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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.
Good luck on your rye bread! They all look tasty.
I thought parsnips were like tough carrots or turnips. I ate a chicken leg which was tasty with a very strongly flavored sauce, and rice and green beans. The green beans were frozen beans heated in the microwave and utterly boring which made it perfect for the chicken.
I tried a recipe for Chicken with Orange Flavor from Chinese Casserole Cookery, only I used 5 drumsticks instead of one chicken; and I cooked it in a stove top pressure cooker. I haven't eaten it yet, I plan to warm it up for supper. I would have liked to have cooked this a couple of days ago but I ran out of energy in the evening and ate some left over pizza or a sandwich instead.
I also put in some parsnips since I had them, and didn't have any bamboo shoots. The parsnips came out very soft, more than I expected. The chicken recipe included hoisin sauce, orange peel, sherry, soy sauce and Thai peppers so I have great hopes of it being tasty.Riverside Len;
Those buns look magnificent!I baked a sort of focaccio -- it was going to be a pizza but it was rather dry and rose nicely into a boule form so I just baked it instead of flattening it out and trying to make a pizza. My initial plans were for an apple pizza or cranberry-ricotta pizza.
I messed this up.
After going to cooking so much whole wheat I am finding regular white rolls far too soft. Trader Joe's had some French Milk bread rolls "Pain au Lait" which were tasty but very very soft.
I did a fairly blind guess and chose the wrong answer.
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