I made Len's Wheat-Rye-Semolina Buns as bread, a double batch for 2 loaves.

On Sunday evening, I baked my adaptation of Carole Walter’s “Blueberry Crumb Pie.” I used my buttermilk oil crust that I parbaked first. I have had some issues with the pie being too watery, so I added an extra tsp. of tapioca to the filling. (The blueberries we pick at a local farm have the most wonderful taste, but they also tend to have more water.) I used just ½ Tbs. of butter to dot the pie before adding the streusel, which I made with 1 Tbs. butter and 2 Tbs. avocado oil. I also used white whole wheat flour in the streusel. I experimented and baked at 375F convection rather than 400F regular oven. The pie is tented with foil for the first 45 minutes, then finished for ten minutes without to allow the streusel to brown.

Convection appears to have worked very well. When I removed the foil after 45 minutes, the pie only needed another 5 minutes, as it was bubbling, and the streusel was browned.

We cut into the pie tonight, and no runniness, so the extra tapioca helped.

Today we picked almost ten pounds of blueberries. I washed them and am drying them on half-sheet pans lined with paper towels. Later tonight, I will put 4 cups to a bag and freeze them. We are expecting a visit from a blueberry pie fan in September.

I baked a batch of my burger buns today. I had to open a new package of SAF Gold that I bought last summer. I usually don't buy yeast that ships during the warm summer months because I don't know how hot it gets in transit, so I was a little concerned. But of course I bought it last summer when it became available because of the yeast scarcity. I had no problems with it, as usually that stuff performed like a trooper.

I did cornmeal strawberry spoonbread on Tuesday. I beat the egg whites and the egg yolks until stiff and then folded them into the batter. Probably not a good idea. It rose high when baked and then gradually collapsed. I gave the whole thing away to a friend who liked it, but I don't know what the texture was like. Also I used 8 oz of frozen strawberries mashed with sugar instead of sliced fresh strawberries.

On Friday morning, I baked Lemon Blueberry Loaf Cake from Jenny Can Cook. I substituted 1 cup of white whole wheat flour for that much AP flour and added 2 Tbs. Bob’s Red Mill milk powder. I used buttermilk but still added the lemon juice. The loaf tested done at 55 minutes. I had to run a plastic spatula around the sides before removing it from the pan. Next time I will check it at 50 minutes, as the outside may have been a tad overdone. We sliced some for dessert tonight and enjoyed it, so I will bake this recipe again.

I also baked my healthier adaptation (less saturated fat, less salt, and more calcium) of the multigrain crackers from the King Arthur Whole Grain Baking book.

That reminds me - I was at KAF yesterday and looked for the Lime Juice Powder. I had noticed it was not in the latest catalogue, or in the online store, so thought I'd better grab some more while I could. If I could! None on the shelves in the store, although plenty of the Lemon Juice Powder. So I asked. Yup, no longer carrying the lime juice. I need to google it for another source. I love the flavor they both impart. In my desire to have a strong flavor, I seem to overdue the lemon/lime oil, which then leaves a sharp, bitter taste.