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Home › Forums › Baking — Breads and Rolls › What are you Baking the Week of May 17, 2026?
BakerAunt.We began Sunday with Cornmeal-Pumpernickel Waffles. After a month where we were driving all over the place and away from home, it felt good to settle down with one of our favorite breakfasts.
In the afternoon, I baked Whole Wheat Sourdough Cheese Crackers from dough I made before we attended the family reunion last week.
Made hamburger buns to use for dinner.
I had buttermilk pancakes; topped with sour cream mixed with brown sugar and local strawberries. The sour cream, brown sugar, strawberry combination was recommended by a friend and it is wonderful together. I had three small pancakes with strawberries for breakfast and was going. to save the extra pancakes for an afternoon snack but ate them mid morning. The weather is getting too hot for baking except in early morning.
I'm going to try that, skeptic7. Thanks!
That sounds delicious, Skeptic. I hope that we will have local strawberries this year. Last year, was not a great strawberry year in my area.
Kimbob, your bread looks great. I've not tried the 6 Grain blend, but do like the Harvest Grain mix.
Thanks, chocomouse. How are you doing?
I decided to bake bread on Thursday, as Scott finished the current loaf for lunch. Although I still have a loaf of bread in the freezer, I have been wanting to try "Clay's Multigrain Sourdough Sandwich Bread," which was featured in a King Arthur catalogue and is on their website. I made a few changes by increasing the whole wheat flour and using bread flour instead of AP and replacing the sugar with honey. I also reduced the salt to ¾ tsp. I inadvertently put in too much flour, but as I have a soupier starter than most people, it came out ok. The catalogue called for it to be baked in King Arthur's stoneware loaf pan, but there is not enough dough for an 11 x 5 x 31/2-inch pan. I used an Emile Henry 8 ½ x 4 ½-inch loaf pan (greased and coated with semolina), but the loaf is small. The bread got rave reviews in the comments, so I will see what we think we I slice it tomorrow.
I'm trying the Chicago Tavern Style thin-crust pizza dough recipe from the KAF Pizza book today.
It's interesting because you roll it out then refrigerate the round for up to 3 days.
That pizza does sound interesting, Mike.
We were out of cookies to have with our tea, so on Friday, I baked my healthier version of Oatmeal Scotchies. They are healthier because I use white whole wheat flour and replace the two sticks of butter with half a cup of avocado oil and 3 Tbs. water. I also add 2 Tbs. each milk powder and flax meal, and a half cup of sunflower seeds. I realize that the package of Nestles Butterscotch chips is indulgence, but hey, the cookies do have oats!
The point to tavern style is that the crusts are pre-rolled and stacked up in the refrigerator, so when someone orders one, the oven is already hot so all they have to do is grab a crust, throw on toppings, pop it in the oven for about 8 minutes and pizza is ready!
We had the 2nd tavern pizza today, letting the dough rest for 24 hours is definitely worth doing.
Had it with artichoke hearts and red bell pepper today. Very good.
I baked cornbread on Saturday to go with more of the split pea soup for dinner.