I just recently tried a new apple variety for me: rubinette. They are delicious. Has anyone tried baking with them? I'd like to try them in a pie and am curious what others have experienced with different types of apples....
Continue reading »
i made a large batch of sourdough starter about 6 months ago (or more?). i put it in to two jars and it's been in the fridge since then. what is the best way to bring it back to life...
Continue reading »
I am curious, as to why I have to throw out perfectly good starter in the feeding process. If I start out small enough, (I don't have to start with a cup of flour and one of water), could I...
Continue reading »
This isn't one of those silly polls. A friend who does catering but doesn't bake has asked me to do some cake baking for her. We're not talking wedding or birthday cakes with fondant and intricate piping. These would be...
Continue reading »
I recently tried a cookie recipe that I followed to the tee. It warned about spreading, but didn't address how to fix or prevent the problem. The cookies turned out tasty, but the size of my hand/face instead of my...
Continue reading »
Based on a couple of comments to my Olive Oil Pumpkin Bread column yesterday, I'm wondering when it's really necessary to preheat an oven. On the one hand, I can't imagine producing a flaky pie crust without that initial burst...
Continue reading »
A couple weeks ago I came across a great-looking recipe for baked pumpkin doughnuts. After an endless amount of Google and favorite blog searches, I can't find it. Oh, the humanity. I'm hoping the SE community can help me so...
Continue reading »
What kinds of apples would go well in an apple pie? Does mixing different kinds of apples work for this?...
Continue reading »
My brother has asked me to make him a mostly sugar free apple pie with crumb topping... I have my normal go to recipe, well, ok, it's one i kind of wing, but always comes out great... but I guess...
Continue reading »
This is a trial formula that I am not quite satisfied with, largely because the crumb does not quite have the texture I wanted. Try it out and let me know what you think if you're interested. Bacon & Raisin...
Continue reading »
