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Post by pepperhead212 on Dec 23, 2022 21:40:19 GMT -5
bestofour Actually, not as many as I used to have! And I realize this when loading the cookies in those large tins, that I used to fill to the tops, and there's only one or two recipes of each now. Still, they are almost all for gifts, except some of those CC coconut macaroons. I'm finished! Besides the last of the cookies, I made a batch of WW/rye bread sticks, to snack on, plus eat with soups and curries, plus they are quick to roll out, and gives me more time to cut out more cookies. As always, I saved the habanero gingersnaps for last, and you can see the darker ones - the original recipe calls for light molasses, and I ran out, and all blackstrap is way too strong, so I just used 1 tb BS, and 3 tb honey, and it's still darker, but not overly strong. I buy BS by the gallon, for all the bread I use it in, so I always have that. TN icebox cookies, chocolate orange, and chocolate sables. by pepperhead212, on Flickr A double recipe of Wienerstube, and most of the new star anise icebox recipe I made. by pepperhead212, on Flickr A batch of WW/rye bread sticks I threw together to snack on, and eat with soups and curries I'll be making, now that I'm done with cookies! by pepperhead212, on Flickr First batch of habanero gingersnaps - just over a half a load, so I had to bake 2 batches of them. by pepperhead212, on Flickr Two recipes of habanero gingersnaps, the dark one I used a tb of black strap and 3 tb honey, in place of light molasses. by pepperhead212, on Flickr
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Post by Laura_in_FL on Dec 25, 2022 10:39:55 GMT -5
Your cookie production always amazes me, Dave.
When I have time I'll load a pic of the sugar cookies I made. I hadn't made decorated sugar cookies (or done any piping, for that matter) in years, so even though these were simple, I was happy with the way they came out.
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Post by bestofour on Dec 26, 2022 13:36:08 GMT -5
pepperhead212, Laura_in_FL, If I were a neighbor of you guys I'd be nice all year hoping for a loaf of bread or batch of cookies as a gift.
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Post by spike on Dec 27, 2022 20:58:02 GMT -5
pepperhead212 , Laura_in_FL , If I were a neighbor of you guys I'd be nice all year hoping for a loaf of bread or batch of cookies as a gift. PFFT you are way to nice. I would be sitting on their doorsteps refusing to move unless bribed with cookies
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Post by bestofour on Dec 27, 2022 21:19:36 GMT -5
spike, I'd come sit with ya.
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Post by spike on Dec 30, 2022 18:19:24 GMT -5
spike , I'd come sit with ya. I shall scootch over and make some room on the stoop for ya
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Post by pepperhead212 on Dec 30, 2022 21:56:28 GMT -5
Your going to have to move a little closer, spike - I just lotted out most of the cookies as New Year's gifts for a couple friends, plus a few for my neighbors, that I only gave the macaroons too, before they left. Crispies for Cindy. by pepperhead212, on Flickr Softies for Cindy. by pepperhead212, on Flickr Crispies for John. by pepperhead212, on Flickr Nut free, for Angel (a couple others, too). by pepperhead212, on Flickr Snickerdoodles and macaroons for John. by pepperhead212, on Flickr I only kept a few for myself.
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Post by spike on Dec 30, 2022 22:06:28 GMT -5
Shall I point out that MY name is also Cyndi? Just spelled a bit different!
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Post by bestofour on Jan 2, 2023 21:29:54 GMT -5
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Post by pepperhead212 on Jan 3, 2023 20:12:13 GMT -5
No baking, but I cleaned up most of my cookie tins, packed them together, and put them all away. Only have the ones coming back, from the ones I gave gifts in, to put away. I only have a few cookies left for myself, plus I packed 18 of those CC coconut macaroons, 3/small bag, and put them in the freezer, to treat myself at later dates. Now, back to baking bread!
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Post by Laura_in_FL on Jan 4, 2023 12:02:57 GMT -5
It's about time to start a 2023 baking thread, isn't it?
