[skeptic7]

Correct guess. The trouble with true and false questions is that even the people who know nothing about it like me, can be occasionally correct.

[skeptic7]

BakerAunt, your pizza sounds wonderful, as does your blood orange cake, as does the Sourdough cheese crackers. I wish you lived close enough to visit.

I hope to do another batch of Hot Cross buns this weekend but I need to clean up at least part of the house so that might not happen. I will be doing a pizza but mine are normally very simple cheese pizza without fennel or Tuscan seasoning or cherry tomatoes or other nice things.

[skeptic7]

I got it.

[skeptic7]

I did my three bean, gabanzo, Great Northern white, navy bean, soup yesterday. It was a take on a vegetable and fennel bean soup, with celeric instead of the fennel. There was a disproportionate amount of celeric in there. I had bought a really big celeric root, and while I only use half of it, it still was more celeric than onions and carrots and celery combined. The soup was also far too boring in color with the white beans, and white celeric predominating over tomatoes and carrots and parsley. It was solved from total blandness by a little harissa ( Mediterranean hot pepper sauce ) and a sharp Vermont cheddar cheese sandwich. The good news is that celeric is a perfectly acceptable soup vegetable keeping its shape nicely.
I'm going to be eating this soup for ages. Luckily the jar of Harissa sauce is nearly full.

[skeptic7]

I wish someone would make a bread bucket. I had an antique one with a hook and a crank. It was designed to clamp on a table. I used to do 3 or 4 loaves of bread at once. However it was so old that it was made in the days of lead solder, so I gave it away.
I had a more modern one, but it didn't have a clamp and did have a tendency to move when you tried to use it.

If you had lots of money, the Anxstrum ( sp ) mixer would make a nice bread kneading machine. That is however more expensive than a bread machine.

[skeptic7]

I got it!. BakerAunt, I think it would make a good scone.

[skeptic7]

I just baked 4 chicken thighs, won't eat them tonight its to warm up for tomorrow's lunch and supper.
I wanted to make garbanzo beans into soup, but found I didn't have 2 cups of garbanzo beans. I looked into my cupboard and managed to get find two cups of dried beans by combining garbanzo, Great Northern and navy beans. This is now soaking and I'll make tomato/vegetable/3 bean soup tomorrow.

[skeptic7]

Chocomouse; How is the weather? I read about the spring NorthEaster in the New England area.

BakerAunt; congratulations on the chickpeas.

[skeptic7]

Well that explains the run on flour and yeast in my area. I'll have to look at ways to stretch my yeast supply. If I get down to my last tablespoon of yeast I guess I could make a poolish or biga and use parts of it instead of dried yeast to make bread. I I kept it in the refrigerator, it wouldn't develop that sour tang of a true sourdough.

[skeptic7]

I got it!

[skeptic7]

I did Whole Wheat Hot Cross buns -- mixed the dough on Sunday, kneaded it and formed it on Monday, baked Monday night, and then gave almost all of it away on Tuesday. Well aside from the ones I ate. This was a doggy safe version, dates, cranberries, orange and lemon peel, but no raisins or currants or prunes. I gave it to friends who have dogs, and one friend who likes whole wheat and less sweet pastries. Dogs need to celebrate Easter too! I made maple icing for the crosses.
Traditional Hot Cross buns need to come with a warning that they aren't dog friendly.

[skeptic7]

After checking 4 stores, I finally got some KA whole wheat flour. The first two stores were closed, the third had sugar but no flour, and the last had whole wheat flour but not white. I'm in the Washington DC area, and the article that Mike reposted applies to me. The last two stores didn't have any yeast. There was only the empty cardboard display boxes which used to have envelopes of yeast.
A friend of mine said that she had to bake with the last of her 2 year old yeast and it was working very slowly.

[skeptic7]

Aaron; If you want to be decadent use maple syrup for the liquid instead of milk. This is for the glaze on the cinnamon roll.
I have made very good cinnamon rolls with 1/3 white whole wheat flour and 2/3 all purpose flour. It is slightly more chewy than all all purpose flour which I like. Part bread flour and part white whole wheat flour should also make a good cinnamon roll.

• This reply was modified 4 years, 11 months ago by skeptic7.

[skeptic7]

Aaron; I use milk/confectioner's sugar on cinnamon rolls all the time. I also like the rolls plain.

[skeptic7]

I missed this, which is particularly bad since I eat a lot of brown rice.

[Author]

Posts