weber_cam

When I visit the Starbucks on N Broadway and N High I sit at the bar and study the line that builds between 7 and 8. This line is profoundly...

The other morning, I made bread for the teachers at Frankie's school. It's a fun morning of baking which I've done once before...

The last time I endured 3 hours of French-related agony was in grad school when, in an attempt to convince my girlfriend I was all that, ...

Recently, I decided to measure the volume of the first rise of bread dough containing various combinations of yeast, flour, shortening, e...

I'm a little obsessed with the beauty of the cast iron bread cooking method.  This dough formula is pretty simple but scaled carefull...

I hacked together a starter, a wild yeast culture worked up from Stutzman farms whole wheat and then shifted to mostly white starter over th...

{The feed of the weber_cam will return again someday ...}  Before... After...

Found a patent today I wanted to try to reproduce. The claim was a dough containing ascorbic acid, L-cysteine and xanthan gum produced a b...

I've never been quite sure what is in those packages labeled "dried apples."  This is what they look like when I make them - I...

I've posted this before, but it's so wonderful and it's so good that Scoopy didn't eat it before it went in the oven, just a...

First of an occasional series. I thought I'd share a few of our weekday menu items.  If lucky, I do some of the prep Sunday mornings: ...

Another in a series of incredibly tedious posts guaranteed to scare away even the most dedicated of readers. To refresh your memory, this is...

Obviously, there's no shortage of raw materials for breadcrumbs here. My need for breadcrumbs is primarily in the breading of smelts. ...