4 July 2018

Whole Grain Brownies (King Arthur Flour, modified)

Melt 8oz butter & stir in 400g brown sugar. Heat to about 115*F and transfer to a bowl.

Stir 65g cocoa powder, 1tsp salt, 1tsp powder, 1tsp espresso powder, and 1 capful vanilla into butter-sugar mixture. Stir in 4 eggs. Stir in 170g white wheat flour and 10-12oz chocolate chips. Scrape into 9x13 and bake at 350*F for about 30 minutes. Let rest overnight.

31 March 2018

Southern Cornbread (The New Best Recipe, halved, modified)

Whisk together: 50g cornmeal
                           1 tsp sugar
                           1/4 tsp salt
                           1/2 tsp powder
                           1/8 tsp soda
                           10g buttermilk powder
                         
Stir to make a stiff mush: 40g boiling water
                                          25g cornmeal

Whisk into mush: 3/8c water
                              1 bantam egg (half a large egg)

Stir dry into wet. Bake at 450*F for 8-12 minutes.

This amount fit perfectly into the perch pan. It also released beautifully.

Cornbread (Whole Grain Baking, halved, modified)

Whisk together: 140g cornmeal
                           50g whole wheat pastry flour (we used Bob's Red Mill Gluten-free Flour blend
                           50g flour (again, the gluten-free blend)
                           1tsp powder
                           1/2 tsp soda
                           1/2 tsp salt
                           25g buttermilk powder

Whisk together: 1c water
                           40g honey
                           1 egg
                           4T butter, melted (I found the butter in the microwave after baking. Oops.)

Stir wet into dry, bake at 450*F 8-10 minutes (took 15).

The flour blend tasted quite beany before baking, but fine after. These filled both the perch and the stick pans to overflowing, with some left over. They released ok from the perch pan, but stuck like crazy to the stick pan.

21 March 2018

Knerken (Classic German Baking, modified)

120g high fat butter (Sierra Nevada vat cultured), melted and browned
2tsp ground cardamom (2 tsp pods=16pods=5g=3.6g seeds)
90g sugar
1 egg
250g flour
1/2tsp baking ammonia
1/4tsp salt

Blend cooled butter, cardamom, sugar and egg. Whisk together flour, ammonia, and salt. Add to butter mixture and mix well. Roll into two 7" logs and chill at least two hours. Cut into 8mm slices. Brush with milk and bake at 350*F for 15-20 minutes, until golden and fragrant.