[aaronatthedoublef]

Thanks Mike. So with the possible exception of the extra dark, Guittard is probably not couverture.

I think I'll compare Guittard with Nestles and Kirkland and Ghirardelli. I may not find exact information but I can usually find the percentage of cocoa.

[aaronatthedoublef]

Your baking all looks great. Maybe we could schedule a My Nebraska Kitchen meet up? We had the virtual pizza night during Covid.

This week was supposed to be a challah week but my logistics partner is laid up after surgery so we're skipping May. But I think I'll bake her one next week.

We're expanding challah production. Not quite sure how we'll do it yet. One of the rabbis wants to have more people involved and I also want to do this for a second congregation. Part of this too, is to convince people who are already making their own challah to give a loaf away. Most traditional challah recipes will make two loaves (at least). It's tradition to have two loaves on your sabbath table. It would be great if everyone took one of those loaves and gave it someone else.

[aaronatthedoublef]

Thanks Mike. I've noticed differences in semisweet chips beyond the amount of cocoa they contain. I always considered Guittard a step up from Ghirardelli. For example, their white chocolate has cocoa butter and Ghirardelli does not.

I checked the ingredients in Guittard chips and Callebaut bulk chocolate the other day and with the exception of the extra dark 70% chips the first ingredient in Guittard is sugar. In Callebaut it is cocoa. Is bulk chocolate consider coverture? I have some Callebaut callets. They don't have the same mouth feel when uncooked as chocolate chips. I am starting to use them instead of the bulk chocolate because I am lazy and I don't have to break them down. They're also harder to find than bulk which I can buy at the grocery store. I have to order the callets.

[aaronatthedoublef]

Congrats Mike. Glad you found something that works.

[aaronatthedoublef]

Hmmm... Violet did not forget. She just did not want to do it because she is "not good at decorating." I asked her how she expected to improve if she didn't try. I also asked if she were on the "Kids' Baking Challenge" if she would hand in two, unfrosted layers as her cake to which Violet replied "I'm not on the Kids' Baking Challenge."

SASSY!

Then she couldn't find a recipe, blah, blah, blah... So I just made it and frosted the cake. If I'd known she was leaving it to me I would have done it in the morning and had time for a proper crumb coat.

[aaronatthedoublef]

What is more important than what I am baking this week is what I did NOT bake this week - a birthday cake for my oldest. His little sister insisted on making it herself (and was annoyed with me for hovering). She did make some mistakes so the texture was off but it tasted good.

Of course she considered "making the cake" just mixing and baking the layers. While I was making the birthday dinner and cleaning off the outside table and chairs I also had to make frosting and frost the cake. But it all worked.

[aaronatthedoublef]

Hi BA. Yes, I think Sam honestly forgot the cookies. It is sad. Maybe I'll bake some more and send them to him. Still he couldn't share them with his friends in Boston. We have baked cookies for his cross country meets a few times.

[aaronatthedoublef]

I am not sure about his recipe. I will ask, including why he is using baking powder. Maybe I'll try making them with him.

[aaronatthedoublef]

We now have TONS of chocolate chip cookies. Sam left his when he went to Boston but Violet needed "cute, little" cookies. I used brown butter in both but the first batch butter was browner. I like them better. I now know I need to let the browning go longer.

I will probably make more ciabatta rolls this week and challah either this week or next.

[aaronatthedoublef]

Been a big cookie week so far. Sunday was hamantaschen day at religious school. We had pre-K through sixth grade come through and shape and fill hamantaschen. There were some very nice cookies made by some very small hands!

Then last night Sam wanted to make cookies to take with him to visit some friends in Boston so I helped him make chocolate chip cookies. We incorporated two of the changes from the new KAB chocolate chip cookie recipe - brown butter and using all brown sugar. They came out well. Now Violet wants to make some to take to school tomorrow for a movie day her classroom won for doing the most minutes of reading. She wants to make the same ones as her big brother so I need to brown more butter.

I haven't decided if I'll make more challah this week. I want to try some time-shifting in making in the first and second shaping.

[aaronatthedoublef]

Happy Pi Day!

BA - "I baked Len's bun..." I'm still laughing at that. Sorry, in an immature mood.

I made ciabatta. I will probably make cookies tonight or tomorrow. Sam is coming home and I have emergency cookie dough.

Henry made an interesting cookie from the KAF cookie book - Golden Diamonds. They are sort of like a shortbread dough with yeast. Instead of adding the sugar into the dough you spread it on the counter and roll the dough over it. Nice flaky texture. We all think Henry baked them a little too long but he liked them.

Interesting happened with the mixer - Henry was using the paddle and the bowl kept coming loose. We switched it to the dough hook since it was a yeasted dough and it smoothed out the mixing.

[aaronatthedoublef]

Look good. We aren't at substituting carbs yet but it is good to know there are options.

I asked my runner son about carbo loading and his response was that they don't do special loading rather they just eat more carbs than the average person and probably more than athletes in other sports. He even knew what other runners eat to maintain their carb levels. He is a funny kid.

[aaronatthedoublef]

Hi Skeptic,

For me, buns are flatter and useful for sandwiches. Rolls are more like dinner rolls. I know there are things like sub rolls. I have been adding a pre-shape where I would roll my dough into nice, tight little balls and then a final shape where I tried to get it to spread. It never worked. I realized that if I just skip the pre-shaping I can get a better sandwich roll.

Toasted sugar has some caramelization to it from baking. I toasted it for about a half hour and could probably have gone a little longer.

[aaronatthedoublef]

Hi Mike,

Good luck to you and Diane.

These days the runners I know try to eat a pretty balanced diet. My oldest runs between 75 and 100 miles a week. I can ask him about carbo loading. When he is home he just eats A LOT - fruits, vegetables, proteins, carbs - as I said, balanced. His typical Sunday run is about 15 miles.
 
Protein doesn't have to be meat. There was a story a while back about basketball teams loading up on peanut butter sandwiches and the various spreads of different teams. The story made it seem as if it were spreading from player to player and then from team to team.

And what about steak and eggs for breakfast?

[aaronatthedoublef]

It's been a while. I've been lurking and reading but not posting. Was busy at work but I realize now I was working too fast. I finished my two-year contract in nine months. Oh well... something will turn up.

Len - I like your idea of health food! Your cake looks great.

A while back I asked you all about making buns as my buns kept turning into rolls. I realized they were turning into rolls because... I was making rolls. I made ciabatta a couple weeks ago and instead of doing my usual loose shaping, for some reason I rolled them into nice, tight little balls. While I could flatten them some they just popped up into nice rolls with a tight crumb - not very ciabatta like at all. Duh... I'm tempted to make a batch of natural starter and see if the same thing works.

I am kind of off starter. Mine is sitting in its home in the freezer now. I sort of want to see if I can revive it. What I've been doing with pizza dough is saving a couple hundred grams from batch and then using it in the next recipe. It will give me a nice, funky, fermented flavor without starter and in under five days. It also is softer than the sharp flavor I tend to get from sourdough. I may try that with my ciabatta.

I've made a few batches of brown butter/toasted sugar shortbread. I think I like toasted sugar better than brown sugar at least for now. I was reading the KAB brown butter chocolate chip cookie recipe and they take the brown bits out. I like to leave them in as it gives a nuttier flavor. Is there any reason I should be taking them out or is that just a preference?

Have any of you ever made your own white chocolate? I want to try this to make a less sweet white chocolate.

Hope everyone is doing well. Condolences to BA's mixer!

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