Steps to a great loaf of bread
1. Water (liquid) between 105 and 115 degrees
2. Flour is added to the yeast and vigorously mixed
3. The dough is kneaded by folding and pushing down.
4. The dough is then covered and allowed to rise.
5. The dough should double in size.
6. The dough is then punched down and kneaded again.
Well made wheat dough will loose its gas about half-way through baking. At approximately 125-165°F internally.
Mix Sweet Dough–Recipe below.
Commercial loaves:
•often have conditioners (chemicals) added to help the large batches to endure the rough kneading processes.
•often mix their liquid ingredients together with yeast and let them ferment separately from the flour. This short-cut reduces the time needed to make a loaf of bread, but it also eliminates the process through which minerals are released from the flour and made useable to our body.
Whole wheat bread that rises slowly is substantially higher in potassium, magnesium, zinc, and vitamins B6, B12 biotin, and pantothenic acid (a B vitamin shown to slow the effects of aging.)
Mixers, Mills, and Bread Machines
When using a mixer or bread machine to mix your bread dough you need to be aware of the “flour capacity” so you don’t over-burden your machine; adjust large recipes to fit your machine. If you no longer have your instruction manual try looking on-line. .
Some mixers have bread hooks that actually work more like knives and rip the dough. This will damage your yeast dough. When looking for a mixer or machine you want a post-type hook/paddle that will not cut the gluten threads while kneading. The large Kitchen-aid mixers have stood the test of time. Bosch is another popular brand of kitchen machine.
Get a bread machine that has a manual setting. You can then let it mix your bread, but you form it and bake it.
Watch Thrift stores for a high quality bread machine. Zo or Dak are the two I’m familiar with.
With a sturdy blender, one that excels at crushing ice, you can “grind” rolled oats, tiny grains, and crack whole grains for hot cereal.
You can even mix whole-grain pancakes and coffeecakes. There must be at least 1 cup grain to 1 1/4 cups liquid. Put in liquid, add grain (not flour). Blend on high 3-5 minutes. If a “bubble” forms change speeds or add liquid. Blend in leavening and spices, other ingredients just before baking. You may need to pulse to remix occasionally if you are making pancakes or waffles.
Studies show there is a significant loss of nutrients and deterioration within 72 hours of processing grain. Wheat germ oil becomes rancid. Flour begins to mold. Vitamins oxidize. Fresh is best. Letting the flour age for a couple hours will actually give you more flavor.There are two basic types: stone-ground and micronizers. In shopping for a mill look for:
Slow–keeps the flour cooler, not as damaged, high speeds tend to dust your kitchen and overheat the flour
Stoneground–has stood the test of time
Micronizers–are cheaper. Some are very noisy–comparable to a jet taking off. Look at Whispermills.
Cleanability–some types are a pain to clean.
Form dough into desired shape–product. Cover and take home to bake.
Sweet Dough (Pizza Crust, Dinner Rolls, Cinnamon Rolls Swedish Tea Ring)
Warm together, until butter is melting. Do not need to scald unless using raw milk:
1/2 cup butter
2 cups milk
In large bowl combine and allow to bubble:
2 Tbsp yeast
1/4 cup Fructose or honey
1/2 cup very warm water
When yeast mixture is bubbly, add milk and butter mixture with
2 eggs
2 tsp salt
4 cups gold flour
2-3 cups unbleached flour
Knead. Cover and allow to rise. Form dough into desired shape(s). Place on sprayed or teflon lined (cinnamon rolls) pan. Allow to rise again except for pizza crusts.
Rolls–Form, place in buttered pan. Cover and let rise till double. Bake at 400°F for 12–15 minutes.
Pizza Crusts–prick with fork, spread with toppings bake at 450 degrees for 15-18 minutes. Dessert pizzas bake at 400 degrees about 12-15 minutes.
Bread–roll out dough with rolling pin, form into a loaf sealing sides and ends. Let rise. Bake at 350-375 for 30-45 minutes. (If top is getting to crusty, cover with foil half way through baking.) Time will depend on loaf size and temperature of oven.
