Home › Forums › Baking — Breads and Rolls › What are you Baking the Week of January 25, 2026?
Joan Simpson.At Christmas a year ago, I made croissants with plant butter and they weren't bad, but the real butter ones I had made a few days earlier were better.
Happy Birthday, Baker Aunt! Congratulations on reaching 70 decades!
Happy Birthday BakerAunt! Another milestone one.
Happy Birthday BakerAunt welcome to the 70's! I hope your day was great!
Happy Birthday, BA. It's days like this that I really miss the folks who have dropped off the list or passed on.
Happy Birthday, BA!
Thank you all for the birthday wishes.
Happy birthday BA!
Skeptic, I may try a toque and while daughter might have worn it when she was younger, now that she is a tween she is a much tougher customer.
Like Mike, I think those are for people who have earned them as is the title "Chef". Too many people call themselves chef today.
BakerAunt; Happy Birthday
Aaron, I did think your daughter was younger. A toque is much more elegant than a hair net; but you can ask her if she has any ideas. Perhaps a turban or a tignon or a French knit cap?
Another suggestion for Aaron's daughter: a bandana or head scarf.
On Thursday morning, I baked "Crumb-Topped Apple Spice Muffins," a recipe from Beatrice Ojakangas' Light and Easy Baking. I make it half whole wheat, replace the 4 Tbs. of butter with 4 Tbs. canola oil, add 2 Tbs milk powder, and 1 Tbs. flaxmeal. I replaced nonfat yogurt with buttermilk. I used Winesap apples and added 1/3 cup chopped pecans. I did not do the crumb topping but sprinkled with Penzey's Cinnamon Sugar blend.
Does she have long hair? Some of the chef caps are pretty stylish these days.
Today I made brownies for the poker ♥️ ♣️♦️♠️ game tonight.
I did basic scones with dried cranberries yesterday. These are the basic scones with white flour and sugar, very tasty. I made 16 small scones instead of the 8 the recipe called for. These were very good and I only have one small scone left today,
Baker Aunt; I notice you use Barley Flour in many of your recipes. What advantage do you get from doing this? Is it just the taste?
Skeptic--Taste is one reason I like using barley flour, but I also find that its lower gluten content can make more tender scones and cakes. In some ways, it is a great replacement for cake flour which has a lower nutritional profile. When Bob's Red Mill stopped selling barley flour, I needed to order it, and it comes in an 8 lb. bag, so I like to use it when I can.
I think barley flour adds a slightly sweet taste.
