I only use my starter for bread loaves, so I don't have other recipes that I can recommend from experience. Give Google a whirl, though, and it should be easy to find some that others have enjoyed. Several readers have let me know that their "pet" works excellently in their favorite recipes of that sort. A friendly reminder: Sourdough is a closed email topic. Many years ago I had some sourdough bread that I really loved, but I think it was made differently from yours.

Yes, they will freeze nicely for up to 3 months in a sealed, airtight container. It will be easier to remove the individual pieces if you separate each layer with foil or wax paper before freezing. To reheat pancakes, place on a baking sheet, cover tightly with foil and bake at 350?F 5-10 minutes or microwave in stacks of three for 1 1/2 - 2 minutes. To reheat waffles, toast one cycle in preheated toaster on medium setting or bake uncovered at 350?F 5-10 minutes.

Waffles the cat...and I named him Waffles BEFORE I became a big Woody Allen fan. The Humane Society named him Sunny when they found him (and later said that they ought to have named him Mellow Yellow onaccounta he's so comfortable with strangers), but I never liked either name. So I decided right off that I would name him something right within a week or else he'd be doomed to be named Sunny for all time.

We have appeared on Fox TV. Health News as shown. Detroit Free Press article on Food Section dated March 3rd. 1999. Numerous Trade Magazines. Approver from the USDA as functional alternative flour.

Sourdough, named for its unique flavor, has a slightly sour flavor. The bread won fame in the gold rush days when each prospector carried his own pot of yeast starter (a mixture of yeast, water and flour) for making breads and griddle cakes.

Over many years of doing faire we wanted to come up with some sort of favor that we could give away freely to anyone we met. Tom is a pretzel freak. So it became a ritual to feed a pretzel to friends at faire and the tradition began.

Generally it is Tom passing out the pretzels. He swears by store-brand pretzels from Albertsons and Safeway. At a typical faire day, Tom will go through half a bag of pretzels. He starts off the morning with a fresh supply. They go stale overnight in a leather bag. At home, when bite-sized pretzels won't do the job, Tom likes Snyders of Hannover brand large pretzels and flavored bits. Brad prefers whatever is on sale at Safeway. Nothing is too good for his friends.

Waffles aren???t just reserved for breakfast anymore! In fact, people in Belgium eat waffles throughout the day. We recommend that you eat Belgian Iron Works waffles as a gourmet snack or an indulgent dessert. Click here for additional ideas on how to serve our waffles.

Our bread is like sourdough in that it has a starter, but that's where the similarity ends. Virtually every sourdough has something added to it to make it rise, like yeast, dairy, sugar or vinegar. We add nothing-just the flour and water to make our starter. Some people say that it is really "wild yeast" in the air that causes the bread to rise.

A recipe must contain ingredients and the directions for assembling those ingredients. A recipe may contain your suggestions or comments relevant to that recipe. From time to time the Lead Moderator may decide to post an article explaining a recipe or technique in more detail. For this newsgroup, a recipe is defined as a list of ingredients with a set of instructions on how to put those ingredients together.

You can also access our recipe sections. These are at www.vrg.org/recipes and www.vrg.org/journal. VRG also publishes several cookbooks including Simply Vegan, Conveniently Vegan, Meatless Meals for Working People, The Lowfat Jewish Vegetarian Cookbook, Vegan Handbook, and more. You can also go to the search engine of your choice and type in "vegetarian recipes" and you will discover thousands of websites.

Salsas are usually mixtures of acid and low-acid ingredients; they are an example of an acidified food. The specific recipe, and sometimes preparation method, will determine if a salsa can be processed in a boiling water canner or a pressure canner. A process must be scientifically determined for each recipe. To can salsa at home, use our recipes for Hot Chile Salsa or Mexican Tomato Sauce. Your county Extension agent may have additional tested recipes for salsas.

Several ways. Visit our Show List A-Z to locate the show from which the recipe came. On each show page you'll see the most recently aired recipes. You can also use our Episode Finder, available on all TV pages, to locate recipes found within a recent episode you've seen. Don't forget to scroll down on the results pages!

