BakerAunt
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I also do the double wrap when I freeze baked goods. I then pop them into a bag.
I recall Mrs. Cindy wrapping her biscuits and putting them into bags. She would leave the empty bags in the freezer, so they would be there when she needed them. One day, her puzzled husband came in, with a confused look on his face, holding her cache of empty bags from the freezer.
I am grateful for Mike's tip that mozzarella can be frozen. I buy one that is made with part skim milk, and cut it into 4 oz. chunks, wrap each in saran, pop into a bag and freeze. That way I always have cheese for pizza (just have to remember to thaw it!). For my pizza, I cut the cheese into small cubes and sprinkle evenly on top.
My sourdough starter is out of the refrigerator and coming to room temperature on the counter. Dinner on Monday will be Sourdough Crust Sheet Pan Pizza, topped with cherry tomatoes, cooked ground turkey, red bell pepper, Baby Bella Mushrooms, and mozzarella and Parmesan cheese. I may try to put green onion on my half.
That Buckwheat Banana Cake is fantastic! I didn't frost it, and frankly, frosting would be overkill. It was so dark that I thought I'd overbaked it, but there is no "burn" taste. The buckwheat gives it the darker color. I should mention that I made one additional change in that I used light brown sugar rather than dark, which I haven't used in years. I don't tasted the olive oil either. I think that olive oil works well in cakes that have fruit, at leas that seems to be true for apples, oranges, and bananas.
When I first baked rye, Italian Cook, the flavor didn't impress me. I now think that was because the standard bag of rye in the stores--yes they once stocked run of the mill rye flour--was not that great. When I tried Bob's Red Mill dark rye in my Limpa bread, I suddenly realized what good rye could be.
Rye dough does have a different texture from wheat dough, so it takes some getting used to.
On Saturday afternoon, I baked a new recipe, “Buckwheat Cake with Yogurt-Espresso Frosting,” by Chris Morocco at Bon Appetit (November 2016):
https://www.bonappetit.com/recipe/buckwheat-banana-cake-with-yogurt-espresso-frosting
I made three changes: I added 2 tbs. Bob’s Red Mill powdered milk, reduced the salt from 1 tsp to 1/2 tsp., and I used a 5.3 oz. carton of Chobani Greek yogurt in place of the sour cream. The 8 1/2 x 4 1/2 pan I used is a little small for this recipe. I used one of my nonstick ones, and clearly the volume is not quite the same, as the cake is in the oven and has risen above the sides of the pan. I'm hoping that it will be ok. I'll post back later with results.
I used the grease rather than a spray on the pan and did not use parchment for a sling.
