Baking
Reuben Crisps

Reuben crisps are perfect party appetizer. They have been very popular with our family and friends.   The phyllo dough crust gives a great crunch. It is  a bit fussier to wrap than if using crescent dough or bread dough but you will be rewarded with a prettier and tastier treat.  If you have smoked your […]

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Baking
Pizza, Pizza on the grill

I LOVE pizza, it is one of my favorite foods and is great hot or cold whether for dinner, lunch or breakfast. I have cooked pizza in the oven , on the grill (weber, gas or BGE) but they have all lacked “something” that you get at a great pizzeria. I especially enjoyed those over […]

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Baking
Fast and Easy Focaccia

Spring in Wisconsin means there is yard work to do. This weekend I was pulling buckthorn, dividing perennials and getting the garden ready.  Body hurts and I want some comfort food. We had decided on leftovers for today and I chose the pasta and meatball bake. However I  wanted some fresh bread  or bread sticks […]

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Baking
Sourdough bread variations

Now that you have your loaves coming out more or less consistently (or at least fewer batches consigned to being croutons) you may want to start mixing things up. Remember when trying different flours, the autolyse step becomes even more important. They absorb the water at different rates and you can easily over-do the water […]

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Baking
Sourdough Bread Basics 2- Rising, Forming and Baking

Now that we have the bread dough it is time to let it rise. There will be 3 rises and then baking. Rise 1,   1 hour  At the end of the hour, the dough will have doubled in size. Scrape the dough for the bowl with your fingertips and turn out onto the countertop which […]

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Baking
Sourdough Bread Basics 1 – Making The Dough

When delving into the baking of sourdough bread, the questions often arise faster than the answers. This is especially the case where you don’t have someone to teach you in person and are trying to figure it out from books and youtube: How much starter to use? Why “discard” starter – seems wasteful? How stiff […]

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Baking
Spent grain sourdough

I have been experimenting more with sourdough breads and have made a few more variants of the spent grain sourdough.  I think this is a bit simpler.  I have been baking every week or every other so the 2 step starter feeding is not necessary. When choosing your grains for the sourdough, consider that the […]

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Baking
Chicken Pot Pie

Teal really like chicken pot pies.   However, I find them to be typically bland, pasty and just not worth the calories.   So on a cold, dreary late fall day, Teal asked if we could make pot pies.  I took up the challenge: to make a pot pie that is actually worth eating. The engineering mind […]

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Baking
Spent Grain Sourdough

With a little planning ahead a brewing day can also be a baking day.   I  am doing extract brewing and the spent specialty grains are perfect for baking.   The cooked grains are rich in fiber, have lower carbs and add great texture (yes, even with the husks present). Given that many of my beers are […]

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Baking
Sourdough whole grain variant

The kids got me a couple of Emile Henry ceramic bakers for my birthday.  One is baguette pan and the other is a bread loaf pan.  Today was the first trial of them.  The bread was made in between all of the yard work and errands that needed to get done with our slow spring […]

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