Honestly, it's a little of both. If soft-baked, more like the German version, but without the dried fruits. If baked a little longer, has the structure of gingerbread. DRYs: 3 c All-purpose flour 1-1/4 tsp ground nutmeg 1-1/4 tsp ground cinnamon 1-1/4 tsp ground ginger* 1/2 tsp ground clove 1/2 tsp ground allspice 1/4 tsp baking soda WETs: 3/4 c brown sugar, lightly packed 1/2 c honey 1/2 c molasses or sorghum 1 egg Beat wets together until smooth. Combine drys in separate bo

It's bread. Read instructions twice before you start. Don't overwork it. 8 grams yeast (active dry yeast - we bloom in this house) 1/8 cup sugar 1 cup warm water (85-95 degrees F) Place sugar & yeast into the warm water in the mixing bowl and let sit 3-5 minutes. It should have a fluffy layer of activated yeast on top. 1/8 cup olive oil 1 tsp - 1 Tbsp salt 3 cups bread flour (or all-purpose) + sprinkles for countertop Add oil & salt to the mixing bowl, then add flour one cup

You know me, not a long story first, but some notes: Obviously, make sure your woods ID is correct for these wild delicacies (laetiporus sulphureus), and also make sure they're in good condition (clean them well and check for bugs - these fun guys can get maggoty pretty quickly). After you clean them (I like a big tub of cool water, a knife to trim woody or questionable bits, and a stiff brush, and cut them up while you're doing this to get allllll the nooks and crannies), dr

Sometimes I just wanna shovel cheesy carbs into my face in a hurry, ya know? Some people call this Cacio e Pepe. Some people use a pot and a pan. We'll discuss in the notes. Ingredients: spaghetti, fettucine, linguine, bucatini, or whatever you've got! Olive oil Black pepper (fresh ground, coarse grind if you can) salt finely-grated parmesan (or nutritional yeast, "nooch"), measured with your heart That's it. That's all. If you want to be fancy (or if you really want the pepp