ElsieD

If you can make the Moose Farts, then I should make this pie. But, I'll use Biscoff cookies since I have them in my freezer.

@rotuts. Thank you so much for posting this. I've just put in a whopping order. I used to get this when my neice lived in Syracuse as they did not ship to Canada at that time. Now they do and i'm delighted to be able to get a nice big order of the stuff. It is soooo good. Since then i've been using Savory Choice brand which is also quite good but nothing beats More Than Gourmet.

@curls I signed up for and have completed the first course as well. As @blue_dolphin said, if you miss the first course, you haven't missed much. I suspect that going forward, the courses will become more interesting.

Yup. I've had two and they both needed longer pre-heats. So does the CSO.

I made hot dog buns as my first recipe from this book. As you can see, my shaping skills leave something to be desired. John has had two of the buns and rated them excellent. That, from my perspective is the good news. On the not-so-good side, I found the recipe a bit on the fussy side. I had a look at Peter Reinhart's recipe and it is more streamlined. I need to make a few more recipes from it before I decide whether or not to keep it.

I baked our family's weekly supply of cookies from about the age of ten. I loved making them and as time moved along, I broadened my baking to include things like bars, loaf cakes etc. but not yeast products. Back in the day, we took home economics in grade nine. The thing I remember doing is canning tomatoes and that was the first thing I ever "cooked". My mom was a good cook but never taught me how to cook, and I never thought to ask. I remember the first meal I ever cooked when first married were pork chops. I burned them. By trial and error I taught myself how to cook. My MIL was Lebanese and taught me how to make stuffed grape leaves and pita bread, thus piquing my interest in bread. I enjoy cooking but I would still rather bake.

I decided that the first recipe I'd tackle is for hamburger buns but I will shape and bake them as hot dog buns. How crucial is the malt syrup? I don't have any, but I do have diastatic malt powder, can I use that instead? If yes, what would the substitution ratio be? The recipe calls for 2 grams of the syrup.

No, I didn't.

I just received an e-mail from the Modernist people with an invitation to sign up for their bread classes. The e-mail goes on to state that you don't need to own the books to sign up for the classes.

0)I currently I keep a bit of yeast in the refrigerator door. The rest I keep in a canning jar in the freezer. Yeast arrives Friday. My biggest dilemma will be deciding what to make first.

I use some of that brand's product also. It's very good.

@JoNorvelleWalker and @rotuts KAF does not ship to Canada, so I looked up supplies in the book and it told me that SAF Gold is osmotolerant. I have ordered it from Amazon and it should arrive tomorrow. Had to order a pound - that'll keep me going for a while! I am very, very impressed with this publication and I've barely cracked it open. It's a keeper.

Did you turn them during the cook?

I opened the kitchen Manual and it opened at page 78, to a recipe for White Sandwich bread which calls for osmotolerant yeast. So far, I have not been able to find a source for it. At least, not by that name. Advice? Edited to add: to be fair, it does state that you can use instant yeast but increase the final proofing time by 20 - 30 minutes. I'd still like to know where to buy osnotolerant yeast.

It's arrived!

I was at a bakery the other day and bought a block of butter puff pastry. However, I'd never use all of it at once. Can I thaw it, use what I want and re-freeze? The block measures 6" x 3 1/2 ".

But, but......did you like the soup?

I have the MC@Home publication. I'm embarrassed to admit that the only recipe I ever made was the Caramelized Carrot Soup. We found it tooth-achingly sweet and I never looked at the books again. I just pulled the recipe book out from it's cover and plan to go through it.

Are you a proud member of the eGullet Enablers Club?

It's not on the way yet, but due to arrive Tuesday. The price is now $186 Cdn. Hopefully, I'll be charged the initial price of $140.

I am starting to wonder how much I'd use it. It's an expensive book.

That looks good. I had already signed up for their emails so I suppose more info will be forthcoming. I'm definitely interested.

That's impressive, assuming it was made with croissant dough.

I want to make a mango pudding that calls for sheet gelatine. 1 1/2 sheets to be exact. By googling, I have found that this is equivalent to 1/2 tablespoon powdered gelatin. My question is this: the recipe calls for the sheet gelatine to be softened in cold water, then wrung out. My recipe does not call for any water. Can I soften it in the cream the recipe calls for? If yes, do I need to make any sdjustments? TIA.

Thank you. I had a look at the two recipes and am happy to report that there is nothing in them that is unfamiliar to me. I tried to find some info on the course but could not find anything. Can you elaborate?