In this blog we explore making your own ricotta and kefir, with recipes!
Want to add some flavour to your breads? Here's two suggestions, one sweet and one savoury. Enjoy!
Try something really unusual on your toast or English muffin: Tomato jam. And it tastes really, really good!
Whether or not to use a bread machine really boils down to a matter of personal choice. This is a short guide of things to think about before you purchase one.
Here's a hearty, creamy soup perfect in the winter. It's a delicious way to use any squash or pumpkin you may have frozen or put up in the fall.
This is the second part of our foray into sourdough baking. Here are tips and insight on sourdough to make working with it even easier.
Quick! Boil some water! We need bagels, and we need them now. In this post, we are going to make bagels, perhaps one of the weirder breads you can make. It's not hard, it's fun even, but different.
This is about my first foray into cheese making.
Have you ever wondered what is in an "industrial" doughnut?
A basic, but oh so good, soup recipe that anyone can make.
The great doughnut experiment begins.
If you want a superior doughnut (or any product), start with the best.
Sue Van Slooten shares her easy recipe for apple strudel— a delicious pastry of phyllo dough, apples, spices, and of course, butter.
How to make spiced crab apples.
Here I describe how to make a spring meal on the Big Green Egg. Also, I announce my new web/blogsite.
A concise history on the subject of bread and yeast. This is about how it was developed, where it came from, and what we've done with it.
Well-seasoned cast iron cookware is a joy to cook with.
This is part 1 of my adventures in KAF Land, or King Arthur Flour, Norwich, Vt. If you want to go to baker heaven, this is the place to be. They have everything once could imagine for baking, and then some.
Climate change is here to stay, with violent and unpredictable weather. This presents challenges to home gardeners, so is there a way to storm proof our gardens?
The price of food and oil are interminably linked. We are seeing this in our trips to the supermarket: every time we go, it's more expensive. What's a body to do?
Take an imaginary journey from the High Arctic to California, as we examine food insecurity, waste, hunger, and culture clash.
When the power goes out for an extended period of time, what do you do? If you're properly prepared, you're life will be a lot easier cooking or baking your food.
French Onion Soup au Gratin is a delicious, elegant soup, hearty enough for a meal in itself. Using your own homemade beef broth, you can create this soup for your family to enjoy at home.
Christmas is just about upon us, and here's a very easy, quick and simple fudge recipe. You can embellish it any way you want with several options for fruits, nuts, and liqueurs. Your taste buds will thank you (not to mention friends and family).
Here's your opportunity to win a dough whisk from King Arthur Flour. This odd-looking contraption does a fantastic job of mixing together all kinds of dough.
You don't have to go to Italy to turn out an authentic Italian Panettone for Christmas. Here's how, so now you don't have to go to a bakery or supermarket to get one.
It's Easter Time, and one's thought's naturally turn to Hot Cross Buns (at least mine do), those yeasty, spicy little treats with the cross on top.
Using the Artisan Bread in Five Minutes a Day, technique and a few changes, you can produce a sourdough olive oil/rosemary type bread that is just heavenly.
Looking ahead to September, it gives us all an opportunity to expand our horizons with furthering our knowledge and skill sets, baking and otherwise.
Have you ever had leftover bread, but you don't want to throw it away or give it to the birds? Here's what you do: Panzanella. This Italian salad will throw your taste buds for a loop, and it all starts with leftover, stale bread.
Part of gardening is knowing what to do with your veggies after you've grown them. Here, we will examine what to do with those pie pumpkins this upcoming Fall.
This is a simple beginning recipe to use your sourdough starter to make biscuits. These biscuits will definitely have the sourdough "tang" associated with these breads.
This is amazing! Pairing sourdough with beer and wine, 10-ince pancakes, what next? We're taking sourdough to the next level for breakfast, lunch and dinner.
Where are we headed, vis a vis our food systems? Can we as individuals make a difference in our food? Yes!
Our winner of the KAF dough whisk is Dea Keen, and here is her pizza dough recipe.
These are buttery, not too sweet Dutch cookies with a yummy cinnamon sugar and walnut topping.
This Easter bread will want to fly around your kitchen: it has wings! An Italian bread of historic proportions, the family will be delighted by this creation for Easter breakfast.
Slightly sweet, wholesome and wonderful, toasted with butter or in a sandwich, oatmeal bread is my favourite.
Here's how to make truly unusual whole grain bread, with delicious results.
Your route to heaven can be paved with strawberries.
Summer is about fresh, beautiful, and flavourful. Fresh produce, and oh yes, a yummy recipe for devilled eggs.
There is a way to heaven, all you have to do is make San Francisco sourdough bread!
After trying this super simple recipe, you'll never open a can of Campbell's again.
Have you ever wondered why our food has become so industrialized? Where some of those chemicals that are in almost everything, came from?
Here are some ways to make real pizzeria style pizza, complete with homemade crust, a choice of toppings and cheese, and two ways to make your crust. Plus, when you want to go all out for a pizza oven, a Big Green Egg might be your answer.
Homemade ice cream is delicious, and with the help of new ice cream makers, quick, easy and fast.
If you're overrun with cucumbers, here's a Scandinavian cucumber salad for the solution!
This is the best comfort food recipe: sour cream coffee cake. Enjoy it with a great cup of tea or coffee.
Modern, industrial agriculture as we know it today is running out of time, and it's much later than we think.
Want a yummy, cheesy dessert for Easter that is definitely different, not to mention historic? Then try crostata di ricotta.
This blog is called Breadcrumbs, because it brings together a diverse set of topics, including the patron saint of bread, sourdough, starters, yeasts, and a recipe for corn pancakes.
Bread! hits the water on Lake Ontario while taking a week long sailing course. The Rosemary Olive Oil Sourdough was featured for dinner.
This is a beginner's guide to getting started with sourdough bread making. With directions on how to make your own starter, or where to order some, this will get you on your way towards making some delicious breads, biscuits, pancakes or waffles.
In an era of increasing volatility of the weather and climate, we need new coping skills. Preparedness is an important factor in dealing with bad weather events.
How many people wonder (pun intended) about industrial white bread? A new book out by Aaron Bobrow-Strain shows that he has. It is a fascinating description of how white bread got to be where it is today politically, economically, and culturally.
The further degradation of our societal food skills are examined here, with small town food craftsmen becoming an endangered species, in this case, my local butcher.
If you want to have some wonderful food, great scenery by the ocean, lots of things to do, I have a place for you: Nova Scotia, Canada.
If you just happen to need white dinner rolls for a crowd at Thanksgiving, here's the recipe. Also, check out some really cool contests and special offers from King Arthur Flour.
Once reserved for the pizzeria, the calzone is possible to make in your own home.
Get your St. Patrick's day celebration off to a great start with this wholemeal, authentic, Irish Wholemeal Bread.
Stretching one's food dollar is an important issue in today's life. So is nutrition. Here, learn how to make healthy, nutritious soup and bread for lunch or supper economically. You might even come to love winter just to have soup and bread!
This is part two of my visit to King Arthur Flour, the concluding blog of the four-day event.