Rainbow Carrot-Zucchini Bread

How many times have you bought a bunch of bananas only for the last few to turn to mush? For me, it’s all the time. And after all the occasions I’ve said, “I’ll make banana bread out of those,” I finally did it. This led me to the Ultimate Sourdough Banana Bread recipe from The…

Pizza

It’s been four months since people here have started caring about COVID-19, and yet the pandemic shows no signs of stopping. This is especially so as I live in Florida, where we have apparently taken “flatten the curve” to mean creating a flat vertical line on the graph. So, I’m still staying at home as…

Dalgona Coffee & the Pandemic Shot

I’ve always found myself behind on trends, if I participate at all. I’m a perpetual late adopter, and usually I’m fine with that. But when I saw some trendy coffee drink pop up on my Instagram feed, I decided I could get with the times just this once. Actually, I think I’m still a little…

Dark Chocolate Sourdough Boule

As much as I love my desserts, I’m not a fan of overly sweet foods. I like bitter flavors like extreme dark chocolate, walnuts, and espresso. A dessert for me isn’t complete without a cup of strong black coffee. So when I tried to incorporate chocolate into a loaf of bread, I also wanted to…

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…