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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?