To make Cinnamon rolls, Cinnamon Swirl bread, Swedish Tea Ring. Roll out dough with rolling pin. Spread a light coating of softened butter then sprinkle with brown sugar and cinnamon or spread a coating of honey and then sprinkle with cinnamon. Add chopped nuts, chocolate chips or raisins if desired. Roll up, sealing as you go. Slice every 1-1 1/2” for cinnamon rolls, for Swedish Tea Ring do not slice all the way through and form into a ring. Lay on Teflon-lined pan. Cover, let rise. For Cinnamon Swirl bread: roll out like for cinnamon rolls, then roll up like a regular loaf, pinch ends and tuck under. Place in loaf pan, cover and allow to rise. Bake 12-15 minutes. Watch to keep from over browning. To make glaze: Use hot water and powdered sugar. About 1 Tbsp hot water to 1 cup powdered sugar.
For Class 4 go here.
For Class 2 go here.
Tuesday, August 31, 2010
Monday, August 23, 2010
Pictorial Guide to Freezing Berries
Pictured are raspberries, probably the most fragile of berries. This method also works with blueberries, blackberries, strawberries, etc. If your strawberries are large you probably want to halve or quarter them. Very young homemakers in training could do this entirely on their own.
Pick
Rinse with cold water.
Drain
Single-layer on a lined pan. (Easier to get out. This way you don't have a large lump to thaw out. Instead you have small groups or individual berries.
Freeze in a freezer.
When frozen, fill a Freezer Container and store in freezer.
You can even do peas and corn like this after you blanch and cool them.
Pick
Rinse with cold water.
Drain
Single-layer on a lined pan. (Easier to get out. This way you don't have a large lump to thaw out. Instead you have small groups or individual berries.
Freeze in a freezer.
When frozen, fill a Freezer Container and store in freezer.
You can even do peas and corn like this after you blanch and cool them.
Wednesday, August 18, 2010
Grain/Bread Class 2
Gluten–is a gummy, stretchy protein formed by the linking of precursor proteins, glutenin & gliadin. The amount and the workability of the gluten in a dough depends on the total amount of these proteins (and the ratio between them) in the flour used to make the dough. Hence, low protein grain = low gluten grain. Gluten flour is white flour more refined. So deficient in the essential amino acid lysine that its protein usability score is 28%.
No Gluten
brown rice
corn
millet
amaranth
quinoa
sorghum
Low Gluten
barley
soft wheat
oats
rye
buckwheat
triticale
High Gluten
Hard Wheats
Spelt
Kamut
High gluten grains are best for yeast bread. The gluten, a protein part of the grain, should be developed as it is kneaded. It will look like stretch marks–elasticity must be developed for a good loaf of bread. The elastic fibers trap the gas formed by the yeast and gives the bread its rise and lightness of texture. A mix may be used of 1/4 other flour with high gluten flour. (Of 6 cups flour, 1 1/2 cups may be other.) Add the other flours at the end of kneading. It will effect the loaf.
For quick breads without yeast, such as muffins, pancakes, waffles, biscuits, etc. low-gluten grains and lower-gluten whole wheat pastry flour generally work well. In recipes where baking soda, baking powder, and air from egg whites are used for leavening, the gluten elasticity if developed will actually toughen the texture of the baked goods. Kamut and Spelt don’t seem to have this problem.
Wheat–At least 30,000 varieties of wheat have been developed. Genus Triticum. For baking purposes we will concern ourselves with four kinds.
Hard–Hard winter red wheat, known also as Bronze Chief, was developed in Canada, and is one of the finest wheat because of its high protein/gluten content for yeast bread baking. This is what I use for my sandwich bread and sometimes french bread. It gives the red-brown color associated with wheat bread. Many store bought breads are colored to fool the consumer.
Gold, commonly called Prairie Gold, Golden 86, is a hard wheat that gives a much lighter color. I use it in buns, rolls, french bread, and for pizza. It will work in quick breads, muffins, and desserts that do not use yeast. It will not give as light of a texture as Pastry wheat.
