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Old 09-08-2013, 12:23 PM   #651
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Good grief! Those biscuits are on steroids!! Beautiful.
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Old 09-08-2013, 12:34 PM   #652
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Good grief! Those biscuits are on steroids!! Beautiful.
+1!!
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Old 09-08-2013, 12:35 PM   #653
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I did a little googling and it seems that Bakewell Cream is cream of tartar and that a mixture of two parts cream of tartar and one part baking soda makes baking powder. I remember my Grandmother using the combination instead of baking powder in some recipes. I also noticed that the Bakewell Cream comes in original and baking powder versions.

I need to try your turn off the oven method!

I noticed King Arthur has a frozen Bakewell Cream biscuit recipe where you form and freeze the bicuits prior to baking. That sounds like a good idea!

Time to do a couple of experiments!
The ingredients are Acid Sodium Pyrophosphate and Redried Starch (cornstarch). It was developed as a substitute for cream of tartar.

So it has no cream of tartar in it, but may react in a similar way as cream of tartar.
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Old 09-08-2013, 04:41 PM   #654
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I'm thinking Apple Crisp
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Old 09-08-2013, 05:23 PM   #655
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I am thinking dark chocolate brownies for my daughter.
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Old 09-11-2013, 04:52 PM   #656
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I AM BAKING!! It is so darn hot today!
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Old 09-11-2013, 05:06 PM   #657
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I AM BAKING!! It is so darn hot today!
Gee, I don't know what you are complaining about. It is all of 96F. And it is just five p.m. I didn't even want to check what it was earlier. A great day for baking (if you have AC).
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Old 09-11-2013, 05:14 PM   #658
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Gee, I don't know what you are complaining about. It is all of 96F. And it is just five p.m. I didn't even want to check what it was earlier. A great day for baking (if you have AC).
Luckily having central a/c allows me to bake whenever, but I just get the bug to bake when the weather cools down.

My brain is ready for fall, but mother nature decided that we needed more summer!

We are going to have highs in the 70's this weekend and I'm really excited about that!
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Old 09-22-2013, 04:08 PM   #659
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My first attempt at a legit baguette. I have baked a lot of bread but not really baguettes. I'm using my new perforated french bread pan and it works well. I know, I know, you don't need a special pan to do it, but it makes the job so much easier!

This is the recipe that I used and it is very good!

This is just one of many baguettes that I'll make hopefully getting better and better at scoring.

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Old 09-22-2013, 04:19 PM   #660
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My first attempt at a legit baguette. I have baked a lot of bread but not really baguettes. I'm using my new perforated french bread pan and it works well. I know, I know, you don't need a special pan to do it, but it makes the job so much easier!

This is the recipe that I used and it is very good!

This is just one of many baguettes that I'll make hopefully getting better and better at scoring.
Looks fantastic, Bakechef!
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