Are you ready to elevate your breakfast or brunch game? Forget those sad, small cinnamon rolls! We’re talking about massive, incredibly fluffy, and generously frosted cinnamon rolls, perfectly sized for your 6-ounce muffin pan. The secret to this amazing recipe? Your trusty bread machine for effortless dough prep! This recipe is designed to yield six truly substantial cinnamon rolls, each one a delightful indulgence. Get ready for that warm, cinnamon-sugar aroma to fill your kitchen! […]
There are some recipes that feel like pure magic, and this, my friends, is one of them. It’s the height of summer here on the farm, the air is warm, and our cherry trees have been generous. What better way to celebrate the bounty of the season (and a beautiful 4th of July afternoon!) than with a dessert that’s as surprising as it is delicious? I’m calling this my Black Forest Creeping Cobbler. Forget everything […]
A Comprehensive Guide to Creating a Sourdough Starter from Scratch: The Sandor Katz Inspired Method Sourdough starter, also known as a “mother” or “levain,” is a living culture of wild yeasts and bacteria that naturally leaven and flavor bread. Creating one from scratch is a rewarding process that connects you to ancient baking traditions. Sandor Katz’s philosophy embraces the simplicity and natural magic of fermentation. The Core Principle: You are creating a hospitable environment for […]
The Ultimate Cranberry Pecan Baked Brie Every holiday season needs that one perfect appetizer. The one that’s impressive yet secretly simple, decadent, and a total crowd-pleaser. For us, this Cranberry Pecan Baked Brie is it. This recipe came about right after I made a batch of homemade Cranberry Jam. My husband loves Brie, and wrapping it in flaky puff pastry with that tart jam and crunchy pecans felt like the perfect festive treat. It immediately […]
This weekend I tried a new recipe for sourdough using a combination with Kamut Flour. I wasn’t sure it was going to work as it didn’t look like it rose as much as my regular sourdough recipe. However I was pleasantly surprised with the oven spring and the awesome sourdough flavor. It had a stronger sourdough flavor than my regular as well as a closer crumb and heavier texture. It was a blend of 80% […]
Due to the current conditions with COVID-19/Coronavirus we are spending all of our time at home these days. Since we don’t have to leave for work or school and have enough supplies to last a little while we have decided to just stay put and not take any chances. This gives us time to work on spring cleaning projects, garden projects and of course cooking. We are continuing to work on the sourdough production and […]
Today was sourdough – take 2. This one is a higher hydration dough (80%) than the first one with higher oven temperatures and the end result is awesome.
Sourdough has long seemed like an unobtainable goal for me on the bread front. It seemed like a lot of work from babysitting the starter, the long rises and the scoring of the dough, etc. Decided to try it and see if we could be successful. The starter for the first loaf came from a freeze dried culture for the starter. It worked great and produced a very active starter (some days it blew the […]
