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Local Flours Sours: Stoneground Whole Wheat (Part One)
My sourdough starter turned two years old a few weeks ago. I didn’t make much fanfare about it, but it has given me cause to think more about my baking lately. Fine-tuning a recipe and process that works consistently for me has been a sourdough journey that has spanned nearly half a decade now, including
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Fail Up Friday: Forked Cream
If you’ve been reading along for the last few days, I posted a comic earlier this week that tried to find a bit of humour in some recent… um… less-than-perfect cooking efforts. Thinking about funny ideas for future comic strips means I’ve also been thinking of all the fails I’ve had over the years. Not
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Gear: Cast Iron Loaf Pans
The first cast iron loaf pan I bought was an experiment. I didn’t know that I’d use it much, but I’d read online that I might be able to get crispier crusts on my banana bread with a pan that had better heat retention than the aluminum ones I’d been using. The second cast iron
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Our Well-Loved Cookbooks: Five Roses
There was a point in time about fifteen years ago when I would have told you that the best way to make pancakes was to follow the directions on the box. And see, everyone who dabbles in more advanced cooking techniques than as-per-manufacturers-instructions likely has a story of that one recipe that upon discovering it