Comments on: For the love of scali bread… http://blog.kingarthurflour.com/2008/03/26/for-the-love-of-scali-bread/ Hot Stuff from King Arthur's Hearth Sat, 05 Jul 2008 21:46:34 +0000 http://wordpress.org/?v=2.3.1 By: Joyce http://blog.kingarthurflour.com/2008/03/26/for-the-love-of-scali-bread/#comment-1589 Joyce Mon, 16 Jun 2008 14:39:07 +0000 http://blog.kingarthurflour.com/2008/03/26/for-the-love-of-scali-bread/#comment-1589 Thanks MaryJane for the info on the yeast. I will surely use it up before the year is over. Joyce Thanks MaryJane for the info on the yeast. I will surely use it up before the year is over.

Joyce

]]> By: Joyce http://blog.kingarthurflour.com/2008/03/26/for-the-love-of-scali-bread/#comment-1555 Joyce Fri, 13 Jun 2008 14:26:59 +0000 http://blog.kingarthurflour.com/2008/03/26/for-the-love-of-scali-bread/#comment-1555 PJ, I made this bread last Sunday and it was so delicious. So light. We loved it. My Mom made homemade pasta (with King Arthur Pasta Blend Flour) that was also delicious. Who needs to spend money at a fancy restaurant when you can have the best meals at home. I am anxious to make this again. One question. I am thinking of ordering the SAF Red Instant yeast from the catalogue. A comment in the description says the yeast can be frozen. Any idea how long it can be kept frozen without losing it's power? Just wondering. I plan to make this often and the strip yeast can get expensive. Thanks PJ for such wonderful recipes. The pictures are great too. Joyce <strong>HI Joyce, You can freeze yeast for about a year. It will lose potency over time, so if it gets to be on the older side, you will want to proof it, even if it is instant yeast, to be sure it is still active. Happy Baking! MaryJane @ The Baker's Hotline</strong> PJ, I made this bread last Sunday and it was so delicious. So light. We loved it. My Mom made homemade pasta (with King Arthur Pasta Blend Flour) that was also delicious. Who needs to spend money at a fancy restaurant when you can have the best meals at home. I am anxious to make this again. One question. I am thinking of ordering the SAF Red Instant yeast from the catalogue. A comment in the description says the yeast can be frozen. Any idea how long it can be kept frozen without losing it’s power? Just wondering. I plan to make this often and the strip yeast can get expensive. Thanks PJ for such wonderful recipes. The pictures are great too.

Joyce

HI Joyce,

You can freeze yeast for about a year. It will lose potency over time, so if it gets to be on the older side, you will want to proof it, even if it is instant yeast, to be sure it is still active.

Happy Baking!

MaryJane @ The Baker’s Hotline

]]> By: Michelle http://blog.kingarthurflour.com/2008/03/26/for-the-love-of-scali-bread/#comment-1307 Michelle Tue, 27 May 2008 18:44:30 +0000 http://blog.kingarthurflour.com/2008/03/26/for-the-love-of-scali-bread/#comment-1307 I just made this bread but it sort of came out flat...I think it spread out instead of up...but it sure does smell good! I just made this bread but it sort of came out flat…I think it spread out instead of up…but it sure does smell good!

]]> By: jami http://blog.kingarthurflour.com/2008/03/26/for-the-love-of-scali-bread/#comment-1251 jami Fri, 23 May 2008 04:42:45 +0000 http://blog.kingarthurflour.com/2008/03/26/for-the-love-of-scali-bread/#comment-1251 If I don't have dry milk, could I use buttermilk powder without changing the taste too much? Since it's only 2 T, I thought that might work... <strong>Jami, dried buttermilk powder has a different acidity level than just milk powder. You can substitute 1/2 cup of scalded and cooled milk for 1/2 cup of the liquid in the recipe, or just leave out the milk powder altogether. Happy Baking! ~MaryJane @The Baker's Hotline</strong> If I don’t have dry milk, could I use buttermilk powder without changing the taste too much? Since it’s only 2 T, I thought that might work…

Jami, dried buttermilk powder has a different acidity level than just milk powder. You can substitute 1/2 cup of scalded and cooled milk for 1/2 cup of the liquid in the recipe, or just leave out the milk powder altogether.

