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What is the history of the doughnut? The doughnut has been around since the early 1800s, when a woman named Elizabeth Gregory made a deep-fried dough treat that she called "doughnuts" for her son, Hanson Gregory, who was a sea captain. Hanson is credited with inventing the hole in the middle of the doughnut. He said he did this so that the doughnuts would cook more evenly. In the late 1800s, a New England ship captain named Captain Gregory created the first recipe for doughnuts. His recipe included nutmeg and cinnamon, and the doughnuts were fried in pork fat, making them much sweeter than their modern-day counterparts. By the early 1900s, doughnuts had become popular in the United States, and they were often served at church socials and political events. During World War I, soldiers were given doughnuts as a treat. Today, doughnuts are sold in many varieties and are popular in many countries around the world.
Cretan Horta kaltsounia - Mygreekitchen
There’s something truly special about Cretan cuisine — it’s simple, pure, and full of life. These little hand pies, known as kalitsounia, are one of Crete’s most beloved traditional foods.Made with homemade dough and filled with fresh seasonal greens, herbs, and a hint of olive oil, they capture the true taste of the island — Continue Reading
Transform Your Home Baking with the Complete Sourdough Starter Kit! 🍞✨ | The Fresh Loaf
If you're a fan of artisan bread and love experimenting with natural fermentation, we’ve got the perfect kit for you. Our Complete Sourdough Starter Kit is designed to give you everything you need to bake perfect sourdough bread, from the very first step to the final bake. With 14 essential pieces, it’s ideal for both beginners and experienced bakers looking to refine their skills.What’s Included?
20% Kamut Sourdough Sandwich Bread with Sesame Crust | The Fresh Loaf
I got my hands on my whole kamut recently. I haven’t had any in quite some time. I’ve always loved that sunny yellow hue it gives the crumb. Similar to semolina, I find that sesame seeds really pair well with it. I haven’t sliced it yet but wanted to post this anyways. This one is another lean dough with a high pff at 40% which is now my standard for these types of Pullman loaves. I love the tiny blisters on the crust, even along the sides where the crust was in contact with the pan. I love how simple and stress free these bakes are.
Star Dust Whole Wheat -Spelt Cranberry Sourdough Miche | The Fresh Loaf
Made with fresh-milled Star Dust Whole Wheat milled from Barton Spring Mills berries, as well as fresh-milled spelt.The cranberries were soaked in water and drained before adding to the dough right before bulk.This is one of my favorite whole wheat grains. It has a nice light flavor and goes well with spelt.I was very happy with the crumb, which was moderately open for a 76% fresh-milled-grains bread. I added just the right amount of cranberries so you get the proper amount in every slice.
Durum Whole Wheat with Yogurt and Whey Sourdough | The Fresh Loaf
Made with fresh-milled durum, Butlers Gold WW, homemade Greek yogurt, and the whey from the yogurt in place of water.My wife had just made some fresh Greek yogurt in the Instant Pot, and I figured it couldn’t hurt to use some of it along with the whey that normally would have been tossed out.Overall, the crumb was nice and moist, and the fresh milled durum and whole wheat flavors shone through. This made amazing grilled bread topped with some fresh cheese.
What To Eat This Week: 10/12/25. - How Sweet Eats
We’ve got lots of delish meals on the menu this week! What’s on your menu this week?! What To Eat This Week Kale pesto pasta with crispy chickpeas Hot honey sheet pan shrimp quesadillas Sticky apple cider chicken with autumn slaw Broccoli cheddar orzo soup Honeycrisp quinoa kale salad Italian chopped salad on grilled sourdough […]