Wonderful rolls - light, airy texture and delicious buttery flavor. These will be on my Thanksgiving table!
Update 11/2023 These have been my go to rolls for several years now. This is a sticky dough and I find it best to make in the kitchen aid, refrigerate overnight for the first rise, and shape (into 60 gram rolls) the next morning after an hour or so on the counter. This not only improves the flavor but also makes them much easier to shape. Always a crowd pleaser!

This is a good loaf of bread considering how simple it is. However I think it could have benefited from an overnight rise for more flavor. Interior crumb was great for a sandwich loaf but the crust was somewhat chewy/tough. I will try this simple loaf again but let it proof overnight in the fridge. I like that this is a one loaf recipe and a blank slate for add-ins and experimenting with flours.

Very good recipe for 100 percent buckwheat crepes. Terrific with sautéed mushrooms or gruyere and ham. These came together easily and held up to the fillings.

These were great - crisp tops, soft centers, buttery and beautiful. Mine needed a little longer in the oven than the recipe calls for and unlike others report in the reviews, mine did get a nice golden color. I did not use the paprika but I did sprinkle coarse salt over the tops. I used sourdough discard along with commercial yeast (as the recipe calls for) but I think they would be fine with just a vigorous starter.

I've made baguettes before with decent results but these were wonderful - crispy crust, tender crumb, nice flavor. Really easy and delicious!

This is one of those "choose your own adventure" recipes - giving you some wiggle room/options. The recipe calls for 2 - 8 tablespoons butter, 1 teaspoon to 4 tablespoons granulated sugar, buttermilk, yogurt and milk or whey, and of course there are endless add in combinations. I made half my batch plain with 2 T. sugar and coarse sugar on top, and half with apple and blue cheese. I used 3 T. sugar (but next time would use 4), and around 6 tablespoons butter (which seemed good). They were tasty and I was happy to have a little whole wheat flour in there but I have to say I prefer KA's other scone recipe. I did have to turn my oven down for the last 5 minutes since the bottoms were getting very brown. The course sugar on top is a nice touch.

I really enjoyed these but they may not be for everyone. These are of the thin and stretchy variety, which I sometimes crave. I thought the sourdough flavor was stronger than other recipes I have used, but that could be a characteristic of my starter. That said, according to the reviews, these make better waffles than pancakes. Maybe I'll try the waffles next time, but for now I am eager to have a second round of these pancakes!
Update: Made as waffles and they were delicious. They did lose their crispness after a minute or so, but that could be my waffle iron was not quite hot enough. Again, I love the sourdough tanginess of this recipe. I had about 50 grams extra starter so I just used a little less flour and liquid.

Moist tender crumb with a bit of sweet from the dried fruit and tang from the sourdough. As promised this loaf makes an EXCELLENT grill cheese sandwich! I strayed a bit from the recipe by using dried raspberries (instead of raisins), a medium (rather than small) apple and added some chopped walnuts. Truly delicious.

Simple shortbread cookie that comes together fast and easy. I did the thumbprint variation but the maple pecan sounds good too. I liked that this made a small batch of cookies, especially since they were a little soft the next day. I may try to "re-crisp" them in the oven for a minute or two since I left mine pretty light to begin with.

These are delicious - tender crumb, great delicate butter flavor. I was able to make these ahead and freeze until ready to use (I let them thaw on counter before baking).

These came out great! Maybe I have large English Muffin rings, but I needed at least a tablespoon more than 1/4 cup for each muffin. To compensate for the extra batter and to make sure they were cooked through, I turned the heat to low and let them cook slowly. I coated some of the muffins in cornmeal and preferred that to the semolina.

This is a simple sandwich loaf that comes together easily with wonderful flavor. This was a soft, light bread with a tender crumb and a little texture from the oats. I noticed some reviews complaining about the sweetness but I found this just right (maybe my honey was a bit more mild?). May try incorporating a little whole wheat flour next time.
Full disclosure - I did leave this in the fridge for a couple hours just after mixing, then took it out for about two hours for the first rise, shaped, allowed second rise (about 75 minutes) and baked. Mine was just short of fully filling the pullman pan - I had a slightly domed top rather than the usual sharp corners, so perhaps I could have used the full 90 minutes for the second rise.

This is a delicious loaf of bread! Great flavor and texture from the seeds and grains, but also loved the thin, crisp crust alongside the super soft, almost spongy (in a good way) interior crumb. Because the inside was so soft it was a little hard to make a clean cut but doesn't matter it was so tasty. I subbed steel cut oats for the bulgur but I am sure this would work with almost any grain. My dough was pretty wet so I added a couple tablespoons flour which helped, but in the end the dough was still sticky though also quite stiff. This loaf did need to be tented at about the 30 minute mark and then continued baking for a total of around 40-42 minutes.

