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

[BakerAunt]

Well, at least you got the picture in.

This does give us a duplicate on the recipe. If you are able to get the pictures in, maybe Mike can delete the ones without the pictures? I think that almost all her recipes have pictures.

[BakerAunt]

I actually keep a baking/cooking log on my computer. It helps me keep my own notes, and it makes it easier to post it to this site and to Zen's site.

[BakerAunt]

Aphids are a particular problem indoors, as there are no predators to control them. I had a similar problem with my lime tree, which was attacked by scale. My husband, a plant physiologist, helped me save it, and it spends its time outdoors, except in the winter or when there are freezing temperatures.

[BakerAunt]

I uploaded cwcdesigns recipes this morning. I am working on frick's. Outside, it's the fourth day of temperatures of 100 or higher, so air conditioning and iced tea while transferring recipes seems like a good way to spend the day. (I did bake some rolls as well.)

We have passed 1400 recipes now. I think that we do have some doubles, since people sometimes posted other people's recipes among theirs--always giving credit to the original poster--sometimes because the recipe was in a thread, and they wanted it found easily, or sometimes because it was from the OBC, and they worried that it would be lost since the o.p. was no longer active. I don't know of any way of sorting that out, and some of the comments are different, and there are usually some tweaks.

Note: Frick's recipes have now been uploaded: all 76 pages! That should bump up our overall number of recipes rather nicely.

• This reply was modified 8 years, 9 months ago by BakerAunt.
• This reply was modified 8 years, 9 months ago by BakerAunt.

[BakerAunt]

Italian Cook: I had to giggle, since when I bought my first house, one of my requirements was that it had to have an oven (or the ability for me to install one) that would bake three loaves at a time.

pmiker, one of our BC people, who I miss, regularly baked 4-6 loaves of bread. I was always amazed at how he got them arranged in his oven. He also has a mixer that can handle that much dough. My 7-qt Cuisinart can only handle dough for three loaves.

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