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mktye

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Everything posted by mktye

  1. andiesenji, it sounds like you have a great method to avoid cross-contamination of your cultures! As to sourdough that blows its top -- I was able to get my bread to stop doing it by cooling and slowing down the fermentation process and making sure I kept my starter at 100% hydration (weighing while feeding rather than just eyeballing it). Which did the trick? I am not sure (yes, very bad of me to change two variables at the same time!), but I suspect it was the cooling since it all started when the weather warmed up. If it is of interest, there was some rather intensive discussion recently at rec.food.sourdough about freezing flour to help cool down the dough. Here is one of the threads.
  2. Mr. MacGuire, thank you so much for your thoughtful answer. No, because this time of year, I usually make a sponge and put it in the refrigerator overnight. I do not add any additional water the next day, so it is still pretty chilled by the time I knead in the remainder of the flour. But that does bring up a variable I had not previously considered -- in the winter, I typically leave the sponge at room temperature and for a shorter time. Hmmm, more to ponder. I have had better luck with the last couple of batches. Instead of covering them during the final proof (with an acrylic box), I've been leaving them uncovered. A bit higher percentage of water in the dough has also seemed to help with the crust. Not quite there, but getting better. I suspect this is the best solution. Time to start looking for a used refrigerator that can be dedicated to retarding dough (I've been wanting one for a while now, but now I have an "official" reason! ). I've also seen that with my sourdough loaves on occasion. In my case, it seems to happen when the starter/dough is greatly favoring the yeast rather than the lactobacilli. When it has occured, all of the proofing went quickly (in sourdough terms) and the resulting bread was less acidic tasting (not favored in my household that grew up eating San Francisco sourdough). Under-proofing? Over-proofing? ??? I am also interested in Mr. MacGuire's thoughts on this, since I'd like to know the mechanics behind this outcome. The wild (but fun) world of bread baking!
  3. Thanks for the info. Steve. These very thoughts have definitely crossed my mind! And, of course, I imagine it is near impossible to copy it exactly with a home oven.
  4. D'oh! What was I thinking! And that would be only wine for you, right? Okay, here is one that holds 4 L and still has the oh-so-convenient sippy-straw (but you need to provide your own pack).
  5. Busboy, while at REI just buy some camelbacks . You can strap 1.5 L to your back and have a handy-dandy, no-drip, sippy-hose you can clip right to your shirt collar so there will be no fumbling around as the drinking, oops, the evening, progresses...
  6. I bought one of those, entirely on impulse, from Sur La Table... Ditto, ditto and ditto. I think they work better with a thicker liquid. (But the little boing-y silicon bristles sure are fun to play with -- almost as fun as the silicone cannele molds! )
  7. Thanks. I've read where Steve wrote that, but in tasting the two, I found them different. Zaytinya's have a much more fermented/yeasty taste very similar to my favorite yeasted waffle recipe (yes, waffles... strange, but true). Zaytinya's are also thinner and crispier than Lebanese Taverna's. Me too! I've ended up with pita very close to Lebanese Taverna's in my attempts at copying Zaytinya's pitas (PM me if you'd like the recipe), but could certainly use more ideas and input in my quest for the perfect pita.
  8. Zaytinya. To learn to make their wonderful pita.
  9. Slightly off topic, but if anyone is having trouble finding Lyle's Golden Syrup, it can be ordered from King Arthur Flour's Baker's Catalog. I think I've also seen it at Williams-Sonoma on occasion. However, I imagine they mark up the price quite a bit.
  10. Hello, I make sourdough at least once a week. During the winter I am very happy with my results in regard to flavor, texture and crust. However, during the summer, I have a hard time getting a nice crust with good "ears" at the slashes. I realize this is most likely due to the shorter final rise time because of the considerably higher ambient temperature in my kitchen during the summer. I've tried putting the loaves in couches for the final rise, but it they do not seem to turn out much different than the free-standing risen loaves. Other than retarding the final rise in a cooler environment, is there anything else I can do for a better crust? Thank you for any assistance.
