C’est à dire, more baking. That lemon-almond cake came out tasty but a bit dry, though it had both a dose of syrup and a layer of icing.
As for yeasty things, I’ve shifted for the last three loaves for a variation on Mark Bittman’s food-processor, brief-knead, slightly extended-rise recipe (in HOW TO COOK EVERYTHING, though using a warm liquid as suggested by the Fleishmann’s site (a mix of water and almond milk) and continuing to vary my flour mix with rye, buckwheat, whole wheat, and oat flour, flakes, and bran, alongside all-purpose. I kind of miss the kneading, so I may move back to that, though it’ll mean keeping the mix a little drier than I have made the last couple of batches. The crazy thing is that they all come out pretty similar in terms of texture, soft and with a fairly tight sandwich-bread crumb.
Today I made these chocolate gingerbread bars. I don’t have “pumpkin pie spice” so I used a teaspoon of cinnamon and a quarter-teaspoon or so each of clove, allspice, and nutmeg along with the ground ginger, I used lowfat yogurt instead of sour cream, and I put the melted butter in with the wet ingredients (no instruction is given for it). They are actually delicious, or so I think. Let’s see what the Sacred Harp gang thinks tonight at Midweek singing. And I’m all out of brown sugar.