On Sunday afternoon, in spite of the heat (we turned on the air conditioning), I baked my Whole Wheat Sourdough Cheese Crackers from the dough I made up last Monday evening. They really are best when the dough has 5-6 days in the refrigerator. They also rolled out easily in the warmer weather. If my husband will pace himself, the crackers will last about two weeks.

I am also making KAF’s Chocolate Icebox Pie—and I planned to do that before I saw their email suggesting it for Memorial Day weekend. It will be for dessert on Monday and into the week. Originally, I had planned to do red/white/blue cookies, but since I had to do the crackers today, I did not feel like a cookie project.

Although it is hot today, we are almost out of bread, so this Memorial Day I will be baking two loaves of my Buttermilk Grape Nuts Bread and continuing my experiment of adding barley flour.

On Wednesday evening, I baked a new recipe from the KAF website: Maple Millet Scones.

https://www.kingarthurflour.com/recipes/maple-millet-scones-recipe

I had inadvertently bought whole millet flour from Bob’s Red Mill instead of whole millet the last time that I ordered, so I need recipes to use it. I made two changes to the recipe. I do not have the KAF Six Grain Blend, so I substituted Bob’s Red Mill Five Grain Rolled Cereal. I also used buttermilk rather than regular milk, and so I adjusted the baking powder, reducing it from 1 Tbs. to 2 ½ tsp. and adding 1/8 tsp. baking soda. (Note: I accidentally used ¼ tsp. baking soda—oops.) I found the dough very sticky, even after letting it sit for 10 minutes to allow the millet to absorb the liquid, so I needed to use floured hands and surface to lightly knead it. I cut the circle into wedges, but they were too soft to separate, so I froze them for 10 minutes, then pulled them apart, then froze them for 20 minutes longer. The scones had great rise, and a lovely aroma. I let them cool for 5 minutes, then I spread the glaze over them. (Note: I used 1 tsp. heavy cream rather than milk in the glaze.) We will sample them for breakfast tomorrow, and I’ll add a note about taste and texture.

Note: The scones have a surprisingly light texture. They do not have much maple flavor, even with the glaze, and are not overly sweet. These will probably not become part of my scone repertoire, but I might make them again to use up more of the millet flour, and to see if that extra 1/8 tsp. of baking soda is part of the issue.

• This reply was modified 6 years, 5 months ago by BakerAunt.

I spent a couple of hours shelling pecans to get three cups of pieces. I'm going to make the dough for Lemon Walnut (but I'm using Pecans) Biscotti, a recipe from Bon Appetit (April 2005), p. 119, which I first baked back at the start of January. The dough is to be refrigerated at least three hours or up to three days, so I plan to bake them tomorrow morning. They should go well with iced tea.

Skeptic7. The lemon biscotti came out even better than the first time I baked it (more lemon zest this time).

I dock the cracker dough with a fork, one stab at a time. I keep thinking that somewhere amongst my kitchen utensils I must have some kind of docker, but until our renovation gets started and finished, I'll have to wait to find out.

When I make the Swedish Christmas flat bread, I use a "knackebrod rolling pin that is notched, and that makes the indentations. However, I don't think it would work with the very thin cheese cracker dough.