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Rye chops are similar to cracked wheat, they're not fine enough to be a meal. I've looked at a lot of rye recipes, I don't recall any that called for rye chops.
Back when I was testing rye recipes, I bought 5 pounds of rye berries and use my impact mill on its coarsest setting. That was pretty similar to the pumpernickel flour I was getting at the Mennonite store in TN. I'd look for pumpernickel flour, it's usually pretty coarse.
I tend to keep all the ingredients on hand, but we're doing carry-out pizza tonight.
When I took my pastry course at SFBI, I bought one of their lame holders. It uses an old-fashioned double edge razor blade (which they also sell), with the blade curved somewhat so you get a nice cut, what some bakers call an 'ear'.
I find that works better than any knife or other type of lame I've tried.
I find pouring a cup of bleach down the drain every few weeks works pretty good, too. But if you have a septic tank, I'm not sure if that's recommended or not.
Put a sign in your yard that says, "I bake, testers needed", and you'll meet lots of new friends. (This sort of thing works in small towns better than it does in a city.)
As often as you make Challah, I'm surprised you never have any left over. If there's just a slice or two left, toss it in the freezer, and you'll have enough to do French toast after a few weeks.
It makes excellent French toast, but so does cinnamon raisin bread. I've even made it with cardamom bread, but that wasn't quite as tasty. Even the no-salt Challah I made a couple weeks ago, which tasted pretty dull, made good French toast.
I made Vienna bread last night, cutting the salt in the Double Crusty bread recipe from 2 tsp to 3/4 tsp. (This post should have been in the Feb 4th thread.)
I made some buttermilk, too, and let it sit out for 24 hours but it didn't get very thick. (It was in the mid to high 60's in the kitchen.) I stuck it in the fridge and I'll smell it in a day or two and see if it smells like buttermilk.
By definition a salt is what you get when you combine an acid with a base and the hydrogen in the acid is replaced by the metal (or cation) in the base. (NaCl is a salt, but there are many other salts.) There can be other by-products when you combine an acid and a base. (For example, combine vinegar and baking soda and you will get lots of carbon dioxide.)
According to the cardiology web sites, I'm supposed to count all forms of sodium, including things like sodium bicarbonate and the small amount of sodium present in flour. That's why I just bought some low-sodium baking powder to try out.
I wonder how many of those fruits and vegetables in Florida were grown in-state? Florida orange groves are down about 75% in the last decade, due to a combination of diseases, weather and land being converted to more profitable residential use. I suspect truck farming has declined as well.
So there's a good chance many of the fruits and veggies you were seeing in Florida came from California, Mexico or South America.
Wonky, a few years back I was doing some rye bread testing, and I took a number of loaves over to my then-neighbor (since he had provided me with a 50 pound bag of high protein flour to see if it had similar characteristics to first clear flour.)
When I took one of the loaves over, I asked him how he liked the one I had sent over a few days earlier. He never got any, his teenage sons had devoured it before he got home that day.
Yeah, I think once it's cultured and in the fridge, you're probably OK leaving it in a jar with a screw on lid though I wouldn't tighten it as hard as you can. The packages of buttermilk with screw on caps are not air tight, I found that out the hard way when one tipped over in the fridge and I wound up with a shelf full of buttermilk the next day.
But during the time that it is culturing, it may be generating gasses that could build up and cause the jar to explode. You do want to keep dust and bugs out, though, so some kind of lid is needed.
I made crackers that were about 1 1/2 by 3 1/4. You need to roll them out really thin, even though I cut back on the leavening they nearly tripled in thickness. I just used a pastry edger to cut lines in them, then broke them up after they had cooled, but it might be better if they were spaced out a bit before baking so they don't touch each other. I think that affected how well they baked, the ones on the outside were more done than the ones in the center.
Even with buttermilk from the store I always shake the carton before using it. As long as it hasn't turned colors and still smells like buttermilk, it seems to be OK for me.
I found it at allrecipes.com, here it is: Graham Crackers
I used whole wheat flour that I had ground myself (on the coarse side), unsalted butter instead of margarine, and I cut the baking soda and baking powder both by about a third. It tastes different from commercial graham crackers, but I think they'd make an interesting graham cracker crust, which I'll probably try this weekend.
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