The Cookbook
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@Optimistic
You're absolutely right about that combination being yummy no matter if it's not like the pictures. A baking experiment can still be darn delicious.Doing fine here for flours.
All-purpose flour = about 30 pounds
Bread flour = about 30 pounds
Whole wheat flour = about 15 pounds
Other specialty flours = about 15 to 20 poundsShould get another pound of yeast soon. That keeps fine in the freezer.
@brenda
Impressive! I figured you would be well-stocked-up on supplies ! -
@Optimistic
You're absolutely right about that combination being yummy no matter if it's not like the pictures. A baking experiment can still be darn delicious.Doing fine here for flours.
All-purpose flour = about 30 pounds
Bread flour = about 30 pounds
Whole wheat flour = about 15 pounds
Other specialty flours = about 15 to 20 poundsShould get another pound of yeast soon. That keeps fine in the freezer.
@brenda said in The Cookbook:
@Optimistic
You're absolutely right about that combination being yummy no matter if it's not like the pictures. A baking experiment can still be darn delicious.Doing fine here for flours.
All-purpose flour = about 30 pounds
Bread flour = about 30 pounds
Whole wheat flour = about 15 pounds
Other specialty flours = about 15 to 20 poundsShould get another pound of yeast soon. That keeps fine in the freezer.
Nice! We have 10 lbs of all purpose and 5 lbs of whole wheat.
Down to two packets of yeast because it is in short supply everywhere. I used to buy yeast in jars but haven't in a few years.
King Arthur has a 3-4 week delivery time on flour. I put an order for 10 more lbs.
Yeast is "Put on Wish List" status.
Sourdough starter FTW!
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@brenda said in The Cookbook:
@Optimistic
You're absolutely right about that combination being yummy no matter if it's not like the pictures. A baking experiment can still be darn delicious.Doing fine here for flours.
All-purpose flour = about 30 pounds
Bread flour = about 30 pounds
Whole wheat flour = about 15 pounds
Other specialty flours = about 15 to 20 poundsShould get another pound of yeast soon. That keeps fine in the freezer.
Nice! We have 10 lbs of all purpose and 5 lbs of whole wheat.
Down to two packets of yeast because it is in short supply everywhere. I used to buy yeast in jars but haven't in a few years.
King Arthur has a 3-4 week delivery time on flour. I put an order for 10 more lbs.
Yeast is "Put on Wish List" status.
Sourdough starter FTW!
@mark
I´ve been checking their stock periodically the past three weeks or so. They seem to be replenishing every once in a while, but then selling out again quickly. I was able to make an order two weeks ago, but it only just was shipped the other day -
SPINACH PANCAKES
You’d be surprised how good these are. A little sweeter and healthier than normal pancakes but my wife loves them. You can taste most of the ingredients in each bite.
Ingredients
1 cup old-fashioned oats (use gluten-free oats if needed)
1 cup spinach, packed
1 ripe banana
1 egg or flax egg
1/2 cup milk of choice – regular, coconut, almond, hemp, etc
2 tablespoon oil – coconut or olive
1 teaspoon cinnamon
1 teaspoon vanilla extract
1 teaspoon baking powder
1/4 teaspoon saltInstructions
In a blender, place the oats and pulse on medium speed for 30 seconds or until oats are a chunky flour consistency. You will blend them all the way up in the next step, so the oats don’t have to be perfectly even right now.
Add in the spinach, banana, egg, milk, oil, cinnamon and vanilla extract and blend on high for 30-60 seconds or until batter is completely smooth and the spinach is completely broken down, scraping down the sides of the blender if needed.
Add in the baking powder and salt and blend on low for 20 seconds.
Heat a non-stick pan or pancake griddle over medium to medium-low heat. Pour 1/4 cup of batter onto the pan and cook for 2-3 minutes or until tiny bubbles appear on the outside of the pancake. Flip and cook for an additional 2 minutes. If batter gets too thick, add in a tablespoon at a time of milk and re-blend until you have the right consistency.
Transfer pancakes to a cooling rack and repeat the process until you have used all of the batter.
Note: Bacon and Hash Browns optional
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Spinach is good for you. MFR is still asleep so I snuck out to the car where I was hiding the stuff. Assembled Easter baskets for MFR and The Princess. Just little ones with a solid chocolate bunny and some jelly beans.
And of course that fake grass. Sadly on one the jelly beans all got kind of lost in the grass.
“I am fond of pigs. Dogs look up to us. Cats look down on us. Pigs treat us as equals.” ~Winston S. Churchill
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We upped our pizza game this weekend.
Learned that our gas oven goes up to almost 600. That plus a good pizza dough recipe translated into great results:
Breakfast pizza Saturday morning:
Pizza stone is still on the way. Curious how that’ll change things
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We upped our pizza game this weekend.
Learned that our gas oven goes up to almost 600. That plus a good pizza dough recipe translated into great results:
Breakfast pizza Saturday morning:
Pizza stone is still on the way. Curious how that’ll change things
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Chili.
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We upped our pizza game this weekend.
Learned that our gas oven goes up to almost 600. That plus a good pizza dough recipe translated into great results:
Breakfast pizza Saturday morning:
Pizza stone is still on the way. Curious how that’ll change things
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Spinach is good for you. MFR is still asleep so I snuck out to the car where I was hiding the stuff. Assembled Easter baskets for MFR and The Princess. Just little ones with a solid chocolate bunny and some jelly beans.
And of course that fake grass. Sadly on one the jelly beans all got kind of lost in the grass.
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We upped our pizza game this weekend.
Learned that our gas oven goes up to almost 600. That plus a good pizza dough recipe translated into great results:
Breakfast pizza Saturday morning:
Pizza stone is still on the way. Curious how that’ll change things
Are you open to sharing that dough recipe?
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