[BakerAunt]

I have two used bread machines. The old Welbilt--which is great for traveling, as it is the smaller (price $20 at an estate sale)--and an older Zo that does a better, and quicker kneading job ($40 at a moving sale). I never bake the bread in them. I don't even let the dough rise inside, because it tends to form a "skin" on top. I much prefer rising buckets. Last time I looked, KAF was sold out of those as well.

Why doesn't someone just make a bread kneading machine? I wouldn't buy a full-price bread machine because it has bells and whistles that I would never use.

I predict that in a few years, there will be LOTS of used bread machines around.:)

• This reply was modified 5 years, 10 months ago by BakerAunt.

[BakerAunt]

Interesting post, Mike. I roll most of my pie crusts (now oil not butter, sigh) to 1/8th inch thick, which seems to work well with fruit pies and my pumpkin pie. I use a set of wooden wands, which also come in handy for rolling out cracker dough. The rings on the end of rolling pins only work if it is a long pin or if rolling a rectangle.

[BakerAunt]

I realized this morning that when I fed my sourdough yesterday evening, I only fed it half the flour I should have. I was wondering last night why it was so thin. It sat on the counter overnight, and when I realized my error this morning, I mixed in the other half of flour. I'll leave it on the counter until this afternoon, when I'm thinking of baking bread with it.

[BakerAunt]

I answered correctly, but I didn't know the history until I read it here.

I have a package and am thinking of trying it in a bread to be eaten at breakfast or with afternoon tea.

[BakerAunt]

I made up dough for my Whole Wheat Sourdough Cheese Crackers on Wednesday. The dough, divided into four pieces, will rest in the refrigerator four or five days, then I will bake the crackers. I have warned my husband that he should slow down on consuming these until I can be sure of getting another bag of whole wheat flour. 🙂

• This reply was modified 5 years, 10 months ago by BakerAunt.

[BakerAunt]

Thanks, S. Wirth and Mike. I cleared the cookies and can now get to the website.

Len--I find the no-knead bread more intimidating than bread that is kneaded because the no-knead stuff is a lot wetter.

[BakerAunt]

KAF is limiting people to two bags (of each?). They also have the same limit on bread machines. Curious.

They are NOT showing that they have yeast in stock--yet.

Bob's Red Mill site keeps crashing every time I try to check if they have managed to re-stock. I get a message about "cookie being too big."

[BakerAunt]

I finally realized where I saw the chickpea recipe:

Greek Chickpea Patties with Thick Tomato Sauce – Revithosoutzoukakia

In the comments, there is a suggestion about how to bake rather than fry them.

[BakerAunt]

Update on the "ancient" garbanzo/chickpeas: I started cooking them at 5 p.m., then decided at 6 p.m. that higher heat was needed. I checked them at 7:30, and they were not done. I let them continue cooking, then checked at 9:30, and they were done, and tasty, with better texture than any I've cooked without the salt.

Now I want to find a recipe for chickpea patties that does not require unusual ingredients, so Bon Appetit recipes are out. I thought that I'd seen one recently, but I cannot recall where I saw it.

[BakerAunt]

I talked with my youngest sister yesterday, who has two young children. She told me about being able to find TWO loaves of bread at the store and wondered if she were "hoarding," as she bought both and froze one. I assured her that two loaves is not hoarding.

She's never baked bread, and with the scarcity of yeast and flour right now, I'm not sure that she would be able to do so, but if KAF ever gets re-stocked, maybe I'll send her some basic supplies and help her through a hand knead recipe. (She doesn't have a stand mixer.)

[BakerAunt]

I got it, too, which I attribute to finishing my coffee before answering.

[BakerAunt]

On Tuesday, I roasted a chicken atop a bed of cut up potatoes and-carrots, tossed with olive oil and sprinkled with rosemary, thyme, sage, and a bit of sweet curry. I rubbed the chicken with a bit of olive oil and sprinkled with poultry seasoning. I’m also turning the roasting pan halfway through both the initial high heat time and the lowered heat time.

I also have cooking on the stove a large pot of garbanzo beans that I soaked last night in salt water, drained, and cooked in more salt water. These are beans that got packed away when we first moved here almost three years ago, so they are old. I’m experimenting as to whether they can be edible.

[BakerAunt]

Mike--The odd thing is that I wasn't replying, I had edited and then submitted the edit.

[BakerAunt]

Life is Good has come out with some T-shirts in response to Covid19. My favorite reads:

"The Greatest Generation stormed the beaches of Normandy. We've been asked to sit on a couch. We got this."

Of course, there are still a lot of people who have not got the concept that they should STAY HOME. (Pictures of crowded beaches come to mind.)

We are also asking a lot of our medical professionals, delivery people, supermarket and pharmacy clerks who are not able to "sit on a couch" and are responding heroically.

[BakerAunt]

Note: If you use regular yeast, you will want to use more than 2 tsp., due to the high sugar content. Perhaps 3 tsp.?

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