My nephew offered to pick up a bag of all purpose flour for me on his recent trip to Costco. I wasn't sure if I should say yes, since I haven't been doing as much baking as usual, lately. At least, that's what I THOUGHT ( Read more... )

I recently visited two different Asian grocery stores and came home with a treasure trove of staples for future, mostly Japanese based, goodies.

Mochiko, is a sweet rice flour used for dango, mochi and, this post's focus, "senbei" or savoury Japanese rice crackers. The same recipe was found on several web sites so I'll post a link to only one.

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A recent request by someone on one of my FB groups for a thin crust pizza recipe got me thinking.

I've made a delicious thin crust pizza using sourdough tortillas as a base but, was it possible to use the sourdough starter directly to get similar results?

I used the Genius Kitchen recipe, with some minor adjustments posted below, for my first ( Read more... )

Work is slow in January, after the return from the Christmas break, and as teachers gear up for the last few weeks before the end of the fall semester. So, when I was at home on the first day back, I decided to make another batch of the duck fat brioche dough that I've posted already. In the meantime, I've eaten several of the rolls I made and ( Read more... )