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Did Martha make a Mistake? Question on Leavening in Recipe
Posted: 22 October 2013 10:48 AM   [ Ignore ]   [ # 76 ]
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Good Morning!

Sur la Table is amazing. I didn’t know where to look first, that store is crammed with goodies!

I’m glad you liked the sifting method. When I make other recipes I always sift, whether in the instructions or not. I feel it helps me mix the dry ingredients together better. I don’t sift using Rose’s recipes. Her recipes are always perfect. The only time I remember sifting is when I made the Many-SplendidQuick Bread. After combining the wet ingredients in the mixer, the instructions are to sift the dry ingredients over the wet ingredients in the mixing bowl. This is the recipe my father-in-law wants to always eat in place of his raisin bread.

My husband wasn’t able to remove the spare. The way it is screwed-in made it unaccessible in the dark. He and our son will be working on that today. Thank you for asking!

Have a great day!

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Posted: 22 October 2013 07:31 PM   [ Ignore ]   [ # 77 ]
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Guittard cocoa rouge is also sold by King Arthur right now smile

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Posted: 23 October 2013 10:47 PM   [ Ignore ]   [ # 78 ]
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Flour Girl - 22 October 2013 02:16 AM
prettycake - 12 October 2013 06:56 PM

Hi Flour Girl,
If u want, when you go to the library,
Taste of Home Annual Recipes 2010 hard copy, page 298, you will see my recipe with my name on it, page title: Indulge in a Dessert Buffet..grin thought you would be interested.

I got my book today and immediately turned to your page. What a unique idea! My family would love your pops! The look so tempting!

When you submit a recipe, do they alter it in any way?

Thank you for sharing this with me!

Thank u Flour Girl, glad you got your books. This book has everything from appetizers to desserts. TOH do not alter, unless it needs some small changes after they try it. They will make and taste each and every recipe submitted that gets their attention. The photo u see on that page is their version of the recipe I sent them. My photo looked different. They have their own taste/test kitchen and chefs.

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Posted: 24 October 2013 12:04 AM   [ Ignore ]   [ # 79 ]
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prettycake - 23 October 2013 10:47 PM
Flour Girl - 22 October 2013 02:16 AM
prettycake - 12 October 2013 06:56 PM

Hi Flour Girl,
If u want, when you go to the library,
Taste of Home Annual Recipes 2010 hard copy, page 298, you will see my recipe with my name on it, page title: Indulge in a Dessert Buffet..grin thought you would be interested.

I got my book today and immediately turned to your page. What a unique idea! My family would love your pops! The look so tempting!

When you submit a recipe, do they alter it in any way?

Thank you for sharing this with me!

Thank u Flour Girl, glad you got your books. This book has everything from appetizers to desserts. TOH do not alter, unless it needs some small changes after they try it. They will make and taste each and every recipe submitted that gets their attention. The photo u see on that page is their version of the recipe I sent them. My photo looked different. They have their own taste/test kitchen and chefs.

There is a plethora of interesting recipes in that book. Most of which are right up my husband’s alley. He loves the food he grew-up on.

Is it similar to America’s Test Kitchen? I am unfamiliar with TOH. How does someone get their recipe in the book/magazine?

If you ever get the chance, I would love to see your version.

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Posted: 24 October 2013 11:44 AM   [ Ignore ]   [ # 80 ]
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Hey Flour Girl,

I’ve been thinking about the Many-Splendid Quick Bread recipe and just got a chance to crack open the CB to take a look.  I could get used to having that around!!

I glanced at the recipe this morning but couldn’t find where it said to sift the flour into the batter??

Also, I know what you mean about shopping at Sur la Table. They seem to have a knack for brilliantly stocking their shelves with all kinds of goodies!!!!! I’ll try to get over there this weekend.

PS. I could tell you some funny stories (after the fact) about flat tires and spare tires. smile

Abbey

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Posted: 25 October 2013 01:41 AM   [ Ignore ]   [ # 81 ]
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abbey - 24 October 2013 11:44 AM

Hey Flour Girl,

I’ve been thinking about the Many-Splendid Quick Bread recipe and just got a chance to crack open the CB to take a look.  I could get used to having that around!!

