So rarely with my bread baking do I think far enough ahead of time to make a starter Saturday night, which is of course the night before bread baking day. But often I want to try out some of the more rustic or european bread recipes, which almost exclusively call for a starter. Last week I found one, however, that only had a starter that only needed to sit for a couple of minutes, not overnight. It was King Arthur’s Country Loaf, and while it doesn’t quite make up for the taste of a real starter, it definitely made a tasty bread. Read more…

This is another iteration of my 12-grain bread for sandwiches. This week, I adapted King Arthur’s Rustic Olive Roll recipe, omitting the olives and substituting a cup of 12-grain flour for bread flour in the starter. This is the first recipe I’ve made with a more unusual rising method, namely rising in a floured towel. I’ve always been wary of doing this because I would fear that the dough would stick to the towel and make a mess, but this worked without a hitch. Read more…

Corn bread is one of those ridiculously tasty foods that’s ridiculously easy to make. This recipe comes down from the boyfriend’s grandmother. Read more…

Hey everyone, I’m back, and I have a ton of posts to write up. First, the weekly bread! I try to mix it up when I’m making sandwich bread for the week, and last week I decided to go for a straight up classic sandwich loaf bread. I am constantly on the crusade for the perfect sandwich loaf, and one of the stipulations is that I be able to slice it fairly thinly without it falling apart. Read more…

I won’t say much about this, because the cookie cake pie pretty much speaks for itself. Upon learning of this sugar bomb, dreamed up by Cakespy, I was instructed it would have to be the next thing I baked.

I decided go with a pre-made frozen pie crust, the standard Nestlé chocolate cookie dough, and a red velvet cake with cream cheese frosting topping all of it. Can I eat a large slice of it? No way. Is it delicious? Definitely. Read more…

I’ve never made a full size Dutch Baby aka Dutch Baby Bunny aka German Pancake, but I was intrigued by these small ones that are baked in muffin tins from Make and Takes. The unlike some recipes, this batter doesn’t include any sugar and isn’t inherently sweet, which apparently makes it equivalent to Yorkshire Puddings. For me, however, it will become sweet, eggy, Dutch baby pancakes. Read more…

I’ve been meaning to make a ciabatta for a while now, but I never think about it early enough to make the starter that is required of it. This weekend I finally did think of it, so I was able to try out King Arthur’s whole grain ciabatta recipe, with some modifications of course. Read more…

I love rhubarb. Unfortunately, for whatever reason it is ridiculously hard to find where I live. It’s not in the grocery stores, the most of the farmstands either aren’t open or don’t carry more specialty foods like it, and we don’t have the farmer’s markets that provide a wide variety that you find in the city. But last Saturday we went driving and actually found a farmstand that was selling rhubarb, much to my delight. Read more…

This is the second iteration of this bread, made for our lunch sandwiches for the week. I’ve adapted it from King Arthur’s Pan Cubano recipe, multiplying the recipe by 1.5 and converting it to a whole grain bread. Read more…

I don’t know exactly why, as a grad student with plenty on my plate (no pun intended), I decided to start a food blog. But I know I figured since I was already cooking the food, I might as well document it.

I thought I’d start out flashy, so I went with Black Bottom Goat Cheese cupcakes courtesy of The Cupcake Project. Read more…