Looking for the best thin cracker to snack on our homemade cured salmon, jams, pate, cheese, caviar, spreads, and reading about the amount of salt and other preservatives and coloring chemicals in store bought crackers, we decided to make our own. These stay crisp and taste fresh in a closed cookie jar after air drying in your oven.

My cornflakes were stale in the box this morning, so I decided to bake them myself, without sugar. I used masa corn flour and sprinkled powdered sugar on in the bowl.

Croutons made in the oven! Done in 15 minutes!Please watch your time, since the croutons will burn quickly after they've been mixed with olive oil. Scatter the dried parsley to finish. If you scatter them before baking, it's likely that they will burn. You will also use the bread crust. Leftover crusts from making sandwiches are great to make croutons! Recipe by Cooking S Papa

I had leftover cornbread and decided to make homemade croutons for my salad.

My interpretation of Shokufan bread, the Japanese interpretation of american wonderbread, which was an interpretation of european luxury breads. This recipe works for one breadpan, you can easily double the ingredients to bake two.“ Butter Thieves” my grandmother used to call these light and fluffy slices because they took the same amount of butter as hearty heavy farmbread slices, and us kids ate more slices so she needed more butter.

Greek friends taught me to make pita bread from yoghurt and flour. Here is the recipe. Thank you, Themis.

Dough from steel cut oats flour and yoghurt, with dough bubbles created by baking powder, baking soda, and sparkling water, make a fluffy nourishing bread, no yeast needed. Wheat has 12% protein, oats has 14%. Wheat is fluffier, it has gluten. Oats does not have gluten.#GlobalApron

Our all purpose flour used to make fresh pasta is different from italian and french all purpose flour both in protein content and fineness. We have a real flour maker in our little town whose family has made flour over 100 years. He doesnt sell European flours, but taught me how to make a finer flour with more protein, ten percent instead of the normal eight percent, and how to make a finer flour for pasta making.I also make a cracked wheat flour to make rustic rye bread and dark rye bread. I made these flours in my coffee grinder, the flours worked better, but the process was slow.I now use an attachment to my dough maker that grinds flour. It makes very fine flour for pasta as well as cracked wheat to bake rustic rye bread.

My grandmother used to grind wheat in her handheld coffee grinder when she ran out of bread. And it tasted great! Maybe it was the leftover coffee grinds. Definitely the cheapest meal she made. Even today, a pound of wheat kernels is 12 cents.

Frugal Farm Dish with one pound each spelt wheat flour, buckwheat flour, pork belly and pork liver. Buckwheat gives this meatloaf its delicious flavor, spelt flour its crunch, and these two take away the liver taste and feel, so you end up with four pounds of meatloaf that everybody loves. Freezes well. Serve with fried rice.#GlobalApron

We don’t buy yeast, we throw flour in the air over a large bowl and catch airborne natural yeast in the kitchen, honestly. I learned this from Tartine’s Bakery in San Francisco. I also replaced my front lawn with 60’x20’ rows of red winter wheat and rows of fava beans. With winter rains, we expect 60 to 90 lbs. of wheat come summer.Once you have this sour dough starter, you use a cup and add a cup every time you bake. I keep the same sour dough starter for white bread. For wheatbread, I add wheat flour and keep a second starter. I add dark rye flour to the wheat starter for dark rye bread.Overnight dough, fresh warm crusty San Francisco bread in an hour in the morning.

The same bread you get when ordering restaurant pastrami sandwiches on rye in New York City.