[skeptic7]

Those are great ideas. I love the swans and the bowties.

[skeptic7]

I guessed correctly.!

[skeptic7]

I went grocery shopping at 7:00 am at Wegmans. They had plenty of flour including KAF All purpose flour. I bought a bag. They didn't have KAF WW flour of any sort, but they did have store brand whole wheat flour so I bought a bag of that too. I was tempted to stock up but I don't have much spare freezer space.

[skeptic7]

Yesterday, I made a spinach pizza one of my regular recipes, but the pan pizza crust was made with all white flour instead of whole wheat. It was bouncier and rose higher. I had to start the pizza crust the night before and refrigerate it over night, and made the filling at 6:30 in the morning, backing it at 8:30 am in order to avoid the summer heat.
Today is somewhat better, it was 65 degrees at 7:00 am, but I'm going to have to do the bulk of my cooking in the early morning for many months.

[skeptic7]

I got this. It seemed very strange when I first heard about it.

[skeptic7]

I didn't know the answer and my guess was wrong!

[skeptic7]

I did a correct guess.

[skeptic7]

I did cornbread today. Its basically the same recipe as last week, the yeast risen Northern style cornbread. This time I did an overnight sponge with 1/2 cup milk, 1/2 cup buttermilk, 1 cup cornmeal, 1/4 tsp yeast. The next day I mixed in the rest of the ingredients, poured it in a cast iron frying pan, let it rest while the oven preheated -- more than half an hour. and baked it. The previous time I was cooking in a slow cooker. Its lighter and fluffier than last time with bigger holes. I can still taste a hint of sourness from the buttermilk.
I like it and its interesting to make a cornbread with yeast instead of baking soda and baking powder. I am not sure its worth the extra time necessary.

[skeptic7]

I messed this one up.

[skeptic7]

The local grocery store is now well stocked with toilet paper, there are no empty spaces on the shelves any more. There is flour in the flour section, and even 5 bags of KAF all purpose flour, and lots of more common brands of flour. No whole wheat flour unfortunately of any brand.

[skeptic7]

I redid the buttermilk cinnamon swirl bread, this time letting it rise and rise and rise. I used 1/4 tsp of yeast in the sponge. but let it sit for 3 1/2 hours in a hot kitchen. Yesterday was sweltering. Then I mixed in all the other ingredients into the dough and kneaded it a bit, and then refrigerated the dough overnight. The next morning after the dough was warmed up, I finished kneading the dough and kneading in the butter and about 1/2 cup more flour as the dough was still very soft. I rolled it out and spread with cinnamon sugar. Then rolled it up and put it in the loaf pan. I let it rise almost to the top of the bread pan about 2 hours. I then baked in on high in the slow cooker for 2 1/2 hours to 190 degrees. The bread is soft and high and light. The top crust is unpleasantly pale but the sides are actually a nice light brown.

[skeptic7]

I did buttermilk cinnamon swirl bread today. I didn't particularly like any of the buttermilk bread recipes I had so I made one up. I wanted to push the envelope of baking in a slow cooker so I mixed the dough, kneaded it, rolled it flat, sprinkled the cinnamon on it and then put it in a loaf pan. From there it went into the slow cooker and I baked it on high without giving it a chance to rise. I was hoping the slow cooker would heat up slowly enough that the bread would rise before baking. It baked for about 3 hours. It would probably have worked better if I baked it on low for 5 hours.
It did rise to not quite double but its a very dense bread. If this was whole wheat it would be almost inedible, but this is an AP white flour -- Gold Medal Brand. Its soft but dense and possibly like Pan de Pie bread as the top dried out before it could really rise.
I'm going to do this tonight while I still remember the ingredients and see what this is like if I let it rise before baking.

Ingredients
1 cup buttermilk
1 teaspoon yeast
3 cups all purpose ( Gold Medal Flour )
1 tablespoon potato flour
3/4 teaspoon salt
1 tablespoon sugar
2 tablespoons butter

3-4 tablespoons brown sugar /cinnamon mix

[skeptic7]

Has anyone had their buttermilk become more sour? I've had one jar in the refrigerator for several months. I used it in cornbread the other day and I could taste the sourness. This cornbread was lower in sugar than other recipes.

[skeptic7]

I got it.

[skeptic7]

I thought I would have oodles of spare time during the lock down, but I really didn't. I was working from home, and not doing martial arts or shopping and visiting friends. The time I saved from not commuting was taken up on cooking meals and cleaning up afterwards, and my extra time was used in sewing projects; mainly masks but I also fixed a cloth bag whose handle had worn through. I tried some baking /cooking projects but not that many.

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