This recipe contains a lot of zucchini and a lot of sugar. Below is an alternate recipe. Adapted from America’s Test Kitchen Instructions Olive Oil Zucchini Bread Adapted from…
Adapted from ambitiouskitchen.com These don’t really have the texture of regular muffins, but they are yummy nonetheless. They certainly hit the spot when you want a sweet treat, and…
Adapted from tasteofhome.com…
Adapted from breadsbyelise.com…
Adapted fromTasteofhome.com…
https://thatgirlcookshealthy.com/gluten-free-roti/…
Adapted from NY Times Cooking…
Adapted from www.ambitiouskitchen.com…
This is the recipe for our pizza dough that we have every Saturday night. It’s a relatively high hydration dough. Note, I use bread flour to feed my starter,…
This recipe is a summary of the bagel recipe in Emilie Raffa’s excellent book Artisan Sourdough Made Simple leaving out many details provided in the book, adding a few…
Adapted from NY Times Cooking…
Adapted Recipe from NYT Cooking…
Adapted from allrecipes.com Crumb Topping (optional)…
Ingredients 2 large eggs 1/3 cup oil 1/4 cup granulated sugar 1/4 cup brown sugar 1 1/2 teaspoons vanilla 2 teaspoons pumpin pie spice 2 cups grated zucchini, squeezed…
Adapted from King Arthur Baking 1 cup (227g) milk (full-fat, reduced-fat, or skim) 3 large eggs 1/2 cup (113g) sourdough starter, ripe (fed) or discard 3/4 teaspoon salt 1…
Recipe from The Model Bakery Cookbook by Karen Mitchell and Sarah Mitchell Hansen.…
Adapted from kingarthurflour.com Ingredients Flour options: 2 cups (212g) pastry flour 2 cups (240g) All-Purpose Flour 1 cup rolled oats and 1 1/4 cups flour 1/2 cup (100g) granulated…