I'm building up my wheat starter as I feed it (2x a day) and am hoping to make a batch of sourdough cheese cracker dough tomorrow, probably baking them on Monday or Tuesday of next week.
Your pizzas always look so good, mine look like a bad imitation of a Picasso painting.
I may have to make some rye bread, what I had in the freezer I had to toss out in August when we had freezer problems. I'll probably make Reinhart's marbled rye from BBA, that's a nice mild rye and it makes great reubens.
We had macaroni and cheese.
Today I got through all my mixing bowls, some of the colored Pyrex ones vary by as much as 3 ounces in weight, I guess the thickness of the glass varied a lot over the decades of production.
I figure two months, a few every day. I need to do some reorganization and cleaning in the kitchen anyway once the fruit flies are wiped out. The zapper racket is very effective but it leaves dead fruit flies everywhere.
We had takeout pizza and lasagna tonight.
What can be used in place of the flax powder?
I bought a 50 pound bag of first clear flour from Stover & Company when I was in Pittsburgh a few years ago, I did a lot of test baking with it. One of the odder results was that breads made with first clear flour seemed to spoil faster than the same recipe made with AP or bread flour.
It looks like I didn't get email set up on the updated system, but I think it's working now.
Aaron, this is kind of an odd question, but if I make a challah recipe can I sell it as Challah even though I'm not Jewish?
I think we're having some chili, possibly with fried cheese sandwiches. A combination we haven't tried before, but the chili is enough like tomato soup that it should pair well. (We used to take some chili to my wife's mother before she passed, she always called it 'tomato soup'.)
Great. I wonder how a butter-flavored oil would work?
The reason I went to a compound butter for cinnamon rolls is that you spread it on and very little leaks out.
I don't know if it is possible to do something similar with a little neutral oil instead of butter. Might be worth a small experiment. Sometimes I make a small batch of cinnamon rolls, just 4 rolls in the batch.
Aside from muffin tins, I do not use non-stick pans in the oven and not very often on the stove. (My muffin tins are ceramic coated and so far the coating seems pretty secure.)
