[BakerAunt]

Italian Cook: You might also check to see how old your baking soda is.

[BakerAunt]

Hi, Cwcdesign,

Here is Mike's post: https://mynebraskakitchen.com/wordpress/forums/topic/chicago-style-pizza-dough/

We really need a better sorter on the recipes. I think that I found it on page 9 or so of "pizza." The sorter also picks up kidpizza's name and includes those posts.

• This reply was modified 7 years, 9 months ago by BakerAunt.

[BakerAunt]

We arrived in Indiana to find that the blackberry bushes my husband took from his woods and planted on our lakefront are yielding a nice supply of berries. My husband also found some black raspberries in his woods. I expect to be making jam sometime next week, but I want to go to the blueberry picking place first, so that I can use them for any shortage on the amount of fruit.

[BakerAunt]

We also have ruby-throated hummingbirds in northern Indiana. They like our lakefront, as my husband has been putting in native plants--not something the neighbors understand, and the other day one asked pointedly when we will "landscape." There appear to be lots of little insects for them. My husband noted that they seem to be trying to build a nest in a back tree, which concerns him because it is not protected from the winds we sometimes get here.

• This reply was modified 7 years, 9 months ago by BakerAunt.

[BakerAunt]

Hello, Everyone,

We finally got internet access five minutes ago. It turns out that ATT is no longer supporting DSL in this area but is not allowed to do broadband here. (Apparently, companies here have territories assigned to them.) Four calls to ATT did not tell us this--and yes, they continued to charge for the non-existent DSL. We finally found out from someone at the ATT phone store who was honest about the issues. So, we have divorced ATT for internet and married a new ISP for the Indiana home. I see that Rottiedogs is doing David Lee's recipes, so I will need to look and see whose I still have to add. First, however, I will need to get caught up with work e-mail, and read the new posts here. And my husband wants his turn on the computer.

It's good to be back. I've really missed everyone. I look forward to posting the new baking and cooking threads later this evening.

BakerAunt

[BakerAunt]

Hmm. The best price that I've had is 99 cents for a dozen at Walgreens. Of course, I do have to go through several cartons to make sure that I'm not getting any that are broken.

Here in Indiana, I paid $1.69 for an 18-pack.

Now, what is up with butter? I think it was around $3.60 for the Walmart brand, and the local grocery is at around $4.50. I'm tempted to buy the 2 pound roll of butter and put it in a tight sealing container, and just weight as I need it.

[BakerAunt]

I also miss Livingwell. Reading through old posts reminds me of the cheerfulness she always brought. I keep hoping that she will join at one or both sites.

[BakerAunt]

Yes, I remember that too, but I don't think I have it. Let's hope that Rottiedogs snagged it.

[BakerAunt]

The expiration date is December 2017. The grocery store only had 5 pound bags for around $4.18, so a smaller bag, at lower price, seemed a good trial option.

Cass may discuss bleached flour in the cake lesson thread that I posted. Actually, I combined four related threads into that one, so I'll have to look through it and see.

I did find on my flashdrive a discussion of cake flour (when KAF discontinued selling Queen G. flour to the public), and I've posted it.

• This reply was modified 7 years, 10 months ago by BakerAunt.

[BakerAunt]

It is posted in Zen's recipes as well. I have a printed out copy of the recipe from Sarah's thread, so I will include it.

[BakerAunt]

We are getting ready to travel, so I will need to take a few days' break from uploading recipes.

I have David Lee's recipes (under dvdlee). From what I can tell, they have not been uploaded yet. When I resume uploading recipes on Friday or Saturday, I will start on his. There are so many that I actually saved them in two parts.

• This reply was modified 7 years, 10 months ago by BakerAunt.

[BakerAunt]

I have started on grizzlybiscuit's recipes. Before putting them on this site, I've deleted some weird formatting that occurs in some of the former BC recipes. I also find that his recipes need some help with punctuation in order for the directions to be clear to someone who comes to this site in search of recipes. I've tried to make such changes for clarity. If any of you read them over and find a problem, please let me know, and I will edit it.

Update: I have uploaded all of grizzlybiscuit's recipes. The last two entries were tutorials, so I put them under BC threads. If they should be elsewhere, let me know.

We are now over 1500 recipes. I'm confident that we will have at least 2000 from the BC before we are done.

• This reply was modified 7 years, 10 months ago by BakerAunt.
• This reply was modified 7 years, 10 months ago by BakerAunt.

[BakerAunt]

Update: I baked the Barley-Orange bread again today, so that I could use up some cream cheese and organic oranges (for zest). I tried it in a 4 1/2 x10: pan (German made by Kaiser--thank you, T.J. Maxx), and I think that worked better. Both times I baked it on the center shelf of my oven (original recipe had in lower third), and for my oven that is perfect.

Thank you, again, Cass, for adjusting the recipe so that it would bake perfectly. I have now posted it on this site with recipes.

[BakerAunt]

Great work, Rottiedogs!

[BakerAunt]

Italian Cook:

Although Rottiedogs posted the thread, the recipe is Wonky's. Let us know how your bread turned out. As Mike says, if you were able to shape it, it should be fine.

I also have to hike to get to my flour in my current kitchen--and out to the garage refrigerator to get the specialty ones. After doing some rearrangement two weeks ago, I finally was able to get my salt, baking soda, and baking powder out of the pantry and into a kitchen cabinet. It felt triumphant.

Let us know how your bread came out.

[Author]

Posts