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I missed it. These do sound tasty.
Mike;
I didn't realize that your recipes made two loaves instead of one. Good luck with the steam. Would it help to have a full frying pan of water in the oven so the oven would be constantly bathed in steam instead of just having a short burst of steam at the ccritical points? What do rye rolls taste like steamed anyway?Mike
Can you bake the bread in a covered container like a Dutch oven to provide a moister atmosphere especially as you are doing single loaves. I have an oval Dutch oven that takes bread pans without problems.I missed this.
BakerAunt;
The Bischofsbrot sounds very very tasty. Congratulations!I baked a cheese pizza last night which turned out well, fluffy and tender with plenty of cheese -- mozarella and cheddar.
I knew this!
Happy Birthday!
I like reading about the science of cooking and the stories behind it. I really liked the McGee cookbooks.
On Friday I made carrot bread with raisins, and Saturday morning I made whole wheat pancakes with buttermilk. These are fairly normal recipes for me, but when I finished up the leftovers on Sunday, I was surprised to find the left over pancake was moister and softer than the left over quick bread. The bread was fine after it was heated slightly and both pancakes and bread tasted wonderful with dark maple syrup. My friend from Canada brought some #4, Very Dark Robust maple syrup which has a wonderfully strong flavor. Would a mixture of cream cheese and maple syrup go well over pancakes? It would probably be great on bagels but I would have to go out and buy that.
Good luck with your yogurt. I hear Greek yogurt is made by straining some of the liquid out of regular yogurt, not with a different starter. However a particular brand of Greek yogurt might have a different started than your plain yogurt.
I used to make yogurt, eating some of it and then cooking with the rest. Now I make buttermilk for baking, and only buy yogurt occasionally. I used to mix museli with yogurt and let it soak overnight for breakfast. I always added extra honey before eating.I only bought the baker's special powdered milk once. I didn't think it was worth the extra cost for the convenience of not having to scald it. If I need to use powdered milk, I reconstitute it and then scald it. I keep powdered milk on hand for clam chowder and emergency hot chocolate. I've only used it in ways that would disguise the taste. Organic powdered milk isn't cheaper than buying fresh milk. When I was growing up, my neighbor would mix powdered milk and then combine it with fresh milk for her children, it was supposed to be cheaper.
I used to use to add powdered milk to regular milk when making yogurt. The extra milk solids would produce a thicker yogurt.Looks good!!
One of the many things, I don't understand about rye flour, is what does the Ash content measure? Is it a measure of protein or minerals? How do they get that figure.
I got this!
I got it, but I had to remember the formula for the volume of a sphere and do some math before I found the answer. I'm not at all exact in letting my dough rise. I normally let rise until it feels soft but normally punch it down before it gets near double.
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