Your Complete Recipe Reference

Ingredients

• 500g bread flour
• 100g active sourdough starter
• 10g salt
• 350g water
• Rice flour for dusting

Instructions

1. Mix flour and water (autolyse) and let rest 30 minutes
2. Add starter and salt, mix thoroughly
3. Perform stretch and folds every 30 minutes for 2 hours
4. Bulk ferment at room temp for 6-8 hours
5. Shape dough and place in banneton
6. Cold proof in refrigerator for 12-16 hours
7. Preheat Dutch oven at 475°F (245°C) for 1 hour
8. Bake covered for 25 minutes, uncovered for 20 minutes
9. Cool completely before slicing

Ingredients

• 2 cups all-purpose flour
• 2 cups sugar
• 3/4 cup cocoa powder
• 2 tsp baking soda
• 1 tsp baking powder
• 1 tsp salt
• 1 cup buttermilk
• 1/2 cup vegetable oil
• 2 large eggs
• 2 tsp vanilla
• 1 cup hot coffee

Instructions

1. Preheat oven to 350°F (175°C). Grease and flour two 9" pans.
2. Sift dry ingredients into large bowl.
3. Add buttermilk, oil, eggs and vanilla. Mix 2 minutes.
4. Gradually add hot coffee (batter will be thin).
5. Pour into pans and bake 30-35 minutes.
6. Cool in pans 10 minutes, then transfer to racks.
7. Frost with chocolate ganache when completely cool.

Ingredients

• 2 1/4 cups all-purpose flour
• 1 tsp baking soda
• 1 tsp salt
• 1 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 3/4 cup packed brown sugar
• 2 large eggs
• 2 tsp vanilla extract
• 2 cups chocolate chips
• 1 cup chopped nuts (optional)

Instructions

1. Whisk flour, baking soda and salt in small bowl.
2. Beat butter and sugars until light and fluffy.
3. Add eggs one at a time, then vanilla.
4. Gradually beat in flour mixture.
5. Stir in chocolate chips and nuts.
6. Chill dough at least 2 hours or overnight.
7. Drop by rounded tablespoons onto baking sheets.
8. Bake at 375°F (190°C) for 9-11 minutes.
9. Cool on baking sheets 2 minutes then transfer.

Basic Sushi Rice

• 2 cups sushi rice
• 2 1/4 cups water
• 1/4 cup rice vinegar
• 2 tbsp sugar
• 1 tsp salt

California Roll Ingredients

• Nori sheets
• 1 avocado, sliced
• 1 cucumber, julienned
• 8 oz imitation crab
• Sesame seeds
• Wasabi and pickled ginger

Instructions

1. Rinse rice until water runs clear, then cook.
2. Mix vinegar, sugar and salt, fold into warm rice.
3. Place nori shiny side down on bamboo mat.
4. Spread rice evenly, leaving 1" border at top.
5. Arrange fillings horizontally in center.
6. Roll tightly using mat, moisten edge to seal.
7. Slice with wet knife into 8 pieces.
8. Serve with soy sauce, wasabi and ginger.

Ingredients

• 2 oz vodka
• 3/4 oz lime juice (fresh squeezed)
• 6 oz ginger beer
• Lime wedge for garnish
• Mint sprig for garnish (from garden)
• Ice cubes

Instructions

1. Fill copper mug with ice cubes.
2. Add vodka and lime juice.
3. Top with ginger beer and stir gently.
4. Garnish with lime wedge and mint.
5. Serve immediately with straw.

Ingredients

• 1 1/2 cups all-purpose flour
• 3 1/2 tsp baking powder
• 1 tsp salt
• 1 tbsp sugar
• 1 1/4 cups milk
• 1 egg
• 3 tbsp melted butter
• 1 tsp vanilla extract
• 1/2 tsp cinnamon

Instructions

1. Sift dry ingredients together in large bowl.
2. Make well in center and add wet ingredients.
3. Mix until just combined (some lumps are okay).
4. Heat griddle over medium heat, lightly grease.
5. Pour 1/4 cup batter per pancake.
6. Cook until bubbles form and edges look set.
7. Flip and cook until golden brown.
8. Serve warm with maple syrup and butter.