What are You Baking the Week of May 24, 2020?

[RiversideLen]

The interior is a little light, it over rose just a little.

It made a fine grilled cheese sandwich, nice crisp exterior and a soft interior. Overall I'm pleased with it.

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[Joan Simpson]

Len your bread and sandwich looks yummy!

[RiversideLen]

Thank you, Joan, and yes, you are right!

[kimbob]

Yesterday baked a yellow cake, cherry filling, buttercream icing for my husband on his birthday.

[Joan Simpson]

Kimbob your cake sounds very good,Happy Birthday to your husband.

[chocomouse]

If my husband shows up on your doorstep claiming it is also his birthday, please just send him back home!! He would love that cake.

[RiversideLen]

Happy Birthday to your husband, Kimbob, that cakes sounds marvelous, if you have any left I'd love a slice!

[skeptic7]

Riverside Len; The bread and sandwich looks wonderful.

BakerAunt; you certainly had a busy weekend. I like the sound of the Cinnamon raisin bread.

[Joan Simpson]

I have a loaf of banana bread in the oven,I was out of buttermilk so I used sour cream and added another tablespoon in place of buttermilk,should work,we'll see.

[BakerAunt]

How did the banana bread come out, Joan?

[Joan Simpson]

Banana bread was perfect,very moist,couldn't tell any difference.My recipe only calls for 1/4 cup of buttermilk that I didn't have so I used that plus a tablespoon more of sour cream.

• This reply was modified 4 years, 6 months ago by Joan Simpson.
• This reply was modified 4 years, 6 months ago by Joan Simpson.

[aaronatthedoublef]

I've made scones with Violet and sourdough bread this week. The scones were chocolate chip because Violet would rather have chocolate chips than raisins. I think at this point I would really rather have raisins.

At some point I'll need to make whole wheat again and I want to make another cake because the last one did not come out very well.

Had a small blowout on the sourdough - smaller than last time but less crusty. Still need to figure this out.

Still need to make raisin bread as that is the only bread we buy and an olive bread would be good too. The olive bread my family likes is a light tasting sourdough - more olive than bread taste. So if I can figure out how to do that everyone will like it.

[aaronatthedoublef]

Len, just looked at your bread. It looks great!

[aaronatthedoublef]

Sorry everyone for not keeping up...

BA, how pronounced is the sour in your raisin bread? The boys like sour sourdough. The girls do not.

Also I do not have any AP flour so maybe I'll add some pastry flour or cake flour to lower it.

KAF is odd - their pastry flour (8.5% I believe) has lower gluten than their cake flour (10% I believe).

When I emailed them and asked about that their respondent said he did not understand the question and suggested I call their hotline.

[BakerAunt]

Aaron--There is very little sour taste in my Cinnamon Raisin Sourdough Bread. It tastes sweet, and has stayed relatively soft. (I did replace the butter with 3 Tbs. olive oil.) Of course, I did mess with the recipe (as you can see from the details I posted). Mine was mostly whole wheat with just the AP that was in my starter, and then 1 cup plus 1 Tbs. bread flour. As I noted, the hydration was a bit too high. Next time, I'd stick to 1 cup of bread flour and use at least an extra 1/4 cup of the whole wheat. (I used Bob's Red Mill WW. and BRM Artisan Bread flour--which is their regular bread flour.)

I don't think that the pastry flour would work all that well. If you can get your hands on some Gold Medal AP that would be better than pastry flour, although not as good as KAF AP.

I replaced with bread flour because I was replacing 2/3 of the flour with whole wheat flour.

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