weber_cam

I don't hate the 43g Schwebel hamburger bun ,  but as a substrate for pork or little burger, it fails on many counts, the worst of which...

Straight dough: egg 50 g, water 130 g, butter 12 g, veg oil 30 g, salt 5 g, yeast, flour 300 g, 60 g each, yolk glaze w sesame seeds, 2.5...

I found a piece on the KAF blog recently called  capturing butter heaven: making baker’s croissants  which changed my life.  Some time ago, ...

My tortured interpretation of the word Gastropub is a portmanteau of something to do with gastric upset and pubic something or other.  I hat...

I used to resist frying bacon because of the mess and spattering oil that remained on the stove when finished.  Then I considered the oven m...

Cooking low 'n slow with lump or briquettes poses a challenge of maintaining a low temperature (ca. 225F) with a wood/lump/briquette-fue...

Light dry malt extract 425 g White sugar 200 g Ginger, finely sliced, 50 g Munton's ale yeast Dilution to OG 1.050, ca. 1 gal tota...

My recent prep of stovetop pita remains my favorite innovation in bread from our kitchen in a long time.  The breads are soft, taste at lea...

One of Columbus' food ambassadors has been nominated for 614's Best Blogger . Jim has been an integral part of the Columbus food...

Once in a while I get interested in slow rise/pre-ferments/poolish/sour dough, etc. type breads.  A small amount of yeast and long rise, the...

Pita mania continues here at the ranch.  The soft and tender pita are lying around after the flurry of recent activity.  Today we took some...

After doing a bunch of chapati recently, I wanted to try the same cooking method for pita.  My pita dough: water 180 g warm, unbleached whit...

Tonight's the international pot luck at Frankie's school.  I tried my croissant dough for pain au chocolat minis.  I'm not entir...