ElsieD

In Canada we would call what you show a crumpet. They are fairly thin, and so cannot be split in half and honey and butter are the two best partners for a toasted, warm, crunchy on the outside crumpet.

@liuzhou What are kewpie mayo's used for? Is the regular one the same as what we have here? And what is the sweet one used for?

Welcome to this forum, @jongm91. It's nice to be able to welcome a new member.

@Matthew.Taylor Very nice! I have never had any luck making those. Either the crust is too hard to cut through or the chocolate shatters when I cut into it. Yours look perfect.

I've never heard of freezing raw potatoes. How do they turn out? I would think they would turn an ugly grey color but maybe you mean shred cooked potatoes?

Nice!

Lemon posset?

Wherever did you find this?

Welcome to the forum. I'm sorry I can't help you but there are a number of chocolatiers on this forum who can. No doubt they can give you some good advice. As for me, I just want to say I looked at your Instagram account and you do beautiful work. Wish I could buy some.

I love those grapes. Unfortunately, we don't see them very often.

Here's an article from Epicurious about substituting one type of yeast for another. https://www.epicurious.com/expert-advice/swap-different-types-of-yeast-article?utm_source=nl&utm_brand=epi&utm_mailing=EPI_TWWCN_042220&utm_campaign=aud-dev&utm_medium=email&bxid=5c3393342ddf9c392a6d8523&cndid=1360150&esrc=rbox_mig_grp_1&utm_term=EPI_CTN_AND_TOPTEN

Looking forward to seeing the finished product.

I'm with @Smithy. Looks like jicama to me.

@ptw1953 No apology necessary. I 'm very happy with the loaf and it makes great sandwiches. I wrote to USA Pans, the maker of mine and asked them about the lid popping off. We'll see what they have to say.

@ptw1953 I made your recipe yesterday. All was going well except that after 10 minutes in the oven, the lid blew off my Pullman pan. I left it where it was, resting on top of the loaf to see what would happen. At the end of 30 minutes, I went to pull it out but noticed it was a little pale so left it in the oven for another few minutes. As you can see, the lid affected the shape of the load as the dough was pretty even when it went in. The bread is delicious, and I'll make it again. It looked like a .ot of yeast to me, though. It is 17 gm. Of active dry yeast? Thanks again for the recipe.

It is very, very quiet. I doubt you will be able to hear it.

@Kim Shook re:the citrus. I wish I could say the same.

Thank you! I will be doing this today as we need bread. I have the 13" pan.

@ptw1953 That is one nice looking loaf. Would you be willing to share your recipe? Every time I try to make a pan de mie the lid blows off in the oven. I no longer use the lid but would like to.

I checked again and they do have corn sugar. Thank you.

That's the understatement of the year!

I made these exactly once and to be honest, we weren't all that fond of them. I used a recipe from either Serious Eats or Cook's Illustrated, I can't remember which one.

Nice bread! I went to the KAF site and saved the recipe to my recipe box. I'll try it out next time I make bread.

I just I just checked our home brew supply store and they do not sell dextrose but they do sell liquid glucose by the litre. Are they interchangeable?

How "scoopable" are they right from the freezer or do you freeze them in say, 1 tablespoon portions? How long do they keep in the freezer?