[skeptic7]

The buns look wonderful!

[skeptic7]

BakerAunt;
The Regenerative Flour is associated with the Bread lab mentioned in the article but its 2 1/2 times the price of regular whole wheat flour.
I wonder thow they get the various strains of wheat to be ready for harvest at the same time.

[skeptic7]

BakerAunt;
you could also try dividing the dough into three parts and then cut each part into quarters. I think they mean that you should cut the dough into quarters but then seperate the quarterly slightly say 1/4 inch apart so that the cut edges won't get as brown as if they were spread apart.

I made Taiwanese Bao again from the KAF recipe. It turned out better than the last time but still flatter than I would like. I increased the baking powder to 1/2 tsp instead of 1/4 tsp and it had a nice holely texture. I think it was too soft and next time I might add more flour.

[skeptic7]

It was cool here on Sunday so I did miniscones again. Very reliable and tasty. This was half dried cranberries and half dried cherries as I didn't have quite enough cranberries for the recipe.

[skeptic7]

It was wonderfully cool this morning. I was tempted to bake but took advantage of the temperature to take a walk instead.


@BakerAunt; your quiche sounds wonderful. How did it taste? Did you have to do anything to deal with the extra moisture in the tomatoes?

[skeptic7]

I did a pepperoni pizza today with Trader Joe Pizza Sauce and extra pepperoni. Turned out reasonably well for a medium pan pizza but I could wish it had risen a little more.
I did Taiwanese Breakfast Bao from the KAF site last week and it was disappointingly flat, I left it too long to see if it would rise more but it didn't. I'll have to try again and see if I can figure out my problem. The batches I did in the spring when it was cool turned out better. At least this is better than when I forgot to add the salt. Not much better but some. The heat wave has returned so I'm not likely to bake anything for a while.

[skeptic7]

I did a pan pizza with cheese, tomato and pepperoni today. Its the same recipe as last week but didn't rise as light and fluffy.

[skeptic7]

I made chocolate cherry rolls on Friday. I froze some and gave them to a friend on Monday, but am eating the rest. It seems to keep fairly well in the refrigerator.

[skeptic7]

I did a cheese and tomato deep dish pizza on Sunday. It used up the last of some beautifully red tomatos from the farmers' market. I used used Beef Pepperoni from a Halal store. I wanted to see what these were like and they were very tasty, possibly a bit less spicy than the ordinary variety. However it was sold in a 2lb bag so now I have enough pepperoni in the freezer for 20 pizzas. The pizza came out nicely and most of it was refrigerated and being eaten for lunch and snacks. 15 seconds in the microwave is warming it up without toughening the bread part.

[skeptic7]

I thought I had added a comment but it seems to have disappeared. I made scones with my father last weekend. Well I made them and he followed along the steps in the recipe. He said that he had liked them and wanted the recipe. I wrote down the recipe and showed him step by step. He doesn't do any baking so its not likely he will try on his own but its nice that he is interested.
I also made raisin potato rolls in the mixer. This recipe was chosen to use up excess milk but it always turns out well. Especially now that I add extra butter. This is slightly sweeter than most potato rolls but that complements the raisins. I think I am getting the hang of using a mixer. Instead of expecting the mixer to do all the work, sometimes I stop and knead the dough by hand a little.

[skeptic7]

Last Maryland Sheep and Wool was very wet and muddy and cold. I bought a little of this and a little of that. My main purchase was a book "Sock Architecture" by Laura Neal, but I also bought a skein of yarn and some hand cream. Oh and I stopped by Chocomouse's booth to get some Vermont maple syrup.

[skeptic7]

@Aaron
I've seen convertible mittens that have a glove underneath, not bare fingers. Maybe you will have to look for one of those. Another idea is to layer and layer; thin gloves, thick mittens, and then waterproof over mittens. I've see skiers with mittens that look like cloth bags.

@Kimbob
I've had friends in Virginia who tried knitting Icelandic Lopi sweaters and could only think of wearing them a couple weeks a year

[skeptic7]

Aaron, where do you live? A wool mitten should keep your hands warm even when wet. I can't verify this in person as I normally use wool gloves in the winter and just come back in when my hands get cold.
I'll look up Bernie Sanders' mittens and see if there is a pattern available or more information. Thanks

[skeptic7]

I made salmon patties with canned salmon from a Laura Brody recipe. These were supposed to be baked to cut down on fat, but I fried mine instead as I didn't want to use a whole oven. I ate two for lunch, and will be warming up the others for sandwiches during the week.
I also baked a spinach pizza and will be eating this too over the course of a week. Makes a very good lukewarm supper. This is heated gently in a cast iron frying pan with lid, which doesn't heat the kitchen a lot.
The farmer's market had nice cherries and tomatoes. Beautiful color, tasty and doesn't require cooking. Has anyone eaten a "sugar cube" cantelope? It looked so cute I had to buy it. Also it doesn't need to be cooked.

[skeptic7]

I did mini scones on July 6. I'm not being very adventurous but these always turn out so well.

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