[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.

[aaronatthedoublef]

I made sheet pan pancakes. SO MUCH EASIER! I may never go back!

It's weird. It looks like cake but tastes like pancakes.

[aaronatthedoublef]

I've made KAF's baked doughnuts and they are a huge hit.

Mike, I am with you on Voodoo Doughnuts. We found another place but I do not remember what it was. Krispy Kremes are only good if they are fresh and hot. We have a place here called Donut Crazy that is okay. The owner is a very nice man but I am just not a fan of the over done over-the-top doughnuts. Like hamburgers and cupcakes chefs have wrecked doughnuts. Give me a simple chocolate glazed any day.

Clearly I am going to have to learn how to fry doughnuts! I started baking doughnuts for some friends who wanted to open a doughnut shop. But they dropped their plans before I started working on frying them. But I'll start now.

[aaronatthedoublef]

I made pancakes again and again without buttermilk, powdered or otherwise.

But I do have KAF special bakers' milk powder and tried that. The pancakes did not rise higher. But I think I need to add more of the powder. With Saco powdered buttermilk the instructions say to add a tablespoon per quarter cup of liquid. I'll try that this week.

What seems to make the biggest difference in the loft of the pancakes is the thickness of the batter. The batter always puffs up it's just a matter of how long it holds it. And if it's too thick then the batter doesn't spread on the griddle. So like most things baked having the right level of hydration is key. And with pancakes this changes over time as the baking soda reaction dissipates. And each time I stick the scoop in to collect batter it degases it a little. So the last pancakes are always flatter than the first.

I wonder if I mixed the batter in a pitcher and poured it what effect that would have.

[Author]

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