[BakerAunt]

Well, the recipes will be in the recipe section, so we can use that number. I've added some of mine, but I don't remember which ones I added! Mike is going to search for a "by poster" app.

I've been wondering where that zucchini thread is....

[BakerAunt]

Thank you Sarah for letting members know how you are doing. As Mike says, we worry. My husband and I were in northern Indiana from mid-July through August 20, and while we had heat and humidity in the last couple of weeks, we did not have the really hideous stuff that Illinois has endured. I hope that the weather breaks soon. I'm ready for fall!

I've not "met" Jozy, but she and Lee will be in my prayers.

[BakerAunt]

Joan: Consider trying the icebox chocolate pie at KAF

http://www.kingarthurflour.com/recipes/chocolate-icebox-pie-recipe

There is a lot to be said for no-bake fillings! I did delete the cinnamon from the crust--What were they thinking?!

[BakerAunt]

The yeast amount, assuming 2 1/4 tsp. yeast per packet, would be 9 tsps. or 3 Tbs. Yikes.

I compared this to the KAF English muffin bread recipe--which is a single loaf.

KAF: half as much sugar, 1/3 the yeast (1 Tbs. for a single loaf), 2 Tbs. of oil, twice as much salt, and twice as much baking soda.

Baking temperature is the same, and times are close.

I'm may try this one--but with a lot less yeast.

• This reply was modified 8 years, 8 months ago by BakerAunt.

[BakerAunt]

That's a LOT of recipes! Excellent work, Rottiedogs. Everyone appreciates your diligence and commitment.

[BakerAunt]

Aaron:

Do you have a mixer big enough to mix a x7 or x8 recipe?

Also, is it really 2 Tbs. yeast in the regular recipe?

[BakerAunt]

I've used low-fat sour cream in various Bundt cakes, and even cookies. I might continue doing so, since there is plenty of butter in them, and thus dairy fat. For cream cheese, I go for the regular, unless a recipe specifically calls for the Neufchatel.

[BakerAunt]

My husband has some handwritten recipes from his mother and grandmother, so I will try photographing them in order to preserve them. I can read these well: the issue is that there are not the kind of directions that recipes today have. I'll look at them again when we are back in Indiana.

My mom was a "modern" woman: she liked to type her recipes. As for her mother: I don't recall her ever writing down a recipe.

[BakerAunt]

Well, it's not home milling, but lots of bakers now are investigating milling their own grain:

http://www.npr.org/sections/thesalt/2016/08/24/490120509/bread-grains-the-last-frontier-in-the-locavore-movement

[BakerAunt]

Lately, the only roasts I've done have been in the crock pot--usually to avoid heating up the house, or because I won't be home. . I wonder if I can stop searing it? It's been a while, but as soon as cold weather comes, I'm going to do a roast in the oven again.

[BakerAunt]

Does anyone know if Dachshundlady's Facebook site is having similar traffic issues? I don't do Facebook, so I cannot check. I, too, worry that we have lost the core of the BC people, and that has surprised and saddened me. It's not that there were too many places set up--Randy's blog, Zen's site, Dachshundlady's Facebook site, and Nebraska kitchen. Randy closed his blog due to lack of activity, and Zen's site seems to be going the same way. There just does not seem to be the will or the interest in staying together to discuss baking and cooking.

Mike: Is there anything that we regulars can do to encourage traffic?

• This reply was modified 8 years, 8 months ago by BakerAunt.
• This reply was modified 8 years, 8 months ago by BakerAunt.

[BakerAunt]

Traffic has really fallen off at Zen's site. I seem to be about the only person posting, and not a lot of people are reading posts either.

[BakerAunt]

The crackers are still crunchy six days later--a testament to the recipe and to Tupperware. The taste develops nicely about a day or so after baking. At some point I will try this recipe with the KAF Harvest Grains Blend. These should be good for parties with cheese or dip, but they are tasty without any toppings.

• This reply was modified 8 years, 8 months ago by BakerAunt.

[BakerAunt]

Cwcdesign--Oddly enough, ketchup is not a problem. Or maybe it's not odd, since ketchup has very little tomato in it!

Thanks for the references to the books. I will check them out. I mostly use the slow cooker when it is hot and we do not want to turn on the oven. Otherwise, I usually find it just as easy to cook on the stove top. I'm still working with the 3 1/2 quart crockpot that my Mom gave me over 30 years ago. (It's a Montgomery Wards!)

I'm also wondering about adapting some crockpot recipes to cooking in a heavy pot (Le Creuset, Staub) on the wood stove in the winter in Indiana. I've made great soup that way.

• This reply was modified 8 years, 8 months ago by BakerAunt.
• This reply was modified 8 years, 8 months ago by BakerAunt.
• This reply was modified 8 years, 8 months ago by BakerAunt.

[BakerAunt]

I was hoping Ratio, by Michael Buhlman, would have an answer, but in his chapter on cookies, he does not even include salt in the shortbread recipe and says if one uses a good quality butter, one does not need it. (I hear confess to using the unsalted butter sold by Walmart.) He does have a rolled sugar cookie recipe that is close to the Fancy Flour one, but his only uses 2 cups of flour rather than 3.

I found in Bakewise, by Shirley Corriher, that "a pinch of salt brings out sweetness" (p. 407), but the recipe above has more than a pinch of salt already. It must have something to do with the amount of flour in the recipe (and maybe the baking powder?).

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