Pastry–comes from soft wheat. It is both lower in protein and gluten than the hard bread flours. This makes a lighter textured quick bread and dessert flour. The banana bread, muffins were made with this. The Chocolate Beet Cake I brought to the pot-luck at church last Sunday I used 1/2 pastry wheat with a little barley and 1/2 unbleached flour.
Kamut–(Egyptian for wheat) It is a wheat and has the necessary gluten content. It is 20-40% higher in protein that whole wheat, higher in minerals, magnesium and zinc and up to 65% higher in amino acids. Texture is lighter than whole wheat or whole wheat pastry flour. Many with wheat allergies can tolerate Kamut. It is the closest we probably have to the wheat of the Bible. Slightly yellowish grains are longer and larger than wheat kernels.
Spelt–Probably part of Ezekiel’s bread in Ezekiel 4:9, and has been grown up to the present. It is the dinkle of Switzerland and farro of Italy. Closer to our bread wheat in structure than Kamut. Higher in fiber that wheat and rich in essential fatty acids. The nutrients are found in the inner kernel of the grain, while wheat’s is in the bran and germ. Use less liquid or more flour in recipes. Bake in pans, as it will not hold it’s own shape.
Leavneings
Leavenings are the ingredients that make baked goods rise. Leavenings release gasses into the batter or dough, increasing the size and porous structure of the baked product. These are mainly carbon dioxide, but also there may be air or steam. For example, folding in beaten egg white incorporates air. Creaming, by vigorously beating the sugar and fat also adds air. Steam raises a product when the water is exposed to a high temperature. Example: popovers. Air and steam are physical ways to leaven.
To produce carbon dioxide gas we add an alkaline ingredient to an acid medium. These react in moisture to produce the carbon dioxide. We do this with baking soda, bicarbonate of soda, which is an alkaline ingredient. When we add it to an acid liquid like fruit juice, buttermilk, yogurt, or sour milk. (Stir 1/4 tsp baking soda into 2 Tbsp room temperature water. Then stir 1/4 tsp baking soda into 2 Tbsp orange juice. Note the difference!) The chemical reaction is immediate, baking should be done immediately for best results. Baking soda gives a light crumb with buttermilk or soured milk. (You can make your own buttermilk.) Baking powder is made up of acid and alkaline ingredients combined with a filler to keep them separate and not reactive during storage. Double acting baking powders are made up with a phosphate acid agent that allows only part of the acid-alkaline reaction to take place when added to the dough or batter, the remaining action occurs during baking. Double acting baking powder may contain two phosphate ingredients–calcium acid phosphate and sodium aluminum phosphate. This allows for even less release of carbon dioxide before baking and more during baking. Single acting baking powders contain tartaric acid, from cream of tartar produced from grapes instead of phosphates.
Because of the aluminum in most Double acting baking powders it is advisable to make your own Single acting or search out a Double acting that doesn’t contain aluminum. Tone’s and Argo carried by Sam’s Club hasn’t had aluminum when I’ve bought it in the past.
To make your own Single-acting Baking Powder
1/2 cup cream of tartar
1/4 cup baking soda
1/4 cup arrowroot powder
Yeast produces carbon dioxide gas when it comes into contact with moisture in a warm environment. (Fill a glass measuring cup with 1/2 lukewarm water. Pour in 1 Tbsp yeast and 1/4 tsp sugar or honey. Let stand 5-10 minutes. Watch bubble up. This is called proofing the yeast. It will help speed up breadmaking, the yeast will be distributed more evenly. And is an easy way to see if your yeast is still viable.)
Problems with leavenings:
•Those who have candida cannot use yeast
•Baked products with yeast require more time
•Baking soda and baking powder can alter the pH balance of the batter so that some of the B vitamins are destroyed, if too much is used. Limit to 1 teaspoon per cup of flour.
•Most baking soda and baking powder use cornstarch as a filler, a problem if you are allergic to corn.
Sourdough–is a lactic-acid ferment made by allowing a mixture of flour and water to collect wild yeasts from the surrounding air. Baking with sourdough produces nutritionally superior breads because the lactic-acid ferment is beneficial for eliminating toxic wastes from cells. The flour is partially “predigested” by the fermentation process before baking, making it more easily digested by the body. Sourdough breads store longer and their flavor improves when frozen. Use only wood, glass, or plastic for your sourdough starter and sponging.
