Crystal is the author of the popular food storage book, I Can’t Believe It’s Food Storage and food storage blogger (her previous blog was Everyday Food Storage) where her job is to test out the latest food storage products, discover new ways to use them, and compile the newest, smartest, most authoritative information on food storage available. She has had several television appearances on Salt Lake’s Studio 5 and BYUtv.
Thank you for all of the questions and concern about my book! It got a little delayed because they decided to change the size of the book to add in even MORE recipes. The good news is that it was sent to the printer on Tuesday! YEAH!!! That means itRead More →
Well if you know what is in French bread, you’ll never want to pay $1.50 (or more) for it again! It is really just flour, water, salt, sugar, and yeast and it’s much easier to make than you think! Plus, it is so versatile! You can use french bread as…well…frenchRead More →
Making your own bread has more advantages than you think! Obviously, it’s cheaper and healthier but you also have control over your portion sizes! In this video I’m making mini hamburger buns (like for those mini burgers that are so hip right now as appetizers) because I like to eat.Read More →
While I was on vacation, I received a lot of similar questions so I figured many others probably had the same questions. So here they are answered, along with some great reader comments of tricks they use or have tried. Is there a difference between Vital Wheat Gluten and Gluten?Read More →
So I got to work and I adapted a great recipe (from Tammy in Huntington Beach) to make it even better (using the dough enhancers we talked about on Monday) and doing it by hand. Yes, making it by hand and not in the bread maker will make a betterRead More →
One of my most commonly asked questions is about gluten and it’s purpose in a whole wheat bread. So that has also spurred on questions about a dough enhancer. You should definitely be using dough enhancers in your whole wheat bread because whole wheat flour is heavier and courser thanRead More →
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