This is another reason that my freezer keeps filling up, in spite of my attempts to clean it out ( Read more... )

This post is being made as a visual record for some minor hydration adjustments of the earlier Italian bread post. The dough is shaped into the traditional loaf rather than the braid.


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Last year I was feeling a bit adventurous so, along with my usual purchase of a 20 kg bag of Canadian all purpose flour ($19.99 including tax), I came home with a 1 kg bag of imported Italian Tipo 00 flour (Camino brand, $2.99). This is a very finely milled wheat flour, often used for pizza dough and pasta, in Italy. This particular bag is listed ( Read more... )

Lots of pictures but I think the results are worth it.

Happy St. Patrick's Day!!


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I had tucked away some turkey leftovers (turkey gravy, diced breast meat and roasted carcass) at Thanksgiving and decided to finally clear them out of my freezer.

The cream of turkey rice soup came about because I inadvertently let my turkey stock boil (company came, I THOUGHT I had turned off the heat and covered the pot to let it cool). An ( Read more... )

I first tasted these steamed buns in a Chinese restaurant more than 20 years ago and was determined to make them ... ONE DAY.

That day has finally come.

I started out wanting to try the Mantou (Chinese steamed bun) recipe on the "Sprinkles and Sprouts" blog, but then I decided that if I was going to make the steamed dough, I might as well go all ( Read more... )

An early pair of experiments in which I transformed a yeast mini loaf recipe into one with JUST sourdough was a success so I repeated it here, in reverse, starting with yeast and sourdough (SD) starter and gradually reducing the amount of yeast used. I baked the bread in an actual loaf pan ... something I rarely do ... just because I'm bored and ( Read more... )

This easy no knead, sourdough bread recipe was shared by Carole L on FB. I took a number of pictures at different stages during the bake as a visual reminder of what one would expect when making it.

Dough 1 - just mixed                            Dough 1 - 6 hrs later, room temp (70 deg F)


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You know me, and giving up ( Read more... )

Warning: PICTURE HEAVY POST - Please remember, the post is mostly to help me remember what I did so I can recreate or improve my efforts. Especially since often I don't make the dishes again for a year or more. I'm happy if the research I did from various sources and synthesized here helps others too, of course ( Read more... )