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Post by pepperhead212 on Jan 4, 2023 12:32:24 GMT -5
Maybe this weekend - it'll be getting colder here again then!
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Post by pepperhead212 on Feb 6, 2023 17:14:52 GMT -5
Warmer than it was a couple of days ago, but still good for baking! Not one of the breads I start a couple of days early - today I just made some of my bread sticks, with WW and rye flours, plus a little gluten, since I had almost half rye flour. As usual, I put about a tb of caraway in, plus a scant half tsp of nigella and ajwain seeds, plus I put a generous tb of that sour cream onion powder, which I only use for things like this, not dip! This time I used about 12 oz of kefir - not as strong as the usual yogurt or buttermilk I use in it, to just under 32 oz of dough. WW and rye bread sticks. by pepperhead212, on Flickr
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Post by pepperhead212 on Mar 18, 2023 23:28:37 GMT -5
I made another similar batch of potato rye these last two days, using a biga, started early Friday, and today, after dinner, I finished making the bread. It has almost 50% rye, plus about 1/3 c gluten, to make up for the high rye to WW ratio. A little to late to try it, but it smells fantastic baking (as always), and that biga smelled nice and sour, after fermenting half the day at room temperature, then in the fridge for another day plus a little. Potato rye, ready for the oven. by pepperhead212, on Flickr Potato rye bread, just out of the oven. by pepperhead212, on Flickr Potato rye bread, cooling. by pepperhead212, on Flickr
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Post by pepperhead212 on May 13, 2023 20:44:23 GMT -5
Made another batch of Russian black bread today, this time starting the night before with a rye poolish. And this time I used WW flour, instead of bread, but added some gluten. Russian black bread. by pepperhead212, on Flickr
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Post by september on May 13, 2023 20:56:47 GMT -5
I need a view of it sliced when you're ready for a sandwich! That looks like the good really dark bread my folks used to make. I still have it on my list of things to try baking, but I know mine will never taste as good as what I remember.
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Post by pepperhead212 on May 13, 2023 21:58:32 GMT -5
I'll do that for you tomorrow, and give you the original recipe I used, though I changed it some for this, like I often do!
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Post by pepperhead212 on May 14, 2023 11:18:05 GMT -5
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Post by september on May 14, 2023 13:31:07 GMT -5
Yumm! Great lunch idea! That looks so good.
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Post by pepperhead212 on Jun 21, 2023 21:59:13 GMT -5
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Post by Laura_in_FL on Jun 23, 2023 9:36:54 GMT -5
I have never heard of English Muffin bread - does it have the same texture as English Muffins, with the big air holes?
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Post by pepperhead212 on Jun 23, 2023 21:42:24 GMT -5
The holes aren't quite as large as regular English muffins, but they are fairly open, and something about the baking soda in it gives a unique flavor it, similar to English muffins, in addition to giving it the open texture.
