Plots, schemes, baking things.
Jan. 12th, 2010 01:59 pmWell, I managed to make up a bunch of krumkake last night, with D and L's assistance. We also ate a bunch of them, and they were delicious.
For some reason, I have developed a tremendously strong urge to teach myself how to make whole-wheat croissants. I think part of this obsession started with a conversation that wasn't really a conversation with my family. My younger sister
sytharin wanted to know more about my dad's obsession with whole-wheat pastries (as evidenced here). I think she was perhaps more interested in defending the position that there are occasions when white flour is just plain better.
I don't know if I can verbalize a counterargument. I won't even pretend to verbalize a counterargument for my father, because he can speak for himself. But I can declare that whole wheat flour has somehow crept into my subconscious, as a standard for something that is truly satisfactory. My father and I had a brief conversation some time after this initial discussion about a coffeeshop that was a block from our house while I was growing up. It was called The Daily Grind, and was run by two European women. It featured pastries, sandwiches, and coffee, and the pastries were made both with whole-wheat flour and white flour. Their version of scones differed from all the other scones I've ever had, and were delicious. So were their whole-wheat cinnamon rolls.
Sometime when I was in middle school or thereabouts, the owners sold the business. The new owners just didn't have quite the same magical touch for baking, and eventually the business was engulfed by the neighboring Italian restaurant.
Anyway, as with cupcakes, it's pretty darned difficult to find decent croissants in Arizona. I know of a few places closer to downtown Phoenix that sell oversized croissants that are too fluffy. They taste pretty good, but they can't hold a candle to some of the best croissants available in Seattle. So I might as well try to learn what's involved in the process, and start making my own.
The whole-wheat aspect will mean that my end product will be in its own qualitative category, as it won't compare to the ones I've eaten most recently (which were made with white flour). My family used to get whole-wheat croissants to eat for breakfast one morning a week, though, so I will have some personal basis for comparison.
We shall see how this goes.
For some reason, I have developed a tremendously strong urge to teach myself how to make whole-wheat croissants. I think part of this obsession started with a conversation that wasn't really a conversation with my family. My younger sister
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I don't know if I can verbalize a counterargument. I won't even pretend to verbalize a counterargument for my father, because he can speak for himself. But I can declare that whole wheat flour has somehow crept into my subconscious, as a standard for something that is truly satisfactory. My father and I had a brief conversation some time after this initial discussion about a coffeeshop that was a block from our house while I was growing up. It was called The Daily Grind, and was run by two European women. It featured pastries, sandwiches, and coffee, and the pastries were made both with whole-wheat flour and white flour. Their version of scones differed from all the other scones I've ever had, and were delicious. So were their whole-wheat cinnamon rolls.
Sometime when I was in middle school or thereabouts, the owners sold the business. The new owners just didn't have quite the same magical touch for baking, and eventually the business was engulfed by the neighboring Italian restaurant.
Anyway, as with cupcakes, it's pretty darned difficult to find decent croissants in Arizona. I know of a few places closer to downtown Phoenix that sell oversized croissants that are too fluffy. They taste pretty good, but they can't hold a candle to some of the best croissants available in Seattle. So I might as well try to learn what's involved in the process, and start making my own.
The whole-wheat aspect will mean that my end product will be in its own qualitative category, as it won't compare to the ones I've eaten most recently (which were made with white flour). My family used to get whole-wheat croissants to eat for breakfast one morning a week, though, so I will have some personal basis for comparison.
We shall see how this goes.