There have always been people on Amazon listing things at outrageous prices, I've always wondered how many of them get clicked on by mistake.
Amazon says they check for things like this and remove them, but I still see them frequently.
The rolling pin I use the most is 20 inches long and 2 inches in diameter, with no handles. I have another than is 19 inches long and 1.75 inches in diameter. I've got an even smaller diameter one, basically just a dowel, that I use for things like making a fendu.
Some years back I took an evening class in making dim sum (dumplings), we used a small rolling pin that was only about 6 inches long and less than an inch in diameter.
I've looked for the wooden pastry wands, but nobody seems to have them any more.
Personally, I don't see how any home baker needs more than 2 bread machines!
I've posted my adaptation of my wife's aunt's banana cream pie recipe.
Gee, maybe that'll help with your posts disappearing from this site, too.
I would suggest you try deleting cookies and/or clearing your web cache, this sounds like a local problem rather than a webserver one.
I don't spend much time on the BRM site (or the KAF one) because I find it difficult to come up with $59 worth of their stuff I want to order, especially since I can often get their products locally (when they're in stock) for less.
Mike Nolan.
They even show the 10 pound bag of AP being in stock.
Wow, that's a long word: Revithosoutzoukakia
We had some braunschweiger on salty rye rolls and a slice of banana-raisin cream pie. I also had a small bowl of the partially fermented sauerkraut, which is starting to develop a nice acidic tang to it.
We had some banana cream raisin pie for supper, and this one was nice and solid, but, wow, the carbs per slice are out of sight!
I did find and remove it from the spam queue, I'm not sure why you'd get the message about not being allowed to respond to it. Maybe that's a side-effect of it being labeled as spam?
All logged in users who have been upgraded to 'participant' status should be able to create or respond to posts.
I've tried contacting the akismet (anti-spam) people in the past, they're not very good at responding. If there was a comparable product, I'd seriously consider switching, but they pretty much own the WorPress anti-spam market.
I don't see any posts in the spam queue, and I don't see a recent post from you that appears to contain a recipe, either. Don't know where it went or why. Did you put it in this thread or as a separate recipe?
I edit my posts frequently and I've never had anything like that happen to me, it could be something specific on your computer causing it. (I usually unclick the 'keep a log of this edit' box, though.)
Update: I found it in the 'recipes' group, and it should be showing now. I looked at it and I don't see any logical reason for it having been classified as spam.
As I understand it, cake flour is ground to much finer particle sizes than pastry flour. There may be other differences.
I blind-baked a pie crust today. After doing some research, I made sure I let the pie dough rest for a couple of minutes after rolling it out, and I made sure I draped it loosely in the pie pan, so it wasn't being stretched. I also used a metal pan instead of a glass one and I gave myself a little more margin around the outside. These are all suggestions various sources give for how to cut down on shrinkage when blind-baking a pie crust.
With all these changes, the shrinkage in the pie crust was much less than last time.
After it cools, I'll make the filling for banana cream pie and put French meringue on it.
According to the KAF website, their white whole wheat flour is 13% protein, their whole wheat flour is 14%, their bread flour is 12.7% and their AP flour is 11.7%. (By comparison, Gold Medal unbleached AP flour is somewhere around 10.5%, I believe.)
KAF offers two pastry flours, the pastry flour blend is 10.3% protein, the pastry flour (which I prefer) is 8%. KAF's unbleached cake flour is 10% protein, other brands of bleached cake flour will likely range from 7% to 9%.
Of course, some of the protein in a whole wheat flour isn't gluten, so I'd consider it the same as their bread four for blending purposes.
I'd blend to get to about 11.5% myself, it'll produce a softer roll. When I make cinnamon rolls, I often use a lower protein content flour like Gold Medal.
