[skeptic7]

I did scones and pan pizza again. No experimenting just the same recipe as last time. Its comfort baking in a small kitchen. I was pleasantly surprised by how light and fluffy the pan pizza came out. So I've used up all the mozarella and provolone cheese and still have have a jar of pizza sauce left. Does this have any non pizza uses?

[skeptic7]

I have tried different methods at different times. White breads, wheat breads, sponge methods, direct methods, refrigerating between steps. Here is some general advice
1) Start with a small simple recipe. One loaf not two or three. White flour not wheat or rye.
2) Have a fall back for dealing with disasters. Taking it out to feed the geese works great. Bring a friend who will listen to your complaints, or you can listen to theirs.
3) If you are using a white flour recipe, reserve 1/4 -1/3 of the flour and mix it in by hand when kneading. You might need more flour or less thats normal.
4) If you partially knead the dough and get tired or bored, cover it up and let it rest than finish kneading. Its easier to knead with 15 minutes or half an hour of rest.
5) Reread the directions before every attempt.
Be prepared to do the same recipe several/many times to learn how it should work. Don't expect perfection -- something new can always go wrong.

[skeptic7]

Ouch thats a lot. I haven't looked at real estate taxes recently but my car tax has gone up. I think they go by Blue Book Values and used car prices have increased. I expect the real estate taxes has gone up but I live in Washington DC suburbs and most house prices have gone up in the last couple of years.

I had to buy a 10lb bag of KAF all purpose at Kroger as they didn't have any 5lb bags today. They had KAF organic flours and whole wheat in 5lb bags. They had a lot of KAF flour during the holidays.

[skeptic7]

Mike;
Thats impressive. I have a 1/2 sheet pan for mass producing cinnamon rolls and hot cross buns and thought I was making doing well. I couldn't fit anything bigger in my oven. I don't frost cinnamon rolls either, I think it hides the true beauty of the roll.

[skeptic7]

BakerAunt;
How did you get your griddle pan to the correct temperature? I burnt my last couple of pancakes. The cast iron heated up faster than I expected.

I made cranberry scones and a pan pizza Sunday. It was rainy and miserable so a good day to bake. Both of these were with KAF all flour so much lighter and milder than whole wheat.

There was a KAF email about making giant cinnamon rolls. I did that once but its too easy to eat an 8 inch cinnamon roll. I can't see why they suggested cutting it into slices insteal of unrolling it, where is the fun in that?

[skeptic7]

I could never tell if the comparison was suppose to be short term like several months, or long term like a decade ago. Flour is more expensive but at least its available as opposed to middle of 2020. I know eggs are definitely more expensive but am not sure thats inflation of just that the supply is less since many flocks were wiped out by bird flu.

[skeptic7]

I just baked what was suppose to be my regular quick bread/scone only with all white flour instead of whole wheat and 1/2 cup of left over cranberry sauce for flavor. It mixed up nicely used up 1 cup of superfulous buttermilk, and thin I poured it into a cast iron frying pan. It wasnt until the baking was finished I realized that this was a 12 inch frying pan and not a 10 inch pan. I have something like baked pancakes rather than scone subsitutes. But its tasty and colorful and has cranberry and orange flavors. Now I just need to adopt a focaccio recipe to use lots of milk...

[skeptic7]

Merry Christmas! Snow on the ground from Friday. Its still very cold but getting slightly warmer.

[skeptic7]

The cheapest I've seen a dozen eggs is $2.09 in Kentucky, in Virginia it was $2.99; at a different store in Virginia it was $3.99. I'm not sure how high the prices would go for eggs if I started looking at other stores in Kentucky. The organic, brown or cage free eggs are even higher priced.
Kroger here was having a Thanksgiving/Christmas sale on baking items. KAF was one of them.

[skeptic7]

I'm used to Honeycrisp being a very sweet apple, almost too sweet for my tastes. This batch was slightly sour so the idea of the pie was born. The apple held its shape well when cooked. Does large cell/small cell make a difference in cooking? I hear that it gives the crisper texture when eaten raw.

[skeptic7]

I did an apple pie to use up some not very sweet Honeycrisp. I bought them because they were on sale but found they were too sour for a table apple. I cooked with Honeycrisp before and expected them to make a good pie. They might have but I think I forgot to add flour to the sugar and spices when I made the filling.

[skeptic7]

I am sorry for your loss. 45 seems young to die.

[skeptic7]

I never thought of pouring chili on the cinnamon roll. I wouldn't have thought of doing that in grade school at all. I liked to have my textures separate so I would have alternates spoonfuls of chili and bites of the cinnamon roll, or finished off the chili before eating the cinnamon roll. What sort of barbarian is Alton Brown anyway?

[skeptic7]

I just did a batch of chocolate-walnut scones. White flour and butter and sour cream. I'm still at my father's house so its harder to find time and space to bake. The last batch of scones was made with White Lily flour, and this was with KAF AP flour. The batter was very different. The White Lily batch was so soft and moist, I made it as drop biscuits, this batch was drier and denser -- I had to knead it to get all the dry ingredients incorporated and I rolled it into a log and cut it apart for half, and tried rolling the other half into balls. I was making mini scones in both cases, about 2 tablespoons of dough.

[skeptic7]

I was so impressed when I first heard about her, going through that cook book to learn everything instead of cherry picking interesting recipes. I'm sorry to hear that she is dead.

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