jenncc's Reviews
57 recipe(s) reviewed. Showing 51 to 57Sort by: Title 
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Website: King Arthur Flour
I used half whole wheat flour, half all purpose. Mine required more water of course and maybe I overdid it because it was a bit too sticky. I used molds and they came out looking beautiful, however it took a lot longer than the recommended 10 minutes per side to achieve a cooked center. Mine were rather dense and almost gummy until I put them in the oven for a final bake (about 15 minutes). They are tasty and once toasted they do not seem dense at all, however they lack the big airy nooks and crannies of a traditional English Muffin.
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Simple and delicious. These rose nicely, have a tender crumb and held together under some juicy cheeseburgers!
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Great use of discard. Thought the flavor is really nice mine did not look very "gourmet" - no bubbly blistered spots or lightly golden edges. It was however easy to throw together and I think the overnight rise helped the sourdough flavor come thru. I may have over proofed mine a bit, hence the pale crust, and the trouble I had getting one of the rounds to stretch without tearing. I baked for 5 minutes with sauce, then another 9 minutes with all toppings.
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I used sourdough discard for this tasty pumpkin bread. The flavors were very good (I may have been a little generous with the spices), however it was just the slightest bit dry, even with a shorter baking time. Next time I will cut the baking time to around 50 minutes and I may use brown sugar in place of the white. Instead of raisins I used 1/4 cup dried figs and a generous 1/4 cup diced crystalized ginger.
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This is a very good recipe for a typical Chicago Style Stuffed Pizza. I strayed from the recipe only with my fillings - no spinach, added pepperoni and sausage. The dough was much firmer than most but it came out great once cooked. I used a heavily oiled 12 inch cast iron skillet and an 8 inch spring form pan. The recipe for this style pizza in The Pizza Bible is still my favorite but a little more labor intensive.
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This came out great! Moist, tasty and yes, tender! Not too sweet and just vaguely vanilla. I was a bit worried after reading some of the complaints of dry or dense cake but I just followed the directions, using whole milk plain yogurt and being careful not to over mix. The batter was slightly thick but not as some described. I made a two layer 6 inch cake and 2 cupcakes. Frosted and filled with KA's Quick Buttercream Frosting (adding strawberries) and some extra strawberry jam between the layers.
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This was a great sandwich loaf with a couple tweaks - I decreased the maple sugar and omitted the cinnamon. I am sure it's wonderful either way but for my purposes (ham sandwiches, p b and j) I thought a more subtle flavor would be best. My dough was sticky but manageable and had great rise. I halved this recipe for one large loaf.
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