What are you Baking the Week of December 1, 2024?

[chocomouse]

That's a great looking pie, Len. And the little drips of spillage are the baker's reward!

[BakerAunt]

Chocomouse--When we bought the house here, it included whatever was in it, and that pan for going under pies was one of the items I kept. The lady whose family had the house for fifty years was clearly a baker, so my pan may be the same age as yours. I have a newer pan in the same style with a nonstick coating, but I always reach for the older pan.

[RiversideLen]

Thanks, everyone! Joan, you can have a slice but you better hurry.

BA, I have occasionally par cooked the apples too. I saw an Alton Brown episode where he did that in order to prevent the top crust from doming.

That's a good idea about having a pie thread.

Today I'm making a batch of semolina/rye/wheat rolls.

[Mike Nolan]

The apple pie filling recipe I learned at SFBI has you cook the apples until they bend a bit, I've used that filling in pies, galettes, turnovers, apple tarts and Irish apple cake, it works well for all of those.

I also took some of my Winesap apples a couple of years ago, cut the apples up a bit smaller and cooked it a little further, then used it as a topping for ice cream. Yum!

[chocomouse]

This morning I made two loaves of pumpernickel bread. Then I headed to KAF (sorry, KABC) to shop and meet my sister for lunch. Today they were having a sale of 20% of most everything (not appliances, gift cards, etc) and next Tuesday is 25% off (my husband does his Christmas shopping there). I bought another jar of the The Works, which is a fabulous topping for focaccia, (plus a jar for my son-in-law), a bag of organic rye flour, and a bag of the new regenerative whole wheat flour to try. For lunch, we split a ham and cranberry and a turkey and cheese sandwich. They were excellent - the bread was perfect, and there was lots of meat and lettuce in the sandwich. In the past, I have found the baked goods in the cafe are not that great. They are dry and actually seem to me to be like "day-old bread". If any one of you will be in the area anytime, please let me know and I can meet you in Norwich!

[BakerAunt]

I'll be interested in how that regenerative flour works in baking, Chocomouse. Let us know when you try it,

The KAF (I also do not find it easy to say KABC, which sounds to me like a TV channel) store and cafe in Vermont sound great. I hope to get there some day.

On Thursday, I made another loaf of bread using Len's Semolina Rye Buns recipe.

[aaronatthedoublef]

Interesting KAF vs. KABC... Over at the BBGA a couple of weeks ago someone ordered a bag of KABC flour and it came from Ardent. It appears King Arthur has outsourced their flour milling now. Are they still a flour company?

I'll be interested in the regenerative flour as well.

Violet and I made oatmeal chocolate chip muffins yesterday (snow day). Kate made them with Violet before and they batter was drier so I up the moisture a bit and shortened the bake time and they're definitely wetter.

Violet wanted to use milk chocolate chips ("they taste better") but the milk chocolate chips we have are bigger and stick to the muffin tins so some of the muffins have not chips. I need to find mini milk chocolate chips.

I need to make my mom's ginger cookies.

[Mike Nolan]

I think King Arthur hasn't owned a flour mill in decades, they outsource the milling of their flours but they are still milled to their specifications. They may contract directly with farmers for wheat or work cooperatively with the mills on wheat sources, I know when they took their staff to Kansas a year or two ago they included both a mill and at least one wheat farm.

[BakerAunt]

I baked 12 cornbread muffins from a Kreusetz mix on Friday to go with soup for dinner. I replaced the melted butter with canola oil and the milk with a cup of kiefer. They came out great. I was glad that there were muffin pans in this kitchen. I bought muffin liners for an easy clean-up, The mix said southern style, but this cornbread is much sweeter than most southern cornbread. It is certainly sweeter than my recipe that calls for just 1 Tbs. However, the muffins hit the spot with the soup, and the leftovers will be nice for breakfast.

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