I glanced at the recipe this morning but couldn’t find where it said to sift the flour into the batter??

Also, I know what you mean about shopping at Sur la Table. They seem to have a knack for brilliantly stocking their shelves with all kinds of goodies!!!!! I’ll try to get over there this weekend.

PS. I could tell you some funny stories (after the fact) about flat tires and spare tires. smile

Abbey

Hi Abbey,

Sorry I haven’t answered sooner. Busy day!

I just love to shop in stores like Sur La Table. Although I love to go to Williams Sonoma, it just doesn’t have a large selection and is less interesting to me.

You are right about the quick bread recipe. My mistake. Those instructions are for the next recipe in the book, the Banana Refrigerator Cake, which is also an oil cake. Another excellent recipe which is a regular in my house.

When I convert other author’s recipes from butter to oil cakes, I follow the mixing instructions used in the Banana Refrigerator Cake and sift the flour over the contents of the mixing bowl.

I just baked a cake by King Arthur Flour using those instructions . It is their Banana Crunch Cake in King Athur Flour Whole Grain Baking (page 66).  I substituted 92g of oil for 1 stick of butter. This is a really nice casual cake for snacking. Although I completely re-vamped the recipe, by using Rose’s technique it comes out nice and high and moist and delicious.

One day you have to tell me that story.  grin

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Posted: 25 October 2013 08:51 AM   [ Ignore ]   [ # 82 ]
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One day I will tell you that story, Sweet Flour Girl,

You never have to apologize to me about being busy. It seems I’m always trying to find the time to look here and chat. 

Williams Sonoma is right around the corner from Sur la Table, here, and I will visit that store, just to look at all their cool gadgets and drool over there beautiful pots and pan OMG!!, but Sur la Table is more my style. I have a really cool Sur la Table cookbook full of wonderful desserts. I’ll try to find a special one to share with you.

Well, I’m glad you tell me these things about converting butter to oil, because it helps me feel a little more confident about weighing out the ingredients. For some reason, I love the idea of sifting the flour into the batter, call me crazy! Re-vamping can be so much fun and that Banana Crunch Cake sounds delicious. I think you have mastered this converting butter to oil AND Rose’s technique. smile

Talk to you later and I hope you have a wonderful day.

Abbey

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Posted: 25 October 2013 11:27 AM   [ Ignore ]   [ # 83 ]
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abbey - 25 October 2013 08:51 AM

One day I will tell you that story, Sweet Flour Girl,

You never have to apologize to me about being busy. It seems I’m always trying to find the time to look here and chat. 

Williams Sonoma is right around the corner from Sur la Table, here, and I will visit that store, just to look at all their cool gadgets and drool over there beautiful pots and pan OMG!!, but Sur la Table is more my style. I have a really cool Sur la Table cookbook full of wonderful desserts. I’ll try to find a special one to share with you.

Well, I’m glad you tell me these things about converting butter to oil, because it helps me feel a little more confident about weighing out the ingredients. For some reason, I love the idea of sifting the flour into the batter, call me crazy! Re-vamping can be so much fun and that Banana Crunch Cake sounds delicious. I think you have mastered this converting butter to oil AND Rose’s technique. smile

Talk to you later and I hope you have a wonderful day.

Abbey

Good morning Abbey,

Thank you!

I agree, WS is more of a show place in comparison to SLT. Many of the baking items they carry are exclusive to their company. A few years ago I tried to buy the Heritage Bundt pan directly from Nordic Ware but they could not sell it to me because of the exclusive held by WS. That allows them to charge the prices they do. However, they will frequently have good sales if you are willing to wait.  I had to buy it from WS at full retail price. Ouch! On the other hand, SLT is a baker’s Disney World with immediate gratification. I like that.

Why are you intimidated by weighing? It is far easier to weigh than it is to meticulously measure.

I convert every recipe in volume to gram weight. I prefer grams to ounces. If a recipe is in ounces and it is a casual recipe, I’ll go with the ounces. But, in my opinion, grams are precision.

