Yes, though lightly ground, so they’re more like half-seeds.
I think that shows it a little better.
I think that shows it a little better.
kaneohegirlinaz
Wannabe TV Chef
- Joined
- 19 Nov 2021
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Bran Muffins with chopped Pecans and Dried-rehydrated Cranberries.
The Cranberries were so dry and tough, I put them in a bowl of warmed Cranberry juice for about 20 minutes, drained and chopped.
AW, that's better.
They were so dried I turned the bag around and found the expiry date --- 1/2024
I threw them out, they were the store-cheapo-I-should-have-known-better brand.
I'll just buy a new, better brand.
I do like "Crasins" in my Oatmeal in the winter months.
JAS_OH1
Forum GOD!
Dried cranberries are nice salS topper, too.. I like them with some crumbled goat cheese, bacon crumbles, and pistachios on a salad.
JAS_OH1
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I fed my starter last night. Finally getting around to making sourdough bagels this weekend. Starting the dough shortly.
Barriehie
Forum GOD!
I received my copy of Max's Sandwich Book yesterday and in preparation I started this batch of dough Friday, with some changes. I didn't wait for the whey so I used the same amount of fresh made yogurt. This is okay since it lowers the hydration a tad and makes the dough easier to work. I didn't have high protein flour so I used 20 oz of AP @ 3 g protein and added in a good Tbsp of Vital Wheat Gluten and a quick shake of diastatic malt powder.
After 2 days in the fridge...
Shaped for the 2nd rise.
Ready for the oven.
I went with 450 °F/230 °C for the first 8 minutes then dropped to 390 °F/200 °C for another 8 minutes. They averaged 8 oz each +/- 0.25 oz.
Now to decide on a sandwich...
After 2 days in the fridge...
Shaped for the 2nd rise.
Ready for the oven.
I went with 450 °F/230 °C for the first 8 minutes then dropped to 390 °F/200 °C for another 8 minutes. They averaged 8 oz each +/- 0.25 oz.
Now to decide on a sandwich...
Last edited:
Those look really good!I received my copy of Max's Sandwich Book yesterday and in preparation I started this batch of dough Friday, with some changes. I didn't wait for the whey so I used the same amount of fresh made yogurt. This is okay since it lowers the hydration a tad and makes the dough easier to work. I didn't have high protein flour so I used 20 oz of AP @ 3 g protein and added in a good Tbsp of Vital Wheat Gluten and a quick shake of diastatic malt powder.
After 2 days in the fridge...View attachment 133396
Shaped for the 2nd rise.View attachment 133397
Ready for the oven.View attachment 133398
I went with 450 °F/230 °C for the first 8 minutes then dropped to 390 °F/200 °C for another 8 minutes. They averaged 8 oz each +/- 0.25 oz.
Now to decide on a sandwich...
Barriehie
Forum GOD!
Thank you. When I have one we'll see what the crumb is all about!
msmofet
🌹 Still trying to get it right. 🤷♀️
I'm craving a bologna sammy.I received my copy of Max's Sandwich Book yesterday and in preparation I started this batch of dough Friday, with some changes. I didn't wait for the whey so I used the same amount of fresh made yogurt. This is okay since it lowers the hydration a tad and makes the dough easier to work. I didn't have high protein flour so I used 20 oz of AP @ 3 g protein and added in a good Tbsp of Vital Wheat Gluten and a quick shake of diastatic malt powder.
After 2 days in the fridge...View attachment 133396
Shaped for the 2nd rise.View attachment 133397
Ready for the oven.View attachment 133398
I went with 450 °F/230 °C for the first 8 minutes then dropped to 390 °F/200 °C for another 8 minutes. They averaged 8 oz each +/- 0.25 oz.
Now to decide on a sandwich...
msmofet
🌹 Still trying to get it right. 🤷♀️
I like mine plain, no mustard. BUT I do put mustard on its cousin the hot dog.
Barriehie
Forum GOD!
I get this one so I can slice it as thick or thin or shaved or whatever!
They have a big plant here in Cincy. I think it’s their main one these days.