[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 5 years 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.

[skeptic7]

I made chicken soup in a pressure cooker. I had onion, carrot, celery, garlic and chicken legs, with parsley, sage, rosemary and thyme to be traditional. This is much faster than using a slow cooker for the soup and just as tasty.
I also tried sweet and sour cabbage which I didn't like that well. I might try this again and follow the recipe more carefully before I give up on it.

[skeptic7]

I use white whole wheat flour in quick breads and cookies without problems. I can also ahve 30% whole wheat flour in yeast breads using either white or red whole wheat , with the rest of the flour being white flour.

[skeptic7]

I went to two large grocery stores, both of them were seriously short of flour. one of them had some bags of BRM all purpose, and a little specialty flour. The other had only a little cornmeal and some storebrand flour. One of them did have toilet paper, they were selling 1 bag or 6 rolls per customer. There must be more people willing to bake than I expected or something is putting a glitch in the supply chain.
I was out looking for more whole wheat flour. I have enough for the current recipe but not much extra.

[skeptic7]

I got it. I've seen celeric in the grocery stores.

[skeptic7]

Aaron;
I have never been able to use white whole wheat flour to make a 100% yeast bread successfully. I think its the lower protein compared to the red whole wheat flours. I have basically given up on white whole wheat flour for 100% whole wheat yeast breads.
I can't see your recipe, but I get better rises on bread that contains eggs.

BakerAunt;
Yes my pie has a top and bottom crust. Its like having the meat part of a Cottage pie enclosed by pie crust. This is my favorite white flour oil pie crust which has the advantage of microwaving quite nicely.
They Rye breads sound fabulous!

Mike;
The rolls in your other thread look great. Are they 100% rye?

[skeptic7]

I got it too. Mainly luck

[skeptic7]

RiversideLen;
I wouldn't think so, that isn't very much flour compared to the rest of the ingredients in a cake.

Wednesday I made a large batch of Hot Cross Buns. It was basically from a recipe found in King Arthur Flour's baking newsletter but I changed the spices to be more varied. I baked it, checked the temperature and then put it back in the oven to bake longer till the internal temperature was180 degrees. A small pan came out loooking beautiful but was too soft inside and I am treating them like brown and serve rolls and rebaking before eating. I gave most of the properly cooked rolls away.

I also make Cornish Meat Pie from "The Garndener Museum Cafe Cookbook". This is a meat pie with 2 lbs of hamburger and a little carrot and onions and potatoes. Its very heavily seasoned with 1 tablespoon each of dried thyme, marjoram and basil, and minced garlic. I used my favorite oil based pie crust. This turned out very well, with about 2 cups of filling left over after the pie was made. I used a 10 inch frying pan as a pie pan so it made a deep pie, it would probably have made 2 shallower pies. It was slighly bland which surprised me as I remembered it as being very strong tasting. But it cut beautifully after being refrigerated overnight and I look forward to the leftovers. I opened a jar of cranberry sauce I had canned last year to go with this.
This differs from a traditional Cornish pastry in that the hamburger is cooked before being mixed into the filling. I think its easier to manage and less likely to cause food poisoning this way.

[skeptic7]

I got it!

[Author]

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