Shel_B

Around here, organic eggs from pastured chickens runs from about $6.50 to $8.50 a dozen. I've had some true organic, pastured eggs, and they are amazingly good and rich. Unfortunately, I don't eat many eggs - it's not worthwhile for me to buy a dozen, so every now and then I'll grab a 1/2 dozen, if available, and it's such a pleasure eating them. One of the local markets now carries flats of these eggs, and I can buy just one or two ... I now do that when the eggs have arrived and they are at their freshest. If you've not enjoyed eggs such as these, you owe it to yourself to at least try them. Some people find the flavor too intense, or the eggs too rich, having become used to the more common commercial eggs, whether organic, free range, cage-free, or just regular ol' eggs. Don't confuse eggs from pastured chickens with free range or cage-free eggs ... they're not quite the same thing.

Thank you all for your input. It's clear from what I've learned here, and at other sites on the web, that meauring by weight is preferred and more accurate. I've started looking for kitchen scales, and will pick one up when I move to my new place. But for now, here's the problem: Many of my recipes call for measured amounts of ingredients, such as flour. Clearly there is more than one way to measure, and it's also clear that each method gives a different result. So, even if I use what's considered to be a more accurate method of measurement, there's no way of knowing if the recipe was written using that method, and as a result, the amounts I get may be off by a great enough margin from the original recipe that the final result will suffer. How would I correct for different measuring methods? How would I know which method was used? I can only think of using trial and error and keeping accurate records of the amounts used. What else can be done? I hate to waste material and time trying to "get it right," and since I'm a novice baker, it's not always easy for me to know when a batter or a mixture is right. Kind regards,

I'm convinced ... not going to make the same mistake twice .... thanks!

Thanks ... that's pretty much the advice I've received.

The loaf was AWFUL ... dry, lacking flavor, crumbly ... after all your good advice I'm sure I measured the flour improperly. I won't do that again! Thanks!

I recently attempted to bake a poppy seed loaf, and the result was a disaster. I think I used way too much flour as the batter was very thick and sticky. The recipe called for 1 1/2 cups of flour, and in the past, when I made this recipe, it worked out acceptably well. I just scooped the flour from the bag and sifted it into the bowl. Upon reflection, it seems that the flour in the bag was compacted, and I scooped more than was required, even though I was careful to measure and use the amount called for in the recipe. So, if a recipe calls for a measured amount of flour, not an amount by weight, what's the best way to scoop and measure the ingredient? Should I measure a sifted amount of flour? Is there, more or less, a standard weight for a cup of flour? Thanks for any help ...

I'm pretty new to baking, and not at all knowledgeable about the science of the art and about how ingredients, like baking powder and baking soda, work together. Asking some of the more experienced folks here seems a reasonable thing to do. What is the difference between double acting baking powder and single acting baking powder? Can they be used interchangeably? How might results differ when using one or the other? If a recipe calls for one and I use the other, will my result suffer? How long can baking powder and baking soda last in an unopened container? What about a container that has been opened but has been stored covered? Can either be stored in the cupboard, or is a refrigerator a better choice? If a recipe calls for the addition of plain milk as a liquid, and I use buttermilk or yogurt in its place, might I have to change the amount of baking powder or baking soda in the recipe? Since both ingredients cause baked goods to rise, why would a recipe call for both baking powder and baking soda? If I added more of one or the other ingredient, how would the result be affected? Well, that's enough questions for now. Thanks for any help, suggestions, or pointers.

I've had pretty good results storing baked good for a couple of days, first wrapping them in a clean dish towel (the plain weave sort), then storing them in a new plastic bag with the air sucked out (vacuum might work even better). Thanks for the suggestion ... never would have thought of the towel.

The loaf has to be made on Thursday, and it will be served on Saturday. I'm concerned that it might dry out a bit, lose its freshness, if left for two days. Would wrapping it in plastic wrap help, or might the loaf get "soggy" or lose its texture when wrapped in plastic. Any other suggestions for storage? Thanks!

