Mike Nolan
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Buttermilk has a lot of milk solids to it, so it takes more buttermilk than it would water to hydrate the flour.
We're having cheese souffle for supper tonight to go with the Pao de Queijo I made. I may make some kind of marinara sauce, that'd go well with both of those.
Followup: A simple marinara (tomato sauce, oregano, basil, thyme and 4 cheese blend) went very well with both dishes.
Today I made donut muffins/holes and a batch of Pao de Queijo (gluten-free Brazilian Cheese Rolls)
The donut muffins/holes are mostly road food for my son and his family, they leave for home Saturday morning.
For lunch today I made pizza bread using half of the hoagie buns I baked yesterday.
For supper we made the third sous vide protein, tri-tip, sliced thin and served au jus, like a French dip, on the hoagie rolls I baked yesterday. We cooked the meat to 142 degrees, that's in the 'medium' range and it was light pink, which was exactly where I wanted it.
I made chocolate souffle today, using a Mary Berry recipe. It isn't a screamingly CHOCOLATE dessert, next time I think I'd also make some kind of sauce, like an Anglaise sauce.
Book editors are seldom heroes, but Judith Jones deserves that accolade. Julia Child was one of several cookbook authors she 'discovered', and she also was the one who told Doubleday that they just HAD to publish "The Diary of Anne Frank".
I made hoagie rolls today in preparation for tomorrow's meals. I forgot to put the butter in the dough, it was still in the microwave. I hadn't use the sandwich roll pan in a while and probably didn't oil it enough, the rolls stuck badly to the perforations in the pan, but I was able to get them off without too much damage.
Last night we made sous vide scallops and orange roughy. Both were excellent. My son made a lemon/orange glaze to go with them, it was quite interesting.
Our 2nd son was a fussy eater until his late teens. Then he went to study in Germany for 7 months. When he came back, he'd eat just about anything we fixed.
I grew up in a family with 6 kids. We ate what was on the table, or went hungry.
I've used it to make roux many times when cooking GF, but I've not baked with it much.
Some years ago, I tried making a small batch of Béchamel sauce with six or so flours, including wheat, to see how they worked and tasted and had my family taste them all. (Our GF daughter-in-law didn't taste the one made with wheat flour, of course.)
Chick pea/garbanzo bean flour was the non-wheat one we liked the taste of the most. Since then, I've made gravies, sauces and even souffles with garbanzo bean flour, and also with gar-fava bean flour, which is sometimes easier to find from Bobs Red Mill.
As a thickener, it isn't quite as strong as wheat flour. (I think McGee rates it a 3 on a 1-5 scale, wheat is a 4 and potato and tapioca are both 5's.)
Tonight we made sous vide flank steak. I can see where one issue I would have with a circulation heater is finding the appropriate level of doneness for beef, my wife doesn't care for rare/medium rare beef. (A second issue is that it's considerably more work when cooking for just two.)
Last night's peaches were delicious, especially with a bit of ice cream. My son chose to leave the peach skins on, I think I would have peeled them as I find peach fuzz a bit chewy.
My son brought his Anova circulation heater with him, so we're going to be playing around with some sous vide cooking over the next few days, we bought scallops, flank steak and tri-tip for proteins, and he's going to do some peaches in brandy tonight.
Yesterday I made Clonmel Doubly Crusty/Vienna Bread.
Historically, scalding milk accomplished at least 2 purposes. One is that it killed any bacteria in the milk. (Pasteurization took care of that problem decades ago for most bakers.) The other is that it neutralized the protease enzymes in the milk, which can inhibit yeast growth. The experts are somewhat split on whether pasteurization disables the protease enzymes. I suspect ultra-pasteurization (which is what most dairies use these days, because it's faster) might do a better job neutralizing the protease enzymes than the old pasteurization process did, because it uses a somewhat higher temperature for a shorter time, but I haven't looked to see if there are any scientific tests of that hypothesis in the journals.
I think there's a third reason, though. Scalded milk smells and tastes different than milk straight out of the carton, and I think that has an impact on the bread flavor and possibly on texture.
I always let scalded milk cool back down to the point where it's no more than warm (say, 110 degrees) before using it to make bread. Yeast dies at 138 degrees, so you certainly don't want to pour HOT milk in with yeast.
The tangzhong method (pouring boiling hot water/milk on the flour or cooking it on the stove to gelatinize it) is another option for bread recipes that call for milk, but that might be a separate thread.
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