The only bread I have made from scratch, is flat breads.
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that is all that matters really.
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We had a similar issue recently. Part of it was our oven temp was off by about 25f. I think the other problem was using active dry yeast where instant was called for.
Active dry and Redstar cake yeast are all that’s been around since this whole covid thing kicked off. So it’s been going in everything regardless of what the recipe calls for.
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Sorry. I must have been driving past your house when you were baking that…
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Fried some doughnuts this morning and had grilled Cornell chicken and asparagus with Israeli couscous for dinner. The article with the recipe for the chicken marinade/sauce claimed that in the 1950s people didn’t eat chicken and they needed a recipe booklet to encourage them to do so. I looked at my collection of chicken recipes from the Middle Ages and sighed.
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I used Babish’s General Tso’s Chicken recipe (courtesy J Kenji Lopez Alt) to make General Tso’s Rockfish (have I mentioned I love rockfish?). I didn’t have enough corn starch, so the sauce was a little runny, but it tasted pretty darn good if I say so myself. Sorry, the pics are of the aftermath, not the fresh-out-of-the-wok steamy picture.
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Detroit-style pizza (again). This was better than last time. This tasted just like the Italian restaurant down the street from where I grew up. I was transported back in time and space.
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Made an Indonesian nutmeg cake to take to mum and dad’s for mum’s birthday.
(One with icing sugar; one without)
I had the recipe for this in a book now long-gone, but some quick google-fu turns up the same recipe. It’s an odd recipe as you rub the butter in to the flour and brown sugar, then dump half of that crumb mix into the cake tin. Add the eggs and milk to the rest of the crumbs, mix and pour over. The result is a cake with a fantastic cheesecake-style crumb base that organically melds into the dark, ■■■■■ crumb.
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I made my first cake in the new oven!
However, while transferring it onto a plate, I managed to forcefully drop it onto the benchtop. So what I actually got was more along the lines of accidental trifle.
It still tastes like cake. 
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Those look so good! Thanks for linking the recipe 
Questions, if you please:
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After seeing your two cakes here, I thought the recipe would make two cakes—but it looks like it makes one 8” round cake. Does each of your cakes really have 2 cups of sugar? That seems like a lot (to me). Is it over-sweet, or just right?
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It looks like Mixed Spice can vary as to what spices are in it. Could you tell us which spices are in the Mixed Spice that you use/recommend?
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That’s interesting that the Mixed Spice goes in the crumb, but the nutmeg only goes into the pouring-over part. Is there a taste difference between the top of the cake and the bottom? Or does the flavor wind up pretty much the same throughout?
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Did your mum like it?
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That reminds me of my mother’s 75th birthday—I was making what was to be a special three-layer chocolate cake with chocolate frosting. But the cake broke apart trying to get it out of the pans. So, instead, we had bowls of cake chunks and ice cream, with homemade chocolate sauce over it all. It tasted great, and actually wound up feeling kind of “special” just because it was something a little different. Everyone was happy with it
What is your cake—is it apple?
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That’s cool! I love the dj mixing board feature of your new oven! 
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Good questions!
- Yes, you’re correct - I doubled the recipe to make two 20cm/8 inch cakes. It is pretty sweet, but if you use a dark brown sugar you get more flavour per sweetness (if that makes sense).
- Judging by the smell, it’s mostly cinnamon, some nutmeg and allspice and a little clove.
- It pretty much has the same flavour throughout. I don’t know if it makes a difference - maybe it has to do with the fat solubility of different spices, but I suspect there’s no logic to it.
- Yes! It was about an hour out of the oven and still slightly warm. Served with clotted or 45% fat cream.
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I bet that if you added a few tablespoons of molasses to your recipe it would cut the sweetness nicely. You would likely have to increase the flour by a an ounce as well. Or you could try using jaggery, or palm sugar, or the Central American sugar that comes in cones (piloncillo).
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Yum! 
cream
Thanks for answering all my questions 
Yes, “more flavor per sweetness” does make sense I’m glad your mum liked it!
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Made some pizzas for Father’s Day… Red pie with mozz and a potato and rosemary white pie (inspired by Sally’s).
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Now this is all I want today. 
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We should do a pizza virtual rendezvous!
Would next weekend be too soon? I’m already planning on more Detroit-style pizza. We could cover all the styles - NY, Detroit, Chicago, California, Neapolitan- am I missing any?
What do you think, Foodie Mutants?
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My pizza is supposed to have style?
Hopefully I get shopping before the weekend. I need some back bacon (to go along with the side bacon), some ricotta, fresh spinach…
ETA: after my last pizza adventure, homemade seems safest.
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