[Mike Nolan]

We had eye of round roast with mashed potatoes, gravy, and a salad.

[Mike Nolan]

The general rule of thumb on eggs is that 15% of the weight is the shell.

[Mike Nolan]

Yes, I roll them out on the parchment, that way when I'm done I just move the whole thing onto a half size sheet pan for baking. You do need a little flour under the dough so it doesn't buckle as it gets thinner, but that's true when you roll stuff out just using the platform.

I use a straightedge tool (like the kind used for painting or wallpapering that are reinforced so they don't bend, see link below) and just press it down firmly into the dough. I start by trimming the edges into a rectangle (the trim gets added to the dough for the next tray), then just work my way across. They aren't quite the same size, but pretty close.

https://www.lowes.com/pd/Warner-12-in-Plastic-Paint-Guide/1000024777

When I took my chocolate course, that's what they were using as a straightedge. So now I have them in two sizes.

[Mike Nolan]

The package size is another field I'm playing with, it is intended for things that are packaged in multiples, like a dozen cookies or rolls, so I can see the package ingredient cost. For breads it would usually be a 1.

[Mike Nolan]

A half inch, as recommended.

[Mike Nolan]

My wife loves apple butter, most of the time I find it too heavily spiced. I think the batch I just made might be just enough milder for me to enjoy it.

[Mike Nolan]

Aaron, I went back and looked at the challah spreadsheet I posted on Sep. 21st, it doesn't have post-bake weight information (that's something I'm still experimenting with, along with a way to generate nutrition information).

I don't know where you got 16 ounces as the post-bake weight, unless that's something from an earlier post you made as your target weight. I used 24 ounces in part because that's what it was set to from the spreadsheet I used as the starting point for this one.

I wind up weighing my ingredients when I resize a recipe, including eggs.

The USDA says large eggs are supposed to average 2 ounces each in the shell, but they lose weight through evaporation over time. (That's why there's a bigger air cavity in an egg that you've had in the fridge for a couple of weeks.) I get 1.7 ounces of liquid from a large egg or slightly less.

[Mike Nolan]

I think even the one at the top right corner of the photo is edible. Some of the first tray got a little darker than I wanted, too. Every day you learn something else about baking.

Measuring the thickness of very thin and soft things like cracker dough can be challenging. You can't just put them in a micrometer. 🙂

Assuming I understand the settings on my sheeter (and that they're accurate), I had it set on 2mm thickness at the end. They're on parchment so that has to be factored out. A sheet of parchment paper is about 1/500 of an inch thick, so that would make them about 1.95 mm thick, or 0.073 inches, which is a bit thicker than 1/16 of an inch but thinner than 3/32.

I can measure the thickness of the baked crackers using my micrometer, they're mostly between 2.8 and 3.8 mm thick.

[Mike Nolan]

Here's what the second tray looked like, I did them for a total of 9 minutes at 325 using a convection cycle. I did NOT rotate the pan, you can see that the top part (which was to the left side of the oven) is more well-done than the bottom part, though both appear to be fully baked inside.

So it seems the convection cycle in my oven doesn't even baking temperatures out across the entire baking area as much as I would have liked. That's something I've wondered about but never tried to test.

Attachments:

You must be logged in to view attached files.

[Mike Nolan]

5 of 7 jars sealed, I didn't have the band on properly on one jar and it leaked a lot, so there was apple butter on the outside of most of the jars. I carefully washed it off, hopefully I got it all. I might also have processed it in the pressure canner too long or at too high pressure.

It looks like there's apple butter stuck to the underside of the lid:

Attachments:

You must be logged in to view attached files.

[Mike Nolan]

We had macaroni and cheese tonight.

[Mike Nolan]

I baked half of the sourdough cheese crackers today, the first tray on a regular oven setting and the second tray using a convection cycle.

I can taste the cheese now, but they're still missing something. I left the grapeseed oil and salt off this time, but did add a little salt to the dough.

I am getting the mechanics of using the sheet roller worked out for crackers, though. Mostly it just takes some practice, like making laminated dough does.

I'm wondering if I need to let a tray of them rise for a while before baking them.

[Mike Nolan]

This recipe did not call for peeling them, by the time they had cooked for 12 hours the peels were pretty soft and an immersion blender finished the job of disintegrating them.

I also wound up adding around a teaspoon of nutmeg and a teaspoon of allspice to the apple butter, Diane says now it tastes right.

Apple butter is usually made with softer apples than winesap, but I would not use Red Delicious because the peels on those are inedible these days. (And they're not the only over-bred apples with inedible peels, I think Granny Smiths are that way, too.) Golden Delicious is a good cooking apple, but just about any apple that is used for applesauce should work.

I used 5.5 pounds of winesaps and wound up with 7 half-pints of apple butter for the canner.

Here's the recipe I used:

Apple Butter Recipe

And here's the apple scraps jelly recipe that I'll use after processing the rest of the apples, maybe over the weekend.

https://www.thespruceeats.com/apple-scrap-jelly-1327811

[Mike Nolan]

I wound up adding a bunch more cinnamon (probably 2 more TB) and another 1/8 tsp of clove to the apple butter, although I liked it, Diane thought it needed more spice. I'm letting the additional spices cook into the apple butter for an hour or two, then I'll start canning it.

[Mike Nolan]

I'm not sure I adjusted the post-baking weight in that spreadsheet, as I haven't made your recipe yet. 10-15% loss during baking is typical for most breads, though. I just set it at 24 ounces per loaf as a starting point because that's what I often bake for a simple three-strand braided loaf, though 18 ounces is also a good size, and I've made them as small as 9-12 ounces. If I do a two-layer celebration challah, I usually make around 32 ounces of dough.

[Author]

Posts