...add
ughin' schpell check!
I'd clean it out just like I do my pot:
The new Missouri Mix may also be a basic "Bisquick" which can be used for the Funky Dumplings.
http://extension.missouri.edu/p/GH1055
New Missouri MixBarbara J. Willenberg and Karla Vollmar HughesDepartment of Food Science and Human NutritionWhy a new Missouri Mix?
For a healthier you! This all-purpose baking mix is lower in salt than the previous version. Also, whole wheat flour can be used in place of all-purpose flour to increase the fiber and nutrient content of the mix. The new Missouri Mix offers more versatility in the tested recipes provided.The new Missouri Mix is as easy to use as a commercial all-purpose baking mix. In addition, it generally costs less to prepare mixes at home than to buy the commercial product. The main reason for the cost saving is that you supply the labor. Keep in mind that sales on commercial mixes or the regular price of store brands or no-frills mixes may be less than the cost of ingredients to make the mix at homeExampleOne 20-ounce box of commercial all-purpose baking mix costs $1.50. Since 2 ounces of commercial baking mix is equivalent to 1/2 cup, 20 ounces equals 5 cups. Therefore: $1.50 ÷ 5 = $0.30 per cup. (Compare to the cost of 1 cup of Missouri Mix.)Use our Missouri Mix calculator.
Large batch of Missouri MixRequires a very large mixing bowl or tub for mixing5-pound bag of flour or 20 cups13/4 cup baking powder2 tablespoons salt2-1/2 cups nonfat dry milk powder3-3/4 cups shorteningMakes 27 cups mix.1All-purpose, whole wheat or any combination of both.
Smaller batch of Missouri Mix
8 cups flour (all-purpose, whole wheat or any combination)1/4 cup plus 1 tablespoon baking powder2 teaspoons salt1 cup nonfat dry milk powder1-1/2 cups shorteningMakes 11 cups mix.
Combine dry ingredients in large bowl. Sift to assure even distribution of ingredients. Using a pastry blender, cut in shortening until mix is the consistency of cornmeal.Preparing and storing Missouri MixAccurate measuring can mean the difference between a prize-winning product and a failure.
Measure dry ingredients in standard dry measuring cups or standard measuring spoons. Spoon ingredients lightly into the cup and level with a spatula. Be careful not to hit the side of the measuring cup with the spoon causing dry ingredients to settle and measurements to be inaccurate.All ingredients to be measured should be lump-free. Sifting will remove lumps from baking powder.Solid ingredients, such as shortening, should be packed firmly into a flush-rim measuring cup so that no air pockets remain. A rubber spatula is useful to get all the shortening out of the cup.When the baking powder is added, stir mix at least one minute to thoroughly distribute.Always stir Missouri Mix before measuring to redistribute the ingredients. Spoon lightly into a cup and level with a spatula. Do not sift Missouri Mix before using.
If stored in an airtight container in a cool, dry location, Missouri Mix will stay fresh for several months.Suitable storage containers for Missouri Mix include: glass jars, plastic containers and bags made for freezer use.The shelf-life of Missouri Mix can be extended by packaging in moisture- and vapor-proof containers and refrigerating or freezing.If whole wheat flour is used, Missouri Mix must be refrigerated to prevent flavor changes due to the higher level of fat in whole wheat flour.Before storing, label Missouri Mix with name of product, date prepared, use-by date and other information you will need to use the Mix.
__________________________________________________ __________________________________________________ ____________________________
West Verginia University extension
Master Baking Mix
¹⁄³ cup baking powder 1 tsp. cream of tartar 1½ Tablespoons salt 9 cups all-purpose flour¼ cup sugar 1¼ cup oil Sift baking powder, salt, sugar, and cream of tartar into flour twice.
Add oil, cutting in with pastry blender until mix is consistency of cornmeal. Store in air-tight container in cool,dry place or in refrigerator. Can be stored for 6 weeks.To measure Master Mix, pile it lightly into a cup and level with a spatula. 12 servings For a non-hydrogenated (free of trans fat)alternative to traditional shortening, try Spectrum Organic Shortening. You can order the product directly from the Web (www.spectrumorganics.com).
Last edited by zelph; 05-25-2017 at 09:17.
There seems to be a problem with the Missouri link - it gave me a 404-page not found. This one seems to work. http://extension.missouri.edu/p/GH1055
Thank you. I corrected the link :-)Originally Posted by dzierzak
FAUX Funky Dumpling
Today for lunch I made Ramen noodles. Added 1 TBS corn starch to water to thicken it up a bit. Got lazy, added 1 Thomas thin bagel on top after it simmered for 2 min. Let sit for 10 min. and enjoyed. When you stop to resupply get a small package of thin bagels for the next 2 days. The bagels come in different flavors.
bagel thins.JPGUntitled 0 00 00-01 (3).jpgUntitled 0 00 00-01 (4).jpgUntitled 0 00 03-09.jpg
The same dough can be used to make Woof'ems. You can make your own Woof'em stick out of a dowel rod.
It's Funky Dumpling weather
I was doing a bit of experimentation earlier this week, and came up with my own version of the Funky Dumpling. Mine's not really connected to yours in any way other than the name. I hadn't seen the thread prior to today, but the name of Funky Dumpling just fits.
