A key secret to cooking from scratch is keeping a stocked pantry of homemade ingredients. Key pantry staples, such as homemade mayonnaise, broth, and pesto, can be made in minutes, simplifying your cooking.
This Recipe’s Must-Haves These are the pieces that make this syrup shine. Nail them and you’ve got liquid flavour that spices up everything from drinks to desserts. Recipe Card Ingredients Note: Feel free to use 1:1 strawberries:rhubarb (total 12 oz fruit) if you prefer extra strawberry sweetness or longer orange-red color. How To Make Strawberry…
These biscuits hit you with buttery layers, bold Hatch chile heat, and melty cheddar—breakfast, snack time, or dinner side—we’re doing biscuits with purpose. What Are Hatch Peppers? Hatch chiles come from New Mexico’s Hatch Valley. They’re mild-to-medium heat, smoky, vegetal, and dynamic. When roasted, skin blisters, flesh softens, and the flavor goes beyond spicy. They’re…
Holy fuck…I used to think “preparedness” meant remembering to defrost chicken by 5 p.m. or stocking up on snacks before a Netflix binge. I wasn’t exactly the kind of girl who thought about power outages, grid failures, or blizzards trapping you inside for three days. Then I moved to Illinois. This isn’t just cornfield country….
What is a Sourdough Baguette? A sourdough baguette is the art of crunch-meets-chew in a wrinkle-thin loaf. It’s deliberately fermented, hand-shaped, and baked with steam so your crust cracks like applause and your crumb opens into little caves. This isn’t supermarket cardboard—it’s flavor, texture, and fermentation flair. Once you master it, sandwiches are legendary and…
Why You Will Love This Recipe Imagine buttery, tender crumb with that subtle depth only sourdough fermentation can bring. Brioche isn’t just bread—it’s a conversation between eggs, butter, and wild yeast. Now add a wild starter, and you’ve got a loaf that’s rich, chewy, nuanced—and tears apart just right. This isn’t your generic packaged roll….
Why I Love This Recipe This isn’t your soggy supermarket brown loaf. This is rustic, hearty, tangy, and unapologetically whole-grain. With a solid base of bread flour and a punch of whole wheat and rye, it’s chewy and flavourful but with a crumb that isn’t brick-hard. You get that gutty chew, mild malt sweetness, and…
Tips: Ingredients: Tools You May Need: FAQ: Can I skip sourdough? Yes—use 7g instant yeast. Shorter proof times. But loses tang and complexity. Butter leaking during bake? Dough or butter were too warm. Chill everything to ~55°F before each turn. Croissants too dense? Underproofed, too cold dough, or lacked layers. Track proof jiggle, not time….
Why will you love this sourdough rye bread? Because it’s bold. It’s tangy. It’s got that deep, malty, earthy vibe that whispers, “I ferment in the shadows and I do it better.” This isn’t your basic white sourdough. This is bread with complexity, with attitude, and with just the right amount of chew. It’s the…
Are you new to veganism and cannot seem to make it work? We can feel you. Veganism is a rapidly growing lifestyle choice emphasizing a plant-based diet and animal rights. As more people embrace a vegan lifestyle, the demand for delicious and nutritious vegan food is on the rise. Cooking vegan meals can seem daunting,…
Wheat Matters is more than just a staple food. It’s an essential crop that has played a significant role in human civilization for thousands of years. From the bread we eat to the beer we drink, wheat is everywhere. It’s also a vital source of income for millions of farmers around the world, particularly in…