Any Home Bakers Here?

[wyoDreamer]

Wow! you grind your own flour. Where do you get the grains to do it?

Living in Wyoming, the local co-op had wheat for sale. It was bulk and our neighbor drove the 45 minutes to get some. I think he asked for 10o pounds or something like that. He was getting into food storage for WTSHTF He ended up with a lot more than he wanted so he sold some to us. It needed to be cleaned for us to use it, but the price was really good. The co-op guy said they never sold it in that small of quantity before, so neighbor got extra just because the guy had a little problem with measuring it out. It is Hard Red Winter Wheat, which is too strong tasting for my liking, but it works really well in the fry bread, so that is what I use it for. I am hoping that the more I bake with it, that I will get used to the strong wheat taste. I prefer Hard White Wheat, which we have also.

We bought the Hard White wheat from a Mormon store in Colorado.

 

[wyoDreamer]

those cheese straws don't look much like straws to me.

Just funning, they look yummy. Is that the recipe from the cookie press? and did you use Cheddar Cheese?

 

[N F C]

Living in Wyoming, the local co-op had wheat for sale. It was bulk and our neighbor drove the 45 minutes to get some. I think he asked for 10o pounds or something like that. He was getting into food storage for WTSHTF He ended up with a lot more than he wanted so he sold some to us. It needed to be cleaned for us to use it, but the price was really good. The co-op guy said they never sold it in that small of quantity before, so neighbor got extra just because the guy had a little problem with measuring it out. It is Hard Red Winter Wheat, which is too strong tasting for my liking, but it works really well in the fry bread, so that is what I use it for. I am hoping that the more I bake with it, that I will get used to the strong wheat taste. I prefer Hard White Wheat, which we have also.

We bought the Hard White wheat from a Mormon store in Colorado.

Hi wyoDreamer,
I've read that if the strong wheat taste throws you off, you can substitute some of the liquid in your recipes for orange juice (this was for breads, not sure about other things). I guess there's something about the citrus that cuts down on the "wheaty" taste. I rarely bake with wheat so haven't tried it but you might want to try an experiment with it.
Do you grind the hard white wheat also? I've never ground my own wheat before. Do you notice a difference in taste when you bake with the fresh ground?

 

[sunflour]

sunflour, I would have made the same substitution with the butter for margarine. My grandma always used to bake with lard and I never have so any of her family favorites aren't quite the same. Your cheese straws look good, let us know how they are (tomorrow, I guess?). I still kick myself whenever I think of losing my Mom's old cookie press. I used that thing for years and I just hate that it's gone. Some day might get a new one but it won't be Mom's, you know?

Will try later today…they have cayenne pepper in them and it's too early for that. having coffee now.

But I am optimistic..

 

[sunflour]

Living in Wyoming, the local co-op had wheat for sale. It was bulk and our neighbor drove the 45 minutes to get some. I think he asked for 10o pounds or something like that. He was getting into food storage for WTSHTF He ended up with a lot more than he wanted so he sold some to us. It needed to be cleaned for us to use it, but the price was really good. The co-op guy said they never sold it in that small of quantity before, so neighbor got extra just because the guy had a little problem with measuring it out. It is Hard Red Winter Wheat, which is too strong tasting for my liking, but it works really well in the fry bread, so that is what I use it for. I am hoping that the more I bake with it, that I will get used to the strong wheat taste. I prefer Hard White Wheat, which we have also.

We bought the Hard White wheat from a Mormon store in Colorado.

Honestly, it sounds like fun to grind your own flour, but bet my kitchen would be a dust bowl if I tried it. lol.

I have only baked with bought wheat but my favorite recipe uses honey and orange juice - KA's honey wheat rolls - and that may improve the taste of the stronger wheat? I know it makes them softer than using milk/sugar.

 

[sunflour]

those cheese straws don't look much like straws to me.

Just funning, they look yummy. Is that the recipe from the cookie press? and did you use Cheddar Cheese?

I should rename them cheese flowers or wreaths ( not sure what the press calls this shape - but it's the one my mom used).

Although I'm southern, I never liked the hard straw ones many folks make or buy commercially. My mom called them "straws" because it is a traditional but spicy cheese straw recipe.

The one I tried sounds just like the one I have been searching for, but does use butter instead of margarine …and were formed in a cookie press.

• 8 oz shredded or grated extra sharp cheddar cheese.
• 1.5 sticks of butter, softened to room temp
• 2 cups flour - all purpose
• 1/2 tsp cayenne pepper

Cream cheese, butter til very smooth. I sifted flour with cayenne. Add 1/2 of flour mixture and mix til just incorporated, then mix in rest of flour. I used a mixer for this and then finished by hand til formed a soft dough. Used cookie press to form on pans. Recipe calls for baking 10 minutes at 400 degrees - seems a little hot to do, actually used 375 degrees. I baked on air type cookie sheets - may should have done on regular ones? Will know later today when I retry them " aged". But my preliminary out of the oven taste test suggest they need either a little more cheese or a little less flour?

** I found one more old recipe that is quite similar - uses margarine and bakes at 350 like what I was used to. Thinking about trying it if these don't "hit the spot"

 

[sunflour]

Tried the cheese straws….they are the closest I'll ever find to mom's….

 

[N F C]

In other words (or is that "in words"?)..WAY TO GO SUNFLOUR!

 

[sunflour]

Does anyone use one of those silicone pastry matts for rolling pie crusts.

I have been lazy for so long and want to get back into making my own.

I had a tupperware plastic one years ago and gave it away - was hard to use with curling up. But looks like the newer ones would be nice. Any recommendations?

 

[ronott1]

Does anyone use one of those silicone pastry matts for rolling pie crusts.

I have been lazy for so long and want to get back into making my own.

I had a tupperware plastic one years ago and gave it away - was hard to use with curling up. But looks like the newer ones would be nice. Any recommendations?

I have been free rolling for a while now. King arthur sells a pastry bag:

http://www.kingarthurflour.com/shop/items/pie-crust-bag-14-inch