Since I was in the middle of my sourdough starter's infancy, it wasn't proper to bake bread with. I decided that I shall make some sort of fried dumpling. Since I love frying in coconut oil, that is what I did here. I use the refined stuff. It is less healthy than the virgin, but I like that it doesn't impart flavor. I actually use refined coconut oil in place of butter for everything (even popcorn). You just add salt, and it tastes like butter, at least in my opinion. Well, these little dough dumplings came out good.
When salted, there was a tiny taste similar to salt and vinegar chips. No worries though, as this taste was only noticeable when fresh. These little dough balls were so tasty, that I had to dehydrate them. They dried up very nicely, and have been added to a few of my meals. I have a feeling that these are going to rehydrate into nice little dumplings. I decided to dehydrate them whole, as I really didn't want bread crumbs. Since I'll be making them for dehydrating intentionally, I will make them all on the smaller side next time. When I added them to my meal, they picked up a dry coating immediately. Now they have a flour/seasoning/starch coating on the outside. I also feel that leaving them whole allows me more options for food preparation.
I like the option of being able to pick out the fried dumplings. This allows me to cold soak my food, and not lose my dumplings to mush. I would cold soak with about 60 percent of the final water, and then I would boil the other 40 percent of the water. I would add the boiled water to my cold soaked food, and then I would add in the dumplings, give it a stir and allow to reconstitute for a couple of minutes.
Someone gave the suggestion of Gnocchi in place of dumplings and biscuits. That's a decent idea, but more an idea for resupply than for my food prep. I did dehydrate some biscuits to try a homemade biscuit and gravy recipe, but I haven't tried it yet. That's one of the dried foods that went into the freezer.
Did the fried dumplings retain their "sourness" ? I have not been able to accuire a liking for sour dough in any form. My wife recently made a rye bread starter that had the "sour" taste and smell and eventually the bread was made and had the "sour dough" taste embededmiddle of my sourdough starter's infancy, it wasn't proper to bake bread with.No matter how hard I tried, the taste lingered.....bummer. Peanut butter was not sucessful at covering it up.
Zelph, I would suggest that actual sourdough bread has very little of that sour kick that purchased sourdough often has.. Actual sourdough is just flour and water, while mass produced versions have vinegars and such added to replicate the taste. As for your wife's sourdough journey, there are many things that can impart that flavor. I've found the recipes over at theperfectloaf.com are the best. The way he maintains the starter is amazing, but it is more work.
The sour taste was slightly there when the fried dumplings were fresh, but that quickly mellowed out. I'm not big on sour bread, but I ate the entire mini loaf with no butter or anything slathered on it. It's also important to have a sourdough starter that's a specific age, because they change over time. Mine took between 1.5 to 2 weeks until I cooked with it. I would have your wife look at these three articles:
https://www.theperfectloaf.com/begin...urdough-bread/
https://www.theperfectloaf.com/a-return-to-basics/
https://www.theperfectloaf.com/manag...gh-bread-ever/
Thank you Trambo, I passed those links onto my wife. She appreciates additional info on bread making. :-)
Well Zelph, you maybe shouldn't have said that .......
I'm going to now give you the links to the videos that transformed how I viewed bread baking. These are all about tartine break, and all but one of them are of the same guy. The last is a simplified version of this same process.
https://www.youtube.com/watch?v=r5kKeKSfyOE - Story - start here
https://www.youtube.com/watch?v=6rFijZwp1qU
https://www.youtube.com/watch?v=Zn6Vir93bp0
https://www.youtube.com/watch?v=cIIjV6s-0cA - masterclass
https://www.youtube.com/watch?v=ksgdnd36Icc - manufacturey
I watched the first video and then had to go to the kitchen for a slice of bread :-)(1/2 whole wheat, 1/2 white flour)
I'll have my wife watch them and she'll be grateful :-) Thank you!
I followed that general method of making bread, and I made the first load of bread that I could eat without anything slathered on it. Just plain, it was amazing ..... and the loaf still could be perfected. That first video showed me so much of his passion for baking. It was inspirational.
His passion for a loaf of bread is hard to comprehendHis worldwide travels to learn more on the process of making a loaf of bread is amazing. The end results is his amazing "manufacturey"
I’ve had my sourdough starter for about 3 years. Sometimes it sits on the cabinet for days, sometimes it stays in the fridge for weeks. My observation is the sour taste is mild to nonexistent when the bread is baked the same day and stronger if the dough is allowed to ferment for several days.
These are some of my favorite bread recipes. The first is easy with little to no sour taste. The second is earthy, hearty, and a favorite of mine for backpacking (though definitely not UL). I have let it ferment for longer than instructed and it’s delicious.
https://blog.kingarthurflour.com/201...-perfect-loaf/
https://breadtopia.com/whole-grain-sourdough/
Zelph, any results on the bread baking? I would imagine those videos have had your oven cranked up to max for at least a couple of times. =)
Have not been able to. Busy formulating/testing an Esbit cook kit for a friend that has a dexterity disability "Essential Tremor" The kit is made up of pieces from a Trangia Cook kit.
https://trangia.se/en/other-camping-sets/
Posting Permissions
Reply With Quote
