[Mike Nolan]

I don't see any reason why whole wheat recipes wouldn't work if recipes using white flour work in a crock pot. The baking temperature and times are usually about the same.

[Mike Nolan]

A cobbler generally doesn't bake as long as a pie does, so the cinnamon roll idea on top is more likely to work.

[Mike Nolan]

An interesting idea, probably better done with pie dough, which shouldn't get hard.

A shortbread dough might have worked, too, since it's closer to pie crust than bread dough.

[Mike Nolan]

Yeah, a lot of whole grain breads are really dense, which is why the Pepperidge Farms loaves are sliced so thin.

Peter Reinhart has a recipe in his whole grains book for Broom Bread, that sometimes comes out fairly light but not always, and I'm not at all sure why.

[Mike Nolan]

Recipe writers from the 50's, 60's and 70's tended to use more yeast, though for the most part both active and instant dry yeast have been pretty consistent since the mid 60's when the current processes were developed. More recent authors, like Peter Reinhart have been advocating using only as much yeast as needed, often cutting back on yeast then adding additional rise time, the classic trade off for bakers is more time = more flavor.

[Mike Nolan]

Well, with loaf pans if they rise a bit more than you expected, it's usually not a major problem.

We don't drink coffee, but I don't think I've seen a traditional one-pound coffee can in the stores in years. Most of the ground coffees seem to be in plastic pouches these days.

[Mike Nolan]

I always wondered why they had the top spot to begin with, as they aren't very flavorful. Macintosh used to be the most commonly grown apple in Nebraska orchards, but I don't think it has the top spot here any more.

[Mike Nolan]

Well, a 1 pound coffee can held about 4 cups, which is about the same volume as most 8x4 bread pans. When making something like brown bread you would fill the can about 2/3 full.

[Mike Nolan]

Well, to make 1 1/2 cups of mashed potatoes from instant potato flakes, you'd use 3/4 cup liquid and 3/4 cup potato flakes. Potato flour may be a bit more dense than potato flakes because it is ground up more, so there's less air in it when you dry measure it. (I wish more people gave instructions by weight.)

[Mike Nolan]

Too often the KAF recipe of the month seem so be 'What catalog product can we push this month'?

[Mike Nolan]

Sorry to hear about that, Sara.

[Mike Nolan]

Somewhat different mechanisms would probably be used, but otherwise it's an interesting idea. There are already over 2400 recipes on file here plus dozens more that only show up in posts.

I'm not sure I want to feature a recipe unless I've actually made it myself, and one a day might be more than I can test out. Maybe a recipe of the week? That way maybe I can not only feature a recipe, but offer comments and a photo. Plus it would give others a chance to try out the recipe and offer their comments as well.

[Mike Nolan]

My wife is a big fan of the Diabetes Solution Kit, which she used to lose quite a bit of weight, though it did not bring her type II diabetes under control (nor did she really expect it to.)

It emphasizes carbs over calories.

Their website is terrible, though. IMHO it's worse than their infomercials.

There are a number of sites that have reviewed this material, some are positive, others are negative. My wife showed the material to her GP, he was impressed by it.

[Mike Nolan]

I think Italiancook is still reading but not posting, though I'm not sure why.

I need to work on building up our community with some new readers and posters. I'm thinking about launching a daily 'quiz of the day' feature, I just have to find or build a tool to manage it (so that people can do prior days quizzes) and start building up a number of quizzes so I'm sure I don't miss a day just because I'm distracted or offline.

[Mike Nolan]

Many store breads deserve to be thrown out the window.

[Author]

Posts