This is a great basic chocolate cake. Comes together quickly, bakes up moist without being too fudge-y. The frosting is pretty rich but compliments the cake nicely. This recipe is very straight forward both in instruction/technique and in flavor. I jazzed this up a bit by replacing some of the flour and water with 5 ounces unfed sourdough starter. I couldn't detect a sour flavor but it did add another (subtle) layer of flavor. I have also made this using 70% whole wheat flour and 30 % cake flour. I made this in an 8 x 8 cake pan, halved the icing (it was plenty) and baked 30 minutes. Lastly this cake is vegan!

Made as part of my Christmas cookie tray. They looked fantastic and the flavor got even better after sitting overnight. The only problem I had with this recipe was that the cookies did not stay crisp after the first day. That said, I was baking in a humid climate which probably had more to do with the softening than a fault in the recipe.

I thought I had maple... I didn't, but I did have honey so I used that. Came out great. Will make it with maple next time. Moist with a really nice crust.

Simple and delicious. Mine over proofed just slightly but still tasted wonderful. I baked one loaf as directed (on a parchment on a stone) and the other in a cast iron dutch oven. I have to say that the bread in the dutch oven came out better - nicer color, better shape, crisper crust. I will definitely be making this again.

Simple and delicious basic recipe. Served them with lemon sugar or chocolate. I halved the recipe for 10 small to medium size crepes.

These are really delicious. The dough is easy to work with and the finished rolls are soft and cinnamon-y. I used less sugar in the icing and it was still plenty thick and def sweet enough. I made these the day before, let the formed rolls rest overnight in the fridge and baked the next morning (after coming to room temp/about 1 hour). Next time I may add pecans, otherwise wouldn't change a thing. These are come in a close second to my favorite epicurious (Molly Wizenberg) recipe. Will certainly make again tho!

This is a beautiful, pale yellow, sweet and airy loaf of bread. It is great as is, toasted, sandwiched (pulled pork anyone?) and makes amazing french toast! If you like Kings Hawaiian Bread you'll like this.

These were simple to make and came out great. I made the dough thru the first rise and froze. The night before baking they thawed in the fridge overnight and moved to the counter to rise the morning of. Great flavor and wonderful pillowy texture.

Not sure how this is as a straight/plain vanilla buttercream but as a strawberry buttercream it was wonderful. I added ground freeze dried strawberries and strawberry jam to make a lovely pink and fruity frosting. Used on KA's Tender White (layer) Cake.

Hmmm... the flavor of this bread is delicious, even without the somewhat decadent honey butter topping. The texture is chewy in a good way and the sesame gives it a great added crunch. Unfortunately my loaf came out a bit dense. I made this in a pullman pan as I did not have the covered baker, and according to the reviews this had worked for others.. I took about 1/3 of the dough aside and made a large bun, again according to the reviews/questions/advice of other bakers. In the end the entire batch could have fit into the pullman pan as there was not tremendous rise. That said I did allow this to proof overnight in the fridge which has never affected rise before. All in all I will probably try this again perhaps in a dutch oven.

I made two pumpkin pies this year - Super Pumkiny Pumpkin Pie from Flour Bakery and this one. They were both delicious but very different. This one has a softer, creamier texture and more spice forward (I used the max amounts mentioned). The crust recipe that goes with this pie (Classic Single Pie Crust) is delicate and flaky - perfect for this luscious pumpkin filling. I did blind bake the crust with great results.

These were good, but I have definitely made a better baguette. The crumb was a little dense and the crust went from very hard to a little too soft. They worked fine for garlic toast and sandwiches.

Simple and delicious. These rose nicely, have a tender crumb and held together under some juicy cheeseburgers!

I used sourdough discard for this tasty pumpkin bread. The flavors were very good (I may have been a little generous with the spices), however it was just the slightest bit dry, even with a shorter baking time. Next time I will cut the baking time to around 50 minutes and I may use brown sugar in place of the white. Instead of raisins I used 1/4 cup dried figs and a generous 1/4 cup diced crystalized ginger.

This came out great! Moist, tasty and yes, tender! Not too sweet and just vaguely vanilla. I was a bit worried after reading some of the complaints of dry or dense cake but I just followed the directions, using whole milk plain yogurt and being careful not to over mix. The batter was slightly thick but not as some described. I made a two layer 6 inch cake and 2 cupcakes. Frosted and filled with KA's Quick Buttercream Frosting (adding strawberries) and some extra strawberry jam between the layers.