I made crackers once 30 or 40 years ago and they did not turn out well, and I did not try again until last week at the beach. I figured I had improved my skills over the past 30-40 years, crackers really couldn’t be very hard to make, and some people really like making crackers Read More …
Damper is the name given in Australia to a wheat bread cooked while camping in the bush. This version is like a biscuit or scone. Curtis Stone demonstrated this dish on a Rachael Ray show some years ago. I came upon this while looking for a bread to bake for breakfast on a layover day Read More …
This is a variation of Pizza for Many or For One – Keto Version in which I replaced the yeast with active sourdough starter and I used the dough to make a focaccia. This version is 2 person’s worth of dough which was enough to serve 3 people as a side dish to Straccetti de Read More …
Piadina are a rustic flatbread made in the Romagna section of Italy. I saw an article about them which indicated that a typical filling was prosciutto, arugula and cheese, and since I had all of those on hand, I decided to make it. This version is adapted from one of my oldest cookbooks, Italian Pizza Read More …
This photo shows a classic version of a stuffed Piadina. I substituted brie for the similar soft cheeses which would have been used in Italy, such as stracchino.
I was introduced to pão de queijo (cheese bread in Portuguese) when I traveled to Brazil on business and they were a common item on the snack table during meeting breaks. I recently had an excellent version from the Swamp Rabbit Café in Greenville and that inspired me to make my own. Pão de queijo Read More …
This is an adaptation of a recipe in King Arthur Flour’s Intermediate Sourdough on-demand course, which I baked in a Brod & Taylor Baking Shell in combination with a baking steel. Lately I have usually retarded shaped dough in the refrigerator and baked first thing in the morning, but this time, since I started early Read More …
I received a Brod & Taylor baking shell for my birthday and used it yesterday for the first time to make the Pain au Levain shown below. It worked like a charm – 20 minutes on top of a preheated baking steel to provide a moist environment and 15 minutes off to brown and crisp Read More …
When I made Lina’s Fluffy White Dinner Rolls with my granddaughter Lina, I mentioned that I thought they would be good with 10-20% whole wheat flour substituted for some of the all-purpose flour. I made a double batch with whole wheat flour for Easter dinner and they were popular with everyone including our granddaughters. The Read More …