Tag: kitchen

How to Make Flatbread

As a ratio baker, I use weights and ratios to bake, so you'll find weights listed for most of the ingredients instead of cups. The Story How to Make Flatbread The Recipe The Story My husband and I had a day wedding. We got married a block from the beach, so our reception site had … Continue reading How to Make Flatbread

Adventures in Ratio Baking: Let’s Talk About Meringue

Did you know meringue also has a ratio to it? I didn't, either, until almost a year ago. I had always strictly followed a recipe because the first time I tried to make it had been a complete disaster. That was also almost 9 years ago, so I've come a long way since! The ratio … Continue reading Adventures in Ratio Baking: Let’s Talk About Meringue

Adventures in Ratio Baking: Boiling the Bread Dough to Make Bagels

Boiling bread dough and then baking it gives you bagels? Why didn't someone tell me it was as simple as that years ago?! I adore freshly baked bagels. I adore freshly baked bread, but bagels have a special place in my heart. I have so many fun memories of freshly baked bagels. I also have … Continue reading Adventures in Ratio Baking: Boiling the Bread Dough to Make Bagels

A Quick Guide to Ratio Baking Bread

I consider bread to be it's own food group. I know it's not, but that's just how much I adore bread (as long as it's not sourdough or rye). Once I figured out how to ratio bake bread, the only thing that's ever stopped me is the weather. See, bread needs warmth to rise properly, … Continue reading A Quick Guide to Ratio Baking Bread

Adventures in Ratio Baking: Biscuits It Is

I love bread. When the weather started to cool off, and I was no longer able to get a good rise without having to turn on the heat or the oven, I scrambled for something else that could whet my bread thirst. Biscuits! Of course. So easy. So simple. Definitely something I could literally walk … Continue reading Adventures in Ratio Baking: Biscuits It Is

Adventures in Ratio Baking: Pasta Dough…Was Sticky

Over a year ago, my husband got me not just a kitchen scale for Christmas, but a pasta roller attachment for my mixer. I'm not sure if I should or should not be embarrassed it's been well over a year and I only just recently tried it out. Oh, I know he understands. He knows … Continue reading Adventures in Ratio Baking: Pasta Dough…Was Sticky

Adventures in Ratio Baking: Souffle Wasn’t as Scary as I Thought

I was either watching or reading something recently when the idea of making souffle entered my head. I've heard it's difficult, and I've heard it isn't that hard. Still, I've never tried making one, so how am I to know if it's hard or not? Anyways, I decided it was high time for me to … Continue reading Adventures in Ratio Baking: Souffle Wasn’t as Scary as I Thought

How to Make Bread

Let's try something a little different. Please let me know if you enjoyed it, or thought it was completely bizarre. Step One: Measure out 15 parts of flour and 9 parts of water. Add one teaspoon of yeast and 0.3 ounces of salt to the flour. Stir. I was in separate pieces, once. When I … Continue reading How to Make Bread

Adventures in Ratio Baking: Custard or Ice Cream?

A few weeks ago, it was cold. Well, cold for Southern California, meaning it was somewhere in the 70s. But I still got the insane idea to make ice cream. Now, it's been well over a year since I'd used my ice cream maker, so I'm not quite sure why the idea to use it … Continue reading Adventures in Ratio Baking: Custard or Ice Cream?

Toasted Coconut Custard

A few weeks ago, I discovered a can of coconut milk sitting in the cabinet, about to expire. I hate wasting things, so my mind started whirling about what I could do with it. Coconut cake! It was nearly perfect. I'm still tweaking it, so, one day, in the next few months, I'll share that … Continue reading Toasted Coconut Custard