Sugar cookies have a simple taste with a broad appeal, but can become dry. Can the classic taste be converted to a moister cookie bar while maintaining some of the distinctive characteristics of the original? Continue reading Sugar Cookie Bars
What’s not to love about the combination of chocolate and mint? In this dessert, a fudgy, dense chocolate brownie is combined with a refreshing mint frosting and a rich chocolate ganache. Continue reading Chocolate Mint Brownies
Many people think they don’t like whole wheat. Is bolted wheat a path to a compromise? Continue reading Bolted wheat sourdough
What bagel would a kid (or adult) enjoy more than a chocolate chip bagel? How about a chocolate chocolate chip bagel? Continue reading Chocolate Chocolate Chip Bagels
I have been using what seemed to be the perfect bagel recipe for years. Would converting it to sourdough take it to the next level…or ruin it? Continue reading Falling Flat: Sourdough Bagels
Sweet sourdough breads (as opposed to desserts that incorporate starter) are hard to find. Is chocolate the answer? Continue reading Chocolate Chocolate Chip Sourdough Bread
Buckwheat is often touted as a unique flour, but is it only worthwhile for the gluten-free crowd? Continue reading 20% Buckwheat Sourdough
Here is a simple, reliable technique for roasting kabocha that requires no oil, seasonings, or complicated techniques. Continue reading How to roast a kabocha squash
A journey to quality sourdough bread takes persistence and patience, but it’s worth it. Continue reading Sourdough’s Slow Recovery
I have kept a sourdough starter in my fridge for at least five years or so. I knew very little when I started, but followed a range of web-based instructions for how to get started. I quickly tired of the … Continue reading Resurrecting sourdough
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