What are you Baking the Week of October 4, 2020?

[Mike Nolan]

No baking plans here yet.

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[RiversideLen]

I made an apple pie using honeycrisp apples. I made an oil crust from Jenny Jones but I used part whole wheat pastry flour. For the topping (Dutch style pie) I subbed 1/2 almond flour for the AP and walnut oil for the butter. I also drizzled several tablespoons of Smuckers salted caramel sauce of the apples before I topped it.

It might not look pretty but I have high hopes for it.

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[BakerAunt]

Your pie looks delicious, Len.

To go with leftover soup on Sunday, I baked my Scottish Style Scones (Barley).

[RiversideLen]

Thanks, BA. Slightly over baked but good.

[Joan Simpson]

Len your pie looks great.

I baked a pumpkin pie today,it was very good to me and I shared with my sister in law.

[skeptic7]

I did cheese pizza yesterday and finished up the mozarella and provolone cheese. I'm getting tired of cheese pizza and will have to stop for a while.

[skeptic7]

Len;
Your pie looks great! Did you eat it with ice cream?

[RiversideLen]

Thank you Joan and Skeptic. I only have chocolate ice cream on hand at the moment so I have it without.

[BakerAunt]

I'm baking a pumpkin pie this Monday evening. While it might seem that I am copying Joan, the occasion is my husband's cousins' reunion, happening tomorrow night via Zoom. We all agreed to cancel the usual fall reunion, because, hey, in the time of Covid-19, what possibly could go wrong with people traveling from Florida, California, Michigan, Virginia, and Indiana?

One of the highlights of the reunion is an early Thanksgiving dinner with all the trimmings. So, for the Zoom call, people are choosing pie, wine, or turkey leg to get into the spirit. My husband is pleased that he is getting pumpkin pie, which is his second favorite pie.

[Joan Simpson]

I have a lemon chess pie in the oven,will see how it turns out tonight.

It turned out so good I love anything lemon.

[Mike Nolan]

We had been planning to go to a family gathering in Omaha for Thanksgiving, but even if it is held this year, I don't know that we'll go. I was suppose to make an apple pie for it this year, last year I brought an assortment of breads and made the gravy after I got there. (Some people find making gravy a distraction, I enjoy making gravy, I just don't get a chance to make it that often here.)

FWIW, I saw an article in the Wall Street Journal that says turkey ranchers are producing more small turkeys this year, assuming that there won't be as many big family gatherings needing a big bird. I haven't looked in the stores to see if the local supply reflects that trend.

[chocomouse]

I made English Muffin Toasting Bread using a recipe from Barefeet in the Kitchen. It's quick, easy (no knead), and makes great toast. I've sliced and frozen it so we can pull out a slice or two whenever we want toast.

[BakerAunt]

I've noted that ground turkey prices at Aldi's have been particularly good the last two times we've shopped there (about $1 less than usual.

On Thursday, I baked my Whole Wheat Sourdough Cheese Crackers, using the dough I made last week.

[aaronatthedoublef]

I do not know what we will do for Thanksgiving yet. I am hoping that the schools go full time online at Thanksgiving so we can quarantine for a couple weeks and see my in-laws at Christmas.

I've made four loaves of sourdough sandwich loaf this week - two using a pan as a convection shield and two without. The panless loaves have higher oven spring and a big blowout. The blocked loaves have are shorter and have smaller blowout.

I just took a braided pan loaf of challah out of the oven. I want to experiment with it some more. It looks like some of the braids aren't sticking in loaf form.

And before that I made a batch of BA's crackers.

And this is with one oven down!

[Joan Simpson]

I have a loaf of KA sandwich loaf rising now I made it with 2 cups of white and 1 cup of wheat,it's rising now.

I finally bought a scale to weigh the flour,I did compare what I'd been doing with the fluff and spoon method I wasn't much off.It will be a learning process for me.I first started weighing and I had it on the wrong setting figured that out quick lol.oz.,lb. g. or kg.I went by a cup of flour =120g.We'll see how it works out.

Baked it weighs 709g. and is 4 inches tall.I'll cut it later,looks nice.

It turned out great with good crumb and cut well,I'm happy.

• This reply was modified 4 years, 1 month ago by Joan Simpson.
• This reply was modified 4 years, 1 month ago by Joan Simpson.

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