper to get the tops flat and even.)
Not that I've seen. More than one person making his recipes has commented that the baking times and temperatures both seem high.
He was putting together two tour groups to Europe for this fall, I suspect that's off now.
This article says that 'korn' is an archaic term for grain, usually referring to rye. (Rye was the grain of choice for peasants, because it was cheap.)
The bread pictured looks a lot lighter than the loaf I produced on Sunday, I'll bet it wasn't baked for an hour, too.
See corn rye
I wonder what the prices are like at mills that are mostly tourist attractions?
We normally try to either go to Pittsburgh in the summer to visit our son and granddaughter or they come out here.
Right now I don't think either is likely to happen, but we keep in touch online. My son sent me some pictures of some baguettes he made yesterday, his shaping technique still needs work. He's using the updated Artisan Breads in 5 minutes a day book.
It isn't really a corn based bread, there's a little corn meal dusted on the baking sheet and a cornstarch glaze, but otherwise it's made with rye and wheat flours. The book doesn't really explain the name.
The taste isn't all that interesting, it has a good rye flavor, not bitter but a bit of a soourdough tang to it, a bit chewy in the center and rather firm at the outer edges, especially the bottom, probably due to the long baking time though it did not appear to be burned.
If the cornstarch glaze is what was supposed to set this bread apart from others in the book, either I didn't do it right or it didn't succeed.
Would I make it again? Maybe, but there are others I'd probably make first.
The loaf is huge, over 2 1/2 pounds. I cut it into 4 quarters.
I made the salty rye rolls a few weeks back, I think they may be the best recipe I've done from the Ginsberg book yet, and an easy one to boot. Slashing the rolls does take two hands, though.
-
AuthorPosts