Fermenting, which creates a type of sourdough: Some people have issues with digesting whole wheat bread. And there is some concerns about phytic acid in the bran of the grain. Phytic acid combines with key minerals, especially calcium, magnesium, copper, iron, and zinc and prevents their absorption in the intestinal tract. Soaking, fermenting, or sprouting the grain before cooking or baking will neutralize the phytic acid, releasing these nutrients for absorption. This allows enzymes, lactobacilli and other helpful organisms to also break down complex starches, irritating tannins and difficult-to-digest proteins including gluten also. Phytic Acid does not seem to be totally bad though. It seems to offer its own protection against certain cancers and helps to stabilize insulin levels.
Wheat and yeast have enzyme phytase to break down phytate, it is most active at 4.3-4.6 pH. Prolonged fermentation with an acid medium frees the calcium and phosphorus from the phytic acid storage molecule contained in the bran. So, finer grind is better. (Smaller bran particles.) 90% is left with fast commerical yeast. All gone with natural fermentation.
To do this soak your grain or flour in about half the water the recipe calls for with and acid medium ( 1cup water + 1 T acid), for several hours, depending on the type of grain. This also gains a lighter texture in baked goods. Often baking soda alone will give enough rise. We have tried this with our oatmeal, sourdough biscuits, and sandwich bread. I have instructions if you would like to read them.
Rising times of all yeast breads are very important. As the yeast grows, they release certain gases which make nutrients available from the flour that our bodies would not otherwise absorb. Allowing bread to rise three times, helps to make more zinc available. Zinc helps strengthen the immune system and most American males are very low in zinc. Using a bread machine on manual will give you three rising times. Two in the machine and one after the bread is formed.
If the protein or gluten of your wheat is marginal or your yeast weak a dough enhancer may help. You may buy dough enhancer at the store or use vitamin C, 1/8 tsp crystals or 1/2 a crushed chewable tablet to 8-10 cups flour or 1/2 cup apple cider vinegar to 16 cups of whole wheat flour. Dough Enhancer softens the gluten to allow the carbon dioxide from the yeast to penetrate at a quicker rate. It also acts as a natural preservative to extend shelf life.
Converting Recipes to Improve Family Diet
Determine the best type of grain/flour by gluten.
Start with 1/2-1 cup working up to the amount your family enjoys.
As you and your family become accustomed to the flavor and texture of whole grain products, you will be able to increase the amounts.
• You can usually use half whole grain without many changes to the recipe
• Flax seed, ground or whole
• Sugars, approx. 1/2 the amount for honey and fructose, stevia even less
• Choose healthier fats
• It is easy to “hide” whole wheat flour in “chocolate” baked goods
Example:
Sarah’s Carrot Cake
Original 1st changes, including for Hi-altitude
2 c. flour + 1/2 cup whole wheat pastry
2 c. sugar -4 Tbsp sugar
1 tsp baking powder -1/4 tsp baking powder
1 tsp soda
1 tsp cinnamon
3 c. finely shredded carrots
4 eggs
1 c cooking oil 1 1/4 c. cooking oil
1/4 c. finely chopped pecans
350 degrees 2-9” round pans 35-40 minutes
2” x 9” x 13” 30-35 minutes
Cream Cheese Frosting
6 oz. softened cream cheese
1/2 c. softened butter
2 tsp. vanilla
Cream together. Gradually mix in 4 1/2 to 4 3/4 cups powdered sugar.
The second time I made the cake I decreased my unbleached flour to 1 1/2 cup and increased my whole wheat pastry to 1 1/4 cup. Because my whole wheat flour was freshly ground it had more volume.
I now make it:
2 1/2 cups fresh whole wheat pastry flour
1 cup granulated sugar
6 Tbsp. fructose
3/4 tsp. baking powder
1 tsp. baking soda
1 1/2 tsp. cinnamon
3 cup finely shredded carrots
4 eggs
1 cup olive oil
1/4 cup cold water
1/3 cup pecans chopped
360° F for 40-45 minutes for 9” x 13” and a half recipe of frosting does the top.
