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Pie baking question
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<blockquote data-quote="hearts and roses" data-source="post: 111862" data-attributes="member: 2211"><p><div class="ubbcode-block"><div class="ubbcode-header">Originally Posted By: Scent of Cedar II</div><div class="ubbcode-body">Hi, Donna!</p><p></p><p> :smile:</p><p></p><p>Jo, which are the best apples to use for apple pie? I am going to try that cook-the-filling before you put it into the shell. So many of my pies have looked beautiful ~ but the apples have been downright crunchy!</p><p></p><p><span style="color: #3333FF">Here is a website that will give you the lowdown on all apples. I like to combine some sweet and some tart. Cortlands are pretty soft apples already so if you use them, only par-boil them or they will be mushy. Most apples will be mushy if you cook them too long. <a href="http://allrecipes.com/HowTo/Baking-with-Apples/Detail.aspx" target="_blank">http://allrecipes.com/HowTo/Baking-with-Apples/Detail.aspx</a></span></p><p></p><p>Also, how do you know how much sugar to use with each kind of apple? </p><p></p><p><span style="color: #3333FF">Again, use the site above to figure out if you want your pie sweet or tart. If I am using mostly sweet apples, I add a little lemon juice to tart things up a bit.</span></p><p></p><p>And why IS it that sometimes yeast works and sometimes, it just doesn't? I was into making sourdough bread for awhile there? The first few months, I made the most beautiful, sweet tasting sourdough bread you ever tasted. Then? The yeast or the starter or something went rancid or ~ I don't know what happened. So, I started another batch of starter? But I have never been able to make that same sourdough bread again.</p><p></p><p><span style="color: #3333FF">You know, its been a few years since I used a warm rising yeast bread. I've been using yeast in recipes that call for a cold rise. However, in the past when I had something go wrong with my yeast breads it was either due to expired yeast or because I wasn't exact about the measurements or time to allow the yeast to ferment before using in the recipe. I would be in a rush and hurry my yeast along and then render it useless - I had to learn patience. Ugh, I hate being patient all the time!</span></p><p></p><p>Even here, in an entirely different state, I can no longer get that recipe to work! (Yep. I tried new yeast, tried a different brand of yeast, tried making the base in plastic and stainless steel both, instead of glass.)</p><p></p><p><span style="color: #3333FF">I've never thought of the bowl making a difference. I usually use plastic or glass bowls.</span></p><p></p><p>It was the most delicious sourdough bread ever.</p><p></p><p><span style="color: #3333FF">It will be again! Don't give up! You know, I have heard that location does matter - elevation and all that. Could that be a factor?? I am at a loss here.</span></p><p></p><p>Anyone like the recipe?</p><p><span style="color: #3333FF"></p><p>I would love the recipe. It's been forever since I've made a good bread. This is soup season, so warm crusty homemade bread...yum!</span></p><p></p><p></div></div></p></blockquote><p></p>
[QUOTE="hearts and roses, post: 111862, member: 2211"] <div class="ubbcode-block"><div class="ubbcode-header">Originally Posted By: Scent of Cedar II</div><div class="ubbcode-body">Hi, Donna! [img]:smile:[/img] Jo, which are the best apples to use for apple pie? I am going to try that cook-the-filling before you put it into the shell. So many of my pies have looked beautiful ~ but the apples have been downright crunchy! <span style="color: #3333FF">Here is a website that will give you the lowdown on all apples. I like to combine some sweet and some tart. Cortlands are pretty soft apples already so if you use them, only par-boil them or they will be mushy. Most apples will be mushy if you cook them too long. [url="http://allrecipes.com/HowTo/Baking-with-Apples/Detail.aspx"]http://allrecipes.com/HowTo/Baking-with-Apples/Detail.aspx[/url]</span> Also, how do you know how much sugar to use with each kind of apple? <span style="color: #3333FF">Again, use the site above to figure out if you want your pie sweet or tart. If I am using mostly sweet apples, I add a little lemon juice to tart things up a bit.</span> And why IS it that sometimes yeast works and sometimes, it just doesn't? I was into making sourdough bread for awhile there? The first few months, I made the most beautiful, sweet tasting sourdough bread you ever tasted. Then? The yeast or the starter or something went rancid or ~ I don't know what happened. So, I started another batch of starter? But I have never been able to make that same sourdough bread again. <span style="color: #3333FF">You know, its been a few years since I used a warm rising yeast bread. I've been using yeast in recipes that call for a cold rise. However, in the past when I had something go wrong with my yeast breads it was either due to expired yeast or because I wasn't exact about the measurements or time to allow the yeast to ferment before using in the recipe. I would be in a rush and hurry my yeast along and then render it useless - I had to learn patience. Ugh, I hate being patient all the time!</span> Even here, in an entirely different state, I can no longer get that recipe to work! (Yep. I tried new yeast, tried a different brand of yeast, tried making the base in plastic and stainless steel both, instead of glass.) <span style="color: #3333FF">I've never thought of the bowl making a difference. I usually use plastic or glass bowls.</span> It was the most delicious sourdough bread ever. <span style="color: #3333FF">It will be again! Don't give up! You know, I have heard that location does matter - elevation and all that. Could that be a factor?? I am at a loss here.</span> Anyone like the recipe? <span style="color: #3333FF"> I would love the recipe. It's been forever since I've made a good bread. This is soup season, so warm crusty homemade bread...yum!</span> </div></div> [/QUOTE]
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