skeptic7

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  • in reply to: New York Bakers is Closing Down #31062
    skeptic7
    Participant

      BakerAunt;
      Thank you. I saved the recipe and will have to try it sometime especially as it doesn't call for a sweetner. I like the seeds and the spices to keep it from getting boring.

      in reply to: New York Bakers is Closing Down #31059
      skeptic7
      Participant

        I'm sorry to hear that NY Bakers will no longer be selling non commercial amounts. I never bought anything from them but it was nice to know that these things were available if you could use 50 lbs of a rare flour. I like their blog and recipes.

        in reply to: What are you Baking the Week of August 15, 2021? #31058
        skeptic7
        Participant

          After trying some rye yeast breads I finally read the sections on rye in King Arthur's Whole Grains, and Laurel's Kitchen bread book and realized some of the things I did wrong, and the reasons for the instructions in the desert focaccio. Most of the information explains why a sour starter is used in most rye breads, the acid contributes to the structure and reduces gumminess. A couple recipes I've used have had molasses as an ingredient. I am going to have to try the dessert focaccio again -- focaccio's are useful for bread experiments if they don't rise its easier to tell people that was planned. :).
          Will adding lemon juice help with a rye bread? Will buttermilk? I need to find acid ingredients that don't have sugar so orange juice won't help.
          Has anyone advice on rye quick breads?

          in reply to: What are you Baking the Week of August 15, 2021? #31045
          skeptic7
          Participant

            I did the KAF Sourdough Rye desert Focaccio, and it turned out soft and gooey. I think I underbaked it. Its a very elaborate recipe with lots of wait time built in -- Make Levain and wait -- make dough and wait -- stretch and fold and wait and stretch and fold -- then let rise in peace for 4-5 hours, then form it into a cylinder and place on baking sheet and refrigerate overnight. It was soft and sticky and hard to handle but I think I manaaged that part. The difficulty came in finding enough room in the refrigerator for a half sheet tray. I didn't bake it long enough, but the plum topping probably didn't help as it added extra liquid to the dough.
            I don't know if there will be a next time for this recipe, but I might just leave out the plums. It might be easier to bake with just almond honey topping. Or a half recipe in a large cast iron frying pan might cook better.

            in reply to: What are you Baking the Week of August 1, 2021? #31014
            skeptic7
            Participant

              Happy Anniversary.

              I did Jane Brody's Pumpkin-Rye bread again, just a single load's worth without any molasses. I think it came out well, but I haven't had any feed back. I made it for a friend who is diabetic. I also did a sugarless pumpkin cream cheese spread to go with the pumpkin-rye bread.

              I also made maple-walnut granola in the slow cooker. It cooked on low for around 4 hours, and was probably over cooked. Its has a slightly smoked/charred taste. Next time I'll try to cook for around three hours.

              I'm starting the sponge to to the Dessert Rye Focaccio recipe tomorrow. I'm going to let the sponge sit for around 18-24 hours to see if it gets sour enough to compensate for the lack of a sour dough starter.

              in reply to: Finally finished. #30958
              skeptic7
              Participant

                That is splendid!! Are the flowers appliqued on? And you did THREE of them? One dress would be a masterpiece. Were they all the same sizes? What part are you most proud of?

                in reply to: What are you Cooking the Week of August 8, 2021? #30942
                skeptic7
                Participant

                  Chocomouse;
                  For me candied orange peel is a seasonable activity -- winter season when the house is cold and dry and can use extra humidity in the air. My orange peel is in the refrigerator, I used to think it was dry enough and sugary enough that it could be stored in the cabinet. Now I refrigerated it to prevent mold.

                  I'm doing a beef stew from an old and tried recipe. Its the recipe for Beef Stew with Burgandy in "The Cookbook Decoder" by Arthur E. Grosser 1981. I've loved this cookbook since I got it, which was either a gift from my brother, or a theft from the same brother. Now I'm looking at it with new eyes. It asks for 4 onions and 2 carrots. Today I am using 1 large onion and 4 small carrots. This is so horribly imprecise. 4 onions could be a pound of onions or half a pound. Carrots can be small and skinny or large and fat.

                  The recipe calls for flouring the beef cubes and searing them to seal in the juices. This is now known not to work. I do it anyway for the flavor, and because I like the thicker juice caused by adding flour to the stew. The recipe says the stew beef should be in 1 inch cubes. I've done that before, but today I thought it too small and fussy and am using larger hunks.

