Forum Replies Created
-
AuthorPosts
-
Of the last three large grocery stores, two were nearly completely out of flour, and one only had Gold Medal AP flour. Now today I've been to a fourth grocery store and it had KAF self rising flour, and storebrand white and storebrand whole wheat. I grabbed a bag of the whole wheat -- Does anyone know how this might differ from KAF whole wheat? I've been using KAF whole wheat since I decided to start baking with whole wheat flour. In fact I've been using KA flour for nearly two decades -- soon after someone recommended KAF 200th Anniversary cookbook.
I answered correctly because I know so many good recipes.
My yeast probably wasn't freeze dried, when I opened the package it was in normal granules. The way it was packed made me think it was a solid block. I guess all the air was removed from the package and it was such a solid shape. I put it in little ziplock bags, in 1/2 cup per bag. I told my neighborhood facebook group that I had extra yeast and gave about 6 bags away. The rest are in my freezer. I actually didn't need any more yeast, I still have some of my original bag left after all the Easter baking.
I was at grocery stores the last couple of days and no one had any flour. I used to find KAF flour at both those stores.
BakerAunt;
I was making a point of buying Tupperware at thrift stores in the early Spring. These were handy for Hot Cross Bun deliveries, although I had to put a number of the Ziploc semi reusable boxes for that purpose too. The lids tend to crack with age or with cold or with exposure to too much sunlight. I needed boxes with enough depth to accomodate the Hot Cross buns and frosting. I used to give out the buns unfrosted and then I found some of my friends couldn't/wouldn't make appropriate crosses.The pictures of bread hanging from rafters looked so interesting. I guess dust and mice would have been a problem. Can you recommend an easy recipe? Is there a whole wheat version?
I read about Crispbreads on Wikipedia. I didn't realize that they had so much history behind them. They seem to be the land based equivalent of hard tack.
BakerAunt, could you get your husband to rig up a pole so you can hang them in your living room?
I missed it completely
I think the bunnies need to be further apart. 🙂
On Sunday I made a very last batch of Hot Cross Buns, these were all whole wheat with spices and dried lemon and orange peel. Its not much like a Hot Cross Bun, but these were done for friends who were diabetic and needed to cut out sugar. They probably are counting carbohydrates and limiting them severely, but they could eat a quarter a bun at a time. Everyone should celebrate Easter, even diabetics.
Baker Aunt; I love the idea of your crackers, and now that I shouldn't run to the store to just buy them, I love them even more. Is it very hard to roll them out?
I guessed at it. First guess was correct, second guess which I actually clicked on was wrong
I bake a ham and raisin ricotta pie. It doesn't quite know whether its a desert or a main dish. It has raisins, walnuts and ham and I added the zest and juice of a blood orange in place of the Grand Marnier sauce. Its quite nice but wierd. It said to cook for 30 minutes but I baked it for nearly an hour until done.
I've never heard of this before.
I baked my Hot Cross buns this morning. They came out beautifully. I ate three for breakfast and will probably be eating many more as the day progresses. I am going to start one final tiny batch of diabetic friendly Hot Cross buns, no sugar, no dried fruit, all whole wheat, but heavy on the spices and dried fruit peel. The intended recipient lives across the street, so I can leave it at her doorstep and run away.
I also have a recipe for a ham and raisin pie, more like a quiche than anything else. I plan to bake that today.I guessed correctly.
I've started my Hot Cross Bun recipe too. This is from the NY Times cookbook and I've made it since I've been in High School. Its the most elaborate of my recipes and I always do it as the culmination of the Hot Cross bun season. Its a soft dough now, and will be refrigerated overnight. Tomorrow I'll knead it, adding more flour as necessary and shape it into buns. The baking will be either Saturday or Sunday depending on how it rises. This uses 8 cups of flour so makes quite a few buns.
BakerAunt; how many Hot Cross Buns are you making?I've seen a reference to pomegranate molasses, but was wondering if that was like "oat milk" and more an advertising gimick.
-
AuthorPosts
