CAKE IN A JAR: How To Make Mason Jar Cupcakes! Lots of cakes in a jar recipes - Great for birthday parties, baby showers, bridal showers & to give as gifts.

We seem to be racing towards Easter and I haven’t even thought about making any Easter treats yet, rather unusual for me since more chocolate and spiced fruit breads are consumed at Easter th…

Mary's going to be so proud that you made your own hot cross buns this Easter. Lucky thing her recipe is completely foolproof. For this recipe you will need a piping bag fitted witha fine 3mm nozzle, but if you don't have a nozzle you could use a piping bag and snip the end off.

Chelsea buns with lemon icing.

Baking my mosbolletjies began as a thought, something on my bucket list and turned out to be a highlight in my kitchen. I love baking!

Baking my mosbolletjies began as a thought, something on my bucket list and turned out to be a highlight in my kitchen. I love baking!

Biscuit tins, rolling pins and pastry jiggers: a brief history of baking utensils

Our classic healthy meal planning tips and advice will help you take your diet to the next level.

Advice pages for Sourdough bread making courses. Vanessa Kimbell share her expert sourdough bread making information and advice from her sourdough classes.

Arguably the easiest way to make your own yeast is to grow a sourdough starter. All you have to do is capture wild yeast using flour and water.

How to create a sourdough starter by capturing wild yeast from the air via fruit, and how to turn part of that starter into a firm sourdough starter for bread recipes that call for it. This sourdough starter will be your new pet because it's alive! #sourdoughstarter #sourdough #bread #firmsourdoughstarter #battersourdough

How to Make Sourdough Focaccia: Step by Step instructions showing you how to make a sourdough focaccia using your active sourdough starter. With a video showing you how to properly knead the dough for this sourdough focaccia recipe.

Sending this to Yeastspotting.Click here for my blog index.As long as we are still eating this baguette at least once per week, I am gonna keep the variations coming. At this point I am just using whatever I have on hand, and I often get happily surprised!1)With 10% tapioca flour. This is my recent favorite, extra thin/crispy crust, and very open/delicate crumb, similar with the effect of rice flour in breads.AP Flour, 375g ice water, 315g tapioca flour, 50g salt, 10gwhite starter (100%)…

Sending this to Yeastspotting.Click here for my blog index. For a lot of bakers, it's an important milestone to learn to make a good baguette. I have been asked many times both at my Chinese blog and TFL what the "trick" is for those big holes in the crumb. The truth is that, there's no trick. It's everything: appropriate flour, S&F rather than intensive kneading, appropriate fermentation, precise shaping, clean scoring, good steam and high temperature baking. I have yet to make a baguette…

When you want to bake a loaf… If you keep it in the fridge, take your starter from the fridge and let it come up to room temperature. If you use your starter daily and it lives on the counter…

This pie relies on the killer combo of citrus and dairy (think Creamsicle) for a mellow, sweet, and sour dessert. The crispy whole wheat crust underscores the zippy custard with its graham-like flavor, while fluffy peaks of toasted meringue recall those of a classic lemon meringue pie. It all comes together in a pie that tastes both familiar and distinctive at the same time.