CharlesT explained how to convert butter to oil in recipes. You need to multiply by .81 because oil is 100% fat and butter is 81% fat. So, if you are measuring ounces you would multiply the number of ounces by .81. If you are measuring in grams you would multiply the number of grams by .81. I double and triple check the math on the calculator just ot be certain.

Have a great day too!

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Posted: 25 October 2013 04:05 PM   [ Ignore ]   [ # 84 ]
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Anne in NC - 25 October 2013 11:38 AM

@ Abbey

Hi!

I agree with FG—once you weigh, you’ll never go back to measuring!  It’s so great to just be able to pour brown sugar into a bowl without having to pack it—or to pour corn syrup or honey without “gooking up” a measuring cup and trying to get it all out.  You will love it once you start!  Even simple stuff like flour and sugar—just pour it, with no mess of bits falling onto the counter from the measuring cup knocking against the side of the bag, etc.

Get that scale!  Flour is, to me, the only slightly confusing thing to convert, since there different measurements for cake, AP, dip & sweep, spoon & l evel, etc., and these aren’t always specified)  When I convert, I use 120g flour to 1c. flour for everything but cake flour (and then I just use a Rose recipe as a go-by).  This might not be everyone’s measurement, but I use 120 g. becuase it’s a middle-to-low average.  I’d rather have slightly less flour and a moister cake, rather than slightly more and a dryier one.

All other measurements are pretty straightforward.

@FG

Hey, FG! Do you, then, add 19% liquid to make up for the (now) missing water from the butter?  Just curious…

Hi Anne, No, I don’t add any fluid to the batter which is not in the original recipe. My results are always moist. I think oil cakes are more moist, in general, than are butter cakes. Also, the amount is so negligible. Perhaps if I baked in great quantity that would be something to consider.

As for flour, if an author does not indicate how flour is measured (usually in the beginning of the book where ingredients are discussed) I will assume dip and sweep was used. However, I am open minded to adjusting the flour if the need arises. So far, I have never had to use a different gram weight for dip and sweep.  I use Rose’s chart, TPPB page 2, as a reference for my conversions. The majority of my cookbooks list 140g of AP flour where gram weight in indicated. Also, do you remember I contacted the author of Baked? He gave me a weight of 139g. On Rose’s chart, AP flour measured by dip and sweep is listed at 142.

However, you and I bake different types of cake. I tend to make more quick breads and rustic cakes which do better, in my opinion, with a more substantial flour. That may be why I can use 140g and you can use 130g successfully. grin

 

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Posted: 25 October 2013 05:52 PM   [ Ignore ]   [ # 85 ]
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Anne in NC - 25 October 2013 05:03 PM

I dipped-and-sweeped 5 times and came out with a different weight than Rose’s each time, so I ended up settling for 120g as a safe measurement for a moist butter cake!

That is the exact reason weighing is much more preferable!

Thanks again for Baked’s measurement.  I find their cakes on the dry side, so I’ll use my 120g with theirs, as well—I love their combos and frostings, though!!  And their bars and cookies and scones and ...

I’ve never baked their layer cakes. But their snack cakes are excellent. I have baked their Pumpkin loaf with chocolate chips many times. Really great! Yesterday I baked their Oatmeal Chocolate Chip Cake from Baked Explorations. I substituted the 1/2 cup butter for 92g oil and the 8oz of chocolate chips for 8oz raisins soaked in rum. I didn’t make the accompanying frosting. The cake is sweet all on its own. Yum! This is a good snack cake. Nothing fancy. Bakes in a 9x13 pan. This cake is in their breakfast chapter. I had my piece after dinner for dessert. But, it does use rolled oats 96g so I guess some will consider it breakfast. I didn’t post a picture of it because it tastes better than it looks but here it is (below).

The only cake I remember baking which turned out dry are the cakes in Fundamental Techniques of Classic Pastry Arts by The French Culinary Institute. I suggest using soaking syrup on those recipes.

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Posted: 27 October 2013 09:01 AM   [ Ignore ]   [ # 86 ]
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ak & FG—

Thanks for the help-I need it. smile

I bought a Zassenhaus scale yesterday. I meant to read up on scales, again, before buying one but just happened to see it while grocery shopping. I made sure it had the tare function and tested it - it was right on!

