Forum Replies Created
-
AuthorPosts
-
Yep, that's it. It does a pretty good job browning the bottom crust for apple and cherry pies, the time I made a pecan pie I par-baked the crust first. I don't like a soggy pie crust, either.
Let the pie cool completely, give the pan a twist and it comes free (if it was stuck at all) and you can transfer it to another pie plate. But do it carefully, one time it nearly slid right into and out of the other pie plate and off the countertop!
There's a post on the BBGA forum today that mentions Canadian butter tarts, so of course my mind has been tasting butter tarts all afternoon. (Even the ones in the grocery store in Ottawa were good.) I might have to make some tomorrow, possibly using a sable breton crust. I might make some pastry cream as well, the mousseline tarts (shown at the bottom of this page) were excellent.
My rye sour starter is starting to smell decidedly sour, not sure how much wild yeast it has picked up, though. I'm saving the discards and will be using it for some of the first few breads I try, because at $3 or so a pound for rye flour I'm not just throwing it away!
My plan is to see if I can make all the recipes in Ginsberg's The Rye Baker during 2020. (Not counting variants and add-ins I think there are 78 recipes.) Trying to figure out how much of the discards I can use up will likely influence the order in which I do the first few breads, I'll start with ones that either use commercial yeast or a combination of rye sour and commercial yeast.
I'm going to start on the sauerkraut rye bread first, by popular choice here.
The last several pies I've baked I did in my Norpro non-stick pan, which really is non-stick! After it cools, I slide the pie into another pie tin for cutting, if it is going to my wife's office I use the aluminum foil ones.
Yeah, it's 8 degrees here at the moment, with a high of 14 and an overnight low down to zero.
Small towns might not get the same level of service from Fedex that bigger ones get.
I've not been impressed with smartpost, either, as it seems like once the package is handed over to the post office you can't track it any further.
I ordered two assortments of rye flour from NY Bakers and they arrived yesterday. (I’m glad it came yesterday, we got an inch and a half of snow overnight.)
It was a bit of a challenge to find containers to hold 8 different three-pound bags of flour, but we managed, losing about half my open counter space in the process, at least for a little while. I now have about as many containers of rye flour as I do wheat flour.
I’m starting the process of building a rye starter, I’ll be using some of the discards from that to make some rye breads in Ginsberg’s book that use commercial yeast.
Aaron, have you made many of his recipes yet? A BBGA member told me he thinks some of those recipe are too wet/gummy or not baked long enough. From what I’ve read about rye, in Ginsberg’s book and elsewhere, I know there are challenges ahead, but I’m hoping to produce some eastern European black bread, as well as some other interesting rye breads.
Locally the only rye flours I can find are the Bob's Red Mill dark rye and some bulk rye flour at the Open Harvest Coop and Hy-Vee that both appear to also be a dark rye flour (and may be from the same source), it looks similar to several of the ones I got from NY Bakers.
Ideal Grocery, a Lincoln fixture since 1919, carried bags of medium rye that they were repackaging, but it burned down several years ago and wasn't rebuilt. The people who run Leons bought Ideal about 8 years ago but Leons doesn't carry everything that Ideal did, and I don't really shop there much. They do carry a mustard from France that I like.
I also still have some of the pumpernickel flour I was getting from the Mennonite store in TN, though none of the ones I got from NY Bakers appears to be the same flour. When I was buying whole rye berries and grinding them up in my flour mill at the coarsest settings, that flour looked fairly similar to the pumpernickel flour.
It kind of hard to tell some of the 8 types of rye flour apart, there's one that's really coarse, almost like rye chops. There's one that appears to be really fine, several of the others appear fairly similar, time will tell whether I can detect much difference.
The total price from NY Bakers, with shipping, was in the $3.60 per pound range, a bit more expensive than the local options, but not that different from KAF and other online sources, and now I've got a lot of options to try. I doubt I'll use enough rye flour to justify buying a 25 or 50 pound bag of any one flour.
I ordered it on the 8th, it came on the 16th, that's not too bad. I didn't get a tracking number from them (it came Fedex), but I don't think KAF sends them, either. I'm spoiled by Amazon, which not only gives you detailed tracking information but if it is coming via an Amazon truck they'll tell you how many stops away the truck is on delivery day. They've definitely raised the bar for online ordering.
Looking through the recipes in Ginsberg's Rye Baker book, I didn't see any that use first clear flour. Maybe its just too hard to get. (I don't think NY Bakers stocks it.)
Followup: There are a few recipes in TRB that mention clear flour as an alternative to bread flour.
-
This reply was modified 5 years, 5 months ago by
Mike Nolan.
Yes, she has a lot of pie crust recipes, and I don't think I'll come close to testing them all.
Here's what one site gives as the health benefits. You can make it from things other than tea, which might alter the benefits.
I offered my wife a choice of stir fry with bell peppers or sirloin steak with mushrooms and a baked potato for supper, she chose the latter.
Thanks for the update, Chocomouse. I wish I lived close enough to be able to sample your syrup. I get mine from a place in Wisconsin; the owner makes the rounds of the farmer's markets in the midwest every summer, usually hitting Nebraska around the 4th of July.
He usually has a limited amount of the dark syrup, you have to know to ask for it to get it. He had some extra dark last time I saw him, but it was only available in gallon jugs.
That's why I prefer grade B maple syrup (not sure what they call it these days.) It is harvested later in the season, is much darker, and has more solids and IMHO a lot more flavor.
I used a combination of butter and Crisco. Looking at Susan Purdy's recipe, I see she uses butter and margarine, so I'm not sure if it was her recipe I was using. (It's been a couple of years since I've made it.)
I just posted the 300th quiz question I've written, it'll be available on Thursday.
For those of you who are new, you can access back quizzes all the way back to last March.
Maple syrup isn't as sweet as sugar, and depending on how thick it is, there's more water and less sugar per cup, so I would expect it to take a bit more. The challenge is that the maple flavor can become overpowering, although I find that to be more of a problem with artificial maple flavoring.
Without water, there probably wasn't much gluten development or starch conversion. You probably don't need a lot of water for a pot pie crust, but I think you need some.
-
This reply was modified 5 years, 5 months ago by
-
AuthorPosts