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With the right preparation, pacing and alcohol choices, you can celebrate National Drink Beer Day without getting drunk.

I've only made this a couple times. It's a Finnish bread and a favorite in the local bakeries. It makes great French Toast! Traditionally, it's a 3-strand braid, but this is my second attempt making it with a 5-strand.Makes two braids...Levain114g AP Flour74g Water0.5g Active Dry Yeast1) Dissolve yeast in water. Combine all ingredients and ferment at 70 deg F for 12-14

The other request for the weekend was a porridge bread. I've made this one quite a few times now, and it's becoming a go-to bread when I get a request for a loaf. To-date, I've always made the porridge as a soaker about 1-2 hours before final mix. This time I made it as a mash following Benny's recent post. My usual mash method followed Peter Rhinehart's (heat water to 165 deg

The concept for this loaf of bread came from the following video from FoodGeek.https://www.youtube.com/watch?v=InTqgRYVmh4This loaf turned out really nice! Moist but not gummy. The jasmine rice really comes through in the aroma but the oats and corn help give it a whole grain flavor. It has a creamy texture will be great for grilled sandwiches and toast!Rice Soaker112.5g Long

Yeast is the magical component of baking that makes dough rise. But there are lots of kinds out there. Which one is right for your recipe?

Hi Everyone!I have been working on perfecting my Italian Bread. As you can see below, the appearance is good and the crust and crumb is great! What's not working is that the flavor is off. It's too yeasty and I suspect the culprit is too much active dry yeast. Can someone look at the recipe below and let me know your thoughts? First rise is 3 hours followed by 10 minutes of

Carmelized Golden Potato BreadThe basis for this bake is Hamelman’s Roasted Potato Bread from Bread (2nd Ed.). This is my second time making it with two tweaks that I thought were minor (but turned out to be a big difference) and also baked at a lower temp this time. I followed the recipe verbatim the first time I made it and used Mr. Hamelman’s suggestion of oven roasting the

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In this ONE video series, Chef Anthony Mair demonstrates and discusses how cannabis can incorporated into everyday healthy cooking.

Celebrate Mardi Gras by Making These Vegan Baked Beignets Since the Mardi Gras parades and festivities are canceled this year, bring the holiday home by baking a batch of light, fluffy, and sweet beignets. Even if you don’t celebrate Mardi Gras, you don’t want to miss out on making these Vegan Baked Beignets. That’s right, baked. Traditional Beignets are typically deep-fried, but baking is much easier! Not everyone has a deep fryer and deep-frying in a pot or pan can be too much of a t...