Flour Girl-your Oatmeal Chip Cake looks good to me. I bought a jelly roll pan “with a lid” so I’m thinking that type of cake would work in a pan like that?

Anne - You convinced me!! I’ve spent much time cleaning measuring cups smile     

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Posted: 27 October 2013 11:48 AM   [ Ignore ]   [ # 87 ]
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abbey - 27 October 2013 09:01 AM

ak & FG—

Thanks for the help-I need it. smile

I bought a Zassenhaus scale yesterday. I meant to read up on scales, again, before buying one but just happened to see it while grocery shopping. I made sure it had the tare function and tested it - it was right on!

Flour Girl-your Oatmeal Chip Cake looks good to me. I bought a jelly roll pan “with a lid” so I’m thinking that type of cake would work in a pan like that?

Anne - You convinced me!! I’ve spent much time cleaning measuring cups smile     

YAY!! I am happy for you! You will never go back to measuring by cups again!

The Oatmeal Cake is real good. The recipe calls for a 9 x 13 pan. I believe it needs a 2” side. You can also use two 8x8 pans or one 8x8 and halve the recipe. It works very well with an oil for butter substitute. This recipe is made without a mixer.

The originall recipe calls for chocolate chips. Since chocolate has cholesterol I opted for raisins. After I baked the cake I realized I had a bag of dried cherries in the cupboard. Yummmm, next time!

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Posted: 27 October 2013 12:36 PM   [ Ignore ]   [ # 88 ]
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I love cherries in oatmeal cookies, much more than chocolate, so I’m sure they would be perfect for the cake. I get requests to add chips to oatmeal cookies, but I just won’t do it. I add toffee bits and use the old-fashioned oats. I know most recipes call for instant, but the cookies aren’t as chewy.

The main reason for buying the pan, with the lid, is to make hauling it to work less difficult. We are having a food day tomorrow, so I’m trying to think up a new treat for everyone. I usually make the no-bake cookies, but instead of making individual cookies, I make one big square cookie, then cover it with cling wrap.

I was looking through the SLT cookbook for an idea. Maybe I will invent a recipe, just for the fun of it, and still use the conversions for oil. Yes, I loke the idea of using oil instead of butter. Thanks FG!!

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Posted: 28 October 2013 01:45 AM   [ Ignore ]   [ # 89 ]
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Anne in NC - 27 October 2013 12:32 PM


Hmmm.  Dark chocolate doesn’t have cholesterol unless there are other additives. For example, milk chocolate has a teeny bit

Indirectly it does. Saturated fat is converted to cholesterol. An average serving of dark chocolate contains about 6g sat fat. That is about 1/3 the recommended allowance for women per day from all sources. Not a good way to spend your allowance.

I rarely have any chocolate. I do use cocoa though.

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Posted: 28 October 2013 02:01 AM   [ Ignore ]   [ # 90 ]
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abbey - 27 October 2013 12:36 PM

I love cherries in oatmeal cookies, much more than chocolate, so I’m sure they would be perfect for the cake. I get requests to add chips to oatmeal cookies, but I just won’t do it. I add toffee bits and use the old-fashioned oats. I know most recipes call for instant, but the cookies aren’t as chewy.

The main reason for buying the pan, with the lid, is to make hauling it to work less difficult. We are having a food day tomorrow, so I’m trying to think up a new treat for everyone. I usually make the no-bake cookies, but instead of making individual cookies, I make one big square cookie, then cover it with cling wrap.

I was looking through the SLT cookbook for an idea. Maybe I will invent a recipe, just for the fun of it, and still use the conversions for oil. Yes, I loke the idea of using oil instead of butter. Thanks FG!!

Hi Abbey,

Oatmeal cookies with dried cherries sounds great!

I like the idea of one big cookie. I think the pan you bought would be perfect for food day.

I recently started making a cookie cake baked in a cast iron pan. I would never have thought it would be a hit but it is.

I like inventing recipes too. I think the recipes in cookbooks should inspire the reader to expand on the author’s idea.

Let us know what you bring to work tomorrow cool smile

 

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