I knew this even though I don't like pastrami. I have no idea where I gathered this knowledge.
I baked my dad's Peach Cobbler, using frozen peaches from the store. If I had a plethora of peaches, I wouldn't have frozen them. I would have eaten and cobblered them.
I also knew this from TV.
I knew this.
Mike, I wanted to edit my post to correct a typo, but there's no edit button.
Thanks, chocomouse, for the description. I won't make the fan rolls, since I don't like crispiness on rolls. Crispy crust on bread if great, but I want my dinner rolls to be soft. But they do sound interesting to make.
Please do tell us more, chocomouse. I've toyed several time with making a recipe that calls them Fan Rolls. But I'm a lazy baker. I don't like investing the time unless I believe I'll enjoy the finished product. My hesitancy with the fan rolls is that there's no picture with the recipe. I like my rolls to pull apart and be fluffy inside. I figured the 4 strips of dough would pull apart when cooked, but I thought they'd be more crispy that soft and fluffy. Chocomouse, what is the texture of the rolls after baking?
I made potato salad and egg salad for a "I'm not going to cook" day.
I knew thhis.
About an hour ago this evening, the KAF website said the SAF Gold is temporarily unavailable.
RiversideLen, does the Gold yeast make non-sweet breads rise faster? Do you use it in the same proportion as the SAF red? Does the Gold change the flavor of the baked product, as compared the the Red?
I won't be back at the computer anymore today, so I'll say I'm making Olive Oil & Garlic Spaghetti for dinner. That's why I made bread today.
I have 2 boules Cuban Bread in the oven. It's a 90-minute bread, so it uses a lot of yeast. 2 tablespoons. I debated a long time whether to give up that much yeast. In a few minutes, I'm going to make KAF Now or Later Pizza dough to refrigerate for tomorrow's pizza.
I had no idea, so I missed it.
When we're the other side of this virus, I wonder what the landscape will look like. I think Covid-19's increase in online shopping will make it extremely hard for brick and mortar retail to recover. I hope I'm way wrong.
I bought the flex beater for my KA Artisan stand mixer. It is worth the money. I believe, and KA may disagree, that the Artisan bowl is wider that their least expensive stand mixer. I don't think the beater than comes with the Artisan does a good job reaching the edges of the wide bowl. The flex beater stands in the gap and does a great job on cakes. Because it has a flexible edge that I don't want ruined, I didn't use it when I made foccacia. Before I use it on cookie dough, I'm going to call KA and ask if the flex edge is sturdy enough for cookies. I also need to find out if I can use it with the bowl for the smaller mixer. I kept it when that mixer went kaplooey.
