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  • Best Flaky Buttermilk Biscuits: No Food Processor

    Thanks for all the info! I just wonder if using alternate flour like spelt or Kamut which has less gluten would do? Also I guess it might be possible to get soft wheat berries and mill your own flour. I do mill my own flour to make bread.The biscuits here seem so good and with so little sugar at that, great I cannot wait to try it.

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  • Low Carb and Sugar Free Shortbread Cookies (Keto Friendly/Gluten Free)

    Has anyone tried to make this without any sweetener?

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  • QcCity commented on DonS89's instructable Making a Keep-Warm Box3 months ago
    Making a Keep-Warm Box

    I did something similar, I used a cardbox onto which I glued foam insulation. As for heating I use a 25 watt bulb and use a thermostat from an old electric heater. This allows for quite a nice range of temperatures.

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  • QcCity commented on jprussack's instructable Art of Breadmaking10 months ago
    Art of Breadmaking

    Here is what I use.To make your own sourdough, very easy.In weight put in equal amount of flour and water and mix well. Keep at about 80 degrees F.Every 12 hours afterwards add the same amount of a mixture (equal weight flour and water)m keeping at 80 degrees F. Discarding some before adding when it gets too much.After about 4 or 5 days, the mixture will bubble and double in volume in 8 hours or less.The sourdough is then ready.

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  • QcCity commented on jprussack's instructable Art of Breadmaking10 months ago
    Art of Breadmaking

    Nice post. I go a step further. I grind my own flour from locally bought grains and make my own sourdough to make sourdough bread, nice and tangy.The major drawback is the humid climate most years in Eastern America. The dough will not rise as much on wetter years. In 2012 I was able to make perfect bread that was much better than from the artisan bakeries!Also keeping the bread at room temperature in a metal box will keep it fresh much longer.

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  • QcCity commented on Ana Quadros's instructable Homemade Delicious Almond Milk1 year ago
    Homemade Delicious Almond Milk

    It is possible not to strain it, that way despite some little grittiness, it is more whole some and has much more nutrients, more comparable to dairy milk. That is the way I make almond milk. To make it silkier, after soaking overnight, skin the almonds before blending.A liter of milk contains about 120 grams of solids, so I use about the same quantity of almonds.

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