When I made the sumac muffins last week, they were good but not the same as the ones we had in Pittsburgh. Doing some researching, I decided to order some za'atar to see if that might be what was actually in them. Diane took one sniff from the bag of Lebanese za'atar (hyssop, sumac, sesame, coriander and salt) that came today and said, 'Yes, that's the right smell.' So, I'll try making some with that later this week.
I made Mrs. Cindy's Irish Oatmeal bread today. I've been tweaking it over time as she liked softer bread than I do. I've been cutting back on the honey and the yeast. This time I used bread flour instead of AP. It's really close to what I want, but next time I'm going to cut out another tablespoon of honey.t
I did chocolate walnut scones. I was planning on making these yesterday but it got too hot too fast. Today I got up earlier in the morning and had these in the oven early. These turned out to to be drop scones instead of kneaded and cut scones as the dough was too soft. I won't be doing much baking while the weather stays this hot.
Chocolate and Walnut Scones sound divine, Skeptic.
Although it was another very hot day, I pointed out to my husband that the dough for the Whole Wheat Sourdough Cheese Crackers was made on June 14, so I needed to get the crackers baked, which I did this morning. He is happy, as he ran out several days ago. I prefer not to let the dough go more than a week, with five days being the sweet spot.
Not sure if I'll get to it this week, but I'm going to make a batch of laminated dough for croissants using some of the pastry flour I bought while in Pennsylvania. (Gotta find a way to use up 50 pounds of it!) Some sources recommend a bread flour for croissants, others recommend a pastry flour, so I'll be curious to see if I can notice any differences.
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