[skeptic7]

I baked a sort of focaccio -- it was going to be a pizza but it was rather dry and rose nicely into a boule form so I just baked it instead of flattening it out and trying to make a pizza. My initial plans were for an apple pizza or cranberry-ricotta pizza.

[skeptic7]

I messed this up.

[skeptic7]

After going to cooking so much whole wheat I am finding regular white rolls far too soft. Trader Joe's had some French Milk bread rolls "Pain au Lait" which were tasty but very very soft.

[skeptic7]

I did a fairly blind guess and chose the wrong answer.

[skeptic7]

Are you sure of this answer? Wikipedia has a different explanation

https://en.wikipedia.org/wiki/Rennet

[skeptic7]

Thanks for the recipes. The butternut squash/chicken looks intriguing. My last pot pie crust was unfortunately soggy, but I think I know what caused it. I'm not sure that I'd want an egg wash on the underside of the pie crust. I like the top of the pie crust to be crisp, but the soft texture of the underside where it meets the pot pie filling is part of its charm.
Do you think that kale is a good addition to a pot pie? I am afraid it would over cook and turn out mushy.

[skeptic7]

Last Thursday I did a cheese pizza. This is the sort of pizza I do all the time but this time it had far less cheese. I realized later that I was using a cheese plane to cut up the cheese and while the whole pizza was covered it wasn't covered very thickly.
Saturday I did a buttermilk whole wheat bread with a cinnamon swirl, cooked in the slow cooker. It too about 3 hours to get to 190 degrees and was just great. The cinnamon sugar wasn't as visible as it would have been for a white bread but it was very tasty.

[skeptic7]

Baker Aunt; congratulations on a successful brownie adaption! I don't like chocolate chips in brownies but I love nuts.

Mike; I went to look at Susan Purdy's pie cookbook again and she has a lot of different pie crust recipes, the potato recipe was very appealing too.

[skeptic7]

I am getting a Canadian friend to bring me a can of Very Dark maple syrup, she said that this used to be "#4" before they changed the grading system. I hope it will give a stronger flavor in maple icing. I've tried Light and Medium Canadian Maple Syrup, I have a can of Dark Maple syrup but haven't opened it yet.

[skeptic7]

I got it.

[skeptic7]

My problem with maple syrup is always that the maple flavor seemed too subtle. I was thinking of getting maple flavoring seperately but was too lazy.

[skeptic7]

Mike;
I think I made Hot Water Pastry once. I used Crisco as the fat. What fat did you use with this? I think this was before I wanted to try oil based pie crusts.

[skeptic7]

Thats interesting, I've read about kombucha and seen it at health food stores. I've never drunk it. Is it healthy?

[skeptic7]

These were top crust only. I prefer having a true pie crust to biscuit or batter bread on my pot pies.

[skeptic7]

I have found a brand new method to mess up pie dough. I normally use an oil based recipe. For a whole pie the recipe is
3 cups flour
1 teaspoon baking powder
3/4 cup oil
1 teaspoon vinager
1 egg
water to make a good dough;
I do this all the time, and it is hard to handle but turns out very well. Its a short crust but crisp and crunchy.

If I do a partial recipe I keep the same portions of oil and flour but normally leave out the egg.

So for some pot pies I had 2 cups flour, 1/2 teaspoon baking powder, 1/2 cup oil
When I mixed this together the pie dough was moist enough and handled fairly well so I didn't add any water.

I made a turkey pot pie filling with carrots and celery and onions and parsnips and green beans. The green beans were a nod to Thanksgiving. I had this boiling hot and in 4 2 cup corning dishes, then I rolled out the pie dough and placed it on top. I baked this at 350 for 30 minutes until the filling was boiling. The pie dough top never got crisp. It always remained soft and mushy.
I reheated one pie in the microwave yesterday and it still never hardened up. I didn't think there was such a thing as too much oil in a pie crust but I seemed to have achieved it. My conclusion is that water is a necessary ingredient in a crust. Anyone else have an opinion of what went wrong? I was nibbling on some crackers as I ate the pie which was very tasty and filling, in order to have something crunchy.

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