Notes about Recipes in this book

• Old-fashioned Maine sourdough waffles

  • clkandel on February 20, 2020

    Great use for starter discard. Love that these have whole wheat and aren't too sweet.

  • radishseed on February 25, 2020

    Nice mild sourdough flavor goes well with the whole wheat. I used about half yogurt and half water instead of buttermilk. A half recipe made 11 waffles in my waffle maker.

  • inflytur on January 05, 2021

    Just the best waffles. These freeze really well for delicious homemade toaster waffles anytime. If the sourdough starter discard is sluggish the rise may take longer than 8 hours.

  • anya_sf on April 09, 2021

    Really great! Exteriors were lightly crisp, interiors relatively airy, but still with some heft, like a cross between yeasted waffles and regular buttermilk waffles - which, of course, is what these are. I used oil for convenience; also, my sourdough starter/discard was fairly young, but worked fine (I did let it sit overnight). In my 6.5" round waffle iron, I got 8.5 waffles.

• Oat and yogurt pancakes

  • anya_sf on October 31, 2020

    I substituted 60 g ricotta for some of the yogurt as I needed to use it up. Made with hi-maize fiber, oat flour, and malted milk powder, the batter was very thick even with 4 Tbsp apple juice. Using a 1/3 c scone scoop, I got 10 pancakes. They were thick and super fluffy. I'd definitely make these again when I have yogurt on hand instead of buttermilk.

• Montreal bagels

  • anya_sf on February 26, 2021

    I've not been to Montreal, so maybe my expectations were wrong, but unfortunately these weren't like the so-called Montreal bagels that a local shop makes, which I love. We had them toasted the day after baking; the exteriors were fairly crisp, the interiors somewhat soft but slightly chewy. To me they lacked something though. The shaping method also didn't work well for me. I had to roll them closer to 8"-9" to be thin enough and the ends didn't completely adhere, although didn't fully unravel at least, but didn't look beautiful. On the plus side, they were fairly quick to make.

• Lemon and black currant stripe cake

  • rachelblair on January 07, 2024

    Good flavour but the buttercream is hard to make since the sugar syrup is really thick with the golden syrup so pouring it into the egg yolks is a challenge. Also the cake has an odd chewy texture, not bad just not what you would expect from a cake.