  11. Thank you, thank you... Do I get to wear a croissant coronet? A philo sash? Carry a baguette scepter?
  12. This thread immediately caught my eye because I grew up near the town of Mendocino in northern California and some of my family still live in that area. So last Sunday, my husband and I braved the holiday/Georgetown traffic and had dinner at Mendocino. Our friends, Mr. & Mrs. S, are also native Californians and joined us to check out the California-style cuisine. We arrived a bit before our friends so we sat at the bar and perused the by-the-glass wine list – we got a chuckle out of the “Interesting Whites” and “Interesting Reds” headings on the list since it seemed to imply the “Merlots” and “Chardonnays” were not. My husband also amused himself noting the non-traditional areas of wine production in California these days – he grew up in Marin county and is still a bit of a Napa Valley wine snob. As was said in earlier reviews, the décor of the restaurant was very nice. Soothing and cozy without being dark or claustrophobic. They also had a very good ratio of staff to customers. Our waiter was good, but, between his accent and his soft-spoken-ness, we had trouble hearing him even in the near-empty dining room. We each ordered a different appetizer and shared. Mrs. S had the baked porcini ricotta raviolo. It was as good as Al_Dente said in his post and something I would definitely order in the future. Mr. S had the crab remoulade. It was excellent – fresh and light atop beautiful asparagus. Probably the most California-y of the appetizers. My husband ordered the blue corn fried clams. I thought they tasted a bit murky and that the oil they were fried in needed to be changed, but my husband liked them. The accompanying avocado salad was delicious. I had the vichyssoise soup special and our waiter took great care to tell me that it would be served cold and to make sure that I still wanted to order it. Um… yes… I would have been worried if it had been served warm. The soup had a very nice texture and flavor. Not too thick and very smooth (I suspect it was strained through a chinois rather than just blended). For salads, the men each had the Caesar. The upright presentation in the “crouton” (it appeared to be something similar to a springroll wrapper that had been fried into a tall cup shape) was quite California-cuisine-like, but luckily there was more to the salad than just visual appeal. Once deconstructed and mixed together, it was very tasty and the dressing was not overly garlicy. I had the baby lettuce salad with the stilton dressing, but was a bit disappointed. It was a good salad, but I could not really taste the stilton over the tarragon (?) in the dressing. Mrs. S did not have salad to save room for her entrée (actually, she really wanted to save room for dessert). Now the weird part of the evening – when the salads were served, I started to look around the room… were we the only table without any bread? No, no bread in sight at any of the tables. Hmmm. I am the self-proclaimed Queen of Carbs... I am the Baroness of Bread… I am Miss Anti-Atkins… I am… distressed! Okay, no one panic. Luckily, my husband was not eating his “crouton” so I snagged a few pieces off his plate. Phew, carb-emergency averted. For the entrees, the men once again ordered the same thing (much to my chagrin since I wanted one of them to order the salmon so I could taste it). They had the grilled lamb medallions and, like Al_Dente (again), they found them a bit tough (but my husband very rarely finds American lamb to his liking). My husband also thought the lamb lacked grilled flavor. He and Mr. S were split on the chickpea fries, although Mr. S. seemed to like them less once he found out that they were made from chickpeas and what chickpeas were. However, I thought they were excellent. Mrs. S had the roasted chicken and it was cooked to perfection, but she was surprised that the Marsala sauce was tomato-based. I ordered the gnocchi. It had a very good, intense mushroom flavor that was somehow reminiscent of California, but about halfway through it started to wear on my palate. I think next time I’d split it with someone and have half of their entrée. Or maybe some bread would have helped… For dessert, the chocoholic Mrs. S had the chocolate pot de crème that she said could not be improved on. I had the strawberry sorbet that was quite refreshing with just the right amount of sugar. The almond vacherin that came with it was also a good contrast. The gentlemen wimped out and said they were too full. We had a very nice dinner overall and, to yet again echo Al_Dente, I would like to return soon to try the cheese tasting plate. And, yes, in retrospect, I probably should have asked for bread (and certainly would have if I had seen any at any other tables in the restaurant). I guess I just did not want to take the chance of hearing an incredulous “bread?!?, you want bread?!?”. But I am left to wonder, was there some sort of D.C.-area bread shortage? Have the low-carb folk taken over the world? Or am I just horribly out-of-style in wanting bread with my meal?
