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My guess was right.
For $36, can the buyers even be confident it's good yeast? Somewhere I read during this buying spree that someone found yeast that didn't work. I can't recall where the yeast was located. Is that even possible that yeast wouldn't work, or is it more likely the baker used water that was too hot?
Thanks, Joan, for telling me what happened & BakerAunt for clarifying. The first question I ask myself when baking a non-KAF recipe is, "What brand of flour did the creator of this recipe use?" If it's a cake or cookie, I always go with Gold Medal. Thanks, BakerAunt, for the info you gave on this subject. My answer to the question never centers on protein. It's always based on what I think the creator figured the masses would turn to for the recipe.
Mike, I see that BakerAunt posted 1 hr. 28 minutes ago, but her post and all the others have disappeared from this thread. Is this a website snafu or my computer?
I missed seeing that, BakerAunt. I don't have flax meal, but I imagine I can find it online. Thanks for the helpful formula!
What I wanted to bake and did NOT is KAF Chewy Chocolate Chip Cookie Bars. I've made them before. They're best if they sit overnight, as KAF Tip suggests. They use 3 eggs, and I had to choose between my sweet tooth, my husband's desire for breakfast eggs, and the uncertainty of eggs not being in stock at grocery store. So I opted not to make it. I ate some chocolate chips and called them cookies.
I knew this, but I didn't know the reason until I read Mike's explanation.
Thanks, Aaron, but I think I'm okay, too. I had a supply of bread flour, so when I couldn't find AP at the stores, I checked KAF blogs and found I could successfully sub bread flour for AP in bread. I've been doing that and conserving my KAF AP. I haven't tried bread flour in sweet goodies, and the blog didn't test those, as I recall. Does anyone know if I can successfully use bread flour in place of AP in things like cookies and cakes? I bought SAF Gold yeast from KAF when they still had it. So I have both red and gold yeast -- enough to last me a while in the freezer. I'm thinking that when the economy opens up again, many of the new bakers will quit baking and supply chains will return to normal. Of course, how long it takes for the economies of all States to return to normal remains to be seen! My guess is that some of the new bakers will continue baking, but I doubt all will.
I'm going to make an 8-quaart pot of Vegetable Beef Soup today. Because it'll be designed to make several meals, I'm going to use carrots, celery, onion, and potatoes, as usual. Plus, frozen corn and lima beans. I also use barley, but not much. As a child, I always liked the small amount of barley in Campbell's Vegetable Beef Soup, so I use just enough barley in mine to give a few grains to each bowl of soup.
This information is on the back of the Ghiradelli chips I buy at Sam's, so I had the correct answer.
chocomouse, do you thaw the blueberries for the Lemon Streusel Coffeecake, or add them frozen? For sure I'll try that. Thanks!
I knew it, too.
I baked KAF Lemon Streusel Coffeecake. It uses lemon zest, lemon powder, and lemon oil. I didn't have the oil, so I used orange oil, and it still tasted of lemon. Next time I make this, I'm going to reduce the streusel by half. As recipe is written, it's too much crunch for me. Hubby likes it as is. KAF offers the suggestion to use 1/2 oil and 1/2 butter in the cake instead of all butter. I went with the oil substitution and will do that again.
My first guess was correct, but I second-guessed myself and missed.
Thanks for letting us know about the 11 x 11" pan, Mike. Somewhere I have a recipe I want to try that calls for that size.
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