[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 5 years, 1 month 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

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