For Class 3 go here.
For Class 1 go here.
No Gluten
brown rice
corn
millet
amaranth
quinoa
sorghum
Low Gluten
barley
soft wheat
oats
rye
buckwheat
triticale
High Gluten
Hard Wheats
Spelt
Kamut
High gluten grains are best for yeast bread. The gluten, a protein part of the grain, should be developed as it is kneaded. It will look like stretch marks–elasticity must be developed for a good loaf of bread. The elastic fibers trap the gas formed by the yeast and gives the bread its rise and lightness of texture. A mix may be used of 1/4 other flour with high gluten flour. (Of 6 cups flour, 1 1/2 cups may be other.) Add the other flours at the end of kneading. It will effect the loaf.
For quick breads without yeast, such as muffins, pancakes, waffles, biscuits, etc. low-gluten grains and lower-gluten whole wheat pastry flour generally work well. In recipes where baking soda, baking powder, and air from egg whites are used for leavening, the gluten elasticity if developed will actually toughen the texture of the baked goods. Kamut and Spelt don’t seem to have this problem.
Wheat–At least 30,000 varieties of wheat have been developed. Genus Triticum. For baking purposes we will concern ourselves with four kinds.
Hard–Hard winter red wheat, known also as Bronze Chief, was developed in Canada, and is one of the finest wheat because of its high protein/gluten content for yeast bread baking. This is what I use for my sandwich bread and sometimes french bread. It gives the red-brown color associated with wheat bread. Many store bought breads are colored to fool the consumer.
Gold, commonly called Prairie Gold, Golden 86, is a hard wheat that gives a much lighter color. I use it in buns, rolls, french bread, and for pizza. It will work in quick breads, muffins, and desserts that do not use yeast. It will not give as light of a texture as Pastry wheat.
Pastry–comes from soft wheat. It is both lower in protein and gluten than the hard bread flours. This makes a lighter textured quick bread and dessert flour. The banana bread, muffins were made with this. The Chocolate Beet Cake I brought to the pot-luck at church last Sunday I used 1/2 pastry wheat with a little barley and 1/2 unbleached flour.
Kamut–(Egyptian for wheat) It is a wheat and has the necessary gluten content. It is 20-40% higher in protein that whole wheat, higher in minerals, magnesium and zinc and up to 65% higher in amino acids. Texture is lighter than whole wheat or whole wheat pastry flour. Many with wheat allergies can tolerate Kamut. It is the closest we probably have to the wheat of the Bible. Slightly yellowish grains are longer and larger than wheat kernels.
Spelt–Probably part of Ezekiel’s bread in Ezekiel 4:9, and has been grown up to the present. It is the dinkle of Switzerland and farro of Italy. Closer to our bread wheat in structure than Kamut. Higher in fiber that wheat and rich in essential fatty acids. The nutrients are found in the inner kernel of the grain, while wheat’s is in the bran and germ. Use less liquid or more flour in recipes. Bake in pans, as it will not hold it’s own shape.
Leavneings
Leavenings are the ingredients that make baked goods rise. Leavenings release gasses into the batter or dough, increasing the size and porous structure of the baked product. These are mainly carbon dioxide, but also there may be air or steam. For example, folding in beaten egg white incorporates air. Creaming, by vigorously beating the sugar and fat also adds air. Steam raises a product when the water is exposed to a high temperature. Example: popovers. Air and steam are physical ways to leaven.
To produce carbon dioxide gas we add an alkaline ingredient to an acid medium. These react in moisture to produce the carbon dioxide. We do this with baking soda, bicarbonate of soda, which is an alkaline ingredient. When we add it to an acid liquid like fruit juice, buttermilk, yogurt, or sour milk. (Stir 1/4 tsp baking soda into 2 Tbsp room temperature water. Then stir 1/4 tsp baking soda into 2 Tbsp orange juice. Note the difference!) The chemical reaction is immediate, baking should be done immediately for best results. Baking soda gives a light crumb with buttermilk or soured milk. (You can make your own buttermilk.) Baking powder is made up of acid and alkaline ingredients combined with a filler to keep them separate and not reactive during storage. Double acting baking powders are made up with a phosphate acid agent that allows only part of the acid-alkaline reaction to take place when added to the dough or batter, the remaining action occurs during baking. Double acting baking powder may contain two phosphate ingredients–calcium acid phosphate and sodium aluminum phosphate. This allows for even less release of carbon dioxide before baking and more during baking. Single acting baking powders contain tartaric acid, from cream of tartar produced from grapes instead of phosphates.
