tag:blogger.com,1999:blog-2791571270017554273.post5635490071519263492..comments2011-01-08T15:41:33.546-08:00Comments on a quarter cow, 100 dozen eggs, and happy lamb!: Lentils for OneSilkehttp://www.blogger.com/profile/07128147568499289106noreply@blogger.comBlogger13125tag:blogger.com,1999:blog-2791571270017554273.post-43868121282106689662010-04-12T15:00:13.884-07:002010-04-12T15:00:13.884-07:00I mean it requires more effort to pass the window ...I mean it requires more effort to pass the window pane test. The bread is just hard to knead. It is 100% whole wheat. I need more biceps :).Jennhttps://www.blogger.com/profile/11717898669803221775noreply@blogger.comtag:blogger.com,1999:blog-2791571270017554273.post-15833968369144620922010-04-12T13:06:06.567-07:002010-04-12T13:06:06.567-07:00My go to no knead bread is 3 cups of flour, 2 cups...My go to no knead bread is 3 cups of flour, 2 cups of water, yeast, salt. I usually use 2.5 cups of white whole wheat, and 0.5 cups of rye. Any more and the dough is no fun to work with. Do you mean that kneading the bread requires more effort - to get it to pass the windowpane test? Or is the dough heavier?Silkehttps://www.blogger.com/profile/07128147568499289106noreply@blogger.comtag:blogger.com,1999:blog-2791571270017554273.post-51823917674048852652010-04-12T11:27:08.831-07:002010-04-12T11:27:08.831-07:00I haven't tried white whole wheat, but I will ...I haven't tried white whole wheat, but I will next time. I didn't know about whole grains having less gluten. It makes sense now that you say it because kneading the bread requires more effort. I will try to add some rye too - how much do you add?Jennhttps://www.blogger.com/profile/11717898669803221775noreply@blogger.comtag:blogger.com,1999:blog-2791571270017554273.post-23920283484670420682010-04-10T09:35:47.807-07:002010-04-10T09:35:47.807-07:00It was more a slow moving volcano, not a sudden er...It was more a slow moving volcano, not a sudden eruption - LOL! But it was definitely volcano shaped. <br />Have you tried white whole wheat? I think it tastes great, not as gritty as the normal whole wheat, and I usually add a little rye to avoid for it to get too dry. <br />There isn't enough gluten in the whole grains to give you these huge holes, the dough just doesn't have the Silkehttps://www.blogger.com/profile/07128147568499289106noreply@blogger.comtag:blogger.com,1999:blog-2791571270017554273.post-82271006685639496102010-04-09T15:46:08.753-07:002010-04-09T15:46:08.753-07:00Silke,
It is interesting to read about your bread...Silke, <br />It is interesting to read about your bread baking experience. I have never had the exploding happen to me. The no-knead bread that I tried (from the Artisan Bread in 5 minutes book), when it didn't turn out right is because it's too dense, or it smells funny (after it's cut) like it's only halfway baked (even though the internal temp is 200 degrees). I baked the breadJennhttps://www.blogger.com/profile/11717898669803221775noreply@blogger.comtag:blogger.com,1999:blog-2791571270017554273.post-50086349006709206982010-04-09T10:37:06.456-07:002010-04-09T10:37:06.456-07:00I had terrible problems baking bread up here. I us...I had terrible problems baking bread up here. I used Peter Reinhart's recipes, only to see the bread turn into a volcano in the oven, and then collapse once I took them out. The only thing I was able to bake here were focaccias - nice and flat. Then came the no-knead bread, and for reasons unknown and not understood by me the no-knead breads turn out great up here. <br /><br />The only Silkehttps://www.blogger.com/profile/07128147568499289106noreply@blogger.comtag:blogger.com,1999:blog-2791571270017554273.post-55190185166811935102010-04-09T09:21:52.050-07:002010-04-09T09:21:52.050-07:00:). I'm at 5,000 ft. I didn't even know br...:). I'm at 5,000 ft. I didn't even know bread needs adjustment at high altitude! How do you adjust for bread at 6,000 ft - would you mind sharing? My bread baking skills is very very very amateur at this point. It's usually a hit and miss with me. I'm currently making the multigrain wheat bread from Peter Reinhart's Whole Grain bread book. Multigrain bread is quite dense and Jennhttps://www.blogger.com/profile/11717898669803221775noreply@blogger.comtag:blogger.com,1999:blog-2791571270017554273.post-56458768396357626392010-04-08T18:08:38.853-07:002010-04-08T18:08:38.853-07:00Indeed, you are quite special! Oh, altitude. I bak...Indeed, you are quite special! Oh, altitude. I bake a lot of bread, and I finally figured out how to make bread at 6000 ft. Very different from the 1500 ft that our house is at. It seems that cakes are easier to adjust... What altitude are you at?<br />Carrot ginger - wow, good. Makes me hungry. That being said I better finish my lentils or I'll never be able to cook anything new :-)Silkehttps://www.blogger.com/profile/07128147568499289106noreply@blogger.comtag:blogger.com,1999:blog-2791571270017554273.post-76382527038660384812010-04-08T16:09:09.563-07:002010-04-08T16:09:09.563-07:00Hahaha. I didn't even noticed the letter "...Hahaha. I didn't even noticed the letter "J". Well don't knock us "J" people, we are quite special. LOL! Well not that you mentioned it, when I cook I don't follow recipe to a T anymore - meaning I don't measure 2 Tbsp of salt, parsley, etc. I eyeball the amount, and always end up adding more (esp. being at high altitude). I have not been cooking for very long,Jennhttps://www.blogger.com/profile/11717898669803221775noreply@blogger.comtag:blogger.com,1999:blog-2791571270017554273.post-7571345912278317722010-04-08T15:18:49.962-07:002010-04-08T15:18:49.962-07:00I noticed I've expanded my "commentorship...I noticed I've expanded my "commentorship"! Now if I can expand beyond the letter "J" I feel I'm really making progress - LOL!<br /><br />Unless you're baking cake it's very easy to come up with your own, really. Start with some recipe that you like, but not completely, and start changing things around. It won't always come out great (bless my hubby who Silkehttps://www.blogger.com/profile/07128147568499289106noreply@blogger.comtag:blogger.com,1999:blog-2791571270017554273.post-29064879233302576442010-04-08T14:22:27.684-07:002010-04-08T14:22:27.684-07:00Hm... it look like I am no longer your (only) fait...Hm... it look like I am no longer your (only) faithful commenter - just kidding :)). Your readership is increasing, Silke, congratulations are in order!!!<br />This recipe looks good. I love french green lentils. I'm so jealous of your creativity, I always have to follow recipes.Jennhttps://www.blogger.com/profile/11717898669803221775noreply@blogger.comtag:blogger.com,1999:blog-2791571270017554273.post-28559400033884770942010-04-08T10:34:47.077-07:002010-04-08T10:34:47.077-07:00Borrow right ahead... Make two and try one for you...Borrow right ahead... Make two and try one for yourself :-)Silkehttps://www.blogger.com/profile/07128147568499289106noreply@blogger.comtag:blogger.com,1999:blog-2791571270017554273.post-25658429334959020762010-04-08T10:11:36.337-07:002010-04-08T10:11:36.337-07:00Lovey lentils, Silke! I'm going to "borr...Lovey lentils, Silke! I'm going to "borrow" the idea of topping them with the fried egg for my vegetarian daughter.Juliehttps://www.blogger.com/profile/01577585338847558960noreply@blogger.com