RiversideLen

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  • in reply to: What are You Baking the Week of March 26, 2017? #7067
    RiversideLen
    Participant

      This afternoon I baked the Semolina Rye Bread from KAF. While the recipe doesn't call for it, I made a starter the day before using 100% of the rye and water and 50% of the yeast. The rest of the yeast was added to the dough today. The loaf looks good, I'll slice into it at dinner time.

      semolina-rye

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      in reply to: What are You Baking the Week of March 26, 2017? #7056
      RiversideLen
      Participant

        Today I made a vanilla cake from a mix (Arrowhead Mills). I used buttermilk (it calls for regular milk or soy milk) and baked it in a small bundt pan (the half size pan, not the mini one). The cake rose beautifully over the top without any spillover. I topped it with my chocolate frosting flavored with Hazelnut flavor (from The Spice House). It was very good.

        in reply to: What are You Baking the Week of March 19, 2017? #7054
        RiversideLen
        Participant

          On Friday I made rye sandwich buns.

          in reply to: What are You Baking the Week of March 19, 2017? #7055
          RiversideLen
          Participant

            On Friday I made rye sandwich buns.

            in reply to: What are You Cooking the Week of March 26, 2017? #7053
            RiversideLen
            Participant

              I made nachos for a pre dinner snack, I piped refried beans onto tortilla chips, topped it with Mexican cheese and popped it in the oven, convection bake at 450 degrees, for a few minutes. Also made a boneless pork roast and mashed redskin taters.

              in reply to: What are You Baking the Week of March 19, 2017? #7041
              RiversideLen
              Participant

                Rascals, I used fresh brewed decaf coffee for all the water the recipe calls for. It's not something I do often, just when I feel like making a darker loaf. I don't detect any flavor difference when doing that. In addition, or sometimes without using the coffee, I have used a level tablespoon of unsweetened cocoa. This does affect the flavor of the bread, gives it a very subtle chocolate note. Again, that is not something I do often.

                in reply to: What are You Cooking the Week of March 19, 2017? #7038
                RiversideLen
                Participant

                  Today I made salmon patties, I haven't had those in a long time. Have enough left for tomorrow's lunch.

                  in reply to: What are You Baking the Week of March 19, 2017? #7034
                  RiversideLen
                  Participant

                    Thanks Baker Aunt. It looks like something I can do. I've never made crackers before. I'm putting it on file on my to do list.

                    in reply to: What are You Baking the Week of March 19, 2017? #7031
                    RiversideLen
                    Participant

                      BakerAunt, I don't have that, and yes, I would appreciate it if you post it.

                      in reply to: What are You Baking the Week of March 19, 2017? #7024
                      RiversideLen
                      Participant

                        I've baking my pizzas at 500 degrees, I use the parchment from KAF, I pull it out after 2 minutes, you can see from the baked pizza pic I posted, it gets toasty after 2 minutes.

                        Sometimes I make a simple sauce out of tomato paste, I thin it out to the desired consistency with water, put a little garlic powder and oregano in it and sometimes a teaspoon of olive oil. It comes out pretty good.

                        in reply to: Wheat planting down in Nebraska and in USA #7019
                        RiversideLen
                        Participant

                          Both interesting articles. Suddenly I have a taste for brownies.

                          in reply to: What are You Baking the Week of March 19, 2017? #7018
                          RiversideLen
                          Participant

                            The pizza tastes great, just like pizza. The tomato sauce, toppings and cheese are the main flavors. Rye without the addition of caraway seeds is pretty mild. I haven't used seeds in rye in years, my rye breads are mild in taste. I also go easy on salt in my breads and that might help to tone down the flavor of the grains. Or who knows, maybe my taste buds are fried, lol.

                            Interesting article on Ron Santo's pizza place, Aaron, I didn't realize he had a chain of them. I know the ball players back then didn't earn anywhere near what they get today. So earning a few bucks on the side was probably important. They had Ron Santo pizza in Wrigley Field in the '60's, for a while. They were limp individual serving pies, I'm sure they weren't anything like the pies in his restaurants or the frozen pies at the grocer, I'm sure Mr. Wrigley dumbed them down in order to create maximum profit.

                            in reply to: What are You Baking the Week of March 19, 2017? #7011
                            RiversideLen
                            Participant

                              Mike, that pizza pan looks interesting. What is the max temp it is rated at?

                              in reply to: What are You Baking the Week of March 19, 2017? #7007
                              RiversideLen
                              Participant

                                I took a third of my rye pizza dough and rolled it out thin. Topped it with jarred pasta sauce, fresh mushrooms, chopped, ground beef, mozzarella and Mexican cheese.

                                pizza-rye‑2

                                There it is unbaked so you can see the pale color of the rye dough.

                                I baked it at 500 degrees on a baking stone with parchment paper. I slid the parchment out after 2 minutes and baked the pizza a total of 6 minutes.

                                pizza-rye

                                It was good, really can't tell it's rye.

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                                in reply to: What are You Baking the Week of March 19, 2017? #6998
                                RiversideLen
                                Participant

                                  Thanks Rascals.

                                  I've had a few slices of the Rye Raisin bread and I like it a lot. I'll be making that again.

                                  I have a bag of rye flour that is fast approaching it's best use by date so I'm looking for ways to get it used up. Today I decided to incorporate some rye in pizza dough. It's something that I've thought about before but haven't done until now. I used 1/2 cup of each, rye, semolina, bread and white whole wheat flours, a quarter tsp of salt and yeast, a tbsp of olive oil and honey, hydrated at 69%. I've had it proofing at room temp for a few hours, I will soon put it in the fridge and will use half of it tomorrow. I'll report back.

                                Viewing 15 posts - 2,266 through 2,280 (of 2,395 total)