Previous month:
September 2011
Next month:
November 2011

October 2011

Oops! Self-rising Flour in Yeast Rolls

As described in the earlier post on Self-rising Flour, it is regular flour that has baking powder and and salt added. The exact formulas, including the type of baking powder used, vary by manufacturer. What happens when you use it in yeasted breads or rolls? Read more →




Due to the volume of questions received, not all can be answered, nor can we guarantee we will answer questions immediately
© Lost Hobbit Enterprises 2004 onward


Onion and Carrot Salad 'a la Grecque'

In cooking, a la Grecque means "in the Greek style" and usually refers to food that is served in a sauce made of olive oil, lemon juice, and seasonings such as fennel, coriander, sage, or thyme. This recipe is a short pickle of carrots and onions in that style. Read more →




Due to the volume of questions received, not all can be answered, nor can we guarantee we will answer questions immediately
© Lost Hobbit Enterprises 2004 onward


Iced Cube Steak

Is it safe to refreeze meat that has been thawed out and cooked? Provided that it was still kept cold enough and for not too long, then yes. Read more →




Due to the volume of questions received, not all can be answered, nor can we guarantee we will answer questions immediately
© Lost Hobbit Enterprises 2004 onward


I just spent four great days at the King Arthur Flour Baking Education Center in Norwich, Vermont taking their Artisan Baking at Home class. I honestly can't say enough about how much I enjoyed the class and how much I learned. Read more →




Due to the volume of questions received, not all can be answered, nor can we guarantee we will answer questions immediately
© Lost Hobbit Enterprises 2004 onward