We’ve heard  you, Listeners, and know you’re counting on us to keep the baking conversation going strong, even in uncertain times. So that’s what we intend to do. In addition to our weekly episodes, check out the new resource on our website Quarantine Baking for answers to some of our most-received questions about substitutions, ingredients, and relevant recipes.

Everyone is watching their ingredients carefully and Stefin’s found extensive advice from North Dakota State University on freezing dairy products. Yes, you can freeze milk, sour cream, yogurt, cream cheese, and buttermilk. You might notice a difference in texture, but you should be OK to use these items for baking. Andrea shared tips for finding egg free desserts (look for vegan or no bake) and flour free bakes (custards, ice creams, no bake, and ready-to-assemble).

Recipe Review: Lemon Sour Cream Pie from Tastes Better From Scratch

Andrea pulled a pie crust from her freezer and blind baked it using parchment on top of the crust and sugar in the pie tin. She forgot to use the “dough strip technique” from Sally’s Baking Addiction, and she still had a bit of shrinkage. Stefin had a roaring success with her blind bake this time! She used a combination of her pie weights and sugar to fill her pie tin and froze her pie crust for half an hour.

The filling cooked up quite nicely, and both hosts enjoyed the excitement of watching their filling thickening. While the recipe calls for a whipped cream topping, in the spirit of “Waste Not, Want Not” they each used a meringue topping instead. Since the filling required three egg yolks, that left three egg whites, which is perfect for a meringue topping.

Both hosts and their families absolutely loved this pie! Stefin made a note that “This is the kind of pie you want more of immediately.” The filling is creamy and sweet and the sour cream smoothed out the flavor and perfectly enhanced the lemon flavor.

Bake Along: Donut Loaf from Midwest Made by Shauna Sever

Stefin’s excited about this recipe based on the name alone, while Andrea is intrigued by the large number of people in the Food52 Baking Club who made this recipe, and the mixed reviews that resulted. Stefin’s thinking of cutting back on the two teaspoons of fresh grated nutmeg, while Andrea thinks she’ll follow the recipe (for once!)

Homemade Yogurt

Stefin has fond memories of her mother’s homemade yogurt appliance with its iconic 1970’s mustard yellow color, but she doesn’t have any recent experience with making yogurt. Andrea, on the other hand, has a regular yogurt-making routine. She’s tried making yogurt (once) in her Instant Pot using the recipe from This Old Gal, which resulted in great flavor, but lacking the thickness she wanted. Since then, she’s turned to Priya Krishan’s yogurt recipe from Indian-ish. Requiring nothing more than a pot, milk, a bit of starter (yogurt), and your oven, this simple technique has resulted in delicious and thick yogurt time after time.

Previously on Preheated …

Three Years Ago: Episode 24: Who Wants to Win a Baking Contest?

Two Years Ago: Episode 73: Dessert in an Instant (Pot!)

One Year Ago: Episode 121: Hop into Spring with Hot Cross Buns

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