20 October 2021

 More applesauce

5.25# = 7c

Used Sauce Master.

19 October 2021

 Applesauce

5.25# crabapples from Sylvia's neighbor Rhonda

1c=250g     4 1/2c

Used Foley initially--too slow, doesn't yield as much

6 September 2021

 Staffordshire Oatcakes

145g rolled oats, whizzed to coarse meal

60g bread flour

60g whole wheat flour [white]

1tsp salt

1tsp instant yeast

200g milk

200g water

Really like these. 

5 September 2021

 Sweet Hot Garlic Dills

3# (plus one 4-inch) cukes

Brine

480g vinegar

240g water

150g sugar

Per Pint Jar

1 clove garlic

1 head dill

1 1/2tsp pickling salt

1 hot pepper

JSP/RWB10(16oz)15 (32oz)A1700(15)(20)

Yielded 5 pints. 

22 August 2021

 Stella Parks' Wonder Bread (BraveTart)

Roux:

1 1/2oz flour [43g]

6oz milk [170g]

Cook over medium heat to mashed potato-like paste. Cool to 120°F.

Dough

15oz flour [420g]

2oz sugar [57g]

1 1/2oz malted milk powder [43g]

2tsp instant yeast

1 1/2tsp kosher salt

6oz whole milk [170g]

1 1/2oz coconut oil, solid but creamy (about 70°F) [43g]

Mix with roux in mixer. Knead to bubble gum stage.

8 August 2021

 Chokecherry juice

Simmered 500g with enough water to cover 20 minutes. Yielded 1 1/2c juice/pulp using chinois and food mill.

Candy Corn "Butterfinger" bars

 1 cup candycorn

1 cup peanut butter

Microwave until melted. Put in greased 8 x 8 pan. Top with melted chocolate. Tastes like a Butterfinger. Only way to eat candy corn !