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Wholemeal Crank

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  1. A fabulous invention this morning: Rosemary-Raisin Walnut Scones Preheat oven to 400 degrees If you have a mill, mill these together: 250 grams soft white wheat 50 grams brown rice (makes the scones a little crunchy on the outside) 1 teaspoon dried rosemary 1/2 teaspoon thyme (optional) 1/2 teaspoon coriander seeds (optional) 1 clove (optional) 1 inch vanilla bean, cut into bits [If no mill, consider 2 cups of all purpose flour or whole wheat pastry flour or blend of these, substituting up to 1/3 cup of rice flou
  2. Try it, I think you'll love it
  3. Had to redo upload, processing wasn't ever going to finish Corrected link above
  4. ZAP YOUR GARLIC seriously: faster, easier, better taste. TRY IT! I haven't chopped garlic in DECADES. And I use a lot of it. Microwaving whole cloves of garlic makes prepwork a breeze, takes less time than peeling and chopping, and a whole a lot less time to do it than to show how to do it! It gives oven-roasted mellow garlic flavor in a few minutes, and makes the garlic press an instrument of joy. Many cooks turn their noses up at pressed garlic because it is 'crude' or makes the garlic 'too strong' compared to larger pieces that cook more gently. Zapping it first TAMES TH
  5. I haven't tried any of the recipes yet, and I'd love to have some opportunity to try some of these things to know where to invest limited time--would I really find them appealing enough to justify setting up a fermentation chamber? Does anyone know of any commercial sources for something like the lower sodium nontraditional misos in the book?
  6. The problem wih the saltines is that they're so darn good they disappear FAST. Even double or triple batches. The butter is definitely part of the reason. I've only recently started to work on this due to friend's celiac diagnosis, and the 'Tangy Aromatic Crackers' from Alice Medrich in Flavor Flours, are by far the best yet.
  7. There are different kinds of crackers! I mostly make whole grain crackers without laminations, depending on thinness, coarseness of grains/seeds and levels of fats to keep them from breaking teeth. That's where the coarse-ground grains from the hand-mill come into things--they break up some not-so-fat-rich doughs. Peter Reinhart's seedy snapper crackers used the oily seeds for tenderizing, but they depend on absolutely fresh seeds and being eaten quickly to keep the crackers tasting fresh. The eating quickly bit is mostly not a problem because they're delicious, but the absolutely fresh se
  8. More on how home milling is not just about bread..... A Cracker Primer This is how I make crackers. I was making two different batches of crackers this day, one batch of Corny Crackers, and one batch of Four-Seed Snapper crackers from Peter Reinhart's Whole Grain Breads. I love crackers, and like homemade ones, but was frustrated with the effort to yield ratio required, and the lack of crispness if I didn't get the dough perfectly thin, or the high proportion of scorched crackers if I did roll them perfectly thin. I've since figured out some tricks that make it a
  9. Bread from Wheat to Eat This was not the best batch of bread ever, but still illustrates my bread technique pretty well. I've played around with different techniques for mixing, kneading, rising, proofing, and baking, and this is what I do most of the time. I start with whole wheat berries, which I buy 25 or 50 lbs at a time, so I have a collection of buckets for storing the several varieties I usually keep on hand (hard white, soft white, and durum are the usual suspects, plus whole field corn). The wheat gets weighed out before
  10. I am so thrilled to see this topic here. There are very few places to really dive deep into discussions about home-milled grains. I resorted to posting some tips on my very plain website (text/photos only, no ads, animations, but I might still have a google analytics on older pages that goes nowhere but to a page whose password I've lost), but I would be surprised if more than a dozen people besides me have ever looked at it. This is about why I mill in the first place (short version: it's Dad's fault): Baking with whole grains And this is how I adapt recipes written for refined
  11. The plan was to prepare this for a potluck party, with no concern for leftovers past about 36 hours. But it's another good point.
  12. Thank you, this is exactly what I was groping towards asking. I think I have figured out a way to test this with much smaller batches as cupcakes, and will report back on how it goes.
  13. That sounds delicious. But I'd rather be lazy and 'bake it in' than to hollow out and keep it neat.
  14. Those look delicious! I am specifically asking about this curd, which I created as part of a different dish (a tart with apples and pomegranate curd), and I loved the pomegranate curd as written , with the richness of the eggs and the butter. What I am wondering about are the limits of a cornstarch/egg curd or custard being used to 'fill' a cake by being baked inside it--will they separate or liquify or come out (when cooled) as a thick sliceable center to a slice of cake? Today I went simple and prepared a pomegranate curd to pour over the pistachio cake. There's lot
  15. I'm a subscriber so can get behind the paywall, sort of.....they want me to pay even more for access to their back recipes. But I can see the recipe above, and it's about altering a bit of the batter, which is another way to approach the issue: I could take the base cake batter and mix a portion of it with pomegranate molasses and swirl that in, which would get a lot of the same flavor elements, but not the curd texture I'm dreaming about.
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