More baking… this time to use up some jars of 2025 jam, because jamming season will soon be here! Jessie Sheehan’s jam bars, which call for almost 2 cups of jam. Brought into the office, went much more quickly than I anticipated!
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those look so good
Sour cherry puff pastry hand pies. I used Dufour puff pastry, our own sour cherries from the freezer, and a filling recipe from Sally’s Baking Addiction.
I gotta quit buying that Dufour pastry “just in case”. The stuff is delicious, and comes with a siren’s call.
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Divine! Wish I could try some!
I always have a stash of TJ all butter puff pastry, affordable!
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My usual home-milled honey wheat - this time I subbed 15% teff flour which made for a nice flavor but wasn’t enough to mess up hydration and handling. It was a bit over proofed as i had to wait too long for the oven to cool from the loaf mentioned next.
Next was playing with MSG. I did a small batch of baguette dough in a small loaf pan (because lazy) where I subbed all the salt instructed with a sodium-equivalent amount of MSG.
Tasted ok at first but as we ate it became way too umami, but it handled the same as usual. Thinking to go to 3/4 salt, 1/4 sodium equivalent amount of msg if I try it again, based on advice from some reddit folks.
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Ginger orange carrot bread from 100 Morning Treats. This is an oil based loaf with finely grated carrots so they meld into the dough. The first day the predominant flavour was orange, but the ginger is coming through now, 2 days later. Very moist and springy, but pleasingly dense too.
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But how do you refrain from baking/eating it just for the sake of doing so? I always think it would be handy to have around, and then it nags at the back of my brain for months that it is there, occupying space, without a specific intent. The mental back-and-forth always ends with a superfluous bake of something delicious, uncalled for, and calorie-laden. 
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It doesn’t call for me when it’s just sitting there in the freezer.
When I make something I sample it then quickly find people to give the rest to …
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I forgot to get photos (it’s been a hectic couple of weeks with family health drama), but I made 4 mini sourdough loaves for teacher appreciation gifts with homemade strawberry-rhubarb jam and café/plant shop gift cards. They looked pretty good – all white bread flour as I’m not sure everyone shares my enthusiasm for whole grains.
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I called Neighbor#2 (just to check in on her). All is well, but she did mention she missed having one of my bread buttons with her morning coffee. So I made up a large batch 1/2 for me, 1/2 for her.
I made this batch with “Everything Bagel Seasoning” (on top) – they were O.K., but I like them better with just white sesame seeds.
(Lesson Learned).
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Do you both freeze some?
Yes… I put them in freezer bags.
For me, I just take one at a time out of the freezer – otherwise, I’d eat the whole bag.
Bread is my weakness!!
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I’ve had TJ’s puff in the freezer for years, sometimes force myself to use it up 
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Everything bagel seasoning is good on bagels and that’s about it where I’m concerned
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I’ve put it on my homemade loaves of bread and it’s pretty good.
Unfortunately, it is too overpowering for those small “bread button” bites. They are edible, just “too much” flavor.
I made semolina biscotti without the glaze, adding sliced almonds and cardamom to half, and almonds, currants, vanilla. mastic and mahlep to the other half. I would make this recipe again.
I took part of my sesame focaccia dough to make a quick loaf of sesame bread tonight. baked at 395 F convection on, until internal temp was 205 F.
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That sounds amazing.
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My last all-staff meeting with my current team: moving to another role. I made a kentucky butter cake at their request.
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That’s sounds like a great way to start.ETA Wait Im not sure who is getting the cake.
