skeptic7

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Viewing 15 posts - 691 through 705 (of 1,239 total)
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  • in reply to: Daily Quiz for February 5, 2020 #21020
    skeptic7
    Participant

      I missed this.

      in reply to: What are you Baking the week of January 26, 2020? #20902
      skeptic7
      Participant

        I just did a cranberry and ricotta cheese pizza. Makes a nice breakfast.

        I've make double rise pizza doughs before but it was by accident. I had gotten distracted between punching the dough down the first time and forming it into pizzas. It doesn't make much difference.

        in reply to: Daily Quiz for February 1, 2020 #20901
        skeptic7
        Participant

          I missed it. These do sound tasty.

          in reply to: What are you Baking the week of January 26, 2020? #20881
          skeptic7
          Participant

            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?

            in reply to: What are you Baking the week of January 26, 2020? #20879
            skeptic7
            Participant

              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.

              in reply to: Daily Quiz for January 31, 2020 #20878
              skeptic7
              Participant

                I missed this.

                in reply to: What are you Baking the week of January 26, 2020? #20812
                skeptic7
                Participant

                  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.

                  in reply to: Daily Quiz for January 29, 2020 #20811
                  skeptic7
                  Participant

                    I knew this!

                    in reply to: Happy Birthday BakerAunt! #20790
                    skeptic7
                    Participant

                      Happy Birthday!

                      in reply to: Cooking as a Science is catching on #20768
                      skeptic7
                      Participant

                        I like reading about the science of cooking and the stories behind it. I really liked the McGee cookbooks.

                        in reply to: What are You Baking the Week of January 19, 2020? #20767
                        skeptic7
                        Participant

                          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.

                          in reply to: Making Yogurt in my Kenwood Yogurella YM100 #20747
                          skeptic7
                          Participant

                            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.

                            in reply to: Artisan Bread Salt #20745
                            skeptic7
                            Participant

                              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.

                              in reply to: What are you Baking the week of January 26, 2020? #20744
                              skeptic7
                              Participant

                                Looks good!!

                                in reply to: Coming Through the Rye #20743
                                skeptic7
                                Participant

                                  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.

                                Viewing 15 posts - 691 through 705 (of 1,239 total)