  13. I've used this recipe and had the same problem, so it is not just you! If it helps... I've had the best luck if I make the dough the consistency of Playdough (the purchased type, not homemade). But I totally agree with mkFradin -- do whatever works for you. Good luck with your next attempt!
  14. Sounds like a great plan. I've found the biggest challenge is determining what are the inflexible facts (such as the chemical and physical changes in sugar at various temperatures) and what are just guildelines and common practices (such as, in my experience, pretty much anything involving baking bread! ). Once you figure out the "rules" you'll really be able to get creative. Another suggestion is to record your results. It does not need to be anything formal, but be sure to jot down notes (I use the margins of my cookbooks/recipes) as you go along -- any changes you made to the recipe, ideas for changes next time, what worked and did not work. It will be very valuble in the future when want to make that recipe again. IMO, it is worth it just for the soft meringue (i.e. for topping pies) recipe. Good luck with the fallen chocolate souffle cake!
  15. mktye

    Oven Spring

    For other ideas on getting steam into a home oven, the folks over a rec.foods.sourdough discuss various methods at length. Here is a link to one gentleman's method of introducing steam using a pressure cooker. I've not tried it, but it looks rather intriguing. For other threads on this subject (and there are quite a few), you can search the group for "steam" here. According to my mechanical engineer husband, the stone/tiles (top or bottom) help because they are an additional source of thermal mass. Typical home ovens are constructed with the walls consisting mainly of reflective and insulating materials so the outside of the oven does not get hot (i.e., most of the heat stays only in the oven compartment and is not held in the walls). But once the oven door is opened, heat escapes and the heating element has to run to bring the oven back up to temperature. If there are prehated stones/tiles in the oven, they will radiate heat into the oven space much more quickly and evenly than the heating element. So no matter where your source of original heat (top or bottom elements), once the stones/tiles are up to temperature (I usually give it an hour), they will radiate heat onto your bread. And, jgarner53, your bread already looks very nice! Great holes!
  16. Adele, do you want the personal discovery of the laws of baking science to be part of your adventure or have you considered acquiring Harold McGee's "On Food and Cooking" and/or Shirley Corriher's "Cookwise" to help you with some of the kitchen chemistry and physics? Good luck on your journey and I am looking forward to reading your posts!
  17. mktye

    Oven Spring

    If they'll fit in your oven, you might want to try the additional tiles/second stone anyway. The original post (that I still can't seem to locate) called for using the top element, but I've been a bit too chicken to do that -- I keep having visions of a violenty breaking stone. It has worked well for me to just preheat the oven as hot as it will go with the two baking stones and then turn the oven down to the specified temperature when I put in the bread. Also, I put the top rack with the stone as close to the bottom rack as possible while leaving enough space for the bread to fully "spring" during baking. And I totally hear you about the vintage oven. When I was first married we had one of similar age -- the pilot in the oven didn't work and I'd make my husband light it for me while I stood outside with the phone ready to call 911!
  18. mktye

    Oven Spring

    A tip I read recently here on eGullet that, IIRC, was attibuted to Paula Wolfert: Put a second baking stone/tiles on the top rack. Then use the top element/broiler of your oven (if electric) to get the stone/tiles really hot before baking the bread *between* the two stones (i.e., place the loaves, as usual, on the bottom stone/tiles). [Hmm, the original thread said this much more eloquently... I've spent about 10 min. searching for the tread, but cannot find it -- if anyone knows which thread and can post a link, I'd greatly appreciate it!] I tried this for the first time last week and improved oven spring in my baguettes about 50%!
