[aaronatthedoublef]

I used to say anything that encouraged people to bake was a good thing. This may be an exception.

[aaronatthedoublef]

BA, Mike, Thanks. I'll pull down the recipe.

[aaronatthedoublef]

BA, that would be great. Thanks

And no one hear seems to use cream cheese frosting. The recipe I was looking at makes a nice, soft, rich dough. Why would you want to glop it up with cream cheese frosting.

Thanks everyone

[aaronatthedoublef]

This makes me wonder why I am buying cake flour instead of using pastry flour exclusively, except pastry flour is WAY more expensive than the cake flour.

I haven't tried the cake flour in an actual cake recipe like the white velvet cake in the Cake Bible.

[aaronatthedoublef]

Thanks. I was too lazy to look those up. I remember KAF writing that only about 80% of the protein in whole wheat went to gluten formation but I've never been able to find that reference.

Looks like my best bet is mixing some bread and pastry and maybe some white whole wheat! Thanks again.

[aaronatthedoublef]

Okay... One more question. The cinnamon roll recipe specifically says to use AP and not bread flour. I have bread, white whole wheat, pastry, and cake.

Can I mix together bread, www, and pastry to lower the gluten to be closer to AP?

Thanks

[aaronatthedoublef]

Yup. I just received a note from BRM/UPS that I should have my order on Wednesday.

KAF is still saying they are out of most flours but grocery stores here have small amounts. So maybe they are filling their backlog and big retailers before they start taking new mail order.

[aaronatthedoublef]

I am thinking of making cinnamon rolls this weekend. My wife is not a fan of cream cheese frosting. I could make a milk/confectioner's sugar glaze. Maybe add a little lemon juice/zest. What do you all think?

[aaronatthedoublef]

Or people are just grabbing stuff without really knowing what it is. I usually buy SAF red. I could probably use two kinds of yeast but I make due. Which is a better all-purpose yeast?

[aaronatthedoublef]

Where we are some stores are opening an hour early and some stores are asking that their normal first hour be reserved. I am not quite at senior status yet, except in the eyes of AARP who has been sending me membership info since just before my 50th.

I've been to the liquor store where we pre-ordered and I ran in and picked it up and to one of our friend's restaurants. The food was good but the store was sad. On a Saturday at five our town center is packed and all the restaurants are bustling and beginning to fill. I had my pick of parking and the restaurants were empty. My friend's store had two people cooking and him and another packing up.

At some point I need to pick up some dry cleaning. They have been offering me delivery for years but now I need to come in and pick it up. Probably too many delivery requests.

[aaronatthedoublef]

Our stores have flour first thing. I think to get the flour you have to be there when the stores open. I may trying going to Walmart or Costco or Target early one day this week. Here in CT our stores become more crowded so you're better off going earlier in the week. But that may also have changed now. I used to go to the grocery store almost daily. I haven't been in over a week now.

Also, local stores aren't raising prices and they've put some things on sale. Costco is following their normal sale cycle but they've also put some bottled water, pasta, and pasta sauces on sale, for example. I came home with a ton of pasta sauce because it was 75% of it's normal price. I would have done this regardless of the current state of affairs because I stock up when it's cheaper.

• This reply was modified 4 years, 9 months ago by aaronatthedoublef.

[aaronatthedoublef]

We watched the Spring Baking Championship yesterday and my wife and daughter decided I would make doughnuts. I made KAF chocolate fudge doughnuts. It calls for AP but I've always used bread. It has 1.75 cups of flour and I used 1.25 of bread and .5 of white whole wheat.

Tonight is pizza night. Last week was the first time I made pizza with the whole family home. Our oldest usually would have a first dinner then come home and have a second dinner so he ate less. There was almost no pizza leftover last week and I do not think there will be much this week.

[aaronatthedoublef]

Okay... I'll pull out the food processor. Do I use the regular, metal blade?

Can't do anything about red vs white wheat just now. And I will do the two hour autolyze recommended.

I do use white wheat in my pizza dough and it rises very nicely.

I have some vital wheat gluten. Would adding that help?

Thanks

[aaronatthedoublef]

Thanks BA. I may be able to find some red wheat and when I do I will try it. My whole wheat has a very tight, small crumb. It tastes good but is a little gummy. I posted a question to KAF about the recipe so I'll let everyone know what they say.

I found Stella Parks on whole wheat bread on Serious Eats. Ms. Parks has a "how to" posting here, and a recipe posting here. Just in reading the "how to" my autolyze was too short - about 30 minutes. And I should have used a machine to knead it. Ms. Parks uses a food processor and I am not sure out aging, well used food processor could handle it. I will try my Kitchen Aid which she dislikes since they started using plastic gears - I thought they had gone back to metal but this was updated last January.

I'll try them and let you know.

I never knew BRM had a white wheat. It's odd that KAF was more popular in Seattle considering Bob's was MUCH closer. But Bob's had no advertising and KAF only had a little.

• This reply was modified 4 years, 9 months ago by aaronatthedoublef.
• This reply was modified 4 years, 9 months ago by aaronatthedoublef.

[aaronatthedoublef]

Per KAF, Galahad is 11.7 and Lancelot is 14. Bread is like their patent flour which is 12.7. My friend uses patent to make pita after trying Lancelot and not liking the result.

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