[skeptic7]

I did potato rolls with dried cranberries Sunday. Turned out very nicely.

[skeptic7]

Thank you. I look forward to seeing the pictures. Why doesn't he keep the tomatoes growing longer? I read that Tomatoes would be perenials in warm climates.

[skeptic7]

Are these bush type tomatoes or the bigger ones? I once heard about keeping tomatoes for several years in a greenhouse. The tomatoes were supported by ropes and every so often they would lower the ropes so the old stems would lay on the ground and the younger parts could continue to grow without hitting on the roof. I never saw this in person, or even had good pictures but it seemed so funny to have tomatoes trying to grow to the top.

[skeptic7]

I did mini scones with dried cranberries again. This is my normal scone recipe but cut into 16 pieces instead of 8.

[skeptic7]

I did glazed mini scones once, and found the extra glaze made it too sweet and potentially a little sticky on humid days. The recipe possibly KAF said that the glaze would keep the scones moister for a couple extra days. I don't remember if it worked or not, but I definitely didn't think it was worth the mess.

[skeptic7]

Poor cat. I hope the surgery goes well. This is the feral cat that comes in your house but is rather aloof?

[skeptic7]

I lost power for 36 hours, Friday at 10:35 am till Saturday around 10:30 pm; and annoyingly lost internet for over 4 days even after the electricity came back. I rejoined the Internet world just after noon on Monday.
Since the power was off, I am trying to use up the quart of milk. I've done potato with cranberry rolls twice. I gave some of them away and ate quite a few. I'll be giving some more away tomorrow.
I think the contents of the freezer survived the outage but I had to do a purge of the refrigerator.
I am surprised that the winds came up from Florida so fast. I was thinking that it would take two days for the Hurricane to get to KY from Florida.

[skeptic7]

I have a very old Joy of Cooking. Thats an interesting challenge. Recently when I wanted to expand my horizons, I find an ingredient and then look for recipes. Before the pandemic I got some rye flour at the Coop and then looked for recipes. I found how very different rye flour is than wheat flour and how some of my ideas on bread baking were totally wrong for rye.

[skeptic7]

I baked pepperoni pizza with only a tiny bit of tomato sauce -- the last of the container, and extra pepperoni, and mozzerella cheese with the last of the cheddar for extra flavor last night. It was baked rather late so I ate a cold piece for breakfast.

[skeptic7]

The buns look wonderful!

[skeptic7]

BakerAunt;
The Regenerative Flour is associated with the Bread lab mentioned in the article but its 2 1/2 times the price of regular whole wheat flour.
I wonder thow they get the various strains of wheat to be ready for harvest at the same time.

[skeptic7]

BakerAunt;
you could also try dividing the dough into three parts and then cut each part into quarters. I think they mean that you should cut the dough into quarters but then seperate the quarterly slightly say 1/4 inch apart so that the cut edges won't get as brown as if they were spread apart.

I made Taiwanese Bao again from the KAF recipe. It turned out better than the last time but still flatter than I would like. I increased the baking powder to 1/2 tsp instead of 1/4 tsp and it had a nice holely texture. I think it was too soft and next time I might add more flour.

[skeptic7]

It was cool here on Sunday so I did miniscones again. Very reliable and tasty. This was half dried cranberries and half dried cherries as I didn't have quite enough cranberries for the recipe.

[skeptic7]

It was wonderfully cool this morning. I was tempted to bake but took advantage of the temperature to take a walk instead.


@BakerAunt; your quiche sounds wonderful. How did it taste? Did you have to do anything to deal with the extra moisture in the tomatoes?

[skeptic7]

I did a pepperoni pizza today with Trader Joe Pizza Sauce and extra pepperoni. Turned out reasonably well for a medium pan pizza but I could wish it had risen a little more.
I did Taiwanese Breakfast Bao from the KAF site last week and it was disappointingly flat, I left it too long to see if it would rise more but it didn't. I'll have to try again and see if I can figure out my problem. The batches I did in the spring when it was cool turned out better. At least this is better than when I forgot to add the salt. Not much better but some. The heat wave has returned so I'm not likely to bake anything for a while.

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