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Post by pepperhead212 on Aug 1, 2023 21:26:00 GMT -5
I don't know why I'm just now noticing that so much of these posts are on last year's baking! With this weather as nice as it got lately, I started some rye bread a few days ago, much like that Old Milwaukee Rye, and after the 3 days, it really smelled like I was brewing something in the kitchen! I haven't tasted it yet, since I was making that pasta mix, but one goes in the freezer, and the other I'll start with tomorrow. I used 1 1/2 c buttermilk for the sponge, to use some up, and finished with water. a rye sponge, fermented for 3 days. by pepperhead212, on Flickr Everything except the last cup of flour, and the salt, mixed in for the 20 minute autolyse. by pepperhead212, on Flickr Kneading the rye dough in the KA. by pepperhead212, on Flickr Rye dough, ready to rise about 90 minutes. by pepperhead212, on Flickr Rye dough ready to rise about 70 min, longer than usual, due to the long fermentation. by pepperhead212, on Flickr Finished rye bread. by pepperhead212, on Flickr
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Post by pepperhead212 on Aug 27, 2023 22:36:56 GMT -5
Yesterday I baked some bread sticks, after grinding that rye flour yesterday (only 12 minutes of the oven on, so not bad, despite the AC being on). I used the end of my rye flour the last time I made bread, but not to fear - I still had a little more than 4 c of rye berries left, from when I bought 25 lbs of them in the beginning of the pandemic, along with a bunch of hard white wheat, so I was set for bread for a long time! I just got another 25 lb bag of rye berries, but I find WW cheaper at lidl, where they have a good WW @$2.59/5 lb bag, with a high protein (gluten), so good for bread. That's cheaper than a lot of AP flour I see! Whole rye flour, ground from the last 25 oz of rye berries, from whenever I got them in 2020, and 4 lbs, from the new 25 lb bag I just got. by pepperhead212, on Flickr Some bread sticks I made last night, after I ground that rye flour. Already had the WW flour, which is cheaper to buy at lidl now, but not whole grain rye, which is outrageous. by pepperhead212, on Flickr
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Post by pepperhead212 on Sept 15, 2023 22:36:24 GMT -5
It's bread baking time again! Something I just had to do, when it got so cool. When I set that buttermilk to cure overnight, I had about 3/4 c milk, plus almost that much BM, that didn't go into the container with the milk, and I used that for the liquid, and I made a sponge, with that and some rye flour, to ferment overnight. The buttermilk was thick by about 9 am, but I left the sponge until about 7 pm, to make the bread. It's mostly WW and rye, with a little white added at the end, only because I ran out of WW (not really ran out, but the rest is in the freezer). As soon as I start getting more dill weed outside, I'm going to have to make some of that Dilly Rye I haven't made for a long time, but is delicious. A loaf of rye bread, I had to bake, since it got so cool here! by pepperhead212, on Flickr
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Post by september on Sept 16, 2023 16:37:38 GMT -5
pepperhead212 , non-baking question, how often do you sow dill in order to have it available all season? I have all volunteer dill, and usually it manages to space itself out depending on when I turned over the dirt in the various planting beds, plus that which sprouts in the walking paths. But this year, it was all gone to seed by the end of July. So I guess I'll have to start succession plantings myself!
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Post by pepperhead212 on Sept 16, 2023 19:54:09 GMT -5
september My early dill is all volunteers, but later, at this time, it has all bolted, and while there are a few new volunteers, I want some more that I'm getting that way. Plus, a lot of the dill I grow is in those windowsill boxes, around my deck, which is what I'll have a lot of. I think I planted that around the first of September.
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Post by september on Sept 16, 2023 20:38:09 GMT -5
pepperhead212 , sounds like it's not too late for me to throw some seed somewhere for use in a few weeks before frost. I have never had luck transplanting it, they stay small and stunted if moved. I don't think it likes root disturbance. But I could do a few larger pots to pull into the garage if need be.
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Post by pepperhead212 on Sept 26, 2023 19:41:35 GMT -5
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Post by pepperhead212 on Oct 3, 2023 23:19:23 GMT -5
Today I made another loaf of rye bread - something I'll pair with that braunschweiger, in these next few days of even hotter weather we're supposed to have. I started it early today, with a small rye sponge, then I made a version of my Russian black bread, using some buttermilk as the liquid, instead of a tb of vinegar with water, and I used WW flour, instead of white flour, with the bran. Otherwise, everything else pretty much the same, and I just made a single, 2 lb loaf. And, ohhhh that smells good baking, as always! I didn't run out of caraway, but came close, and I have another lb of seeds coming tomorrow! That's one spice that they don't have in the Indian market - what they sometimes have labeled "caraway", is actually another seed - shah jeerah - so I have to order regular caraway. Single Russian black bread loaf, almost ready to go into the oven. by pepperhead212, on Flickr Finished loaf of Russian black bread. by pepperhead212, on Flickr
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