Well, if I'd ever heard of Kinder Eggs, I might have been able to guess correctly. As it was, I wildly chose just any answer and was wrong. Now I know.
I find when I substitute buttermilk in a muffin recipe that I need to use more buttermilk than the milk called for. Do you, or anyone, have a ready adjustment for increasing the buttermilk in place of milk?
My major accomplishment today was that I managed to put the filter into the cantankerous furnace. Took 45 minutes and a call to the HVAC man. It was late afternoon before I made a revised loaf of my grandmother's banana bread. I used light olive oil in place of the shortening (equal substitution), and added cinnamon, nutmeg, allspice, and cloves. It smells great, but it's for the freezer. Some days, the freezer eats better than we do.
I've enjoyed all the post-party updates. Thanks.
Missed it, too.
I wish y'all happy pizza baking and a really fun party. It's fun to hear of your preparations and plans. I'll look forward to the reports. Mike I'd never before heard of a double crust pizza.
That's good to know about the fat bloom, Mike. I've been known to throw out chocolate that had the white powdery look.
Mike, what is the purpose of SAF Blue yeast? I have SAF red and gold yeast but never heard of the blue.
We grilled sirloin steak. Served with frozen broccoli.
I missed this and am surprised that cornflakes was ever considered healthful.
Thanks, BakerAunt, for this interesting recipe. Using a Pullman's loaf pan is mentioned. I've been wanting to buy one of those but didn't have a recipe. I don't know if any bread recipe will work in that pan. Now that I have a recipe that specifically recommends it, I'm going to buy one from KAF, unless they're out of stock. I have no idea where I'll store it, though.
I have too much buttermilk. I bought a quart, someone bought me a half gallon, and my husband came home today with a pint. So I need to get busy doing buttermilk baking.
I baked a chocolate cake, but I didn't ice it. Tastes good plain.
I knew the correct answer but don't know where I gleaned the knowledge.
Thanks for the update, Len.
I'd enjoy munching on your challah in a heart beat, Mike. Loods good!KAF's site has Isolation Baking videos. Jeffrey Hamelman makes something every week. One week, he did challah, including, as I recall, a 6 strand. I've never made challah and when I try, it'll be 3 strands. I learned a tip that's probably important from Jeffrey. Start in the middle, then flip upside down when one end braided, before braiding the other end.
