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Monday, 15 February 2016

Sourdough Crackers-NOT Hardtack.

Ingredients
1 C Whole Wheat Flour or White Whole Wheat Flour
1/2 tsp. sea salt
1 C unfed ("discarded") sourdough starter
1/4 cup (4 Tbsp.) unsalted butter, room temperature
2 Tbsps. . dried herbs of your choice, optional
  oil for brushing
  coarse salt (such as kosher or sea salt) for sprinkling on top
Instructions
Mix together the flour, salt, sourdough starter, butter, and optional herbs to make a smooth(not sticky), cohesive dough.
Divide the dough in half, and shape each half into a small rectangular slab. Cover with plastic wrap, and refrigerate for 30 minutes, or up to a couple of hours, until the dough is firm.
Preheat the oven to 400°F.
Very lightly flour a piece of parchment, your rolling pin, and the top of the dough.
Working with one piece at a time, roll the dough to about 1/16" thick. The dough will have ragged, uneven edges; that's OK. Just try to make it as even as possible.
Transfer the dough and parchment together onto a baking sheet. Lightly brush with oil and then sprinkle the salt over the top of the crackers.
Cut the dough into 1 1/4" squares; a rolling pizza wheel works well here.
Prick each square with the tines of a fork.
Bake the crackers for about 20 minutes, until the squares are starting to brown around the edges.
When fully browned, remove the crackers from the oven, and transfer them to a cooling rack. Store airtight at room temperature for up to a week; freeze for longer storage.

Yield: about 100 crackers, 20 servings.~~~Al (Alex-Alexander) D Girvan

FRESH BLUEBERRY SCONES

Ingredients
2 Cs Unbleached All-Purpose Flour or Pastry Flour
1/2 tsp. salt
1/4 C sugar
1 Tbsp. baking powder
6 Tbsps. cold butter, cut into pieces
2 large eggs, beaten
1/3 C vanilla yogurt
1/2 Tsp. vanilla extract
1 Tbsp. lemon zest (grated lemon rind); or 1/4 tsp. lemon oil
1 C  blueberries (preferably wild), picked over and rinsed
2 Tbsps. melted butter
2 Tbsps. sugar
Instructions
Preheat the oven to 375°F. Sift the dry ingredients together in a bowl. Add the butter and rub it into the dry ingredients with your fingers.
Stir the eggs, yogurt, vanilla extract, and lemon zest or oil together. Add to the dry ingredients and stir just until combined. Stir in the blueberries. This dough is the consistency of a wet drop-cookie dough.
Liberally flour your counter and your hands. Take the dough out of the bowl and place it on the counter. Pat it into a 1" thick rectangle. Cut into 10 triangular scones. Place on a well-greased cookie sheet.

Brush the scones with melted butter, and sprinkle with sugar. Bake for 20 minutes, or until lightly browned and a cake tester inserted into a scone comes out dry. Cool completely on a rack.~~~Al (Alex-Alexander) D. Girvan.

FRESH APPLE CINNAMON SCONES

Ingredients:
SCONES
2 3/4 Cs Unbleached All-Purpose Flour
1/3 C granulated sugar
3/4 tsp. salt
1 Tbsp. baking powder
1 tsp.  Apple Pie Spice or ground cinnamon
1/2 cup (8 Tbsps.) cold butter
3/4 cup diced fresh apple, in 1/2" pieces (about half a medium apple); leave the skin on, if you like
3/4 C cinnamon chips
2 large eggs
1 tsp. vanilla extract
1/2 C applesauce, unsweetened preferred
TOPPING
3 Tbsps. coarse white sparkling sugar
1/2 tsp.ground cinnamon
Instructions
In a large mixing bowl, whisk together the flour, sugar, salt, baking powder, and spice.
Work in the butter just until the mixture is unevenly crumbly; it's OK for some larger chunks of butter to remain unincorporated.
Stir in the chopped apple and cinnamon chips.
In a separate mixing bowl, whisk together the eggs, vanilla, and applesauce.
Add the liquid ingredients to the dry ingredients and stir until all is moistened and holds together.
Line a baking sheet with parchment; if you don't have parchment, just use it without greasing it. Sprinkle a bit of flour atop the parchment or pan.
Scrape the dough onto the floured parchment or pan, and divide it in half. Gently pat and round each half into a 5" to 5 1/2" circle about 3/4" thick.
To make the topping: Stir together the coarse sugar and cinnamon. Brush each circle with milk, and sprinkle with the topping.
Using a knife or bench knife that you've run under cold water, slice each circle into 6 wedges.
Carefully pull the wedges away from the center to separate them just a bit; there should be about 1/2" space between them, at their outer edges.
For best texture and highest rise, place the pan of scones in the freezer for 30 minutes, uncovered. While the scones are chilling, preheat the oven to 425°F.
Bake the scones for 18 to 22 minutes, or until they're golden brown. When you pull one away from the others, it should look baked all the way through; the edge shouldn't look wet or unbaked.
Remove the scones from the oven, and cool briefly on the pan. Serve warm. When they're completely cool, wrap in plastic and store at room temperature for up to several days.

