[RiversideLen]

Mike, I went nuts trying to find it too, but then I searched this site and found I had posted it before. Of course it's easier when doing a full size loaf, you have to be a little crazy to do it for buns or dinner rolls, which I have done. Doing it for buns involves making strands about 15 - 16 grams and smaller for dinner rolls, but here it is,

https://youtu.be/u_h8GTeDhxA

Thanks Joan and BakerAunt 🙂 I have to admit, the basket weave is my favorite.

• This reply was modified 6 years, 2 months ago by RiversideLen.

[RiversideLen]

I made my buns, again with buttermilk but this time I did not add any baking soda. The oven spring, while very nice and good enough, was not as robust. But it really doesn't matter as it is sufficient. So I would say the baking soda when used with buttermilk in a yeast dough does have an affect.

I made half traditional shape with KAF Everything Bagel topping and half with the basket weave.

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[RiversideLen]

Got it. Love them stuffed.

[RiversideLen]

Mike, I never had that kind of pie but it looks good, I'll take a slice.

[RiversideLen]

I usually buy shredded mozzarella because it's easier (and yes, it does melt!). When I buy it in a chunk, I like to run it through my KA food grinder for pizza, I really like it that way.

[RiversideLen]

BakerAunt, your stir fry sounds scrumptious.

Yesterday I made a pork loin roast, whipped mashed potatoes and broccoli. Dessert was a cupcake.

[RiversideLen]

I made cupcakes from a Bobs Red Mills gluten free cake mix. The package calls for 3 eggs, I used two eggs and 2 ounces (by weight) of buttermilk to sub for the 3rd egg. They turned out pretty good. Topped them with chocolate frosting.

[RiversideLen]

From what I recall, the anti canola oil people say that there are a lot of pesticides with raising it, lots of chemicals used in manufacturing it and it is high in Omega 6 which contributes to inflammation. I'm not sure about the first two things as I have not read or heard about it in mainstream media. But I have heard that you want more Omega 3 than Omega 6. I haven't used it in some time because I don't like the odor when it heats up. I mostly use olive oil, some peanut oil and more recently grapeseed oil, which is also high in Omega 6 but it is neutral in taste and does not have an odor when heated to normal cooking temps.

[RiversideLen]

I baked a new batch of buns this afternoon, again using buttermilk. I was going to omit the baking soda but just bring myself to it, lol. Maybe next time. Once again, they got wonderful oven spring and are golden brown. One thing I didn't mention before, lately I have been adding a tablespoon of vital wheat gluten to it and that might account for some of the rise. But, the buttermilk ones are still taller than the buns made with regular milk.

[RiversideLen]

I meant to say baking soda. Anyway, that's interesting Chocomouse and BakerAunt, the cooking shows had me believing that was a rule.

[RiversideLen]

Happy Birthday BakerAunt! Hope you have a wonderful day!

[RiversideLen]

Chocomouse, when I use buttermilk I add a 1/4 tsp of baking powder per cup of buttermilk. That might have some affect on the oven spring but I always get nice browning on the buns even when using regular milk. Anyway, I'm glad you like them.

[RiversideLen]

The spice is mild. Not impressed with it on the pork chop but I also used it on a chicken burger for lunch, it was really good on that. The spice is a blend of smoked paprika, brown sugar, garlic, dry mustard, ginger, cumin, pepper and salt. Probably made for the tourist trade.

[RiversideLen]

My neighbors just got back from a Caribbean cruise and brought me back a spice rub from Bonaire Dutch Caribbean. So I'm using some on pork chops that I am going to bake. Not sure what I'm going to have with it.

[RiversideLen]

I'm not a big cheese eater and don't care for American cheese. In any application where American is used, I prefer mild cheddar. I agree with Aaron about the plastic quality of it.

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