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Joan, your family may not thank you enough for your efforts, but I'm sure they appreciate it.
I made Vienna bread today. Recently I've been making it about every 8-10 days.
We had tacos tonight.
I got some pie cherries out of the freezer, but I'm not sure if I'll get a cherry pie made tomorrow, it might be later in the week.
I have done it several times, including twice when I was testing recipes for Peter Reinhart, another time when I ordered a miche from the Poilane Bakery in France. (I saved the paper bag the miche came in and made the starter inside that bag, in the hopes that it had some French wild yeast strains in it.)
I've been tempted to try a grape skin starter, grapes attract several strains of wild yeast. But if I did that, I'd probably follow the Tartine Bakery book method of producing a starter that isn't SOUR.
Over the years King Arthur has discontinued a lot of items. Some probably got dropped because they didn't sell enough, a few got dropped because the supplier stopped making them (the salt-rising-bread starter comes to mind here), and quite a few got dropped because KAF decided not to carry certain types of ingredients. That's why they discontinued the consumer version of their bleached cake flour, though I think they still sell it in 50 pound bags to bakeries.
That's also why the lemon chips went away, I think they could not find a supplier who didn't use trans fats in them. That might possibly be an issue with the cappuccino chips as well.
I found nearly a dozen sites offering cappuccino chips, including several offering the Guittard chips. I couldn't tell if they were all out of stock, some of them I probably would have had to try to order them to find that out. (I HATE sites that do that!)
As far as I can tell, Guittard still makes them, but they may only make them one or twice a year. (Kraft tried to discontinue the Roka Blue jar cheese, but so many people wrote Kraft about it that they now make it just ahead of Christmas every year.)
The onions made the house smell wonderful and there was a subtle onion taste to the meat, and a slightly more noticeable taste in the gravy I made from the drippings.
We've decided we like eye of round better than tri-tip, and it's usually cheaper per pound, too.
I'm making my eye of round roast today. I'm trying something a little different, I took an onion, cut it into wedges, and placed them beside the roast on the rack, hopefully they'll infuse some nice flavor into the meat.
Well, the good part about being towards the western end of the time zone (as we are in Lincoln) is that sunset can be as late as 9PM in the summer.
We stuck a bunch of the mini-cinnamon rolls that I made two weeks ago in the freezer. My wife says if you pop them in the microwave for a few seconds, they're just fine.
Today I made 48 small cream puff shells, about 1 3/4 inches in diameter. I haven't filled them with anything yet, this was mostly just to practice piping choux paste. I'm probably going to throw most of them in the freezer.
Looking over the list of ingredients in a variety of Krusteaz mixes, they don't seem to be loaded with preservatives and other unpronounceable chemicals.
My best guess on the Hafrakex is that it should be crisp.
See hafrakex pictureI don't bake bread in a bread pan very often, we tend to prefer free-form loaves (like Vienna bread), but when I do, I let it cool for at least 10 minutes before turning it out, then I place it on a cooling rack, but not on its side.
Anything I bake in muffin or mini-muffin pan generally has to come out of the pan quickly, or it sticks.
We had sliced tri-tip beef on a salad, as I'm trying to use up the last of the tri-tip. I've got an eye of round that I'll make over the weekend.
I wonder if some of the techniques used for Mexican conchas which color some of the dough, might work for making hot cross buns?
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