The pancakes I made are different from what people in the US call pancakes, they are thinner and like French Crepes. Click here for the recipe I use =) It was given to me by my friend Donna for a Christmas present. I don't have a clue where she got it from. She also gave me the wombat (the brown one) which she bought in Australia :)

Probably not, since most bread machines depend on the more predictable rising schedule of commercial yeast. However, your bread machine is an excellent way to mix and knead the dough. A friendly reminder: Sourdough is a closed email topic. These are general baking issues rather than issues with sourdough, specifically; consult your favorite book on bread-bakery (or consult a baker friend who can visit your kitchen and see what you're doing and recommend changes).

Besides the fact that they are delicious,getting protein in the morning is a challenge for many people. Yet,starting the day with adequate protein is vital to strength,energy and proper body maintenance. Our Protein Pancake Mix is the answer. Fortified with 18 grams of protein per serving,our great tasting Pancake mix is the perfect way to eat a healthy,balanced breakfast and begin fueling your body with protein for the day. Add 1-2 tablespoon of applesauce to the batter.

When cooking waffles, lightly grease your waffle iron. The all-purpose cooking sprays are ideal. If your waffles are pulling apart when you open the lid, double check waffle iron temperature and cooking time to make sure the waffle iron is set properly and waffles are cooked through.

No. My sourdough has plenty of yeast and wheat in it, it's just that the yeast isn't purchased separately. If you have those kinds of food sensitivities, consult a physician or dietician for advice on what you can eat safely. One reader has reported that the method works well for Spelt-based sourdough (and another uses rice flour), but while that would help with the wheat it wouldn't remove any yeast.

Boudin Sourdough is made with unbleached flour, pure water, salt, and some of the original "Mother Dough", and does not contain any preservatives. Our breads will stay fresh at room temperature for as long as 2-3 days, if they're kept away from heat and humidity. Temperatures should not exceed 70 degrees, and relative humidity should remain below 60%. Avoid direct sunlight. To store bread for up to two months, place package in a plastic bag, close tightly, and refrigerate.

The secret is in our starter, or "Mother Dough", which includes micro-organisms that slowly and naturally ferment and raise the bread, producing a deliciously sour flavor. Our starter is proprietary, as it's the original "Mother Dough" from 1849, so we do not share or sell it. We don't make an "Extra Sour" version of our bread, either, as we prefer to use the original Sourdough French Bread recipe.

We do not use starter in our Sourdough process. We use our motherdough in a process which is proprietary. Your complete satisfaction with every loaf of our famous Sourdough is guaranteed. If for any reason you're not fully satisfied, just call us at (800) 992-1849 and we'll gladly replace or refund your order. This guarantee applies to all perishable food products. Refunds on non-perishable product will be processed on returned merchandise only.

Watching the timer and cooking them 1 - 1 1/4 minutes on each side is the most accurate method of getting consistent results. Visually you will notice the pancakes will have many surface bubbles and edges will begin to dry slightly. Do not flip pancakes more than once or pat down with spatula. This will cause the pancakes to lose volume and become tough.

Let's keep it to breakfast and dessert cakes, but keep in mind, you'll likely have a better shot with a regular, awesome cake.

Start with a fully preheated, clean pan or griddle. Uncleaned surfaces or too low temperature can cause sticking. Once the griddle is the proper temperature, brush it with a thin layer of vegetable oil. Do not use butter or margarine. They can cause the pancakes to burn on the outside and still be raw on the inside.

Using a measuring cup, ladle or ice cream scoop to portion the batter takes out all the guess work. Use slightly less than 1/4 cup batter to make a 4-inch pancake.

High foot traffic areas, such as malls, Wal-Mart SuperCenters, airports, and other transit centers are excellent locations for a Pretzels Plus?franchise. We receive reports from Wal-Mart showing available spaces throughout the United States.

Hard pretzels are baked twice and completely dry. Soft pretzels are baked for four minutes and are soft because of the moisture content.

Hard pretzels last 6 months in an air tight container - preferably metal or glass. Soft pretzels last 2-4 hours because there is no shortening in the dough.

The difference between a hand twisted or machine made pretzel is the same as the difference between a store cookie and a homemade cookie. I know which one I want to eat. Only 6 companies beside us still hand twist pretzels.