[aaronatthedoublef]

Thanks Mike. I'm really looking to come up with a master recipe or two I can turn over. I'm just wondering about the difference between making a loaf then having it sit for 24 hours vs. making a started and building a loaf from it. Maybe I'll try both and see what happens.

There is no way I can do production work in my kitchen. Connecticut is starting to come around to allowing people to bake in home kitchens but all the state law changes have done is allow towns to make rules that allow it. But even if my town permitted it, it stresses out my wife and it's not worth it. Home kitchens are deemed not fit. The irony is that the one professional kitchen I can use is far dirtier and the equipment more dangerous than anything that is allowed in someone's house by town codes. And since anyone can rent this space the assumption that it will be used by professionals who know what they are doing is just wrong.

The law, in my town, is aimed at protecting restaurants and bakeries more than people. It is the same reason we ban food trucks unless they are associated with a brick and mortar restaurant.

But enough politics!

[aaronatthedoublef]

I made English muffins this morning (3/12). I changed the recipe and subbed in a half cup of KAF White Whole Wheat flour. It was a little heavier at the shaping but no one can tell when they eat it.

I'll work on pita this week and maybe a sweet or two.

[aaronatthedoublef]

BA, my main, go-to pancake recipe is a combination of a pancake and waffle recipe from KAF. And I've read them on the website too. So I am familiar with them. Thanks.

IC, a diner pancake as in the pancakes you would get at a diner. They have a distinctive taste. I remember reading some place (maybe the KAF website) that malted milk gives them the flavor. But Mike suggests it's orange juice.

Either way, I'll stick with my pancake/waffle recipe as I can make everyone in the family one batch of batter.

[aaronatthedoublef]

And isn't this what I am supposed to add to pancakes to give them that "diner" taste? Need article. Thanks BA.

[aaronatthedoublef]

Bronx - I LOVE "Sleeper" for that reason. There is another line in there when Woody is walking through the cafeteria and sees a bunch of doctors eating huge steaks, swilling martinis, and smoking massive cigars. One of the docs says something like "remember when we thought this stuff would kill you!"

[aaronatthedoublef]

I haven't made the cookies Riverside Len pointed to but I make oatmeal chocolate chip coconut cookies for my wife. If you press some (or all) of the coconut into the top of the cookie instead of mixing it in then it gets toasted and there is a little bit of caramelized sugar taste. It's more work but my wife is worth it (and it's not that much more).

[aaronatthedoublef]

Well, first, I hope things get better with your kidney stones. The only pain I ever saw my mom complain about was kidney stones (including a couple of heart attacks).

Sandwich cookies are twice the work... You have to make two cookies for each cookie and then glue them together. But they are fun.

Speaking of sandwich cookies, macarons! are good. They fall apart a bit and have a short shelf life but they are great with coffee.

There are a bunch of non-chocolate recipes on KAF.

[aaronatthedoublef]

One more thing... Here is the recipe for reverse faux-reos and regular faux-reos.

You could take the cream from the faux-reos and combine it with the cookie for the reverse faux-reos to get a completely chocolate free cookie.

[aaronatthedoublef]

Molasses cookies. They are a family favorite in our house. If you cannot find a recipe you like you can have my mom's.

Snickerdoodles... I've never made them much but they are popular in New England.

Sugar cookies...

I dunk shortbread cookies. Okay, I end up with a little bit of cookie at the bottom of my cup but it's good.

[aaronatthedoublef]

Last week was challah and this week hamentashen. I baked a batch Saturday to have on hand for the kids to sample. Then I made and cutout two batches of dough with the older kids filled and folded.

After they baked and cooled the younger kids packed the hamentashen in bags which were part of baskets to be given to home-bound members of the congregation. We made 120 cookies with either strawberry or raspberry jam.

Then last night I made pizza. We had two cheese, one olive, and one red onion and cauliflower. The cauliflower was leftover in the refrigerator and I wanted to use it up before it went bad. Not sure if pizza counts as cooking or baking... I could go either way. Although with all the discussions we've had we could probably add a pizza forum and have "What kind of pizza are you making this week?" 🙂

[aaronatthedoublef]

Hmmm. Thanks for link. According to the article, perhaps the restaurant thought the acid in the dressing would tame the flavor of the garlic. And maybe they used too much oil and not enough acid.

[aaronatthedoublef]

I made pancakes for dinner yesterday in honor of National Pancake Day. I made plain, strawberry, and chocolate chip. Thinking about it now I should have mixed the chocolate chips with the strawberries! Oh well... Next time.

Tomorrow will be some kind of stir fry. I'm going to see if I can get my kids to eat spinach if I mix it with oil and at meat high heat!

[aaronatthedoublef]

I like parchment too. It's just so much cleaner than flour or corn meal.

Fermentation is definitely a matter of taste. The sour dough here is much less sour than when I lived out west because that is the way most customers here like it. And like your husband my family likes less fermentation. But when I made them pizza with fresh dough that had only had a few hours to rise, they said it was missing something.

[aaronatthedoublef]

BA, I've taken one, brief pizza class (it was part of a larger class) with an Italian chef who taught that all the pizza makers in Naples allow a three day rise for their dough. I started doing that and then extending it to five days. I am not back down to between one and two because my family likes that better. It ferments too much for their tastes otherwise.

Andris Lagsdin, inventor of the baking steel was blogging here at KAF and he talks about extending Jim Lahey's no knead pizza dough to 72 hours. So there are a few of us out preaching long, slow rises.

[aaronatthedoublef]

I guess I'll do some research, experiment and let you all know the results.

Thanks

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