[aaronatthedoublef]

The fight of lye vs sweet was definitely passionate and kind of entertaining. I have expected a duel using baguettes at dawn (I was watching "Hamilton" the other night).

That and mixers seem to evoke immediate and intense responses.

I need to start making bagels! One more thing to add to the list.

[aaronatthedoublef]

IC thanks for the info on baking powder. It's handy to be able to make it if I need it and cannot buy it. I also had no idea I needed to keep cream of tartar away from the light. It is tucked away but that is more because we keep it with our spices and they are all tucked in a drawer.

For pancakes try reducing the liquid a bit. They thicken and hold it longer if they are a little tighter. The downside to this is that they will not bubble through to tell you when to flip them so it involves some experimentation.

[aaronatthedoublef]

Maintaining a well stocked pantry (including butter and eggs in this) can be a bit of a challenge even in non-pandemic times. Mixes do make that a little easier so I get it. Plus I have many friends who start out baking and then give up because it doesn't look like the blog they are following. I am thinking of starting a new blog (because the world needs another person writing about baking) called "Bad bakes and ugly cakes" which features blow out and fallen cakes and cookies that spread into each other.

I am baking more and continuing to bake more even though work never slowed down (it increased) and we have more to do with the kids because they are home more. But I stopped traveling which gave me time to build a starter (plus starters were all the rage so I had the okay to have one on the counter) and time to bake bread. Plus I am sleeping less lately so that gives me more time to bake.

[aaronatthedoublef]

BA, what is the advantage of Bakewell baking powder? Aside from having or not having aluminum are different baking powders really different?

[aaronatthedoublef]

The bagels look good Mike. What made you decide on a sweet vs. a alkali liquid.

IC, I can never make things stay flat. The closest I come is with English muffins and while they do not have a round top they have more height than width. This could be because the mass produced muffins go through a process I cannot duplicate or because they are made from batter not dough or some combination of both. Or something I do not know. My English muffins are from dough. And my kids like them. So that works.

I need to make more bread this weekend. We've gone through two and a half loaves not including the whole wheat bread that went moldy and had to be tossed.

[aaronatthedoublef]

Finally found Saco buttermilk powder! Ordered seven canisters of it and two five pound bags of red whole wheat from Walmart. No one around here has white whole wheat and I am down to five pounds in my strategic flour reserves. Between starters and making whole wheat bread and pizza dough every week it goes fast.

I do not know the color of the whole wheat in my strategic flour reserve because it was given to me in a five pound ziplock bag and the chef who gave it to me did not know there is red and white wheat.

[aaronatthedoublef]

If cooking and baking stays the same I wonder if this will shift places like BRM and KAF back towards home bakers who want to bake from scratch instead of boxed mixes.

[aaronatthedoublef]

Interesting. I wonder if you toasted your cornmeal before hand (BA I think you posted something about toasting sugar) if it might have a similar effect.

I've pulverized matzah meal to try and make it finer for baking. Never thought of using popcorn.

If you wanted cornbread and didn't have cornmeal but had popcorn this would be a handy sub.

[aaronatthedoublef]

Choco, there must be some way to salvage them even if they aren't bagels.

I have BA's KAF sourdough crackers in the oven.

What kind of flour do you use for bagels? Do I really need high gluten or will bread flour do?

Thanks

[aaronatthedoublef]

Eight days. For crackers. Ha ha ha ha... 🙂

I made more sourdough bread last night. I need to make some more crackers.

[aaronatthedoublef]

Cut into the center of the loaf and it will be fine for sandwiches. The ends will be a little ragged.

I'll still make the other loaf I have in its first rise.

I also need to make whole wheat and need to make something with sour cream this week.

[aaronatthedoublef]

Don't worry Joan. The only bread not eaten in this house is bread that is moldy. And sometimes even that is eaten...

[aaronatthedoublef]

Thanks Joan. I appreciate this. A cup of yeast sounds like a lot!

Did you use liquid measures for the flour?

[aaronatthedoublef]

I made a sourdough loaf. But it came unraveled in the pan. Not sure it will be useful for sandwiches so I have another batch proofing in the refrigerator. I also need to make sourdough crackers and whole wheat bread.

[aaronatthedoublef]

Hi,

I just used my standard recipe. I use
1 cup whole wheat pastry flour
1 1/3 cup pastry flour
1/2 cup flax meal
1/3 cup chickpea flour
2 tbls baking powder
2 tbls sugar
1 tbl baking soda
1/2 tsp salt

I added 8 tbls powdered KAF dry bakers milk instead of buttermilk powder

2 2/3 cup milk
2 eggs
2 tbls melted butter

I looked at BRM's website to see their oven temp and timing: 425 for 20 minutes. My were done a little sooner.

They were like a cake and flatter around the edge which was probably a quarter inch up to 1/2 to 3/4 inch.

I added chocolate chips because Violet asked for them and gave me puppy dog eyes.

Thumbs up from my kids.

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