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I'm having a very frustrating time pickling garlic. I've read a lot of recipes and think the one I'm using is pretty solid. I have two problems though: one is that the garlic gloves turn black on the cut ends (where they were joined to the stalk -- I cut those ends off when peeling the garlic)...

To "GLC" -- Thanks for all the details! I have a science background and this is the kind of information I need to satisfy myself.

From time to time I read about keeping bread in a cloth bag. It sounds counterintuitive to me. I live in a damp climate (west coast just about right on the water) and my bread dries out in a couple of days. I usually use plastic bags. My friend who lives nearby has a problem with mouldy...

Thanks everyone! Doreen

I'm looking for a simple program to organize my recipes. I've checked Google but have not had much success (I'm not a very computer literate person and the Google responses overwhelmed me...). Thanks! Doreen Brown

Thanks folks! I really like the oil the marinated artichoke hearts are packed in and was wondering how to 'clone' it. You're probably right that the amount that comes with the artichoke hearts is probably enough.

I am a novice cook and have an idea for a cold pasta salad I'm calling "Mediterranean" salad. It consists of marinated artichoke hearts, sundried tomatoes and black olives (and maybe feta cheese?) served with rotini. I would really like some suggestions as to what kind of dressing would go good...

My bread is too dry. I add as much water as I can when making it (even to an extreme). I've also tried more oil or butter. It's okay the first day but by the second day it's 'over the hill.' I don't think I'm being too fussy; breads that friends make are fine (they don't seem to have any answers...

bourbon -- Someone said to me that a large cast iron pot (with a lid) works as well as a Dutch oven. I have one. Any opinion?

I tried the various water methods but they won't work in a gas oven. The vent is so large that the moisture escapes immediately.

I have a gas oven and recently read that they are not good for baking bread -- too much (all?!) moisture escapes through the large vent. Rather than buy a whole new stove, what's my next best bet? How about convection ovens? (don't know much about them). I've also heard about baking in a Dutch...

Joe -- I've tried cooking it longer but the bread burns. It's never been undercooked at 30min. Also, I tried omitting the second rise but it made no difference... Doug

Hi Joe. Here's my recipe: ~2-3/4c. whole wheat flour (ground fresh from wheat kernels), 1c. rolled oats (dry), 1T. instant yeast, 1t. salt, 1T. sugar, 1T. bean flour, ~1-1/2c. water, 1T. olive oil, 3T. dried onion flakes, 1-1/2T. gluten, 1/2c. potato flakes. Method: mix/knead in KA ~10min., rise...

My bread is done when it comes out of the oven but the center of the loaf has quite an open texture and is crumbly whereas the rest of the loaf has a nice texture. It seems that it might have collapsed a wee bit but I've been working on that -- trying to be careful about not letting it over-rise...

Thanks Lizannd. This sounds worth pursuing, or at least investigating.

Lard is a more direct animal product (i.e. 'meat') than butter (i.e. 'dairy') and shortening is hydrogenated which is very bad for you.

I'm new to pastry making (complete novice, actually) and am ready to give it a go. For health reasons I would like to make it without lard or shortening. From my research so far it seems that this leaves just butter or oil. I understand the pros and cons of each and am hoping to get some tips...

Thank you all for your responses -- they've been very helpful! Doug

I'm kind of a novice at bread making but I've been pleased with my results. I bake my standard breads at 350 for 30 min. I have several bread books and all of them recommend a much higher temperature (up to 475) and for a much longer time (up to 1 hour). I'm really confused by this. If I try...