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Those cookies are gorgeous. I could never think of doing something like that.
I got this!
BakerAunt,
Good luck on the bread. I don't think 2 tsp of yeast is too much for such a heavy bread, but 1 or 1 1/2 tsps of yeast will probably work too. Just give it the time to rise to the necessary volume.Thank you. Thank you. One of my next project is going to try to create my own au chocolat sticks. I think if I made an aluminum foil form with the right length and little dividers I can make it like one large chocolate bar that will break apart to the right size. If this is the recipe I remember it has two bars of chocolate per roll and they are like an S shape with a chocolate bar in each curve of the S.
I have so many recipes that I look at and think that this would be fun later. How do you organize your future recipe pile?I missed this.
Looks very nice. What did you think of the flavor?
That is nice. There are a couple of historical mills not that far from me. I wonder what they are doing.
Can one teenager eat 10 pancakes for breakfast? I can see that happening for lunch but at breakfast? I hope you get to taste your own pancakes.
I just took a batch of English Muffins out of the oven. I separated the dough into two batches during the mixing process and added an egg to one half, and some additional water to the other. The batch with the egg rose higher but its also slightly drier and more fine grained. The other one has a more open and moist texture. I should probably repeat this experiment, I didn't do a very good job making the English muffins. The dough was quite dry and I had to knead in more water to both batches to get it to absorb all the flour. This took a lot of work and kneading.
I got it right, but I have never made any.
Thursday is not a good night for me, but any other day will work. I'm using an extra Windows laptop for video conferences. My old favorite Macintosh is too old to work well with any modern software.
Italiancook; Perhaps you should look into getting a computer. A used laptop would be cheap.
Bread needs a certain amount of salt to toughen the gluten. Without salt the gluten is too expandable and will balloon out and then collapse. I've tried to cut back on salt, and find that 1 tsp/ 4 cups of flour is about as little as I feel comfortable using.
when I used packages of yeast, I always used the whole package. Now my yeast is in a plastic bag, tied shut, in a pint mason jar in the freezer.
May 1, 2020 at 8:07 am in reply to: What are you Baking the week of April 26, 2020 (started a day early) #23424I did my Cherry Pizza and it was great. I had added one tablespoon of honey to the pizza dough and put it in a cast iron frying pan. By the time I got back to it, it had fully risen so I dropped about a cup of whole milk ricotta cheese by the spoonful on it. I left an area around the rim free. I opened the jar of Morello cherries, found that it had been sweetened lightly and spooned the cherries into a bowl, leaving the liquid behind, drained the cherries again and started dropping them gently on the pizza. I stopped putting cherries on when I had a single layer of cherries. Baked this at 350 degrees for about 20-25 minutes until done.
Its great. It made a great midnight snack and is now making a very good breakfast. Not too sweet.I remember making Date Newtons by hand once. Thats a cute story about Fig Newtons.
There is a nice blog post on KAF about using less yeast.
https://www.kingarthurflour.com/blog/2020/04/30/how-to-bake-bread-using-less-yeastI like monitoring the time it takes the dough to rise in a relatively warm environment vs a cool room. Nice experiments. If it wasn't for the storage, it might be worth while building an incubator just for yeast dough. I like preferments and sponges of various types better -- I don't have to worry about delicate ingredients like eggs or milk spoiling.
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