Because of the aluminum in most Double acting baking powders it is advisable to make your own Single acting or search out a Double acting that doesn’t contain aluminum. Tone’s and Argo carried by Sam’s Club hasn’t had aluminum when I’ve bought it in the past.
To make your own Single-acting Baking Powder
1/2 cup cream of tartar
1/4 cup baking soda
1/4 cup arrowroot powder
Yeast produces carbon dioxide gas when it comes into contact with moisture in a warm environment. (Fill a glass measuring cup with 1/2 lukewarm water. Pour in 1 Tbsp yeast and 1/4 tsp sugar or honey. Let stand 5-10 minutes. Watch bubble up. This is called proofing the yeast. It will help speed up breadmaking, the yeast will be distributed more evenly. And is an easy way to see if your yeast is still viable.)
Problems with leavenings:
•Those who have candida cannot use yeast
•Baked products with yeast require more time
•Baking soda and baking powder can alter the pH balance of the batter so that some of the B vitamins are destroyed, if too much is used. Limit to 1 teaspoon per cup of flour.
•Most baking soda and baking powder use cornstarch as a filler, a problem if you are allergic to corn.
Sourdough–is a lactic-acid ferment made by allowing a mixture of flour and water to collect wild yeasts from the surrounding air. Baking with sourdough produces nutritionally superior breads because the lactic-acid ferment is beneficial for eliminating toxic wastes from cells. The flour is partially “predigested” by the fermentation process before baking, making it more easily digested by the body. Sourdough breads store longer and their flavor improves when frozen. Use only wood, glass, or plastic for your sourdough starter and sponging.
Fermenting, which creates a type of sourdough: Some people have issues with digesting whole wheat bread. And there is some concerns about phytic acid in the bran of the grain. Phytic acid combines with key minerals, especially calcium, magnesium, copper, iron, and zinc and prevents their absorption in the intestinal tract. Soaking, fermenting, or sprouting the grain before cooking or baking will neutralize the phytic acid, releasing these nutrients for absorption. This allows enzymes, lactobacilli and other helpful organisms to also break down complex starches, irritating tannins and difficult-to-digest proteins including gluten also. Phytic Acid does not seem to be totally bad though. It seems to offer its own protection against certain cancers and helps to stabilize insulin levels.
Wheat and yeast have enzyme phytase to break down phytate, it is most active at 4.3-4.6 pH. Prolonged fermentation with an acid medium frees the calcium and phosphorus from the phytic acid storage molecule contained in the bran. So, finer grind is better. (Smaller bran particles.) 90% is left with fast commerical yeast. All gone with natural fermentation.
To do this soak your grain or flour in about half the water the recipe calls for with and acid medium ( 1cup water + 1 T acid), for several hours, depending on the type of grain. This also gains a lighter texture in baked goods. Often baking soda alone will give enough rise. We have tried this with our oatmeal, sourdough biscuits, and sandwich bread. I have instructions if you would like to read them.
Rising times of all yeast breads are very important. As the yeast grows, they release certain gases which make nutrients available from the flour that our bodies would not otherwise absorb. Allowing bread to rise three times, helps to make more zinc available. Zinc helps strengthen the immune system and most American males are very low in zinc. Using a bread machine on manual will give you three rising times. Two in the machine and one after the bread is formed.
If the protein or gluten of your wheat is marginal or your yeast weak a dough enhancer may help. You may buy dough enhancer at the store or use vitamin C, 1/8 tsp crystals or 1/2 a crushed chewable tablet to 8-10 cups flour or 1/2 cup apple cider vinegar to 16 cups of whole wheat flour. Dough Enhancer softens the gluten to allow the carbon dioxide from the yeast to penetrate at a quicker rate. It also acts as a natural preservative to extend shelf life.
