Our FamilyForum
Our FamilyForum Welcome Center => Chit Chat & Humor => Food & Recipes => Topic started by: Skhilled on September 09, 2016, 06:32:00 PM
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I've finally bit the bullet and bought a few things from KAF (http://www.kingarthurflour.com/).
Fiori di Sicilia (http://www.kingarthurflour.com/shop/items/fiori-di-sicilia-1-oz)
Buttermilk Pancake and Waffle Mix (http://www.kingarthurflour.com/shop/items/buttermilk-pancake-and-waffle-mix-family-size-36-oz)
Espresso Powder (http://www.kingarthurflour.com/shop/items/espresso-powder-3-oz)
SAF Red Instant Yeast (http://www.kingarthurflour.com/shop/items/saf-red-instant-yeast-16-oz)
Boiled Cider (http://www.kingarthurflour.com/shop/items/boiled-cider-1-pint)
Non-Diastatic Malt Powder (http://ww.kingarthurflour.com/shop/items/non-diastatic-malt-powder-16-oz)
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Looks like a good haul! :thumbup:
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I'll be posting the recipes I make from those after I attempt to make them. Tis' the baking season so there's no better time for me to practice.
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Tis' the baking season...
:thumbup: :thumbup:
laughing7
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I'm dying to see what the boiled cider tastes like. A few of their recipes I'd like to try call for it.
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Should be here by the 15th...so they say.
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Can't wait. laughing7
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Wasn't supposed to be delivered until tomorrow. But I just checked and it said early today!
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Love it when that happens... ordered a cover and belt case for my phone last week and it came a day early. :happy1:
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Everything came yesterday a little after 5PM. The only surprising thing was the SAF Instant Yeast. When I opened the box and picked it up, it was hard as a brick! I wasn't sure if something was wrong or not because the box was also very warm...probably from the ride over here in the delivery truck. So, I did a little research and found out that it does come that way. This is also called "cake" yeast because it comes in a "cake" (brick-like) form. It is very fresh and much more perishable than traditional yeasts and therefore should be stored in an airtight container in the fridge or freezer to prolong its lifespan. It should last a minimum of 5 years in the freezer!
The best thing is that there is no proofing needed! You do not need to add it to warm water and salt/sugar and wait 10-15 minutes for it to start bubbling. You can add it directly to the flour and start the recipe from there. I've even went out today and bought an airtight container specifically for it that is food safe and fridge/freezer safe to store it in.
https://www.oxo.com/products/storage-organization/food/pop-container-rectangle-1-5-qt-1-4-l
We already have a set of these for storing brown sugar, pastas, etc. to keep things airtight and the little critters out! They work VERY well and I HIGHLY recommend them! :thumbup:
Here's a little more yeast info for ya!
http://www.kingarthurflour.com/learn/yeast.html
And the boiled cider? It lasts forever in the fridge once you've opened it. The taste? VERY applely! LOL They say you can use it like any syrup...drizzled over pancakes, ice cream, etc. But personally, I think I'd prefer it mixed into something. I do think this would help make a good pan sauce or vinaigrette (used sparingly) as well as a great addition to baked goods. Can't wait to try it in a baked recipe!
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Those containers look good, although somewhat expensive. Kay may want some of those.
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That's what I thought when I first saw them. But Lealer bought a set anyhow...I'm glad she did. They are stackable and very easy to take apart and clean. The top part does come apart...the rubber that seals it along with two top pieces for easy cleaning. They work well with dry goods stored on a counter or in a cabinet. And work equally well in the fridge or freezer! If you read the .pdf you can see how easy it is to assemble/disassemble the top pieces:
https://www.oxo.com/media/wysiwyg/PDF_Files/GG_1071394_webinstruction.pdf
You don't have to push or twist hard at all! I've bought quite a few other OXO products and they all work very well and are well constructed! :thumbup:
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OMG! That SAF Instant yeast works a bit too well!!! I made some pretzel logs over the weekend and they were the fattest things I've ever seen! :rofl2 I ended up making 2 separate batches which actually were supposed to be one big batch. Here's the story. :whistle1:
I was supposed to make 16 pretzels. When it was time to proof the dough I used an oven trick I've been hearing about for some time now. You turn the oven on to its lowest setting then turn it off. Then you start making the dough. By the time the dough is ready for proofing you just put it in a bowl, cover it, and stick it in the turned off oven. The residual heat should keep it warm enough to create a good temp for rising. Now...some ovens can go down to 100°F while some go to 170°F. If yours goes to 170°F then you might want to open the door for about a minute only right after it beeps letting you know it has preheated. This should give you a warm enough oven but not too warm.
After an hour of proofing the dough was a bit more than double! LOL I gently deflated it and separated it in half. I placed both halves in 2 separate bowls. I covered one bowl while working on the other. I rolled 8 pretzel logs and put them in a baking soda bath for 30 secs per side. Then put them in the oven to bake. After I took them out I realized I had totally forgotten all about the 2nd batch! It had been sitting there the whole time and went into another rise! :rofl2
So, I repeated the process for that batch. The first batch turned out nice but they were kind of big like I pumped some air into them. They still tasted pretty good! The 2nd batch were even bigger! And these were kind of shaped a bit strangely!!! But they tasted as good as the first batch!
Christina (my daughter) took pics of them. Whenever she sends them to me I'll post them. They look like "Frankenpretzels"!!! :rofl2
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Here's one of the pics Christina took of the 2nd batch. :rofl2
(https://www.ourfamilyforum.org/FamilyForum/proxy.php?request=http%3A%2F%2Fdocskillz.com%2Fdocs%2Fimages%2Fpretzels1.png&hash=1fc8e86725ba02ee7a5f57c8d538081ff45d3350)
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Wow!
Makes me thirsty for a bud. laughing7
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I think the one on the far right was about 3.5 inches wide! LOL
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I could eat that! :eat: