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After a fabulous class with Sourdough Baker Extraordinaire, Terry Wilson, here is the recipe, method and tips to create as good a loaf as it get See "Timing Notes" at Bottom I tried to be as in-depth as possible as the process of making sourdough bread can be overwhelming at the first attempt. Start with the Starter Making a Sourdough Starter from Scratch You only need flour, water, a clean glass jar and patience. Every starter reacts differently. Using a little whole-wheat

These videos brings making Sourdough Bread down to all levels! Google LifebyMikeG for a whole collection and downloads for free https://www.youtube.com/watch?v=zhd1eeoM2Vg https://www.youtube.com/watch?v=BJEHsvW2J6M

Baking with Herbs Meet-Up August 17, 2026 What did we make? Lavender Pound Cake Basil Chocolate Chip Scone Rose Petal Shortbread Rose Petal Caramel Sauce Practical Techniques for Adding Herbs and Flowers to Baking Herbs and edible flowers can add wonderful flavor and aroma to baked goods, creams, chocolates, sugars, and even savory pastries. The key is understanding how to extract their flavor and how much to use. Fresh vs. Dried Herbs Both fresh and dried herbs can be used i

There is nothing I enjoy more than making my caramel aucea nd infusing it with adiffernet flavor/twist. I feel like a mad scientist when I do this. And it is simple. Just infuse your sugar with whatever herb you would like to use: Rose Petals, Basil, Lavender, Orange Tarragon, Lemongra, whatever you like. Throw a 'handful" of the herb of choice into a food processor and let it spin. About a cup of herbs to 2 cups sugart. If it is too storng, ad more sugar, if not strong enoug

My favorite shortbread was my “initial bake” in Truckee where I discovered there was a problem here. I have always loved making thse cookies as I typically infuse them with herbs like lavender and basil. They have a very subtle taste that leaves people wondering what it is that gives them such a different but wonderful flavor. As for how they bake, they typically rise up, leaving a nice higher edge around the circumference that stays on the bake. My first time they all just m

High and Low Altitude USE A 10" X 4.5" LOAF PAN It fills perfectly to about 3/4 full This recipe took me 4 times to get it the way I wanted it; golden, dense and with a nice dome and "crack" in the middle. I went back to leaving the 5 whole eggs from my Sea Level recipe which was needed to make the pound cake create the steam needed and rise. I had revised it to 4 whole eggs and 4 yolks initially thinking that I wanted less whites as they can be drying and I had such great re

Only 3 Tries! Biscotti is one of my favorite things to make because of all of the steps. First you make the dough, then you shape it into football looking logs, bake it until it gets crusty, slice it, bake it again, both . sides, until almost "dry". If you bake it until it is completely dry, you wil end up with hard as a rock biscotti because it keeps baking, even after you take it out of the oven. There should be a bit of a "sponge" in the middle that barely bounces back.A b

Head to Your Garden and Grab What You Grow! One of my most favorite things to do in the summer is head to my garden and grab rosemary, lavender, basil (not just for pesto!) and even rose petals, nothing sprayed with pesticides of course, and toss them by the handful into your food processor with either sugar, butter or even flour.. Most of the year, I always have a few mason jars filled with herbed sugars that I use in place of regular granulated sugar to make scones, shortb

High and Low Altitude Yield: 1 Large Loaf 9" x 5" & 1 Small Loaf Pan NOTE: If you are going to double the recipe, you will need to put the flour mixture in the mixing bowl and add banana mixture as the food processor will not be larg enogh to accommodate a double batch. Internal Cooked Temperature: 205 Degrees Ingredients: 2 1/4 cups all-purpose flour HIGH ALTITUDE: Add 3 extra tbsp. 1/4 teaspoon baking powder HIGH ALTITUDE: Leave as is 1 teaspoon baking soda HIGH ALTITUDE; R

High and Low Altitude Pan: 9” x 13” Single Recipe Fills Pan Ingredients: 3 ¾ cups sugar HIGH ALTITUDE: Reduce by 5 TBSP. 8 oz. unsalted butter HIGH ALTITUDE: Remained the same as at high altitude, brownies need the fat 8 oz. unsweetened chocolate 1 Tbsp Vanilla Extract or a tsp. of Vanilla Paste/Ground 5 large eggs HIGH ALTITUDE: Use 4 large eggs/4 large yolks as extra eggs make brownies chewier 1 cup all-purpose flour HIGH ALTITUDE: Add 2 extra tbsp. all purpose flour