My understanding of the flex beaters is that you have to have the right one for your bowl size and shape. That's true for other types of beaters as well, of course.
I find it interesting the KA's initial reaction to the third party flex beaters was to say that using them could void your warranty, and then they came out with their own line of them.
I don't understand the allure of coconut sugar. It has a glycemic index of 54 (one source says 30), compare to 60 for table sugar, so it is a little better. I can't find a sweetness index for it but it is not as sweet as table sugar. (One source estimated it has 75% of the sweetness of table sugar.) It also costs somewhere around 3X what table sugar costs.
The inulin and minerals in it might have some minor benefits.
There are a number of recipes out there for a vegan challah, no butter, milk, or eggs.
I would assume a level 3 (eg, professional) baker would do virtually everything from scratch.
This recipe may have potential, not much butter in it:
I've seen a cinnamon roll recipe that had you brush the surface of the dough with rum or some other distilled spirit before putting on the filling, which sounded like an interesting idea but is something I'd probably never do, because my wife hates a rum taste.
I have a 6x6 pan that I got at an auction or garage sale some years ago. I think I made them in an oversized muffin tin once, too.
The challenge with that is that most sources recommend you not leave any of the spots empty, because baking in a pan with some spots full and some empty can warp the pan or damage the non-stick surface (if it has one.) Usually I throw some water in the unfilled spots, but that has its own set of problems.
There's a macarons class at the local CC in October, I'm planning to take it. Good quality almond flour isn't cheap, and the fillings usually involve a heavy cream ganache.
I don't make sweet rolls or desserts very often, too many carbs in them. I did find a recipe for just 4 cinnamon rolls that I've made on those occasions where you just have to have a cinnamon roll!
There are quite a few small-batch recipes out there, after studying them for a while, I went with this one:
Cinnamon Rolls for 2 (4 rolls)
I thought it was fascinating that the professional cut her dough into strips before rolling them up. I may have to try that some time, if I can keep the dough block nicely rectangular so it has clean edges. I assume it would work with non-laminated dough as well. She made a compound butter so there wasn't a lot of leakage along the cuts, that's worth trying as well. She also baked them in separate individual pans, which helps maintain a uniform shape, which is a nice professional touch. (It's hard to read or watch something on baking and not get at least one idea from it.)
I have made cinnamon rolls with laminated dough, they were fantastic. I made them with laminated dough made using soft red winter wheat that I ground myself, so it was whole-meal. That dough made interesting croissants, too.
I've made pizza dough and let it sit out overnight, but I think it is better if I refrigerate it overnight and take it out about 3 hours before I plan to make pizza. Leaving it out overnight the dough gets a bit too 'beery' for me.
If you click on the URL in the first post in the thread, you'll see it references recalls by KAF and Aldi that were issued back in June, as well as one for Pillsbury. These all appear to be related to issues at an ADM mill.
I think it'll be fine left in the bag.
I'm making Vienna bread today. Most of it will go in the freezer.
Also affects some King Arthur AP flour.
