skeptic7

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  • in reply to: Easter #46112
    skeptic7
    Participant

      Very nice. Were these baked in a 8 or 9 inch cake pan.

      in reply to: What are you Baking the Week of April 13, 2025? #46074
      skeptic7
      Participant

        More Hot Cross Buns today. These should have been baked yesterday but I ran out of time. This has potato flakes to add moisture and less sugar and butter than some of the other recipes.

        in reply to: Our granddaughter’s college choice #45982
        skeptic7
        Participant

          Congratulations. I hope she likes it there.

          in reply to: What are you Baking the Week of March 30, 2025? #45981
          skeptic7
          Participant

            I did Hot Cross Buns based on a Potato Roll recipe. Less fat and a chewier texture than the last batch.

            in reply to: 49 Hours and 40 Minutes without Electricity #45980
            skeptic7
            Participant

              That must have been scary. I am glad you have power now.

              in reply to: What are you Baking the Week of March 23, 2025? #45939
              skeptic7
              Participant

                I did another batch of Hot Cross Buns -- same recipe but this time they were allowed to cool in peace and I didn't lose any. Delicious and soft. I think I am going to try a different recipe with less butter and maybe less sugar next time.

                in reply to: What are you Baking the Week of March 23, 2025? #45892
                skeptic7
                Participant

                  I had a small batch of Hot Cross Buns come out of the oven Sunday morning. They looked beautiful but were rather soft inside. Two were destroyed when my father moved them to a plastic container before they cooled down. He also objected to the proper cross on top saying they didn't need more sugar. The good news is that they were tasty.

                  in reply to: Egg Prices #45825
                  skeptic7
                  Participant

                    I hope the egg prices go down. I'm about to start Easter baking and all my recipes are egg rich.

                    in reply to: What are you Baking the Week of March 9, 2025? #45824
                    skeptic7
                    Participant

                      Friday, which is Pi day, I managed to bake a salmon pie. I was thinking of it all week, but was forcing myself to wait until after the taxes were calculated to do anything so time consuming. The taxes took two days and three or four tries, as the software had a tendency to blow up on me and erase my work.
                      The recipe I used was mainly this one, with my favorite oil pie crust

                      It turned out very pretty with a great crust, but the filling was a little bland. I was eating it with minced pickles and buttermilk dip. The dip was left over from a friend's party, and worked as a tarter sauce substitue This added some needed flavor. Most of the pie is currently in the freezer, and I hope it will reheat without problems. It needs something flavor full, I think I will have to try mustard or cranberry sauce or chutney later.

                      in reply to: What are you Baking the Week of March 2, 2025? #45730
                      skeptic7
                      Participant

                        Cinnamon rolls turned out fairly well. I let them have the final rise for nearly 15 hours so they were light and fluffy. I made much smaller half size rolls then the recipe recommended, 20 instead of 10. I have been eating them unfrosted and they might benefit from a sugar glaze as the dough isn't very sweet.

                        in reply to: What are you Baking the Week of March 2, 2025? #45727
                        skeptic7
                        Participant

                          I found that you have to scald milk when using whole wheat flour, but with all white flour sometimes you can skip that without serious consequences. There I've gotten more careful as I've gotten more experienced and I always scald the milk now.
                          I'm irritated that this recipe for KAF website is omitting such a standard step. There are enough ways that a bread recipe can fail without deliberately leaving out something so simple.
                          I changed the mixing/kneading instructions also and don't know how long I actually kneaded it since I worked in stages. The stages went -- mix in ingredients except for butter. Stir until all flour is incorporated. Let dough sit for a while so flour can be absorbed by dough. Mix the dough by hand and machine, realize there are some dry spots. Let dough sit for a while longer. Knead the dough until done, or until you get bored. Cut up the butter. Knead in about 1/5 of the butter. Add more butter, knead in some more. Repeat process until all the butter is in the dough. Knead until the dough seems to be kneaded enough. Let dough rise until double. Make into cinnamon rolls. Let rise . This is where I am at the moment. The dough seems to be rising slowly. Might not bake until late tonight or tomorrow.

                          in reply to: What are you Baking the Week of March 2, 2025? #45724
                          skeptic7
                          Participant

                            I am in the middle of doing the following KAF pillowy perfect cinnamon rolls.
                            I am following the ingredient list more than the directions because I like using a sponge, and letting the dough rest before seriously kneading it. I first started doing this with my first serious baking book years ago and because for a very long time I mixed the dough by hand. I am using a stand mixer now and the directions seem wierd even for it.
                            Firstly the directions call for the tangzhong to be added to "Cold Milk". Doesn't the milk need to be scalded first? Next the directions says that kneading by machine takes 10-12 minutes. Isn't this a bit long for a straight dough? Other recipes claim 5-7 minutes.
                            Here is the recipe for your perusal
                            https://www.kingarthurbaking.com/recipes/perfectly-pillowy-cinnamon-rolls-recipe

                            in reply to: February 2025 Cookbook Challenge #45668
                            skeptic7
                            Participant

                              BakerAunt;
                              the bread looks great. I tried some of BBA's recipes and found it worked better if I held back some of the dry ingredients so the poolish and soaker were both rather moist. It seemed to me that having more liquid let the poolish grow more and the flour in the soaker absorb more moisture. It also made the poolish and soaker easier to mix together. I added the other dry ingredients in after the two liquidish portions were combined.

                              in reply to: February 2025 Cookbook Challenge #45667
                              skeptic7
                              Participant

                                Chocomouse;
                                I'm sorry about your injury and hope it gets better soon.

                                in reply to: We have tomatoes on the hydroponic garden! #45427
                                skeptic7
                                Participant

                                  Congratulations! I never thought about pollination of hydroponic tomatoes. You don't have to take a little brush and go from flower to flower to pollinate?

                                Viewing 15 posts - 1 through 15 (of 1,244 total)