Author: Jacob Botelho Captain’s Log Day 1 Today we started to make some ciabatta dough. The first step was making the biga, or sponge. This…
Author: CHM 114 Spring 2018
Author: CarolAnn Miller Kind Nutrition Label Maple Glazed Pecan & Sea Salt I eat Kind bars in the morning when I don’t have time…
Author: Van Hoang GRISSINI (ITALIAN BREADSTICKS) RECIPE these light-as-air crispy breadsticks with or without a bowl of seasoned olive oil for dipping because #carblife!…
Author: Olivia Gaynor The item I chose to investigate was Wheat Thins. I chose Wheat Thins because they have been a staple in my home…
Author: Anna Waterhouse I eat english muffins, specifically Thomas’ Original English Muffins, almost every day. I enjoy them with peanut butter or as part…
Author: Nikki Miller If you’ve been reading my blog for some time (one week today! wow!), you’d know that I have to cook Italian food…
Author: Anna Waterhouse https://chem.anna.bergbuilds.domains/blog/wp-content/uploads/2018/01/IMG_5666.m4v Rye rye-ses above the rest in this battle of consistency where bran conquers all. When comparing the consistencies of flours…
Author: Nikki Miller My parents can’t cook. My dad likes to think he can cook, but his version of cooking is mostly just reheating. Whenever…
Author: Van Hoang Hi, My name is Van Hoang, and welcome to my food world! Growing up in Vietnam, and starting a new life chapter…
Hi my name is Alexandra Gaev and I am majoring in Mathematics. I enjoy baking and cooking because it is a lot…