Mike Nolan
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I bought a 5 pound bag of the BRM white pastry flour locally, it seems to perform similar to the pastry flour I was getting from King Arthur and was quite a bit cheaper.
I just looked at the BRM site and there's nothing on it about the online store closing--yet.
Cinnamon rolls freeze very well. I've been making them using a tangzhong dough recently, it makes about 18 of them and I freeze them in bags of 2.
Snails (or schnecken in German) seems to be a common name for products that are rolled up into a spiral.
New York Bakers discontinued their retail store because shipping was getting too difficult for them.
I suspect finding help was part of their problem and is part of the problem at BRM, too.
I've not ordered much directly from BRM, but as to 'wide availability' there are quite a few products that they still make that I can't find locally. And they've discontinued a LOT of products.
I think the last time I ordered semolina it was a 25 pound bag from BRM, but I got it through somewhere like webstaurant.com, because their cost with shipping was less than from BRM by about $10.
One advantage of ordering from Amazon is that they have their own distribution network and some of their third party shippers have written that Amazon gets a better deal from UPS, USPS and FEDEX than they could get independently. But I will agree that problems with ordering from Amazon seem to be on the upswing. But it is also getting harder to find things locally, as stores are cutting products a lot, even WalMart. I was looking for some brackets to hang some curtains, nobody locally carried the type of bracket I wanted and their estimate on when they could get them was 2 weeks or longer.
But I do cringe these days when an Amazon order says it is being handled by USPS.
I've only ordered from walmart.com a few times, the last time it was a total disaster. The product never arrived, apparently it got damaged in transit and they sent me a notice about that but it took two months to get a refund. I did get a big tub of wheat berries from them once, but I went looking for it again the other day and it wasn't there.
Deb Wink has talked about the challenges she has taking a batch of sourdough starter to one of the classes she teaches.
I bought a small zucchini at the farmer's market today, I'll use it plus some of the white eggplants to make a small batch of ratatouille this week.
Another interesting filling for rolls using egg whites would be the butterscotch filling in this recipe for Kringle. I've used it for Kringle and for Danish, you could increase the cinnamon amount and use it for cinnamon rolls.
See https://www.foodnetwork.com/recipes/kringle-recipe0-1941189
Has anyone tried an old-fashioned wire cheese slicer for cutting cinnamon rolls?
Jimmy Griffin's Youtube page has a new video of his 8.5 kg two meter long Conger sourdough loaf. Not that any of us have an oven it would fit into. But the shaping, rising and scoring steps are interesting to watch.
For me the hardest part of making cinnamon rolls is getting the roll to stay consistent end-to-end and not have both ends look like a spiral-shaped ice cream cone. I find holding a pastry blade along an edge as I roll it up, first one side a bit then the other, helps keep the edge lined up.
Sometimes the middle still looks like a snake that swallowed a couple of big rats, though.
I make something similar to a burnt sugar frosting, though I find the taste is more subtle if I use Lyle's Golden Syrup instead of making burnt sugar syrup, it'd make an interesting icing for cinnamon rolls, with some caramel flavor notes. When I put it on a yellow cake, everybody asks what the flavor is. (But most of them don't know what Lyle's Golden Syrup is, either.)
Penuche frosting would be good on cinnamon rolls, too.
I seldom bother to frost cinnamon rolls, but when I do, I use a cream cheese frosting. The classic ratio is 1/2 cup of butter for 8 ounces of cream cheese, but I think that makes the butter flavor too dominant, so I use about half that. I think a few drops of milk makes it spread more easily.
I got 3 small tomatoes this morning, from the 4th of July plants. They're a little smaller than a ping pong ball, but its a start.
There was an article on the net a while back that had you spread the filling on the dough (using a paste made with softened butter, sugar and cinnamon) and cut them into strips before rolling them up. I've done that a few times, it takes longer but it does make for somewhat more consistently shaped rolls. I also prefer making a paste, its easier to spread on evenly.
I bought an adjustable 7-wheel pastry cutter, even if you only use it to score the dough into portions and cut it with a sharp knife or bench scraper it makes for more evenly sized rolls.
I've tried the dental floss method of cutting the rolls it seems too complicated to me. A good sharp bench scraper with a fast stroke works best for me.
I'm doing an eye of round roast on the rotisserie for tonight's supper.
Well, I see at least one of the purple eggplants, still very small, and we found around a half-dozen melons, the largest of them about the size of a baseball. I also spotted one tomato that was starting to show some pink color, unfortunately on the same plant that had the first fruit ripen for some critter.
The squirrels have been raiding Diane's flower pots like they were the salad bar at Golden Corral.
We had some sweet corn and then tomato and salami sandwiches.
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