[aaronatthedoublef]

Hi Choco. Glad you are feeling better. People who don't bake don't realize how physical it is.

Thanks for the tips Mike. I did it exactly backwards. I mixed in the butter a third at a time. I'll try it the other way next time. Also, the bakeries I know all mix in the butter in their mixers, like you. And they mix A LOT. I have a bowl shield and it doesn't do much good. I wonder if I couldn't do a hybrid method of cutting it in some by hand and then finishing it in my KA to keep the flour contained. I stopped using water and started using buttermilk for my liqiuid. Before that I was using powdered. I've also used heavy cream too.

BA, for something like pie crust do you use a neutral oil or olive oil? Here, with all the keto followers, coconut and avocado are the big oils. Costco now has giant bottles of avocado oil here. I don't know if that is country-wide or not.

I think I'll blind bake today and then Violet and I can make the apple and pecan pies tomorrow.

[aaronatthedoublef]

BA - have fun with your bonus kids! I'm sure they will enjoy the blueberry pie.

Thanks mike. I wondered about this. I wouldn't pound the butter before mixing it in because I cut it but I'll try pounding the mixed dough and let you all know.

Also, usually I just toss the butter in the flour mixture but I spent a good amount of time cutting it in. I was told by a baker friend this helps reduce shrinkage.

[aaronatthedoublef]

It's pie time... Can I whack my pie crust before rolling it out like I would the butter in laminate dough? Will it make it more pliable? Will it make it less flaky?

Thanks

[aaronatthedoublef]

Lot's of bread making last week. Violet and I also made pie dough and I'll roll out the crusts and blind bake on Monday.

I'm making my sourdough and still not happy with my shaping but it is improving.

I've also started making challah again. I am trying four strand braids and finally had one this week that was not a mess. It's still not to my liking as I like smaller ends and a plumper middle but at least it was not a total mess.

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[aaronatthedoublef]

Mike, the post on baker's math is good. When using a guild recipe it really is the only way to go. Scaling down from 13 kg of flours is easiest if figure out if you start with how much flour you want to use and figure the percent for everything else. The guild recipe I found makes around 18 kg of dough.

The thing I need to figure out now is how to account for a biga/poolish. If I use 250 g of starter at 100% hydration mixed with flour and water at 75% hydration how does that affect the rest of the mix. If I use flour and water at 65% hydration, is the overall mix 70%?

I'll talk with my friend on Wednesday

[aaronatthedoublef]

Thanks Mike. Thanks IC. I'll see my friend tomorrow and talk to him. I also need to see if he wants this or the sweet kind of Portuguese bread.

[aaronatthedoublef]

Thanks BA. Thanks Mike.

This is much simpler than the guild recipe that starts w/13 kg of flour and requires understanding baker's math and scaling everything down. It's actually easier once you get the hang of it but...

I'm working with this fellow again next Wednesday, so I'll walk through this with him then. I think he might be looking for a sweet bread recipe which they have here too.

[aaronatthedoublef]

Thanks BA. Thanks Mike.

This is much simpler than the guild recipe that starts w/13 kg of flour and requires understanding baker's math and scaling everything down. It's actually easier once you get the hang of it but...

I'm working with this fellow again next Wednesday, so I'll walk through this with him then.

[aaronatthedoublef]

Thursday I made ciabatta. I'll make more sourdough this week. I'm going to try ciabatta pizza again this week.

Sam had a track meet about an hour away Saturday so we made cookies for him. It is the one recipe my mom gave me of hers. Mom called these ginger snaps but they're really molasses cookies.

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[aaronatthedoublef]

That's the same picture in the cookbook. Ours are quite a bit thinner which may be the result of overbaking or too big a pan. I think I used a 9x9 but maybe it's bigger. I'll measure it.

We skipped the icing on top which is more white chocolate. Oddly while the recipe calls for chopped white chocolate for the blondies it says to use white chocolate chips for the icing.

Mike, to your wife, I've known some poor, unfortunate souls who were allergic to chocolate. And on the Kids Baking Championship they used have a blondie v brownie competition.

[aaronatthedoublef]

Maybe bread was too pedestrian for them before.

[aaronatthedoublef]

More rainbow blondie pictures. I think there are over baked but there is so much butter and so much white chocolate that I don't think it mattered. There is 223g of butter and 208g of white chocolate. The recipe said bake for 30-40 minutes and I think they were done at 20. I went for another 5. And we just had our oven fixed and adjusted so it's pretty accurate.

The colors are a little subtle for me but Violet is happy.

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[aaronatthedoublef]

Hey Mike. Stella Parks did some comparisons of buttermilk substitutes over on Serious Eats.

Violet and I both have COVID so we baked together. Duff Goldman's rainbow blondie recipe.

[aaronatthedoublef]

Hey Mike. Stella Parks did some comparisons of buttermilk substitutes over on Serious Eats.

Violet and I both have COVID so we baked together. Duff Goldman's rainbow blondie recipe.

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[aaronatthedoublef]

I can vouch for Allen (I know you two have talked on the BBGA). We grew neighbors back in Chicago.

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