  19. Sorry to hear about your danish. If your dough is very sweet (or sour), that can also slow down the growth of some strains of yeast. SAF makes a yeast called "Nevada Gold" that is designed for sweet/sour doughs. I use it for sweet breads & pastries and it really does work noticeably better than regular yeast. The only drawback I've noticed is that the flavor is not quite as "yeasty" (probably due to the fast rise times). However, with the additions to most sweet doughs and/or the fillings, I don't find the lack of flavor very noticable in the finished product.
  20. I use a lot of instant yeast, but I keep it in the freezer in air-tight containers. (Under those conditions, I've used 2+ year-old yeast with no noticable decrease in quality.) When you proofed your yeast, did you proof it in plain water? I ask because I've read (and I cannot recall where) that when they first introduced instant yeasts to the general public, people were proofing them as they were accustomed to and then getting poor results. It turns out the yeast were starving during the proofing, even in periods as short as ten minutes. The process of making yeast "instant" means they wake up much more quickly, are quite hungry and will eat through small amounts of food suprisingly quickly. If you feel the need to proof (which is a good idea in your particular circumstance), it is a good idea to proof with some flour added to the liquid. However, with new or carefully stored (i.e., cold, in sealed containers) instant yeast, I never proof -- just mix the yeast with the dry ingredients and then add the liquid. Lastly, if there is any activity at all from the yeast (instant or not), with time and enough food, they will multiply and become quite robust. Then the question is if you want to bother waiting for than to happen. It may be easier to toss the old stuff and buy new. My 2-cents... I'm not a professional baker, but I am a biochemist and got to play with yeast long before my interest in bread baking.
  21. Thanks for the clarification Sinclair! KA Flour's Elegant White Cake 8 tablespoons (1 stick, 4 oz.) butter, softened 1/2 cup (3-1/4 oz.) vegetable shortening 1 tablespoons (1/2 oz.) baking powder 1-3/4 cups (12-1/4 ounces) superfine or granulated sugar 3/4 teaspoon salt 2 teaspoons vanilla extract 1 teaspoon almond extract -- Cream together until light. 5 min. or more. 5 large egg whites (6 to 7 oz.) -- Add egg whites one at a time and beat well after each addition. 2-3/4 cups (11 oz.) cake flour 1 cup (8 oz.) milk -- Stir in flour and milk, alternating between the two, starting and ending with the flour. (i.e. 1/3 flour, 1/2 milk, 1/3 flour, 1/2 milk, 1/3 flour) -- Pour into pans (2 9-in. round or one 9x13-in) and bake at 350. 25-35 minutes or until done. Recipe from "The King Arthur Flour Baker's Companion"
  22. Has anyone tried the Elegant White Cake recipe from "King Aurthur Flour Baker's Companion"? It looks like it could be a contender. Unfortunately, due to the current husband-imposed, house-wide, cake baking ban and an upcoming trip to California, I won't be able make it until sometime after mid-June. Sinclair -- would it be okay to post the recipe here even though the ingredients would be verbatim (but I'd write the method part out in my own words)? If not, I can PM/email the recipe to those interested. Of course, Baker's Companion is a great book if you just want to buy it. I've not made many items from it yet (probably only a half dozen), but everything I have made has been quite good and no problems with the recipes. It also just won James Beard's Cookbook of the Year. Here is an eG link to it on Amazon.
