[Italiancook]

I've given up on reaching Kitchenaid for a few weeks. The wait is too long, and a couple of days ago, I was told the hold time would be 13 minutes and after a long wait was told it'd be over 20 minutes. Not blaming Kitchenaid, just stating a fact. I admire that they are even trying to operate customer service. Really, it's admirable that companies and employees are trying to work through this. I know from a relative that working at home with children out of school is difficult. Anyhow . . .

. . . . I pulled out the instruction booklet. Good thing I did. I thought the screw to adjust the height was under the end cap, but that's for attachments. The screw is found by lifting the head. Unfortunately, booklet doesn't include the instruction about the role of the dime in adjusting the mixer. A customer service person told me about 2 years ago, but I don't recall. Does anyone know -- is the beater supposed to clear the dime so the dime doesn't move, or is the beater to move the dime?

[Italiancook]

Thanks, chocomouse, for the KAF information. As a person who lives in a far-flung area, it's helpful to understand how the process works when flour is so scarce. I forgot to ask, am I the only one who didn't know that KAF make organic flour?

BakerAunt, I can't recall where you posted about the delay in your KAF order, but somewhere on their website I read that because of Covid, deliveries will be delayed 2-4 weeks. Hope that info helps you plan.

[Italiancook]

Thanks, chocomouse and BakerAunt for your encouraging words. I agree, a virtual pizza party sounds like fun.

[Italiancook]

An acquaintance scored me a 10 lb. bag KAF AP at grocery. No 5 lb. bags in AP, only 5 lb. bags organic AP. I'm relieved to have 10 lbs. Now I can feel comfortable baking.

[Italiancook]

I guessed correctly.

[Italiancook]

When I started this thread in 2018, I called myself a fledgling pizza baker. I am still a fledgling in that I've made the KAF Now or Later pizza crust only 4 times, and one of their other recipes once. We like the Now or Later crust, and it must be the semolina in it. Today, I made a cheese pizza (mozzarella, romano, and parm-reggiano. It tasted delicious, but what I liked most was that it wasn't a big deal making it in my small kitchen. I've finally figured out a technique for shaping the dough on parchment (thank you, BakerAunt), baking it, adding ingredients, than baking again. And, where to put pan out of the oven and where to place the pizza for cutting. That's quite an accomplishment, given I didn't think I'd ever make pizza again after the first try.

My pizzas never look as great as Aaron's, but for a fledgling, I'm satisfied. So thanks to all who have posted here for your help with my questions. I may come back with other questions, but I know I'll receive expert responses. And, yes, I'm glad I persevered and didn't give up after my first attempt. The learning curve is an amazing truth.

[Italiancook]

Thanks, BakerAunt and Mike. I checked out your link, Mike, and I don't think my tree meets the size requirements. That means the squirrels with have food again this fall to hide for the winter.

[Italiancook]

I missed it.

[Italiancook]

I made KAF Now or Later Pizza Dough yesterday for fridge. We'll have pizza for lunch with leftovers for dinner.

[Italiancook]

I have a black walnut tree I'd gladly sell for $10,000 just to get rid of pesky squirrels. Mike, how do I find a buyer?

[Italiancook]

BakerAunt, every time you post about using leftover potato water, I think of someone I knew in a different lifetime. Her mom never used milk or another dairy in her mashed potatoes. She drained the water, then added back enough to mash the potatoes. I've never tried it, because I like and make mashed potatoes the way my mom did, and she used milk.

[Italiancook]

A couple years ago, I wanted to try my dad's white bread recipe. I couldn't find the cake yeast called for in the recipe. During my search for it, I learned that over the years, cake yeast has been sold in differing weights.That info stymied me until I found the linked info from Red Star Yeast.

Yeast Conversion Table

• This reply was modified 5 years, 6 months ago by Italiancook.

[Italiancook]

I'm headed to the kitchen to make rice pudding for a late lunch. I know it sounds strange to have pudding as lunch, but it has milk (protein), rice (starch), 3 eggs (protein), raisins (fruit), white Splenda (non-caloric sweetener), and lots of cinnamon, which helps control blood sugar (so I've read). Sounds like a wholesome lunch to me.

[Italiancook]

Mike, I enjoyed your detailed report and appreciate your post even though you don't feel fully successful. Question: I've heard the term "blow out" before but never knew what it meant. On your picture under your discussion of blow out, is the blown out part the section near the bottom of the picture that is a different color and texture? If it isn't, do you have a picture that shows the blow out?

I noticed something similar to that on dinner rolls last year. I didn't know what it was. Now, I'm thinking it was a slight blow out from a second rise of underprooofed dough.

[Italiancook]

I missed it.

[Author]

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