This worked great. I did it in late fall, and the temperatures in my kitchen were pretty cold, so I let it sit an extra day. It is bubbly and active now, about a month after I started it. Two cups of starter will raise two loaves of 100% whole wheat bread right over the tops of the pans! It has taken this long to develop the sour flavor--it was only mildly sour at first. A long, slow, cool-temp rise will make your bread more sour. Also, the bread becomes more sour as time goes by--on the second or third day it's pretty sour!

Reviewed On: Dec. 9, 2005

This chowder is terrific. It's hard to go wrong with a stick and a half of butter and a quart of half-and-half! This is really rich and good. I followed the suggestion of other reviewers to double the amount of clams--perfect. I also added about 2 teaspoons of Old Bay seasoning to the vegetables while they were poaching. The carrots are tasty and add a nice touch of color; I wouldn't leave them out.

Reviewed On: Dec. 9, 2005

Complete silence descended on the table as folks dug in to this dessert! It was so delicious for fall. I changed a couple things--added 2 extra pears, so therefore increased the rest of the ingredients (except apples) by 50%. I didn't have walnuts, so used pecans. One tip is to mix the topping ingredients in the food processor--just pulse until it looks like coarse crumbs--fast and easy.

Reviewed On: Oct. 24, 2005