Bake, cook and make everyday food from scratch in a small kitchen.
Every jar of baby food you buy is mostly a markup on a vegetable. This is how to make homemade baby food: steam a sweet potato, mash it with a fork, and freeze it in an ice-cube tray for a fraction of what the pouch costs, using a saucepan you already own. This page is…
A day-by-day sourdough starter from flour and water to a float test, including the day-2 false rise, the days 3 to 5 stall, and how to keep it going in a cool apartment.
Every focaccia recipe says the same unhelpful thing: “let rise until doubled, about 4 hours.” Great. It’s 6pm, your kitchen was 18°C this morning and is probably warmer now the oven’s been on, and you have no idea if “about 4 hours” means dinner or bedtime. Here’s the focaccia timing answer: it depends on your…
Somewhere along the way, sourdough got a reputation as a $70-Dutch-oven hobby. Every recipe photo has one. Every “beginner’s guide” tells you to buy one before you start. So a lot of people who’d enjoy baking bread never do, because they’ve decided they need a piece of enameled cast iron they don’t own and don’t…
The first batch of yogurt I ever tried to make didn’t fail because of anything complicated. It failed because I got impatient. I stirred a spoonful of live-culture yogurt into milk that was still sitting at about 140°F, because it felt “warm enough” and I didn’t want to wait. 8 hours later I had a…
My first “successful” sourdough loaf came out of the oven looking perfect and cut like a brick. Dense, gummy in the middle, the kind of crumb you could use as a doorstop. I blamed the flour. Then the starter. Then, briefly, the oven, which had done nothing wrong in its entire life. It just had…