tag:blogger.com,1999:blog-8240639443730906600.post4349028980883424524..comments2023-11-03T05:13:55.929-07:00Comments on Birdo Love Moo: Bread updateAnonymoushttp://www.blogger.com/profile/12770434324643327781noreply@blogger.comBlogger8125tag:blogger.com,1999:blog-8240639443730906600.post-26986890967700164692009-08-27T16:09:18.426-07:002009-08-27T16:09:18.426-07:00Margaret, I am glad I stopped by too. :)
And as f...Margaret, I am glad I stopped by too. :)<br /><br />And as far as Easy as Pie goes... yes it makes sense that less ingredients would mean easier. I think now that they have cake and cookies down to easy, perhaps we could try to make pie easier... Although not sure what kind of mixing they could do to make it easier than flour, shortening, salt and water... Hmm.Anonymoushttps://www.blogger.com/profile/12770434324643327781noreply@blogger.comtag:blogger.com,1999:blog-8240639443730906600.post-5447058004016566682009-08-27T16:04:22.790-07:002009-08-27T16:04:22.790-07:00I think "easy as pie" is in comparison t...I think "easy as pie" is in comparison to all the ingredients you have to gather for cake or cookies -- more ingredients than for a fruit pie, and also a need for the ingredients to be in precise proportions to get the proper rising. Besides that, in the days prior to electric mixers, cake was a huge undertaking. If the baker had to beat the batter by hand, it could take 15-20 minutes or more. In comparison to that, pie is a breeze.Susanhttps://www.blogger.com/profile/16307213773466556564noreply@blogger.comtag:blogger.com,1999:blog-8240639443730906600.post-2443363448483194302009-08-27T15:20:07.727-07:002009-08-27T15:20:07.727-07:00I'm so glad you stopped by my blog..virtually ...I'm so glad you stopped by my blog..virtually speaking..and wanted to reciprocate. Seems to me we are very like minded. I'm glad you are trying to bake bread; it tastes great and makes the house smell divine. <br /><br />As for pies??? Whoever coined the phrase "easy as pie" was either a superb baker or never tried making pastry. The perfect pastry takes practice, patience, and really cold water...<br /><br />I gave up on pastry some time ago, just could not for the life of me get it right. But, thankfully there are lots of baking recipes out there.<br /><br />MargaretMargarethttps://www.blogger.com/profile/03593728147751269710noreply@blogger.comtag:blogger.com,1999:blog-8240639443730906600.post-77965099131391318332009-08-18T21:59:40.571-07:002009-08-18T21:59:40.571-07:00I understand what you are saying about the dough g...I understand what you are saying about the dough getting too warm. That happens to me, and I have to keep sticking my hands in ice water when I am rolling it out and patting it in the pan. My hands get too warm and start "gooing" up the dough, when it should be like little peas! When I do it right...flaky goodness! :D But I have to stop reading if you keep talking about bread and pie....mmmmm....pie.... ;-)Lauraniehttps://www.blogger.com/profile/13328013036764994661noreply@blogger.comtag:blogger.com,1999:blog-8240639443730906600.post-78732791762809191242009-08-18T14:43:34.243-07:002009-08-18T14:43:34.243-07:00Then maybe it was the water... I don't think I...Then maybe it was the water... I don't think I did that part right. Not sure though... I will try making a pie again sometime soon and see if I can perfect it. I don't want to make too many pies, cause then Paul will definitely have a weight problem... :)Anonymoushttps://www.blogger.com/profile/12770434324643327781noreply@blogger.comtag:blogger.com,1999:blog-8240639443730906600.post-45628087542273035052009-08-18T14:35:49.090-07:002009-08-18T14:35:49.090-07:00It shouldn't hurt to have the crust sit there ...It shouldn't hurt to have the crust sit there a while. I do that a lot, without problems. The store sells already-made crusts that sit for weeks before being filled & baked. So it must've been something else with how the flour and fat combined.Susanhttps://www.blogger.com/profile/16307213773466556564noreply@blogger.comtag:blogger.com,1999:blog-8240639443730906600.post-48997796705244930622009-08-18T13:57:42.774-07:002009-08-18T13:57:42.774-07:00Rachel's recipe she gave me had measurements i...Rachel's recipe she gave me had measurements in it, not the word about ever in there... :) so maybe that's the thing. But yes it did work very well! <br /><br />As far as the pie... it was almost as if each bit of flour got cooked separately and they didn't want to come together so they have continued to stay apart. It really is kind of one of those things you have to feel... when you expect something to be hard, and touch it and it gives under your finger... I know of no other way to describe it... perhaps sandy and slightly moist. And no I didn't let it sit there for any amount of time as a whole pie... I did let the crust sit there for awhile. Which might have been my problem.Anonymoushttps://www.blogger.com/profile/12770434324643327781noreply@blogger.comtag:blogger.com,1999:blog-8240639443730906600.post-22582491321517150332009-08-18T10:45:24.388-07:002009-08-18T10:45:24.388-07:00Oh, Cassie, I'm glad the bread recipe worked f...Oh, Cassie, I'm glad the bread recipe worked for you! I've had some people try it and say that it didn't work; they wanted more precise measurements of ingredients and times and temps. On the other hand, maybe the recipe Rachel gave you was exact, as opposed to my version of my bread recipe which has a lot of "abouts" in it, and things like 1/4 to 1/2 cup of whatever...<br /><br />I'm trying to figure out what you're talking about with the pie. Did you make the pie and leave it sit on the counter for a long time, until the oven was empty and available? I'm thinking that the apple juices might have soggied up the crust if you did that. But honestly, I'm wondering what I might be doing wrong and just accepting as par for the course.Susanhttps://www.blogger.com/profile/16307213773466556564noreply@blogger.com