[skeptic7]

I froze cheddar, the last time by accident, and while the taste is the same, the cheese becomes more brittle and harder to plane. It doesn't make a difference for pizza but the slices tend to break so grilled cheese sandwiches are harder to make.

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Mike, thats a beautiful pie. I wish I could eat a piece. I don't remember every eating a sour cream - raisin pie, and I certainly haven't cooked one.

Len; your buns look so tasty, especially the basket weave. Do you make them into sandwiches with roast beef and onions?

[skeptic7]

I reuse my ziploc freezer bags too, but I don't keep them in the freezer. The smaller ones are rolled up in a old quart yogurt container, the 2 gallon size are on the shelf with the "good" ie unused dinner plates.

[skeptic7]

I missed this.

[skeptic7]

I just did a cranberry and ricotta cheese pizza. Makes a nice breakfast.

I've make double rise pizza doughs before but it was by accident. I had gotten distracted between punching the dough down the first time and forming it into pizzas. It doesn't make much difference.

[skeptic7]

I missed it. These do sound tasty.

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Mike;
I didn't realize that your recipes made two loaves instead of one. Good luck with the steam. Would it help to have a full frying pan of water in the oven so the oven would be constantly bathed in steam instead of just having a short burst of steam at the ccritical points? What do rye rolls taste like steamed anyway?

[skeptic7]

Mike
Can you bake the bread in a covered container like a Dutch oven to provide a moister atmosphere especially as you are doing single loaves. I have an oval Dutch oven that takes bread pans without problems.

[skeptic7]

I missed this.

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BakerAunt;
The Bischofsbrot sounds very very tasty. Congratulations!

I baked a cheese pizza last night which turned out well, fluffy and tender with plenty of cheese -- mozarella and cheddar.

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I knew this!

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Happy Birthday!

[skeptic7]

I like reading about the science of cooking and the stories behind it. I really liked the McGee cookbooks.

[skeptic7]

On Friday I made carrot bread with raisins, and Saturday morning I made whole wheat pancakes with buttermilk. These are fairly normal recipes for me, but when I finished up the leftovers on Sunday, I was surprised to find the left over pancake was moister and softer than the left over quick bread. The bread was fine after it was heated slightly and both pancakes and bread tasted wonderful with dark maple syrup. My friend from Canada brought some #4, Very Dark Robust maple syrup which has a wonderfully strong flavor. Would a mixture of cream cheese and maple syrup go well over pancakes? It would probably be great on bagels but I would have to go out and buy that.

[skeptic7]

Good luck with your yogurt. I hear Greek yogurt is made by straining some of the liquid out of regular yogurt, not with a different starter. However a particular brand of Greek yogurt might have a different started than your plain yogurt.
I used to make yogurt, eating some of it and then cooking with the rest. Now I make buttermilk for baking, and only buy yogurt occasionally. I used to mix museli with yogurt and let it soak overnight for breakfast. I always added extra honey before eating.

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