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| Bake the loaf of bread and then freeze it. Take it out of the freezer. Cut thin slices. Bake until crip. |
Bonnie and I set out for a class on how to make Rain Forest Crackers at the Rogers Mill near
Armstrong, BC.
We never get time to
visit even though we live next door to each other.
I won a door prize of a Baggie with all the nuts, seeds,
and fruit for 1 recipe. There we're
about 35 people in the class.
The instructore gave us a
few baking tips. My favorite tip was from
one of the ladies taking the clas. She used a convection oven. When a recipe says to bake at 400 degrees for
25 min. You turn it down about 25 degree
and bake for the same amount of time.
Bonnie's comment when she got into the car to go home
was, "This is one of the most fun things I have done since I moved
here." Yes, these classes are refreshing!
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| shades of the past ... anyone remember Wyora's wooden pig? ... |
I'm not going to force those delicious Rain Forest Crackers on him!
Moiya
Two things:
ReplyDelete1. Are you going to post the recipe here or over on the larchkitchens.blogspot.ca spot
2. I notice you are using an electric carving knife. Do you like it? Would you recommend people getting one. The place that I saw one used was on America's Test Kitchen cooking show. Kimball said that an electric carving knife was the only way to cut the turkey breast and leave the skin in place. I have wanted one since them but not bought one. So I ask again, do you recommend one? How old is yours? What do you use it for (besides cutting Rain Forest Crackers very thin).
I spoke with Bonnie Wyora on the phone last night. She said yes, indeed, this trip was a highlight. She said in the question period it was obvious that Moiya had done the most bread making as she had the questions that dug down deep into the heart of bread-making.
ReplyDeleteThere were two women giving the demo: one is in charge of cooking and one is a scientest, whose career has been built on testing the protein content of flour after it is milled. The teachers took a long time to discuss the protein content of cake flour, all purpose flour, and bread flour. Moiya takes all of this to heart, knowing that the best bread is baked from bread flour. Bonnie reports that at Moiya's house flour is stored in bins that are appropriately made.
As well, Moiya wanted to buy some of the flour bags. That is a request the women have never had, so they are going to ask if those are even for sale. Usually everything is for sale. But who will establish the price on commodities that as yet have no commercial value? That must be the problem.
Both Moiya and Bonnie told me that the class is held across the street from the business outlet of Rogers, in a building where the owner of Rogers used to have his apartment suite. Again, wish I could have been there to check out Rogers Mill in that exquisite Spallumcheen Valley at Armstrong.
The crackers look delicious Moiya. They look just like the ones you buy!
ReplyDelete