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Thank you, BakerAunt! You saved the day! I wanted to use the new recipe pizza dough I made 3 days ago for lunch. Artichoke and Bacon pizza. I started the bacon parcooking in the skillet. Cut up the mozzarella cheese while bacon was working. I prefer to grate mozzarella, but I can only find it sliced. I cut it into smallish cubes. Then, I quartered the artichokes. Removed bacon to a bowl with slotted spoon. Stretched out the dough on parchment and moved it to sheet pan. Ready to build pizza.
Alas! I had no sauce. I had forgotten to make the oil and garlic sauce, and now I was at a critical stage with dough stretched and toppings ready. What to do? I remembered BakerAunt smears tomato paste on the crust for sauce. I rushed to the pantry and chose organic tomato paste. Smeared it on, added toppings, and 22 minutes later, plus 5 minutes resting, we had delicious pizza. I think the tomato paste makes it taste more like a Sicilian pizza, and that's a good thing, too.
The new recipe with just bread flour was good, but we prefer crust with semolina in it. And parbaked before the toppings are added. So KAF's Now or Later Pizza recipe will become my go-to.
I knew this from a Food Network show.
Len, your plants look lovely. A tomato!
I join the missed club.
I made a loaf of French bread from The Wise Encyclopedia of Cookery. I reduced the yeast by 1/4 teaspoon. With 2 teaspoons yeast, both rises were normal length. But there wasn't as much oven rise. The reduction didn't affect the crumb. I can't say I'll go back to the 2-1/4 teaspoons yeast because of the yeast shortage, but I prefer the higher oven rise.
The bread is crustier than I like. Would brushing-on the egg white wash too heavily make it crustier? I used a newer brush that I think is 4" and have only used twice before. I'm thinking it may have picked up too much of the egg wash.
My guess was wrong.
I made peach cobbler for dinner. It's my dad's recipe, and I think it needs to bake longer. But the issue might be that I'm using frozen, unthawed peaches. Maybe they need to thaw and be drained for the top to not be so watery on the bottom.
I'm glad you're back in business, BakerAunt. I hope you have many more years of use out of the new bowl.
I made Cauliflower Pasta Soup for several meals. Afterwards, I tried a new recipe for pizza dough. It was a problem. There were 2 major typos in the recipe that I didn't catch before I started. Fortunately, it wasn't my first pizza dough, so I was able to correct them. I don't know if I'll use this recipe again. May depend on finished pizza, which is one or two days away, since I put dough in refrigerator.
I missed it.
Bloomberg has an article online today about KAF and its relationship with mills amid the flour shortage.
https://www.bloomberg.com/news/features/2020-06-16/how-king-arthur-dealt-with-a-flour-shortage-during-the-pandemicHappy Birthday, Cass! Thanks for all you've taught me, both directly when you were posting, and via BakerAunt, who has passed along some of your knowledge.
I had no idea, so I missed it.
I'm going to make a pot of carrot soup today for lunch. I'll try to interest hubby to make grilled hot dogs for dinner.
I had a Cuban Spanish teacher, so I knew this.
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