Incredibly, it’s 2026. What’s in your oven?
We will start the New Year with a fresh loaf of sourdough bread.
6 Likes
Awaiting delivery of sorghum syrup early next week, to make a Finnish Country Cookie (Talonpoikaskakut). A friend gifted me 2 cookies, plus the recipe and told me the sorghum syrup wasn’t available locally here in MN metro area when she looked for it several years ago. It still isn’t - I had to order online.
3 Likes
Weird thoughts on a New Year’s Day!
Has anyone ever used weird stuff for some of the liquid/fat elements in a rustic or boule type bread?
Not sure why I woke up with these thoughts, but… can I use a big slug of hummus, estimating the liquid content? I made the hummus so I think I can guesstimate it more or less well.
What about avocado puree?
Currently traveling and don’t have the books available but I am pretty sure Modernist Bread had a number of recipes where they exchanged liquid and fats in different breads with other ingredients. As long as you are still close to the necessary % you should be able to experiment
1 Like
Many thanks, and safe travels!
1 Like
Here is a recipe from MB where they mention at the end that they use hummus in an exchange
1 Like
Pizza tonight, dough made with 00 flour two days ago.
2 Likes
Another pizza for tonight – a large Sicilian style in my case. Sourdough w/ 40% white whole wheat, which has been retarding in the fridge for the last couple of days. Will go on the pan shortly for a six or seven hour proof.
1 Like
Both @MunchkinRedux and @medgirl recently posted savory rather than sweet bakes with cheez! and I thought “yeah, enough sugar!” So I made these Irish Cheddar, Bacon and Potato Muffins Recipe | Food Network Kitchen | Food Network and we like them very much. The grated baked potato results in a novel moist texture, a little different from other moist muffin textures. Anyway– bacon, cheddar– a delightful morning or afternoon snack.
13 Likes
These were supposed to be for Christmas, of course, but I didn’t get around to them ’til today (New Years Day 2026 jeez what now)
I’ve wanted to make these forever, finally tried. The cookie cutter from Etsy, just the right size, but the cookie dough gets fat and unruly. Must find a tasty dough that does NOT fatten or change shape, but then it is no longer a cookie? Anyway, maybe this is an idea from years ago but I like it.
20 Likes
Cute
1 Like
I haven’t used it myself, but I’ve saved this sugar cookie recipe that promises to be no-spread for cutouts.
2 Likes
Amazing NYT Sesame Scallion Buns! Recipe calls for 2 bunches of scallions - had about a dozen scallions, will use a few more next time. Increased oil to 1/3 cup, used extra for cooking salmon. Fresh tofu and Banchan from Joodooboo in Oakland. Perfect New Years Eve dinner!
Best wishes for 2026…
13 Likes
These were quite the rage on various culinary forums - was wondering if any HO would attempt!
Just enjoying one of the few remaining ones (30 seconds in the microwave)!
Eyed the recipe for a while before diving in……Somehow sounds more complicated than it is. Will definitely repeat, maybe this weekend. Delicious and beautiful to the point of - gasp - “you made these”?!?!
Recipe note - will reduce salt in scallions to 3/4 tsp.
3 Likes
11 Likes
Here’s my pizza…
Proofed (aluminum sheet pan, lined with foil and parchment for easy removal later)
Topped (Mozzarella slices, then San Marzano based sauce, then caramelized onion and pre-rendered pepperoni, then a mix of pecorino and a couple of small chunks of I’m not sure what kind of cheese that were floating around in my fridge)
20 minutes later…
… and then it got a drizzle of hot honey and went back into the oven directly on my baking steel for a final couple of minutes to crisp.
Happy New Year all!
16 Likes
Came across this in my browsing and wanted to share with you pistachio lovers:
I have made one savory (non baked) recipe from this blog and it was legit.
7 Likes
