So nice someone else loved it.
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Has anyone watched the latest Milk Street on Pie Crust? He believes in fully incorporating the butter and shortening.
What do you expert bakers here think?
I’m not an expert. My understanding is that fully incorporating the fats gives you a stronger, more crumbly crust. Sometimes this is warranted. The more unincorporated fat you keep in it, the flakier the results. Sometimes this also is warranted. My experience is that either end of the spectrum works, as well as everything in between. These days, I try to add the the fats in stages, to get a bit of everything. I mostly make fruit pies. If I don’t quite hit my mark on the dough, I no longer sweat it, because it’s all good.
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Looks like he reinvented pate brisee.
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Has anyone here baked decorated focaccia like the ones from Beautiful Bread by Theresa Culletto? I’ve checked the book out from the library and am planning to tackle trial-runs of a couple of her ideas for the holidays - (Thanksgiving and/or Christmas.) These look great, but how’s the taste?
Another square pullman loaf – finally got to what I wanted, so then of course lack of patience made me murder it by slicing too soon 
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That looks great!
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Looks super! So nice and sharp! Where did you get your square pullman from?
Thank you!
Perhaps all my timings were recorded in warmer climes and I just needed a day where I could wait it out to get to the rim 
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Thank you!
It was a pandemic purchase from Amazon.
Apple fritter cake , following a plug by @MunchkinRedux .
I had a small taste before sending it off with Mom. A winner for sure. Mine was done at about 50 minutes.
Apple fritters are a big deal here in Pa Dutch country. This doesn’t call the fritter to mind, but I’ll forgive King Arthur for trying to cash in on the fritter cred:)
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Beautiful! Makes me wanty.
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Julia Turshen’s Toasted Oat Muffins with both fresh and dried fruit, and as shared by @NJChicaa.
I made a few changes: subbed partial whole wheat flour, oil instead of butter, reduced the sugar by 15%, and used unsweetened dried blueberries instead of raisins. I omitted the cloves, just because I wasn’t feeling clove-ish this morning. I used 120 g. per cup of flour.
The number of muffins you get will depend on the size of your apple. I should have scaled what I used today, but didn’t think of it until too late. Making a half-batch and using about 80% of a single Fuji off our tree, it still was a lot of apple going in (but not too much in the final analysis). The recommendation of 3 T. for scoop-size was way off for me, as I got 6 full standard muffin tins (about 4.5 T. per muffin). All my ingredients were room temp (including the apple), and the muffins baked for 28 minutes.
These were very good – substantial, wholesome, tender, and not too sweet. I liked the spike of ginger. I’ll make them again without further modification (but I will weigh the apples next time).
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If anyone has sticky toffee pudding advice for me:
Our food bank won’t take ‘junk food’. LO candy stays good wrapped and sealed in a zipper bag and kept in a cool, dark place for another year.
In our Ontario climate, chocolate will bloom.
luckily, even if the food bank won’t take candy, Community Fridges is another option in Toronto.
There’s a small community fridge outside Morning Parade on Dundas W near Shaw , @rstuart!
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Homeless shelters do, at least in some places.
This is from America’s Test Kitchen, last week’s show I think. Double-Chocolate Banana Bread. It worked very well, I used their quick method to quick ripen the bananas–put just-ripe bananas into a 325F oven for 20 minutes and they turn black, soft and very sweet. OK, it worked! Use Dutch process cocoa and semi-sweet chopped chocolate along with the usual banana bread ingredients, the result is a success. Problem is I don’t like dark chocolate much and banana bread rarely–but HE begs for both so yes, a success. Moist and the right level of sweet, the top is sprinkled with 2 tablespoons of sugar before baking so it has a crispyish crust.
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I have left items there before, but this time just put it in the food bank bin at the local Metro
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