Tortillas

Back in culinary school there was a 3 week stint in an American Regional cooking class where I was saddled with tortilla chip duty. I took ready made tortillas, cut them into wedges, and threw them in the fryer. Easy abs repetitive, but it did give me a taste for homemade tortilla chips over the…

Vanilla Extract in the Works

Once upon a time, I worked for a grocery store. It wasn’t a bad job – I mean, I’ve definitely had worse jobs, and the employee discount had its advantages. A while back this store that will not be named changed its vendor and packaging for their bulk spices, and everything from the old displays…

Sourdough Backup System (SBS)

Disasters happen. Maybe a housemate of yours decided the fridge needed cleaning, and all your foodstuffs made it to the garbage. Maybe you tried proofing your starter in the oven and someone else wanted to make cookies. Or maybe you’re moving, or taking an extended trip, and don’t want to worry about your starter dying…

Sesame Croutons and Seared Tuna Salad

My household can be finicky. If I bring home treats from work to share, half of them will remain untouched on the counter the next morning. Save myself some leftovers for tomorrow’s lunch, and they’re liable to disappear. That’s what became of the sesame sourdough loaves I made previously. The first loaf was devoured, the…

Whole Wheat Sesame Sourdough

Tartine’s method is what I’ve been playing around with lately, in spite of the other baking books I’ve also been accumulating. At some point, I’ll move on to those too. The country loaf as created by Tartine has 75% hydration, a 90/10 ratio of white to whole wheat flour, and has a mild taste with…

Starters: Care and Feeding of Your Yeast Friends

Marilyn had a running start with her creation. Not because I added anything to her like berries, or yogurt, or used a commercial starter. She just grew like the wild yeast that she is. The Florida weather didn’t hurt. Right from the start I was doing feedings twice a day, and I put her in…