[Mike Nolan]

It is worth noting that King Arthur Flour no longer sells the salt-rising starter, because their supplier retired.

There are instructions for how to make the salt-rising starter in several places, notably in James Beard's book Beard on Bread.

Notice: The active ingredient in a salt-rising starter is a bacteria called Clostridium Perfringens. This bacteria is considered one of the leading causes of food poisoning in the kitchen. With proper handling to avoid cross-contamination and adequate cooking, making and using the salt-rising starter should be safe.

• This reply was modified 9 years, 7 months ago by Mike Nolan.

[Mike Nolan]

That's a very interesting site, one I'll have to peruse at length. I'm not sure it answers the question of why boiling sugar water in the microwave would produce something different than boiling sugar water on the stove, though. (Maybe my original post wasn't completely clear on that, though.)

[Mike Nolan]

We could use a tool to list recipes by uploader, I'll have to look around for one.

[Mike Nolan]

Yes, great work. I'm seeing some slight uptick in the daily page views and user counts, which may mean my efforts to get us in the search engines are slowly working, but we need more people making posts about food/baking or uploading new recipes. (I've been remiss in writing blog posts lately, myself.)

[Mike Nolan]

I use the 'poke a hole in the middle' method, but I usually make smaller bagels (3 ounces of dough per bagel) and my hands are too big for the rope method at that size. I haven't made bagels in a while, the smaller ones are about 40 carbs per bagel.

• This reply was modified 9 years, 7 months ago by Mike Nolan.

[Mike Nolan]

It's fairly subtle, I don't know that I would have identified the cake as having buttermilk in it in a blind taste test.

I don't personally think powdered buttermilk and cultured liquid buttermilk are interchangeable. The powdered stuff doesn't have that acetic 'tang' to it.

[Mike Nolan]

Yes, turbinado sugar is often referred to as 'sugar in the raw' (which may be a trademark), though that's somewhat inaccurate as it is partially refined sugar. I always get a chuckle out of those who insist that they will only use 'raw' sugar, referring to turbinado.

[Mike Nolan]

I'm with bakeraunt, I'd like to see the recipe if only to enjoy it vicariously, since I'm doing almost no baking with my wife on a 20 carb diet. But she went back to work to get ready for the fall semester this week down 30 pounds from where she was in early May!

[Mike Nolan]

The turbinado would have contributed to the flavor and to the color, which is why the cake is a pretty good match with the mocha frosting even though there's no coffee in the cake itself.

[Mike Nolan]

I've always been more of a peach cobbler type myself, but the similarities probably outweigh the differences.

[Mike Nolan]

My wife ran this recipe through the recipe analyzer she uses, it came up at about 38.5 carbs per slice. Using all Splenda cuts that to about 20.

[Mike Nolan]

I'm careful about what I buy at places like Tuesday Morning, TJ Maxx, HomeGoods and Marshalls. Most of their goods are something some other store couldn't sell, for reasons that we don't know.

[Mike Nolan]

Yeah, they're so pretty I'm hesitant to chop them down until they've pretty much finished blooming, and the bees might not appreciate that either. There were plenty of bees for me to take a photo of today, too. We used to have a couple of French pussy willows, and when they would bloom in the spring they would attract so many bees you could hear the buzzing from a good five feet away.

I don't know what hive they came from, I'm not aware of any of my neighbors keeping bees, but someone's getting some lovely buckwheat honey.

[Mike Nolan]

Did you check fantes.com? They seem to have a wider variety of pans than most other places. Mine is 14x5 (and I was wrong, it is a full inch deep.)

What we did in pastry school was to cut 5 strips of puff pastry, one for the bottom and one for each of the sides, adjusting two of them for the thickness of the raw puff pastry. I don't recall but we may have sealed them together with a little egg, and I think we par-baked them so that they were set before adding the filling.

• This reply was modified 9 years, 7 months ago by Mike Nolan.

[Mike Nolan]

It does look good, even if it did use a store-bought pastry crust. We made some savory tarts (including a quiche) in pastry class, I think we used a standard mealy pie crust (pate brisee) for them, but a pate a foncier (it has egg yolk in it) would be pretty good in a savory tart. We also made some tarts using puff pastry, I think that'd work well for this, too.

If you allow for 1 inch sides (I think my tart pan has 1/2 inch sides though), a 13x3 pan is about 75 square inches. If you allow 1" sides on a 9" pie pan, that's about 94 square inches, so you'd probably want to increase the amount of filling a little.

• This reply was modified 9 years, 7 months ago by Mike Nolan.

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