St Benoit is nice, but I don't buy it often, much preferring the convenience and selection at TJ's. Do try the TJ's Greek ... a lot of people feel it's quite good - it won a Bay Area yogurt tasting a while ago. They now have an organic Greek yogurt which I've not yet tried - that's next up. Also, you might want to try Straus Family Farms organic Greek yogurt.

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Well, that was fast! I checked ebay earlier today and didn't see that. Not sure I want the casserole along with the loaf pan, but I'll ask the seller if she'll sell just the one item. Thanks!

I have a favorite loaf pan. It's a Copco, made of clay or terracotta. The one I have is 10-inches long by about 4-inches wide. I used to have a more standard sized loaf pan, but the ex-wife took it when she left. I'd like to get one ... can anyone help me find the pan? I've been looking for a l-o-n-g time. Thanks!

Some years ago I had an olive oil cookbook, and in it there were recipes for cakes made with olive oil. Never tried making any, but now I might give it a whirl. I gave the book to a friend who still has it - perhaps I can borrow it back. Thanks for the thought. http://www.amazon.com/The-Olive-Cookbook-Louise-Pickford/dp/0831762578

Last night I made a quick Choucroute Garni. Toots found a deal on some smoked pork chops and brought home a big jar of sauerkraut. We had some wine in the fridge left over from a recent dinner ... what could I do?

Thanks ... I've downloaded and looked at the recipe. There are definitely a couple of aspects to it that interest me. I'd be interested in seeing the lard version.

Thanks for the pointer, Bojana. I've already found and downloaded the recipe.

Thanks so much for your helpful response ... I'm often learning something on this board.

Maybe this applies to other flavor extracts as well: While looking for some lemon extract today, I came across something I never noticed before. The alcohol content was different for each of the three extracts I checked. Nielsen Massey claimed 90% alcohol, McCormick had 83% alcohol, and Penzeys had 61% alcohol. So, assuming all else being equal, is less or more alcohol the way to go? My guess would be that less alcohol provides more flavor for the same measured amount.

That's odd ... the TJ's around here (I've been to three of them) all have at least four types of Swiss plus one or two sliced in packages.

Thanks for clarifying that. I started gathering ingredients today and discovered that KA flour is about twice as expensive as the other brands on the shelf. That was an eye opener! Considering how much I bake, and how much flour I use, I'll probably stick with something less expensive. How long does flour stay useful, and what's the best way to store it? Since I already had some lemon extract in the cupboard, I'll make one loaf using that while waiting for the lemon oil to arrive. Then I compare the results. Haven't decided if I'll use yogurt or buttermilk ... it may be a last minute decision based on what's on the shelf when I shop for the butter. Thanks for all your help ...

Hungry ... When you say that, do you mean that the flour mixture and the milk should be stirred in separately, or that the combined flour mixture and liquid, together, should be added incrementally?

I only buy the frozen, wild berries from the Boreal forest in Canada. They have much better flavor than the plump, cultivated berries, and I much prefer their skin texture as well. I'm familiar with that trick of using apples. Long ago I stopped buying commercial muffins afterexperiencing, once too often, the complaints mentioned in my original post. Some of the best blueberry muffins I've ever had were homemeade muffins enjoyed on my drive to Alaska, along the Alaskan Highway through Canada, and in some private homes in various places in Alaska. Those people know how to make blueberry muffins! I'll look into the CI recipe.

I like blueberry muffins, but I'm not much of a baker and the ones I've purchased are often too sweet, sticky, have a poor texture, and, surprisingly, offer a dearth of blueberries. I've searched through the archives and could find no thread about making blueberry muffins, so, in my quest for knowledge, it seemed like a good idea to start one. What are some tips and techniques for making great blueberry muffins? How do you make yours? Any pointers to proven recipes? I'd like to learn how to make a really good blueberry muffin. I don't like my muffins too sweet, and I like 'em big with a nice sized, somewhat firm, muffin top, and the blueberries firm and not mushy or disintegrating ... Thanks!

This book offers a short memoire and some unusual and creative recipes. One of my favorite books ... http://www.amazon.com/From-Breton-Garden-Vegetable-Josephine/dp/0201608251