[aaronatthedoublef]

Not all scones have butter. There are cream scones. Granted they have dairy (and high fat dairy) but they don't contain butter.

Unless you want to draw attention to the fact that they have oil and not butter just call them scones.

Skeptic would probably loan you a frying pan for people who want to argue.

[aaronatthedoublef]

Things are usually eaten before they go bad in my house. I had a loaf of whole wheat bread go moldy because my boys like the sourdough better. But then we were out of sourdough and the whole wheat went in two days - it was a 2+ lb loaf.

I make pancakes on Sundays. My middle usually eats six - two batches of three - and eats half a pancake at a time. I am slowly increasing the diameter because I want to see how big a piece of pancake he will put in his mouth. His nickname in the family is Snake Jaws.

[aaronatthedoublef]

Meant to reply about English muffins vs bread. I've seen two types of recipes - batter and dough. I have a friend who swears by his batter recipe. And they are great but too messy for me - pouring the batter into rings on the griddle.

I like my dough recipe. I've never made a loaf of bread from it but I've used it to make dinner rolls which were well received.

You can probably use either to make either.

[aaronatthedoublef]

Happy birthday Cass!

[aaronatthedoublef]

Thanks. I came close w/my 4.5 quart. It still smells like smoke when I turn it on. That's why they gave me a 5 quart. I wanted an 8. 🙂

[aaronatthedoublef]

Well, I went back to the original recipe for this test and only made a single batch. So now I need to go back to my changes (I reduced the hydration a little) and increase it to a double batch and see how that goes.

Ultimately my goal is to get it to where I can do it by hand unless/until I can buy a bigger mixer. My is a 5 qt so it is overwhelmed pretty quickly. The engine can handle more than the bowl can hold.

[aaronatthedoublef]

This looks like a good source. A fifty pound bag of white whole wheat would be good. It's about a three month supply. And they have unbleached cake flour which I need too. Their 5 lb bags are not cheap but their 50 lb ones are pretty good.

[aaronatthedoublef]

I knew this. Not sure how but I did.

[aaronatthedoublef]

Yesterday I made Stella Parks whole wheat bread. I used my KitchenAid instead of the food processor. Much easier as the mixer could hold the entire batch at one time and clean up was much easier.

I know Ms. Parks says the food processor is faster but if I need to divide up a batch into two or four it ends really being faster in the mixer where I can do it all. And I used the mixer bowl for the autolyze so I did not have a bowl and the food processor to clean. I haven't cut into it yet but will today. From teh outside everything is good.

[aaronatthedoublef]

I've only used the food processor for the Stella Park bread and it works well there. But getting the dough out without cutting my finger is a huge challenge. Ms. Parks wants to cut the ingredients together quickly so the metal blade is required. But it also heats up the dough in a way a stand mixer does not. So far it has not hurt the dough but my kitchen has been cool (65) each time I made it. Now it is at 75.

I will make some this weekend with my KitchenAid just to see how it comes out and because I think I can handle a bigger volume.

[aaronatthedoublef]

Has anyone ever tried making English muffins from an English muffin bread recipe? Conversely have you made bread from an English muffin recipe. How much effect does shaping and griddling have versus baking a pan loaf or even a free form.

I made a sourdough yesterday. It's interesting. The recipe calls for a sponge to be made of starter, flour an water. My starter is 100% hydration but the flour and water added are at 50% so not sure what the hydration would be for the sponge. I upped the water to 66.67% in the sponge but left it the hydration at 50% when adding the flour and water to the sponge. I baked it in a bread pan that was probably too small but it looked good. I'll cut into it today. It might be too slack to do a free form although stretching would help some. Also would there be a benefit to a third rise? I remember doing that with some breads at the bakery. We'd get the dough after the first rise and make rounds and let them rise. Then we'd take those, degas them, shape them into their final shape, let them rise, and bake them off.

I think, except for baguettes and brioche, most loaves had three rises. But that was a long time ago.
So much to try!

[aaronatthedoublef]

Honey also has anti-bacterial qualities. I am not sure if it will make a difference but I have a bunch sitting around.

My sourdough appeared not to be rising after I shaped it but then it had blow outs. Looks kind of like long rolls and I that's how I will use it. I'll try some more later this week.

[aaronatthedoublef]

I've started cleaning my jars. Plus I have two clean jars and I will move it to them later this week. I noticed while making my sourdough that the starter was a little looser than normal. That may be humidity. I try to keep it at 100% (that is what the original recipe called for) but I may up the flour content a bit.

[aaronatthedoublef]

I'm working on a batch of sourdough bread. I have a loaf of whole wheat bread thawing on the counter. My last loaf grew moldy pretty quickly. That hasn't happened before but it's pretty humid now. I wonder if subbing some honey in for the brown sugar will slow that. So many things to try!

[aaronatthedoublef]

You all are inspirational! I need to make coffee cake or chocolate cake soon to use up the sour cream we have.

I need to make some English muffins and more sourdough bread. Plus I have two olive bread recipes and a raisin bread recipe to try.

This weekend is supposed to rain so it may be a good time to stay in and bake.

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