Steve Profile - (1208158)

cook's profile


Home Town: Sunnyvale, California, USA
Living In:
Member Since: Apr. 2002
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Slow Cooking, Asian, Mexican, Healthy, Gourmet
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Recipe Reviews 3 reviews
Sourdough Rye
I've made this three times now with great success each time. Minor variants like honey instead of sugar, one loaf instead of two were easy to implement. This bread is rapidly becoming a staple in our house - - the taste is amazing, and like nothing store-bought. I do spend a lot of time kneading and my starter is very active. I'm relatively new to sourdough, but not to bread, so don't consider this a difficult recipe.

1 user found this review helpful
Reviewed On: Dec. 20, 2014
Habanero Pepper Jelly
We had bags of habaneros from the garden, and this was a great way to make use of them. The recipe came together very easily--though you may want to make sure you have plenty of ventilation when you de-seed the peppers. The taste and texture of the jelly is very good. Like others, I had concerns about the carrots, but they do blend well. There is a strong vinegar scent to the finished jelly that I find off-putting. When I make a second batch, I'll cut the vinegar with a little water or use apple cider instead.

18 users found this review helpful
Reviewed On: Nov. 30, 2009
Buttery Soft Pretzels
This is a great recipe--much better than anything available in the mall. I substituted butter for the oil and bread flour for all-purpose flour. Bread flour probably made the dough a bit more difficult to roll out, but the final product rose and browned nicely in the oven. These were a little sweet for my taste. Next time, I'll try about 1/3 cup instead.

1 user found this review helpful
Reviewed On: Jan. 4, 2004

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