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|Thursday, June 13th, 2013|
|Friday, July 27th, 2012|
|Friday, April 27th, 2012|
Chickpea and soy flour
I discovered a container of chickpea flour and one of soy flour at the very back of my pantry where they were out of sight, out of mind until I did some spring-cleaning today. :\ I don't know how long they were there - I have to assume the flour is between one and two years old.
Both containers are air tight and the flours look and smell fine, but... I'm just not sure if they're still okay to use. Does anyone know the lifespan of chickpea and soy flour? Do they go rancid, or otherwise bad? Googling has given me conflicting results. Thanks in advance!
If it matters, I only use these two kinds of flour for breadmaking.
(Cross-posted to several food-related comms.)
|Sunday, March 13th, 2011|
|Wednesday, March 2nd, 2011|
|Wednesday, February 2nd, 2011|
А люди тут есть? :) Иль засрать все можно?
|Sunday, October 3rd, 2010|
! Today I made a yeast raised pumpkin bread. I based it on a King Arthur Flour recipe but I cut back a little on the sugar, and since the ingredients list called for 1-1/2 cups pumpkin and a 15 oz. can is about 1-3/4, I put it all in. I also changed the cardamom to nutmeg and added raisins to one loaf.
the original recipe:http://www.kingarthurflour.com/recipes/pumpkin-yeast-bread-recipe
|Sunday, September 19th, 2010|
I'm not usually a focaccia fan, but this is a focaccia to write home about. Or at least share semi-anonymously with people on the internet. I think it's usually because I find focaccia really dry and this one is not, because it has DELICIOUS ONIONS baked into it as well as the traditional olive oil and salt, which also grace the top of the bread. I think I'm on an onion kick these days, what with the caramelized onion burgers
from a while back.
This recipe is from a Williams-Sonoma cookbook called Bread
, which is actually really good. Probably because the recipes are by Beth Hensperger. It has basic yeast breads as well as quick breads without yeast and special breads like challah and focaccia. Every recipe I've tried so far has been great. And actually, if you are going to start making bread, this is a good recipe to start with. It's pretty straight-forward. ( Here, for your enjoyment, is the recipe:Collapse )
See more at The Cast-Iron Darling
|Wednesday, August 4th, 2010|
I'm an award winning baker.
I entered some baked goods into the open competition at the county fair. My wheat/rye loaf got a red ribbon, my white loaf got a blue ribbon, and my (Bob Flavored) rosemary onion bagels got both a blue ribbon and Reserve Grand Champion. Not bad for my first year.
My daughter got grand champion for her challah loaf in the 7-8 year old category.
|Wednesday, July 14th, 2010|
home grain mills?
So my uncle's a grain farmer and just put aside a 5-gallon bucket of wheat for me to play with. (I was so excited, it was ridiculous.) I'm an only slightly-crazed baker and have never milled my own grains. Is there any sort of cleaning or sorting I should do to the wheat?
What should I use to mill it? Are hand-mills good enough if I only bake every other week or so? If so, do any of y'all have recommendations for home mills? Or can I just use my bladed coffee-grinder or a food processor?
|Tuesday, July 13th, 2010|
So using a scale to measure ingredients is probably the best way to go... right? instead of a measuring cup and all that...
Does anyone have any suggestions as to which one? This isn't a profession for me, just a delicious hobby (so fairly inexpensive... preferably 20s... not over 40)
|Tuesday, June 22nd, 2010|
Although I am a pretty experienced baker, there is something in this craft that completely eludes me. I want to bake wheat-flour bread with hard, thick crust and large irregular holes in the crumb. But no matter what I do, I cannot seem to achieve that.
I bake sourdough or regular bread. I use poolish or long retarded fermentation. I make doughs with various degrees of hydration, up to 80%. I try to handle the dough as gently as possible. I make pan loaves or free-form loaves of various sizes. I bake with various amounts of steam. Nothing helps - the loaves come out from the oven with rock-hard crusts, but they invariably soften as the loaves cool down. And no irregular, large holes in the crumb, never.
My bread is always very tasty and flavorful; it's just not what I want it to be.
What am I missing?! I would appreciate any suggestions.
|Monday, June 21st, 2010|
Hey there! So I'm a brand new to the community, and baking bread.
I love all types of bread and I've been experimenting a bit, but it never really works out perfectly, it tastes good, but it usually just ends up being a flatbread.
I started with a basic french bread recipe:
1 package active dry yeast
1 ¼ cups warm water
½ tablespoons salt
½ tablespoon butter melted
3 ½ cups all purpose flour
Dissolve yeast in warm water in a warmed mixer bowl. Add salt, butter and flour. Knead the dough together until sticky, at least five minutes.
Place dough in greased bowl turning to grease top. Cover with a couple of towels in warm place for a couple of hours or until doubled in bulk.
