Corn Chowder and Rye Bread

Trader Joe's had a sale on corn kernels yesterday, so this is the result; paired with a simply rye baguette I made earlier in the week, a good winter meal--

Roasted Corn Chowder

Trader Joe’s roasted corn kernels
Roasted red pepper
Yellow sweet onion
Carrots
Garlic
Thyme
Tarragon
Oregano
Basil
Ground black, red, white peppercorns
Salt
Stock: Better than Boullion (Mushroom)
Water

1/31/10

and here's the recipe for the bread:

Rye Baguettes

Bob’s Red Mill Organic Dark Rye Flour
Bob’s Red Mill Organic Rye Flour
Dos Equus lager
Soured Soy Milk
Soured Hemp Milk
Organic canola oil
Blackstrap molasses
Kosher salt
Caraway seeds
Dill seeds
Italian starter

Biga mixed 1/23/10
Baked 1/24/10

Wholly Rye

Some soy milk soured, so bread was the result; and since I'd just gotten some First Clear Flour from King Arthur, that suggested a rye. Here's the resulting three loaves:



And one loaf, isolated; it's brighter because it was taken with a flash.



and the recipe:

Wholly Rye

Org. Rye Flour
K.A. First Clear Flour
Soy Powder
Org. Cornmeal
Org. High Gluten Wheat Flour
Agave syrup
Kosher Salt
Hemp Seed
Ground Flax Seed
Black Sesame Seed
Whole Cumin Seed
Whole Coriander Seed
Whole Flax Seed
Sour Soy Milk
Columbus Pale Ale
Giza Sourdough Culture

Mixed 9/16/08
Baked 9/17/08

The high gluten flour was mainly used to feed the starter. Haven't tasted it yet; the aftermath of Hurricane Ike's winds on Sunday meant no power since then to Ann's studio, so we had to empty the refrigerator and freezer there, which has taken up a good part of the day!

Rye Again

UPDATE: the twenty-one year-old tofu was fine; see next entry for more details. Sorry the Cleveland Tofu Company's no longer in existence!

baked rye again, with more organic flour than usual; didn't have time to grind flour as I'd planned, so picked up some Amish organic rye flour at the Coop. Timing was off--had an errand after loaves were formed, and hoped they'd rise sufficiently for baking when I got back; they hadn't, but I had to bake anyway. So the loaves are pretty small. Haven't tasted them--they went straight to the freezer.


the barm, working away. Used the King Arthur "New England" starter that's been working for me for the past eleven years.


here's the dough.


Organic Rye
Amish org. rye flour
King Arthur First Clear Flour
King Arthur pumpernickel
King Arthur white rye
King Arthur rye blend
Org. corn meal
Org. whole wheat
Ground flax seed
Hemp seed
Caraway seed
Black sesame seed
Ground dill seed
New England starter
Kosher salt
Org. canola oil
Org. barley malt


the dough separated for four loaves


the baked loaves

Whole Wheat Rye

Baked another whole wheat/rye combination over the weekend, in preparation for the visit of our USNavy daughter, her USNavy (ret) husband, and their nine-month old daughter -- our granddaughter (aka the most adorable baby in the world; see www.summerprentice.blogspot.com for irrefutable proof of that unbiased statement). Here are the various steps:


6:30 p.m.,5/10/08: "New England" starter working and growing. I put New England into quote marks; I obtained the starter from King Arthur Flours in February, 1997, so I figure after it's been being used regularly in Central Ohio for eleven years, it's probably more a Central Ohio starter than a New England one.


7:23 p.m., 5/10/08: the barm formed; total of about five cups of flour in the barm


3:12 P.M., 5:11/08: the dough mixed--added a lot more whole wheat flour than I'd planned, in part because--without thinking--I added the entire bowl of starter, so there was a lot more liquid than there should have been.


7:56 a.m., 5/12/08: the dough, risen after overnight in the refrigerator. I'll insert the recipe here:

Whole Wheat Rye

Stutzman Farms Whole Wheat
King Arthur Whole Wheat
King Arthur First Clear Flour
King Arthur White Rye Flour
King Arthur Organic Pumpernickel
Stutzman Farms Corn Meal
Soy milk
Ground Flax Seed
Barley Malt
Kosher Salt
Organic Canola Oil
New England Starter



8:21 a/m/ 5/12: the loaves formed, ready for the second rise; I used the basic overnight rise method that Peter Reinhart used in his wonderful whole grains bread book; the ingredients minus starter mixed, then refrigerated overnight, while the starter is fed and expanded. Then on the next day (or the day after, for that matter), after the refrigerated barm is brought to room temperature (usually about three hours), the dough is mixed with the starter, then allowed to rise, loaves formed, risen, and then baked.


1:47 p.m., 5/12/08: risen and ready (if not over ready) for the oven). I had to run some errands and midday was the only time that could happen; when I got home, Ann was cleaning the oven. So the second rise was longer than it really should have been; indeed, you can see that the second loaf from the left (the one in the ceramic pan that we got at Penland several years ago) has begun to fall a bit. The two loaves on the right are rising in Chicago Metallic Pans, while the one on the right is in a long banneton, so it'll go on the ceramic baking sheet directly on a little corn meal base.


3;00 p.m., 5/12/08: the loaves baked--oven preheated to 450 degrees F, then lowered to 350 degrees F when loaves placed in oven. Baked for a total of 50 minutes, until internal temperature reached 200 degree F. Routinely use a ceramic baking pad.

Observations: the dough was slacker than I usually make, and the freestanding loaf flattened out a bit. Ann actually sees that as a plus; better for slicing at the table, she says. Not sure I agree, but there we are. Haven't tasted it yet, so will have to update once we've actually cut into one of the loaves! It'll be the freestanding one; the three baked in pans are already in the freezer.

On soup and other things

haven't had to make bread for the last couple of weeks--still Struan in the freezer, as well as an informal whole wheat rye I put together shortly afterwards, when Ann said she really wanted a sandwich loaf. Fairly simple:

Whole Wheat/Rye

Org. Rye flour
Org. whole wheat flour
Daily Grind cornmeal
Soy milk
Honey
Org. sea salt
King Arthur “New England” starter

11/12/07


We spent the Thanksgiving weekend cooking--mainly soups, using our new crockpot, which we then canned.



Ann did potato/leek, a favorite adapted by Mollie Katzan, then her own Verde, inspired by a green soup from Whole World Restaurant here in Columbus, but made of whatever greens are in season. I did a couple of squash soups, since there was a great buy on squash locally last week, so I got a couple. Made a Butternut/pear/ginger soup, from a recipe in Deborah Madison's soup cookbook, a winter stew with Delicata and Kambocha squash with red lentils, from a recipe found on an animal rights' organization flyer, and Mollie Katzan's Firecracker Chili, slightly modified. Put up fifteen quarts of soup among us, and Ann got to try out the new 7 quart slow cooker that we charged out on Black Friday to get cheaply. Kitchen smelled fantastically by the time we were done!