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Home › Forums › Baking — Breads and Rolls › What are you Baking the Week of October 30, 2022?
BakerAunt.Butter has gone up in price, too, the sale price used to be $2.99/pound, now it's $3.99/pound and a limit of 1 or 2.
I wonder if the dairy farmers are seeing any of that increase? Kinda doubt it.
The WSJ has run stories talking about butter shortages, though I haven't seen signs of that here. But I don't buy restaurant/bakery quantities of butter.
I always buy store brand butter mostly from Target Good Gather it's been $2.79-$3.99 the last I bought was $4.69 ,I don't use any margarine.
My husband told me today the brownies was some of the best I've ever baked so that made me happy.
I have made the Katharine Hepburn brownies a few times, they're almost flourless and really rich, you want them thin and cut into small pieces.
I suspect gluten-free flour could be used with little change in their taste or structure.
Supposedly toasted milk powder ads a caramelized flavor to cookies, cakes and etc. Just was interested to know if anyone was familiar with this. A google search will bring it up!
Hadn't heard of toasted powdered milk before this. I can see how caramelizing the sugar in powdered milk might have an impact on flavor.
On Friday, I baked Pumpkin Pecan Loaf cake in the Nordic Ware loaf pan that features a pumpkin and wheat design. The recipe is from the Nordic Ware site, but I use half white whole wheat flour, and I cut back the granulated sugar by 25 % and reduced the brown sugar from ½ to 1/3 cup. I use homemade pumpkin puree, so I delete the half cup of milk and add 2 Tbs. Bob's Red Mill milk powder. I omit the vanilla, as it is not needed with the spices. I also omit the raisins because I am not a fan of raisins in pumpkin bread or cake. I reduce baking time to about 48 minutes.
I used The Grease, and the cake came out without a problem.