Home › Forums › Baking — Breads and Rolls › What are you Baking the Week of January 25, 2026?
aaronatthedoublef.The scone talk is interesting. I've always used bread flour for mine. I've always wanted to try pastry flour for the lower gluten content, like BA, but my family likes them so much I am reluctant to tamper too much with the recipe. I go between powdered and liquid buttermilk based on what I have on hand. Sometimes I use raisins (when I want to make them "healthy") other times chocolate chips but that's about it.
On the toque front - I took a bread class at the CIA yesterday and they gave us aprons and toques. I gave Violet the toque and she wore it most of the rest of the night. It turns out the only reason she didn't want to put her hair up was because she was lazy and didn't want to go upstairs to find a hat or rubber band! Go figure.
