What are you Baking the Week of August 10, 2025?

By Mike Nolan

Home › Forums › Baking — Breads and Rolls › What are you Baking the Week of August 10, 2025?

Viewing 11 posts - 1 through 11 (of 11 total)
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  • August 10, 2025 at 6:05 am #47008
    Mike Nolan
    Keymaster

      Might have to make more chocolate chip oatmeal cookies today.

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      August 13, 2025 at 11:38 am #47028
      chocomouse
      Participant

        Yesterday I made Peachy Keen muffins, following BakerAunt's recipe. I did use 3 peaches, to boost the flavor. It made 12 regular muffins, full to the brim. They are excellent!

        August 13, 2025 at 6:49 pm #47030
        BakerAunt
        Participant

          I'm glad you enjoyed the muffins, Chocomouse!

          Thanks to some intense periods of rain yesterday evening, we had cooler weather on Wednesday. We finished the rest of the rolls at lunch, so I needed to bake bread. I decided to continue my experiments with the wholegrain bread recipe I baked the week of July 20 by baking two loaves of it on Wednesday. Previously, I had used 61 g of a leftover mixture of white whole wheat flour and barley, so this time, I replaced it by doubling the malted wheat flakes. It needed about 1/3 cup more whole wheat flour than what I had written down. The two large (9 x 5) loaves are lovely. One will go into the freezer. We will slice the other tomorrow at lunch.

          August 14, 2025 at 6:35 pm #47035
          Joan Simpson
          Participant

            I made a double batch of Peanut Butter Cookies and rolled a big log so I'd have some ready for slice and bake on hand when I'm running late .This will be for poker night ♥️ tomorrow, we didn't get to play last week so I'm repeating it.

            IMG_2443

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            August 14, 2025 at 7:18 pm #47038
            skeptic7
            Participant

              Hello. I'm back in my own house as opposed to my father's for a couple days. I made a whole wheat pizza with pepperoni and tomatoes and cheese. Its been nearly four years since I have been doing much whole wheat bread. It turned out very well but I was surprised at the denseness of the texture compared to white flour.
              I used to make whole wheat pizza on a regular basis, but I ate 1/4 of the pizza and had digestive problems. Can going to whole wheat after not eating much be upsetting my stomach? Could the cheese be at fault -- there wasn't that much. I've eaten Trader Joes' Harvest Wheat bread without problems, but that has a soft texture.

              August 14, 2025 at 7:53 pm #47039
              Mike Nolan
              Keymaster

                I plan to make peanut butter cookies later this evening.

                August 14, 2025 at 9:45 pm #47041
                BakerAunt
                Participant

                  Hi, Skeptic. Glad that you are getting to cook in your own kitchen for a change. I have two thoughts about the whole wheat flour. You might need to add more water to dough, since it will soak up more moisture. As for eating it, any sudden change from low fiber to high fiber can be a shock to the system, so it might have caused some digestive discomfort. Drinking plenty of fluids can help.

                  August 15, 2025 at 10:10 am #47043
                  Mike Nolan
                  Keymaster

                    Whole wheat doughs and breads are just denser, adding more water can help but higher hydration doughs pose their own challenges. Longer rise times seem to help, and IMHO pizza doughs benefit from extended rise times in general.

                    I'm sure I've mentioned it here before, but Azure Standard's 'ultrafine' flours seem to have fewer texture issues compared to more coarsely ground whole wheat flours. I went through a five pound bag of it in about a month, and I will be ordering more, possibly next month. (It takes a while for me to build up enough things I get from them to avoid the service charge.)

                    August 15, 2025 at 1:56 pm #47045
                    navlys
                    Participant

                      I made banana bread and baked it in the mini loaf pan I purchased from KA. I wrap up the individual loaves and freeze them. They defrost quickly and are the perfect size for a quick breakfast.

                      August 15, 2025 at 6:58 pm #47047
                      BakerAunt
                      Participant

                        I believe that I have the same pan, Navlys, although I haven't used it for a while.

                        On Friday, I baked Whole Wheat/Rye/Semolina Buns from Len's recipe. We particularly like these with salmon patties.

                        August 18, 2025 at 7:05 am #47068
                        skeptic7
                        Participant

                          I finished the rest of my whole wheat pizza without any digestive problems. It must have been something else I ate that disagreed with me.

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