                  I wish this recipe was more precise with respect to the ingredients, but one of the things I learned from this recipe is that stews don't need to be precise. 2 carrots make a good stew, so do 4 carrots. Some celery is a good addition, also some turnips. 1 1/2 cups of burgandy is good, 2 cups of California red is good. If I was eschewing alcohol, I could put in a couple of cups of V8.

                  in reply to: What are you Baking the Week of August 8, 2021? #30915
                  skeptic7
                  Participant

                    Jane; BakerAunt;
                    I need to try this again but leave out the molasses, and cut the recipe down to make only one loaf. I might try a half recipe but put it in a large loaf pan to get something that looks like a normal loaf of bread. I think the rye makes it flatter and gives it a richer taste than a pumpkin whole wheat yeast bread.
                    I think I am using something called Dark Rye Flour from my local coop. Since I was using a sponge and it was a warm day, I only used 1 teaspoon of yeast.
                    I've finished eating one loaf of the bread, it was wonderful with cream cheese. I've given the other round boule away and the last is in the freezer to be given away Saturday.

                    • This reply was modified 3 years, 7 months ago by skeptic7.
                    in reply to: Covid-19: It Continues #30913
                    skeptic7
                    Participant

                      Joan, hope your sister gets better.

                      in reply to: What are you Baking the Week of August 8, 2021? #30912
                      skeptic7
                      Participant

                        On Sunday morning I baked a second batch of Strawberry Spoon cake and delivered it to a friend.
                        The day before I started mixing Pumpkin-Rye bread from Jane Brody's Good Food Gourmet. It is about 1/3 rye flour and 2/3 whole wheat flour. I chose to use this recipe instead of the Ginsburg recipe many of you recommended because the recipe is in volume not weight. I subsituted 6 cups whole wheat flour for the 6 1/2 cups all purpose flour. I also started off with a short sponge using the rye flour and milk. The rye flour dough looked so wierd. Its an odd grayish color. I was tired by the time the dough was mixed together so I put it into the refrigerator overnight.
                        On Sunday I kneaded the dough and formed into 3 large pans, one large loaf and 2 round boules.
                        I let it rise but it is flatter and denser than a wheat bread. I had originally planned to give one loaf to a diabetic friend, but the recipe calls for molasses and I can't give this friend anything with sugars.

                        in reply to: What are you Baking the Week of August 1, 2021? #30864
                        skeptic7
                        Participant

                          I did cornmeal strawberry spoonbread on Tuesday. I beat the egg whites and the egg yolks until stiff and then folded them into the batter. Probably not a good idea. It rose high when baked and then gradually collapsed. I gave the whole thing away to a friend who liked it, but I don't know what the texture was like. Also I used 8 oz of frozen strawberries mashed with sugar instead of sliced fresh strawberries.

                          in reply to: Cake Whisk #30863
                          skeptic7
                          Participant

                            I use a heavy duty flat whisk for mixing most batters. It serves the same purpose as KAF dough whisk but is easier to clean. Lets see if I can find a picture on Amazon. I'm not sure if this is the same size. If there are two sizes, the smaller is more useful.

                            in reply to: Covid 19: The Next Six Months #30821
                            skeptic7
                            Participant

                              I am back to wearing masks in public places indoors, and sometimes outdoors. I finished a batch of masks just before I finished my vaccines and thought they were going to go unused. Now I'll probably end up using them. I had just started to enjoy shopping for amusement and being free to travel when the Delta variant showed up, now I am back to only doing essential trips.

                              in reply to: What are You Baking the Week of July 25, 2021? #30820
                              skeptic7
                              Participant

                                I made strawberry spoon bread from the NY times recipe. Its somewhat like a corn spoon bread, but there are some striking differences, its made with wheat flour instead of corn meal, it doesn't have any eggs and it does have lots of butter and sugar. It also has strawberries macerated with brown sugar and their juices added into it. The texture ends up very like a spoon bread. I had hoped to give it away but couldn't connect with the friend I had in mind. He likes everything strawberry. I ended up eating it myself with ice cream. The texture also reminded me of a bread pudding. Its much softer than a bread or cake. This was on Saturday.

                                in reply to: What are You Baking the Week of July 25, 2021? #30768
                                skeptic7
                                Participant

                                  I did a double batch of blueberry quick bread -- its my blueberry scone recipe, but baked in a 9x13 pan. I'll be giving half of it to a friend for a birthday present.

                                Viewing 15 posts - 256 through 270 (of 1,242 total)