Thank you. It’s tasty.
I still have some of the raw dough… I might need to use it for something else!
1 Like
I have one of my VERY VERY VERY all-time favorite summer desserts in the oven. I’m so excited!!!
2 Likes
That link is very helpful for a crust-o-phobe like me. Video walking through dough issues, love it.
1 Like
yes, i vividly remember watching that video for the first time and thinking, " a-HA."’
she’s a good teacher.
1 Like
Fresh strawberry pie.
Leftover pie dough, blind-baked in a 7” pan I bought on someone’s reco here (@CaitlinM ?) and used for the first time here.
Banana instant pudding , half a box.
Strawberry jello (less than half a box) with fresh berries.
Chill and remember your childhood.
14 Likes
Beautiful photo.
Thanks! That particular planter of flowers has been my pride and joy this year.
2 Likes
The one and only sour cherry-pistachio crisp. I love everything about this; the topping is probably my favorite crisp topping in the world. The baked cherry flavor is perfection, it’s good warm or cold, and it keeps beautifully.
Martha did us good with this one. https://www.marthastewart.com/318111/sour-cherry-pistachio-crisp
10 Likes
I made Stella Parks’ granola recipe yesterday.
It is different from other granola recipes I’ve made. I’ve never made granola that included dairy products or called for soaking the grains.
As usual in my experience with Parks’ recipes, it is fantastic.
It is light and crispy as the recipe promises. It is flavorful due to all of the mix-ins. It is not too sweet unlike most granola recipes.
My batch was done well before the 100 minutes called for in the recipe.
8 Likes
I made that once, IIRC, minus the flax and chia, which I didn’t have. Hmmm…it’s got some whole grain, so…
I had chia seeds and flax on hand. I had to order untoasted wheat germ.
1 Like
I’ve been tinkering with GF sandwich breads for my daughter, trying to get something that tastes good, has good mouthfeel, and lasts fairly long.
First I took the KA GF bread flour recipe for an “artisan boule” and without tweaking other than reducing bake temp/increasing time, turned it into a loaf pan loaf. Texture was perfect, no grit (daughter says grit is from brown rice flour, absent in this flour), freeze-thaw fine, and those left bagged at RT lasted a long time without drying. But it didn’t have a lot of flavor. Think Wonder Bread, except denser.
Next I followed a King Arthur (KA) recipe using their GF AP flour. It was pretty rich, with a 3-cup flour mass (468g, this flour is about 1/3 more dense than KA’s other regular and GF flours) taking 4 Tbs butter, a cup of milk, 3 large eggs, and 3 Tbs sugar.
It tasted really good but had, especially noticeable in the crust, that gritty mouthfeel (the AP does have brown rice flour). Which was a pity because the crust was especially tasty (4 Tbs of butter tasty). Froze and re-thawed okay, but the slices left out bagged at RT did get dry surprisingly fast.
Most recently I tweaked the bread flour “artisan” recipe by adding a jumbo egg (reducing overall liquid accordingly), replacing half the water with milk, adding a couple Tbs butter, doubling the sugar (still not as much as for the AP flour recipe) and added 1/2 tsp xanthan gum (this flour already has it but my daughter suggested a little more might help), and again baked in loaf pan. Texture was still great and it had a lot more flavor than before. Free-thaw is good, too, but it’s too soon to report on longevity because is less than a week old.
This is my daughter’s favorite so far so unless it goes bad on us in the next couple of days, we’ll probably stick with it, given how easy and relatively quick it is (about 5 hours, start to finish).
Note the KA GF bread flour is GF but not wheat free, because they use wheat starch as a main ingredient. So anyone sensitive to other proteins in wheat might still react to the starch (they only claim it is certified free of gluten but don’t mention other proteins one way or the other).
7 Likes
Red currant and strawberry tart, lightly sweetened ricotta for the filling. The crust was blind baked using release foil and sugar as the weight.
12 Likes
Fruits of the Forest Crisp. This time, fresh diced raspberry, blueberry, peach and apricot mix. Topping is a simple oat crumble. Topped over plain Greek yogurt later.
9 Likes
Does allowing extra hydration time help with the grittiness?
1 Like
Not sure, but I’m willing to try. I could go back to the AP flour recipe (that and KA’s “measure for measure” - used for cookies and the like - are the ones with the brown rice flour) and mix only the flour and milk (milk and eggs are the only liquids in that recipe) and let it sit covered for several hours, then proceed with the recipe.
But I’m skeptical because if that does work, I’d wonder why commercial cookie/sweets makers aren’t applying that process, too. Lots of the store-bought GF cookies are gritty.
Time is money. @saregama didn’t you experiment with hydration time?
1 Like
Sometimes it is. But with a batch process, it’s easy enough after a first X batches have been held out for the extra time, to go back to your original cycle time. It’s more about having somewhere to hold it, and for foods especially, whether it must be chilled during the hold time, that costs money.
ETA - but I should add that at some point if the new hold period is too much larger than original, yes you’ll eventually run out of the ability to deal with it.
We made a certain widget with each line pumping out 20 widgets every 4.7 seconds. Then we went to a new polymer with a curing time that was ~12X as long as the prior polymer, but our “time is money” management demanded(*) our cycle time not exceed the old 4.7 seconds. We just bolted on a shuttlecock system onto the side of the existing lines as a time buffer and once the first 12 carriers of the 20 widgets each had been through the buffer, we were back to 4.7 seconds.
(*) There were a lot of other reasons, too - all of the moving parts (pick/place arms, packaging station, etc.) were geared to that 4.7 second cycle time.
Yes. Hydration resolved much of the grittiness in my experience.
For me, switching away from the commercial blends to individual flours made a big difference.
I prefer psyllium to xanthan as the binder.
2 Likes
Thanks. My daughter has been looking at making from individual ingredients, using LoopyWhisk as inspiration. She’s done some of their brownie and cookie recipes, but I don’t think she’s put together a full bread flour yet.
1 Like
