I guessed and got it right, I can never remember the numbers, but I know which color to use. I think the higher numbers are smaller scoops
I thought it was the opposite
I finally started a sourdough starter this morning. I’m trying the pineapple juice starter that was so popular on the Baking Circle. Dachshundlady has kept hers going for a long time. You can store it in the fridge when done and it doesn’t make too huge an amount
I guessed and was wrong
I made the Rosemary Cheddar quick bread from KAF. Instead of dried rosemary and sage, I used fresh rosemary and time. A nice accompaniment to our salads. This morning it was great toasted with butter and jam
Wrong
Bakeraunt, your numbers sound like ours - they keep going up and lots of people think it’s “over.” We have so many out of state tourists . . .
I placed an online order to pick up at Sam’s. They won’t let you order TP or paper towels online. So we called and they put me through to the online people. I explained that I wanted to order in case they had them in when my order was filled. The nicest person said we have it in now, what do you want? We’ll hold it til you pick up your order! I have 24 mega rolls of Charmin and 12 double rolls of Bounty - that should last us a few months😁
Have fun Kimbob. When I made the honey oat the second time I used half AP and half WWW - I liked it better, Will didn’t. I also mixed the dough in a bowl and let it sit for 20 minutes per the recipe. Then I put it in the Zo on the dough cycle (preheat off). Oh, and I used more water, but not the full amount, which I think helped.
I got it!
Last night I made lava cakes from Brown Eyed Baker. I didn’t cook the long enough to get the cake “shell,” but they still tasted really good. I have 2 more in the freezer which we may eat tonight
Yesterday I made the cucumber salad I adapted with cucumbers from our neighboring gardener - he is further along than we are. We liked them better than last weeks’s donation. Trying to figure out if it was because of the type of cucumber or if hers had gotten too big.
Last night I made Will’s version of Cashew Chicken from a Pioneer Woman recipe. We add a lot more vegetables which we cook first so we don’t over cook the chicken and gojuchang in place oyster sauce. Leftovers tonight
Had no idea what Brix values are, but guessed it right
Wrong
I have the 13” pan de mie and I love it. I have been getting much better at not having it explode over the top. And I live in the humid south where my rising times are shorter.
PJ has some really good blog posts on the pan de mie recipes. My favorite is still the white bread recipe - I often add wheat to it. But I have been playing with the honey oat that is a recipe for the 9” pan.
I’ve learned from PJ that I can put a 9” recipe in a 13” pan by increasing the recipe by 50%. I would assume reducing one would be the opposite.
Italiancook, I hadn’t seen the Bee Keepers pan de mie - I’ll have to try it next.
