Diary Of My Kitchen

Adapted this cracker recipe from  San Diego Artisan Bread School .  Ingredients 100g Sourdough discard  21g Olive oil 32.5g Plain flour  35g...

This recipe calls for a 21cm square oven-proof glass dish.  Meat sauce ingredients: 1 small yellow onion, finely chopped 300g minced beef 1 ...

法棍 Ingredient: 225g bread flour  25g whole wheat flour 187.5g water (cold) 2g instant yeast 5g salt Method (refer to Note 1 for stand mixer ...

Anzac biscuits are a classic Australian and New Zealand treat known for their chewy texture and toasted coconut flavour. They are unique bec...

  This is a good way to use up some of the sourdough discard. The bread stays soft for up to 3 days! Whether there is sourdough tang/sournes...

Ingredients (6 scones) 120g plain flour 1 tsp baking powder (omit if using self raising flour) 80g sourdough starter, discard/unfed, straigh...

Thomas Keller’s legendary chocolate bouchons from Bouchon Bakery are the ultimate elevated brownie. Named after the French word for "co...