[aaronatthedoublef]

I started a birthday cake last night. My oldest is turning 17 today and wants a "vanilla on vanilla" cake so I made a Cake Bible white velvet cake. I almost forgot the sugar but it didn't look right and I tasted the batter and the lack of 10.5 ounces of sugar was pretty glaring. I added it in and it's okay. Not pretty but it will taste good and frosting will hide a multitude of sins.

I saved the yolks but neglected to save the extra whites. I could have used those to make scones this weekend! Next time...

[aaronatthedoublef]

It's interesting because they can really only stop her from selling in Lincoln. She can sell outside the town. Likewise, CT can prevent me from selling in-state if I do not make things in an approved kitchen under the supervision of someone who is servsafe certified. But they cannot prevent me from selling across the border or stop people in home bakeries in other states from selling here.

I'm about 20 minutes from MA and I am exploring how much of my business would have to be in MA. I can setup the transactions there as well as setting up a post office box for mail and incorporate there too.

It's mostly an intellectual exercise at this point.

[aaronatthedoublef]

Thanks. Debra Wink does not distinguish between different types of rye. Ms. Wink is much more specific about bacteria than flours. I actually have about six pounds of KAF white rye and I am not certain why I bought it. I also have KAF "rye". It is probably time to make some rye bread again or at least try it in my starter.

[aaronatthedoublef]

My starter is WW because that's what the recipe on Serious Eats said to use. Debra Wink says white flour is okay but whole grains are better and rye is the best. Per the blog our starters don't "catch" yeast but rather they are attached to the grain and in the flour. Whole grains have more of the original so there are more yeasties.

I have a two half loaves of bread left and have to make a cake today so we should be good on bread until this weekend. I'll experiment with my starter then.

Thanks

[aaronatthedoublef]

This loaf is very different from my first in terms of texture. I think I could have baked it a little less. I doubled the size and this is what gave me a bigger loaf with a big crown over the edge the bread pan. This gave it a crisp crust and the whole loaf is chewier. Might also be because I under proofed it.

Learning every loaf!

[aaronatthedoublef]

My starter is now resting in the refrigerator out of sight of my wife who was growing less patient with it. I have some questions though.

1) When I take the starter out do I need to let it come to room temp and feed it or feed it before it comes to room temp? Not much will happened when it's cold anyway.

2) The recipes I've been using have me make a sponge with the starter and some flour then let it sit. Can I take the cold, unfed starter, make the sponge, and have it sit a few extra hours to allow it to come to room temp?

3) The recipes have me make a sponge with unfed starter. Do I need to feed the starter and allow it to grow again before I put it back? Or can I put the unfed starter back?

4) I've been using water and whole wheat flour. Can I change the liquid and flour or should I use a new starter?

Thanks

[aaronatthedoublef]

I'm with BA. I was at a friend's 30th at a fancy hotel in Seattle.They had a beautiful cake that tasted like sawdust.

Never tried fried or raised doughnuts. I make KAF's recipes for baked doughnuts that are like light quick breads. My family likes them.

[aaronatthedoublef]

I probably under proofed it then. I could have waited longer before I put it in the oven. Thanks

[aaronatthedoublef]

Thanks Mike. I do not think it was cold but that might have been the problem. The dough sat in the oven with the light on for over two hours but next time I'll wait longer. I still don't understand why the slits didn't open but the side blew out but there is always another loaf to make.

Thanks BA. I used about 1/4 cup and I've seen that in KAF recipes. But when I've made their breads they were bricks so I'm excited this one is still light.

[aaronatthedoublef]

I made another double batch of whole wheat bread. The last two times I have just made a double batch of the autolyzed flour/water. This time I made the whole doubled batch at once. Since Ms. Park insists this be made in the food processor I divided the flour/water into thirds when I ran it through the food processor. Next time maybe I'll divide it into quarters as it was still pretty full. I also subbed the second addition of water with orange juice and it is a nicer, less bitter flavor (or maybe that is my imagination).

I made a 100% starter sourdough loaf again. This time I doubled the batch. I let it rest in the fridge overnight then let it warm up for a couple hours this morning before shaping. I probably should have let it rise another hour in the loaf pan before baking and I definitely needed to do a better job sealing the seams. The bottom seam is loose and, despite three slashes on the top I had a side blowout. But I had a great oven spring. The side blowout doesn't bother me but the separation on the bottom may make it not work for sandwiches. But we'll see when I cut into it.

[aaronatthedoublef]

It was fun. Sorry my network went wonky. I hope it didn't wreck the meeting for the rest of you.

I'm game for a brunch or high tea.

[aaronatthedoublef]

Last season of spring baking challenge had a Filipino baker who used this several times. Ver neat color.

[aaronatthedoublef]

Stuffed is my favorite style of Chicago pizza. I remember first having it in 74 when Giordano's had opened their first shop in a house. Now people seem to refer to stuffed as another kind of deep dish - I've seen this online in several places. Not sure when then changed.

I've also learned never to challenge my teenage boys when it comes to eating. Last night I made fried rice. I had six or seven cups of rice, half a pound of broccoli, a pound of chicken, shallots, garlic, and green onions and they ate it all. Of course there are usually leftovers but not last night.

My oldest ate the last of it mixed in with the last of his sister's macaroni and cheese. He called it "American paella".

[aaronatthedoublef]

My sister-in-law threw out a bunch of chocolate at my mom's because she thought it was moldy when it was bloomed. My wife almost did the same at our house.

My dough is rising in the refrigerator. I am not doing anything special this week although right now we have nothing for a meatzza so one more veggie I suppose.

[aaronatthedoublef]

If you click the link it should take you to the meeting. The password and meeting ID are built into the link.

You can dial-in or use computer audio. In my house I have better performance if I call in on my phone. You can use any telephone number you like. Your time zone does not matter. For example, I booked the meeting using a computer which is set to central time from our house in CT on eastern time.

There does not appear to be a local number for Indiana.

[Author]

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