Happy Baking!
~MaryJane @The Baker’s Hotline

]]> By: PJ http://blog.kingarthurflour.com/2008/03/26/for-the-love-of-scali-bread/#comment-1101 PJ Fri, 16 May 2008 21:12:27 +0000 http://blog.kingarthurflour.com/2008/03/26/for-the-love-of-scali-bread/#comment-1101 Hi Bill— Put your thumb and first finger into the yeast, and grab a pinch... But if you want to measure, go with 1/16 of a teaspoon. Hi Bill— Put your thumb and first finger into the yeast, and grab a pinch… But if you want to measure, go with 1/16 of a teaspoon.

]]> By: BillC http://blog.kingarthurflour.com/2008/03/26/for-the-love-of-scali-bread/#comment-1098 BillC Fri, 16 May 2008 18:53:01 +0000 http://blog.kingarthurflour.com/2008/03/26/for-the-love-of-scali-bread/#comment-1098 In the starter, how much yeast is a pinch? In the starter, how much yeast is a pinch?

]]> By: June http://blog.kingarthurflour.com/2008/03/26/for-the-love-of-scali-bread/#comment-996 June Mon, 12 May 2008 03:12:48 +0000 http://blog.kingarthurflour.com/2008/03/26/for-the-love-of-scali-bread/#comment-996 Another thing- I purchased a huge bag of sesame seeds at one of our little Oriental markets today for this bread- the price in the regular grocery store was prohibitive! Another thing- I purchased a huge bag of sesame seeds at one of our little Oriental markets today for this bread- the price in the regular grocery store was prohibitive!

]]> By: June http://blog.kingarthurflour.com/2008/03/26/for-the-love-of-scali-bread/#comment-995 June Mon, 12 May 2008 03:08:50 +0000 http://blog.kingarthurflour.com/2008/03/26/for-the-love-of-scali-bread/#comment-995 Woohoo! I jsut finished making the scali bread- thank you so much for the clear instructions! I doubled the recipe, which worked out okay. I would post a pic of the brown beauties if someone would tell me where and how :-) June- the Happy Baker! Woohoo! I jsut finished making the scali bread- thank you so much for the clear instructions! I doubled the recipe, which worked out okay. I would post a pic of the brown beauties if someone would tell me where and how :-)

June- the Happy Baker!

]]> By: PJ Hamel http://blog.kingarthurflour.com/2008/03/26/for-the-love-of-scali-bread/#comment-983 PJ Hamel Sun, 11 May 2008 03:15:57 +0000 http://blog.kingarthurflour.com/2008/03/26/for-the-love-of-scali-bread/#comment-983 Sheila, congrats on your first blog post! I think you're going to like it here... I'm sure your starter will be fine. Using whole wheat flour will make a denser, somewhat drier bread, just so you understand if it doesn't come out as pictured, but I'm sure it'll be delish. We're launching our new recipe site later this summer, and at some point will have a feature where bakers can share recipes. In the meantime, it's easy to share on our forum: bakingcircle.com. Cheers! Sheila, congrats on your first blog post! I think you’re going to like it here… I’m sure your starter will be fine. Using whole wheat flour will make a denser, somewhat drier bread, just so you understand if it doesn’t come out as pictured, but I’m sure it’ll be delish.
We’re launching our new recipe site later this summer, and at some point will have a feature where bakers can share recipes. In the meantime, it’s easy to share on our forum: bakingcircle.com. Cheers!

]]> By: Sheila http://blog.kingarthurflour.com/2008/03/26/for-the-love-of-scali-bread/#comment-978 Sheila Sat, 10 May 2008 21:32:04 +0000 http://blog.kingarthurflour.com/2008/03/26/for-the-love-of-scali-bread/#comment-978 Well, here goes this Irish girl from Philly, trying to make her favorite Italian bread. My starter was not real wet eiher and being a novice bread baker, I just added more water. Hope it works. I also used KA organic wheat flour for some of the flour. It's rising now. I'll keep you posted. I also love to see the posting of just regular bakers. I have a couple of great Irish bread recipies that I will dig out for anyone who wants. I think buttermilk is the secret to soda bread. p.s. this is my first posting to a blog, too! Well, here goes this Irish girl from Philly, trying to make her favorite Italian bread. My starter was not real wet eiher and being a novice bread baker, I just added more water. Hope it works. I also used KA organic wheat flour for some of the flour. It’s rising now. I’ll keep you posted. I also love to see the posting of just regular bakers. I have a couple of great Irish bread recipies that I will dig out for anyone who wants. I think buttermilk is the secret to soda bread.
p.s. this is my first posting to a blog, too!

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