  23. Chevre & Apple Chutney Roll Serves 8 as Appetizer. The chutney part of the recipe (adapted from a recipe in a November 1996 “Bon Appétit” magazine) makes approximately 3 cups of chutney which is more than is needed for the roll. However, the chutney is excellent as a condiment and we never have a difficult time using up the "extra". The chutney is best if made at least one day before using so the flavors can mellow. Use golden raisins for a light-colored chutney and dark raisins for a dark chutney. Also, other dried fruits (prunes, apricots, etc.) can be substituted for the raisins as variations to the basic recipe. Chutney 1-1/2 c apple cider vinegar 2 c sugar 1-1/2 lb tart apples, peeled, cored, chopped into 1/2-inch pieces 10 large garlic cloves, minced 2 oz fresh ginger, peeled, minced 1-1/2 tsp salt 1 tsp dried crushed red pepper 1-1/2 c (packed) raisins, coarsely chopped 2 T yellow or brown (or a mixture of the two) mustard seeds Roll 12 oz chevre, at room temperature 1/2 c apple chutney (from above), cooled or chilled Bring the vinegar and sugar to a boil in a saucepan, stirring until the sugar dissolves. Simmer for 10 minutes. Add the minced garlic and stir. Mix in the remaining chutney ingredients (but not the chevre!). Simmer until the apples are tender and the chutney thickens, stirring occasionally while it cooks. 45-60 minutes. Cool chutney and chill until used. Pat the softened chevre onto a sheet of plastic wrap in a rough rectangular shape. Cover with another sheet of plastic wrap and roll (or pat) into a 1/4"-thick rectangle. Peel off the top sheet of plastic and spread the chevre with a thin layer of chutney. Use the bottom sheet of plastic wrap to help roll the chutney covered chevre, along the long side of the rectangle, into a tight roll. Or, you can line a small loaf pan or other mold with plastic wrap and spread alternating layers of chevre and chutney inside the mold, packing each layer firmly,starting and ending with chevre. Unmold onto a serving plate and peel off the plastic. Chill if not serving immediately (roll can be made up to one day beforehand) and bring to room temperature before serving with crackers or bread. Keywords: Hors d'oeuvre, Vegetarian, Condiment, Appetizer, Easy, Cheese, Snack ( RG1046 )
  24. Chevre & Apple Chutney Roll Serves 8 as Appetizer. The chutney part of the recipe (adapted from a recipe in a November 1996 “Bon Appétit” magazine) makes approximately 3 cups of chutney which is more than is needed for the roll. However, the chutney is excellent as a condiment and we never have a difficult time using up the "extra". The chutney is best if made at least one day before using so the flavors can mellow. Use golden raisins for a light-colored chutney and dark raisins for a dark chutney. Also, other dried fruits (prunes, apricots, etc.) can be substituted for the raisins as variations to the basic recipe. Chutney 1-1/2 c apple cider vinegar 2 c sugar 1-1/2 lb tart apples, peeled, cored, chopped into 1/2-inch pieces 10 large garlic cloves, minced 2 oz fresh ginger, peeled, minced 1-1/2 tsp salt 1 tsp dried crushed red pepper 1-1/2 c (packed) raisins, coarsely chopped 2 T yellow or brown (or a mixture of the two) mustard seeds Roll 12 oz chevre, at room temperature 1/2 c apple chutney (from above), cooled or chilled Bring the vinegar and sugar to a boil in a saucepan, stirring until the sugar dissolves. Simmer for 10 minutes. Add the minced garlic and stir. Mix in the remaining chutney ingredients (but not the chevre!). Simmer until the apples are tender and the chutney thickens, stirring occasionally while it cooks. 45-60 minutes. Cool chutney and chill until used. Pat the softened chevre onto a sheet of plastic wrap in a rough rectangular shape. Cover with another sheet of plastic wrap and roll (or pat) into a 1/4"-thick rectangle. Peel off the top sheet of plastic and spread the chevre with a thin layer of chutney. Use the bottom sheet of plastic wrap to help roll the chutney covered chevre, along the long side of the rectangle, into a tight roll. Or, you can line a small loaf pan or other mold with plastic wrap and spread alternating layers of chevre and chutney inside the mold, packing each layer firmly,starting and ending with chevre. Unmold onto a serving plate and peel off the plastic. Chill if not serving immediately (roll can be made up to one day beforehand) and bring to room temperature before serving with crackers or bread. Keywords: Hors d'oeuvre, Vegetarian, Condiment, Appetizer, Easy, Cheese, Snack ( RG1046 )
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