Home › Forums › Baking — Breads and Rolls › What are you Baking the Week of January 25, 2026?
Joan Simpson.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.
Sorry I missed your Birthday BA. Hope you enjoy the rest of the year.!
I baked two loaves of Sourdough Cinnamon Raisin Bread today .I hadn't made it in a while and I forgot I usually put the raisins in with the dough and some cinnamon also , but I went right by the KAF recipe so we shall see how it cuts tomorrow.
The bread cut well no gaps in the swirl, taste was really good, happy here.
I made up another batch of regular sourdough tonight and will bake it off tomorrow.
Y'all I have been trying to use the scale and all I can say is I can never keep it consistent when adding to the bowl , next thing I know it's suppose to be 50 grams of starter and I always double or triple it and tonight I went over more. But the taste is always alright.
Best news I have is my granddaughter had the baby girl yesterday and she's beautiful and mommy and baby are doing fine.She had complications and lost a lot of blood but she's good today and going home tomorrow! God is good all the time!
