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luvstoeat | | | |  |  | |  | | Kitchen Gear and Appliances The things needed to make those fabulous meals shown on the Food Network. | 
09-23-2008, 01:23 AM
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#111 (permalink)
| | Crazy Ol' Southern Lady
Join Date: Jul 2008 Location: Edisto Island, SC
Posts: 2,421
Rep Power: 3 | Quote:
Originally Posted by isilzha  Is that because I'm doing the flour by volume and not weight? | I find that makes a different in any of my baking... even cookies.
__________________ Most of all, cook from the heart, and you’ll never be lonely when the dinner bell rings! - Chef Robert Irvin 
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09-23-2008, 12:11 PM
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#112 (permalink)
| | Suzie (Site owner)
Join Date: Jul 2006 Location: West Virginia
Posts: 11,377
Rep Power: 10 | I ordered some malted barley to try in my bread from King Arthur. | |
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09-23-2008, 04:07 PM
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#113 (permalink)
| | The Candyman!
Join Date: Aug 2008 Location: East Boston, MA.
Posts: 2,004
Rep Power: 3 | Not sure if I mentioned this already, but whole wheat flour has to be kept in cold storage if not used up within a certain amount of time.
It can become rancid in time, spoil and smell pretty bad! I keep mine in the fridge or the freezer so that it will last much longer. | |
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09-23-2008, 05:47 PM
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#114 (permalink)
| | Super Moderator
Join Date: Dec 2007 Location: Raleigh, NC
Posts: 977
Rep Power: 2 | Quote:
Originally Posted by Food Network Fan I ordered some malted barley to try in my bread from King Arthur. | I think that we sell this in my store, by Bob's Red Mill. Come back with your results, I am curious about this product!
MAC | |
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09-23-2008, 06:00 PM
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#115 (permalink)
| | Suzie (Site owner)
Join Date: Jul 2006 Location: West Virginia
Posts: 11,377
Rep Power: 10 | This is the syrup. It says it helps the shelf life. Barley Malt Syrup - Organic | |
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09-23-2008, 09:43 PM
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#116 (permalink)
| | The Candyman!
Join Date: Aug 2008 Location: East Boston, MA.
Posts: 2,004
Rep Power: 3 | Another thing, as you probably know, to be careful of is when making bread, please make sure that the yeast you're using is not out-dated.
That could spell a disaster if it is because the dough won't rise at all!
To test it and make sure that it IS active, add a teaspoon of sugar to it when dissolving it in the warm water.
Bubbles and foam, yes. No reaction, then toss it. | |
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09-24-2008, 12:08 AM
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#117 (permalink)
| | Suzie (Site owner)
Join Date: Jul 2006 Location: West Virginia
Posts: 11,377
Rep Power: 10 | I tasted a tiny drop of the malted barley. Reminds me of molasses but not as strong. I might use it in gingerbread cookies this year too. It's all natural. Might be good for you bakerman. | |
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09-24-2008, 11:46 AM
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#118 (permalink)
| | Administrator
Join Date: Jul 2007
Posts: 4,795
Rep Power: 10 | Bob's Red Mill is located about 20 minutes from our house. They serve incredible breakfast!
__________________ BerryBaby  Rainlover | |
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09-24-2008, 06:08 PM
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#119 (permalink)
| | Crazy Ol' Southern Lady
Join Date: Jul 2008 Location: Edisto Island, SC
Posts: 2,421
Rep Power: 3 | Okay... got my copy of "Artisan Bread in Five Minutes" this week. Went to town today and picked up a baking stone, a peel and some baking supplies and I'm ready to start filling the house with the aroma of fresh baked bread. :waterplant (2):
__________________ Most of all, cook from the heart, and you’ll never be lonely when the dinner bell rings! - Chef Robert Irvin
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09-24-2008, 08:48 PM
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#120 (permalink)
| | Suzie (Site owner)
Join Date: Jul 2006 Location: West Virginia
Posts: 11,377
Rep Power: 10 | I used the malted barley in my rolls tonight. The rolls had a great texture and flavor, this is good stuff! | |
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