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Even though I had a 50% chance of being right, I missed this. First, because I've never used this vinegar. Second, I'm inconsistent with how I store vinegar. I keep white and cider vinegar in the pantry. I refrigerate red wine vinegar and balsamic vinegar.
cwdesign, I give you my condolences.
I started this thread in 2018. Now, two years later, I have inspired a new pizza baker. After seeing a cell phone picture of my artichoke and bacon pizza, a friend in another state asked for my recipe. I sent her my adaptation of KAF's Now or Later Pizza recipe and jennycancook.com's 20-minute Pizza recipe with 2 typos corrected so she'll have success with it.
We prefer the KAF recipe, but it requires semolina and is more involved. By the time she orders what she needs, she might be out of the mood, so I included the quick recipe to keep her motivated with a quick success. She has a Pampered Chef pizza pan that's billed to make crispy pizza bottom, so I think she'll be okay with Jenny Jones' recipe as a starter.
Thanks, cwdesign, for the recipe for roasted frozen veggies. I mix steamed frozen broccoli with 2 tablespoons butter and keep thinking there has to be a more healthful way to deal with the product. Now I know!
Sorry to hear about the countertop dilemma.
I knew this and have 2 of them in my vegetble/fruit bin.
I wondered if they changed the name because they're expecting all the new Covid bakers to continue to bake. Perhaps they want to accentuate the fact that they offer so much more than flour. But then I thought about all the time that goes into changing a name and logo and packaging and web design and decided they were working on this before Covid. The new logo doesn't bother me, perhaps because I have no idea what their old logo was.
I read the article about this change on the website. I didn't see anything in it about their web address changing. But when it typed in kingarthurflour.com, I noticed that on the site, it had changed to kingarthurbaking.com. I wonder if kingarthurflour.com will eventually not work.
I think the reason it seems the WWII generation was willing to sacrifice is that they had just come out of the Great Depression. They were used to sacrifice. Now, not so much.
No edit button, so the correction is: mild provolone!
I baked a cheese pizza. I used mozzarella, Romano, and milk provolone. Surprisingly, the milk provolone had flavor.
My guess was wrong.
Aaron, Chef Alex keeps her cream of tartar in a drawer, too. She showed us it during the show. Even though it's in a drawer, she said the cream of tartar bottle needs to be covered in aluminum foil. FWIW Thanks for the tip on the pancakes!
I don't recommend making your own baking powder unless you're desperate for baking powder. And even then, you have to be prepared in advance by having cream of tartar and baking soda on hand.
I have made my own baking powder since 2016 for medical reason. I can no longer use baking powder. You have to baby the cream of tartar. Food Network star and chef, Alex Guarnaschelli says cream of tartar must be stored dark. She covers her storage container in aluminum foil to keep out the light. I don't mix a batch of DIY baking powder in advance. I add baking soda and cream of tartar as needed to the dry ingredients. Because I have Xenson under the cabinet lights, the last thing I add is the the cream of tartar so the warm light doesn't alter it.
In addition, the baking soda has a short life after it's added to the liquid ingredients. That's mentioned in the article, and we've discussed that on this site. If I don't act quickly enough, the rise is adversely affected. In pancakes, it means the last of the pancakes will be flat, not fluffy and puffy like the first ones. I can see the difference in rise in go-to cake recipes now that I'm making my own baking powder. They're thinner than they were when I could use baking powder.
Mike gave me a great source for cream of tartar -- bulkfoods.com. I don't know if they have survived the pandemic, but I hope so. I buy the cream of tartar by the pound, and it lasts me about 18 months. The internet claims it has a long shelf life if kept away from light, heat, and moisture.
I knew this, so I was right.
I tried jennycancook.com's recipe for Sesame Hamburger Buns, because I wanted the buns in a hurry. They have only one rise. I took a picture of the dough to send to friends. Took another of the shaped buns before proofing to send. In the process of being enthralled with my ability to use my cell phone for this, I forgot the instruction to flatten the dough balls before covering. So when I sent the finished product photos, I had to explain the mistake by calling them bacce balls. They were high and beautifully round on top from the oven rise. We had them with hamburgers anyhow, and they were fine. I would have liked more flavor, but they were tender, and that's how I like hamburger buns. They're made with oil, but if I make again, I'll use butter even though it's only 2 tablespoons.
I wonder if new bakers are still baking now that the weather is nice. My store only had 3 - 5 lbs. bags KAF AP, and I bought one of them.
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