Punch dough down and divide in half. Roll each half into 12” x 15” in rectangle. Roll dough tightly from longest side tapering ends. Place loaves
on baking sheet (I put a little bit of oil on the baking sheet). Cover with towel, let rise in warm place, free from draft, for about an hour or until
Doubled in bulk. With sharp knife make four diagonal cuts on top of each loaf. Bake at 450 degrees for 25 – 30 minutes.
but I think that every time I kill the yeast because the dough never really rises again. It'll rise once, but after I punch it down, it never really rises again. I don't really know what I'm doing wrong....
- I never have enough to roll them into 12x15 rectangles and they don't rise under the towel.
- I let it rise in the oven with a pot of boiling water beneath it because I've read that works.... should I be doing this?
If anyone has any suggestions for first time bread makers? Anyone have any ideas as to what I could be doing wrong with the yeast?Another issue entirely:
I really want to make Sourdough bread. I need tips. Store bought starters? Making a starter from scratch? I love sourdough bread... i NEED to make it
|Saturday, June 5th, 2010|
Perhaps a tip and lots of love!
Since the weather around my parts has warmed up, I've been back on the Bread Wagon!
I must thank everyone who told me to knead less in my previous post ages ago, asking how to tame my hard high altitude bread. I made a fabulous herb bread in mid-May with that advice, and it was amazing.
Taking this advice further, I made this recipe
with bread flour, despite Deb's recommending AP flour. It turned out far better than I had hoped, and I highly suggest this recipe to you (though lower altitudes may want to stick with AP flour).
I was kinda sad about bread, but now that it's not frigid in my apartment and I have a mixer, IT IS ON. Plus I kind of like the challenge of high altitude baking. :)
Thanks again, everyone! Current Mood: excited
|Friday, May 7th, 2010|
I had a bit of a problem with this pita bread. The problem wasn't in the kneading or rising or baking -- it was getting it photographed. I even made another batch the very next day and still - the pieces kept disappearing before I could get a decent photo! But really, I should just take that as a sign that this is some mighty fine pita. Once again, The Fresh Loaf
comes to the rescue. ( Recipe and More PicturesCollapse )
See more at The Cast-Iron Darling
|Tuesday, April 27th, 2010|
I'm looking into buying a baking stone, and I was wondering if there are any factors other than size that I should consider. Are some of the stones out there too thin to be effective? Too fragile? Should I just go to Home Depot and pick up some ceramic tiles?
|Saturday, March 20th, 2010|
I just got home from a long trip. Eating out gets old after a while, so I spent the afternoon in the kitchen. ( The fruits of my labors.Collapse )
I used a recipe from Alton Brown
, though I did substitute regular salt for kosher in the dough (then ran out and got the right stuff for topping while it was rising). They were super easy, and I think they came out pretty great!
|Monday, March 8th, 2010|
Success with no-knead bread
So I have previously posted a recipe for a no-knead bread I called "splat bread" (for what it looks like when put in the oven). It rises for 4 hours on little yeast, and gets a very savory taste - not what I would call a toasting bread (I divide my breads into toastable "morning" breads and savory "dinner" breads).
Since I've started using the hand mixer for part of my kneading (heresy, I'm sure, but it works), I wanted to see if I could adapt the splat bread recipe to become a morning bread. Here's the details:
800 ml warm water
50 mg yeast (cake)
3 tsp salt
5 cl oil or so
3 cups regular flour
2 cups whole wheat ("grahams" in Denmark) flour
Stir these together with a hand mixer on low speed, adding the flour one cup at a time. Use the mixers, not the dough hooks. When all the flour is in, mix at high speed for 5 minutes. The dough will start to crawl up the mixers, reduce the speed if it gets too high, you don't want it in the machine.
Remove the mixer, and add another cup of flour, stirring with a spoon (more flour here probably wouldn't hurt, as long at it can be mixed well). Leave the spoon in while rising so you can scrape out with it.
Let rise for at least an hour (I gave mine 1 hour 15 minutes). Pour out on a baking sheet with baking paper on it. It will look like splat, that's ok. Spray with oil. Put on the bottom rung of a preheated oven at 220 C (440 F) for 30 minutes. Reduce heat to 200 C (400F) and move the bread up to the middle, preferably on a rack instead of a sheet (the bottom got a lot browner than the top at this point, so I was trying to even it out).
The crumb is not perfect, and it's not quite as springy as I had hoped for, but the taste is right. I definitely need to experiment more with it. First thing to try would be to use the original recipe's baking instructions (10 minutes in center at 250C, then 20 at 220C). Alternatively try 45 minutes at 200C, the standard for my regular bread.
It might be worth it to punch it down after the first rise, stir it a bit with the spoon, and let it rise again. So many possibilities, and none of them get dried dough on the hair on the back of my hand! Current Mood: accomplished
|Saturday, March 6th, 2010|
Has anyone ever come across a recipe for banana bread that's actually bread?
It's for my son who so far has never liked cake, but he does like bread and he's come up with this idea of having banana bread for a birthday cake treat so I want to see if it's possible.
thanks for any suggestions :o)