As a quick catch-up. The minestrone was not that great. Rather bland, though some salt helped. Not sure if it was the recipe, cooking the beans in the pressure cooker to speed them up, or the lack of a Parmesan rind that was the problem. Hard to find a Parmesan rind around here. Not sure where one would be. Anyway that one won't happen again.
The stinky feet bread was good. It has more of a sourdough taste than the Italian start and a slight bitterness as well. It would have gone well with the minestrone soup if it had been done at 5:30 rather than 9:00. It kept well overnight and made good toast. This sourdough does seem to do better after storage than regular bread. I may have to try some rolls out of it. Those really show their age and are not near as good the following day.
The cream cheese filled coffee cake had a good taste, but the cake part seemed a little tough. This is another thing that could be altitude. Apparently you are supposed to adjust the leavening (baking soda vs. baking powder or the other way around) for higher altitudes and use buttermilk rather than normal milk, but improper pH can make things tough. More acid I think is what we needed, but I haven't got that part figured out yet. Maybe the acid makes it tough. The other problem was sinking. Both the topping and the filling sank, in some places so the topping was topping the filling not the cake. We can blame that on altitude too. Mom's usually breakfast cake recipe has a topping that partially sinks, which we really like because then there are seems and veins of brown sugary goodness deep in the cake. May have to try that one again. With a few changes.
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