Q: Sometimes after making a recipe, I can tell that it needs some sort of acid.
My question is, how do I know what type of acid to add? I don’t normally keep lemons on hand, so I mainly use vinegar.
For many of us home bakers, making a good loaf of sourdough bread feels like striving for the World Cup or an Olympic gold medal. It’s the challenge to top all challenges and takes real commitment, but it’s also something that’s completely achievable.
Are you ready to take on the challenge of a true sourdough bread? If so — or even if you’re just curious to see what the fuss is about — here’s everything you need to know!
Q: I love Kabocha squash, but have no idea why sometimes it turns out nice and moist, and other times dry and very hard to work with.
Yes, it sounds a bit crazy, but hear us out: Salt won’t amp up the calories — like cream and sugar do — but will mellow the flavor of too-bitter coffee.
As someone with severe nut allergies and a child in a nut-free preschool, I am over-the-moon happy about all the peanut butter alternatives available these days, from store-bought tahini and sunflower butter to homemade pumpkin seed spread (and pumpkin seed butter cups). But even with these satisfactory PB-replacements, I think we can still look at other options, beyond tree nuts and seeds. Because, with an open mind, one ingredient limitation often leads to another ingredient revelation.
Enter: sweet potatoes.
