September 24, 2009
We made pretzels:
Until we started our little pantry project, there were many things that found their way into our pantry and never found their way out again. Among the ranks was a make-your-own pretzel kit that we got in a gift exchange last Christmas (see what I mean). Despite our best intentions, it didn’t see the light of day until a few weeks ago. It was a fun change of pace to have a project we could both work on in the kitchen.
September 25, 2009
We stopped buying bread.
This is my first multigrain loaf -- from The Bread Baker's Apprentice, with a couple of adjustments.
September 26, 2009
I attempted my first French omelet a la Cook’s Illustrated.
September 27, 2009
I made my very own sourdough starter from scratch (also with the help of The Bread Baker's Apprentice). The first attempt didn’t go so well:
September 29, 2009
I concocted a slightly healthier twist on my mother’s recipe for pumpkin bread, substituting whole wheat for half of the flour, reducing the sugar, and reducing the oil. The addition of whole wheat flour was undetectable and the sugar and oil were hardly missed.
3 cups sugar 2 ¼ cups sugar
1 cup oil just more than 3/4 cup oil
4 eggs 4 eggs
½ cup water 1/2 cup water
3 ½ cups flour 2 cups whole wheat flour
1 1/2 cups all purpose flour
2 tsp. baking soda 2 tsp. baking soda
3 tsp cinnamon 3 tsp cinnamon
1 tsp nutmeg 1 tsp nutmeg
¼ tsp cloves (optional) ¼ tsp cloves (optional)
1 ½ tsp salt 1 ½ tsp salt
2 cups (16oz) pumpkin 2 ½ cups (20 oz) pumpkin
1 cup walnuts (optional) 1 cup walnuts (optional)
Beat together oil and sugar. Add eggs one at a time, beating between each. Add water and beat until combined. Sift together dry ingredients, add to wet ingredients and beat until blended. Stir in pumpkin until blended. Pour into greased and floured loaf pans and bake at 350 for 1 hour.