Here in NZ the longest running television programme is called Country Calender, it started in March 1966. When I saw these videos I wondered if such a programme has currency in the USA .... Anyway I am sure those who speak so well of KAF products here on TFL will enjoy this KAF video project, as I have, even though I don't have access to the flour.

http://www.kingarthurflour.com/ourfarmers/

Robyn

OK, so apparently I triggered the spam filter when I tried to post the link, but KAF is having a free shipping offer now, and it appears to include their AP unbleached, white whole wheat, and whole wheat flours. Just FYI, as I know that many folks here use their flour (including me) and the shipping is a killer. 

If you go to the King Arthur Flour website, I think the free shipping offer is on the main page. 

King Arthur Flour has free shipping on orders of $75 or more til Thursday

It's been awhile since my last blog (late spring this year) so I promised Floyd - during his fund raising campaign - that I'd be back with another blog soon.

I haven't been "bloggingly" active as I wanted to owing to work mandates, although I stay tuned regularly and admire the works of the active and not-so-active bloggers.  There has been so much to admire here on TFL - the bakers, the baked goods, the insights, the "rhapsodies in blue", not to mention the tips and suggestions from members who are generous with their time and effort so that others may learn.  I have also hesitated a few times about posting a blog because compared to the talent pool of fresh loafers, my baking skills are nothing to write home about.  I must say though that the slow and sometimes painful journey into bread making has had its rewards. Since I started my love affair with dough I've only gone as far as making rolls, breakfast buns and sweet breads.  My sacred promise:  I'll start my second journey into sourdough next year.

Speaking of buns, this is an abbreviated version of my blog at www.sotsil.wordpress.com.  When it comes to recipes, I know of only two kinds:  keepers and poopers.  This King Arthur Flour recipe is a keeper.  It's the second time I've made it, and each time I've varied the shape.  KAF says to form burger buns, but I was in a playful mood and twisted them instead.  That was the first time.  The second time, I got more ambitious.

Here's what I ended up with:

Of course like a dunderhead, I stared and stared, toying with the idea of pouring cement over it to hang as an "objet d'art" in my kitchen.  The wonderful thing about this KAF recipe is that the dough is pliable.  At first I thought I might have to use scotch tape to hold the braids in place, but no - the dough cooperated and followed my nervous fingers without any resistance.  Charming.  As I prepped it for the oven, I felt a strange bond forming, like that of a school-girl crush.

Thank you, KAF, for a winning recipe.

You need not go to my blog to get the recipe because I'll post it right here.  But I did mention Shiao-Ping's valuable insight about coloring.  In one of her posts, she said something about beet coloring that doesn't take kindly to oxidation.  I mentioned it because two fun activities that I indulge in when I'm not banging away on my keyboard are shaping and coloring bread!

My first question concerns buttermilk & vitamin C.  These both acidify the dough, which gives the yeast a boost.  Does the buttermilk do anything else - or anything different than regular milk?

My Valentine present, which had been back-ordered, showed up while I was out of town last week: the KAF Whole Grain Baking book.  My, oh my, oh my!  There is some serious baking to do!  Since our grandson is staying with us for part of his spring break and since he loves cinnamon toast for breakfast, I decided to start last evening with the honey oatmeal bread recipe, which has a cinnamon swirl option.  It contains honey and oatmeal, natch, as well as whole wheat flour, unbleached AP flour, butter and other good things.  I didn't have any nonfat dry milk on hand, but the bread do