Converting Recipes to Improve Family Diet
Determine the best type of grain/flour by gluten.
Start with 1/2-1 cup working up to the amount your family enjoys.
As you and your family become accustomed to the flavor and texture of whole grain products, you will be able to increase the amounts.
• You can usually use half whole grain without many changes to the recipe
• Flax seed, ground or whole
• Sugars, approx. 1/2 the amount for honey and fructose, stevia even less
• Choose healthier fats
• It is easy to “hide” whole wheat flour in “chocolate” baked goods
Example:
Sarah’s Carrot Cake
Original 1st changes, including for Hi-altitude
2 c. flour + 1/2 cup whole wheat pastry
2 c. sugar -4 Tbsp sugar
1 tsp baking powder -1/4 tsp baking powder
1 tsp soda
1 tsp cinnamon
3 c. finely shredded carrots
4 eggs
1 c cooking oil 1 1/4 c. cooking oil
1/4 c. finely chopped pecans
350 degrees 2-9” round pans 35-40 minutes
2” x 9” x 13” 30-35 minutes
Cream Cheese Frosting
6 oz. softened cream cheese
1/2 c. softened butter
2 tsp. vanilla
Cream together. Gradually mix in 4 1/2 to 4 3/4 cups powdered sugar.
The second time I made the cake I decreased my unbleached flour to 1 1/2 cup and increased my whole wheat pastry to 1 1/4 cup. Because my whole wheat flour was freshly ground it had more volume.
I now make it:
2 1/2 cups fresh whole wheat pastry flour
1 cup granulated sugar
6 Tbsp. fructose
3/4 tsp. baking powder
1 tsp. baking soda
1 1/2 tsp. cinnamon
3 cup finely shredded carrots
4 eggs
1 cup olive oil
1/4 cup cold water
1/3 cup pecans chopped
360° F for 40-45 minutes for 9” x 13” and a half recipe of frosting does the top.
For Class 3 go here.
For Class 1 go here.
Tuesday, August 3, 2010
Sourdough Waffles
These are a regular weekly breakfast at our house.
The night before or at least 8 hours before:
Mix starter with hard wheat flour (will give a crustier waffle) and lukewarm buttermilk or water to make a thick batter in a glass or plastic bowl. Cover. Remember you will be adding more liquids when you are ready to cook.
When ready to cook, before mixing–pour off extra starter and store in glass or plastic jar in refrigerator.
Plan about 2 cups of the starter sponge left in the bowl per 4 large Belgium waffles.
Mix in the following order:
2 cups starter sponge
3-4 eggs (depending on size of egg and crispness desired)
2-4 Tbsp. oil (depending on crispness desired)
2-4 Tbsp. honey
Preheat waffle iron. Spray or grease according to manufacture directions
When waffle iron is hot, mix in 1/2 tsp. baking soda to batter.
Stir before each filling of waffle iron. Cook according to manufacture directions.
Optional–Sprinkle on waffle before closing lid: chocolate chips, chopped nuts, partially cooked bacon dices.
The night before or at least 8 hours before:
Mix starter with hard wheat flour (will give a crustier waffle) and lukewarm buttermilk or water to make a thick batter in a glass or plastic bowl. Cover. Remember you will be adding more liquids when you are ready to cook.
When ready to cook, before mixing–pour off extra starter and store in glass or plastic jar in refrigerator.
Plan about 2 cups of the starter sponge left in the bowl per 4 large Belgium waffles.
Mix in the following order:
2 cups starter sponge
3-4 eggs (depending on size of egg and crispness desired)
2-4 Tbsp. oil (depending on crispness desired)
2-4 Tbsp. honey
Preheat waffle iron. Spray or grease according to manufacture directions
When waffle iron is hot, mix in 1/2 tsp. baking soda to batter.
Stir before each filling of waffle iron. Cook according to manufacture directions.
Optional–Sprinkle on waffle before closing lid: chocolate chips, chopped nuts, partially cooked bacon dices.
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