Comments on: Better Yet, Please Pass the Lemon Curd

By: Dough Business — Here in the Bonny Glen

Dough Business — Here in the Bonny Glen — Sat, 20 Mar 2010 20:52:37 +0000

[...] Tuesday—We tried the “light wheat bread” recipe. [...]

By: How Rose Is Feeling — Here in the Bonny Glen

How Rose Is Feeling — Here in the Bonny Glen — Wed, 17 Mar 2010 19:58:50 +0000

[...] « Better Yet, Please Pass the Lemon Curd [...]

By: KC

KC — Wed, 17 Mar 2010 18:36:48 +0000

I buy my yeast in big packages from Sam’s.

By: Melissa Wiley

Melissa Wiley — Wed, 17 Mar 2010 14:16:28 +0000

Hmm, now I’m really confused! LOL. I used Morton’s kosher salt—saw the note about kosher vs table salt. And I checked the errata ahead of time because one of you tipped me off to that after the first post. I’m almost positive we measured the flour right because there were three of us counting together. But—I used a big 5-qt tupperware container and was surprised to see the recipe didn’t fill it even halfway. But I figured that was because the recipe, as printed in the book, is actually a half-batch, it says. So I figured they meant use the big container for a full batch (which would mean doubling the recipe).

Very strange! I just went and double-checked the errata, and it looks like mine is the newer edition with the corrections made, and one of the correx in the older edition mentions the same amount of salt we added…unless I’m confusing their instructions and should have used less *kosher salt* than *sea salt*? (And still less if I’d used the finely granulated table salt?)

Well, either way, we’ll try less salt next time around. Today! After I buy more yeast! All I had was the packets, but this time I want a jar, right? More economical?

Ooh I’m so excited to try the rye. Are caraway seeds expensive?

By: Carlie

Carlie — Wed, 17 Mar 2010 13:11:35 +0000

We’re quite addicted to lemon curd at our house. Yum!

By: Elizabeth M

Elizabeth M — Wed, 17 Mar 2010 11:19:50 +0000

Definitely check which salt you are using — and make sure you check the errors listed on the authors’ Web page. The wrong salt makes a big difference.

I can’t imagine doing a double batch — just because of space issues in my fridge. The large 6-qt container takes up enough space as it is!

Our old stand-by was the light wheat, with some oat bran and flax seed added. Right now we’re on a European Peasant Bread kick (with extra whole wheat, rye flours, and wheat gluten added).

It does keep well, but I wouldn’t plan to make enough to last 2 weeks. Some work better than others after a week — but there are some that work better as flatbreads out that far (which are still tasy). But it’s still a time saver (and delicious) even if you only have enough for a couple days.

To keep some of the developed flavor, keep some of the “old” dough in the container and mix the new dough right on top. It works really well. If there are a lot of dried edges on the side, I add a little more warm water when making the new dough.

Almost forgot — time to make a fresh rye bread to go with corned beef and cabbage tonight! Happy St. Patrick’s Day!

By: Laurie M

Laurie M — Wed, 17 Mar 2010 05:34:53 +0000

What brand of Lemon Curd and/or what store did you get it at?

thanks!

sorry I’m not getting to WWF. We are skiing until the last minute, eating & collapsing!

We are having so much fun and the weather is so so beautiful!
Today we were in sweatshirts which is so nice.
However, the kids got a little sunburned yesterday and we were more diligent with sunscreen today!