SF Sourdough with Sunrise Mills Heritage Bread Flour

by C Steen

4 3/4 c bread flour3 T sugar2 1/2 t. salt1 T yeast1c. warm milk2 T Extra Virgin Olive Oil1 1/2 c. sourdough starter I made this batch a little different than the last… Continue reading →

Einkorn Flour Crepes

by C Steen

I’m still working with this one, but here’s my first attempt at crepes made with Einkorn flour. The batter did have some tiny lumps in it that all floated to the top of… Continue reading →

French Bread

by C Steen

4-5 cups unbleached all-purpose flour 1 1/2 teaspoons salt 1 teaspoon distilled white vinegar 1 package active dry yeast (1/4-oz package) 1 2/3 cups warm water (105-115°F) 1 tablespoon olive oil Mix the flour,… Continue reading →

Buttermilk Powder Biscuits

by C Steen

I’m out of Cream of Tartar and I had some buttermilk powder on hand so I found a recipe on-line, but didn’t have any unsalted butter on hand so this is how I… Continue reading →

Crepes Made Jacques’ Way

by C Steen

When I want a bit of a change in my breakfast routine, I usually pick crepes; I don’t like to fuss with recipes first thing in the morning either, so this is a… Continue reading →

Tasty Tomato Bake

by C Steen

Tasty Tomato Bake When I was growing up we always had a garden in our backyard. My dad grew fabulous tomatoes and onions. Carrots not so much, but that’s another story and fortunately… Continue reading →

Dairy Free Jule Cake

by C Steen

Dairy Free Jule Cakebased on a recipe from Ann Byrd This is my quick update on a traditional recipe — I’ll try to edit the directions more soon: Soften the yeast in:2 T… Continue reading →

Cyndi’s Carrot Cake

by C Steen

Ingredients Unsalted butter, for the pan 2 1/2 cups, all-purpose flour, plus extra for pan 12 ounces grated carrots, medium grate, approximately 6 medium 1 teaspoon baking powder 1 teaspoon baking soda 1/4… Continue reading →