Yield: 12 scones.~~~Al (Alex-Alexander) D. Girvan

Bacon-cheddar-chive Scones


Though  we usually think of scones as sweet, not savory. These rich, tender scones are packed with chunks of cheddar cheese ,and diced bacon, accented with fresh chives. Serve them with soup or a salad for a satisfying meal.


Ingredients
CRUST
2 C Unbleached All-Purpose Flour or Pastry Blend
1 tsp. salt
1 Tbsp. baking powder
2 tsps. sugar
4 Tbsps. cold butter
1 C very coarsely grated or diced cheddar cheese
1/3 cup snipped fresh chives or finely diced scallion tops (the green part)
1/2 pound bacon, cooked, cooled, and crumbled (about 1 cup)
3/4 cup + 2 Tbsp. heavy cream or whipping cream, or enough to make the dough cohesive
Instructions
Preheat the oven to 425°F. Lightly grease a baking sheet, or line it with parchment.
Mix together the flour, salt, baking powder, and sugar. Work the butter into the flour until the mixture is unevenly crumbly, with some of the butter remaining in larger pieces.
Mix in the cheese, chives, and bacon until evenly distributed.
Add ¾ cup of the cream, stirring to combine. Try squeezing the dough together; if it's crumbly and won't hang together, or if there are crumbs remaining in the bottom of the bowl, add cream until the dough comes together. Transfer the shaggy dough to a well-floured work surface.
Pat the dough into a smooth 7" disk about 3/4" thick. Transfer the disk to the prepared baking sheet. Use a knife or bench knife to cut the disk into 8 wedges, spreading the wedges apart a bit on the pan.
Brush the scones with a bit of cream; this will help their crust brown.
Bake the scones for 22 to 24 minutes, until they're golden brown. Remove them from the oven, and cool right on the pan. Serve warm, or at room temperature. Want to make scones now, freeze and bake later? Make scones up to the point they're on the baking sheet, cut and ready to bake; don't brush them with cream. Freeze, then remove from the sheet, and wrap airtight in a plastic bag. When you're ready to bake, remove however many you want to bake from the freezer, place on a baking sheet, brush with cream, and bake in a preheated 425°F oven for 35 to 40 minutes, until golden brown.

Make mini-scones: Divide the dough in half, and roll each half into a 5" round. Cut each round into 8 wedges. Bake in a preheated 425°F oven till golden brown, 18 to 20 minutes; or for about 25 minutes if frozen.©Al (Alex-Alexander) D Girvan. All rights reserved

SCONES-Here's Your Basic "Start Here" Recipe.



While this simple vanilla scone is delicious as is, it's also the perfect vehicle for your favourite add-ins.

Ingredient's
DOUGH
2 3/4 Cs  Unbleached All-Purpose Flour
1/3 C sugar
3/4 tsp.  salt
1 Tbsp. baking powder
1/2 C cold butter
1 C to 2 C diced dried fruit, chocolate or other flavoured chips, nuts, or a combination, optional
2 large eggs
2 tsps. vanilla extract or the flavoring of your choice
1/2 C to 2/3 C half and half or milk
Topping
2 tsps. milk
2 Tbsps. s sparkling white sugar or cinnamon sugar, optional

Instructions:
In a large mixing bowl, stir together the flour, sugar, salt, and baking powder.
Work in the butter just until the mixture is unevenly crumbly; it's OK for some larger chunks of butter to remain unincorporated.
Stir in the fruit, chips, and/or nuts, if you're using them.
In a separate mixing bowl, whip together the eggs, vanilla or other flavor, and half and half or milk.
Add the liquid ingredients to the dry ingredients and stir until all is moistened and holds together.
Line a baking sheet with parchment; if you don't have parchment, just use it without greasing it. Sprinkle a bit of flour atop the parchment or pan.
Scrape the dough onto the floured parchment or pan, and divide it in half. Round each half into a 5" circle (if you haven't incorporated any add-ins); or a 6" circle (if you've added fruit, nuts, etc.). The circles should be about 3/4" thick.
Brush each circle with milk, and sprinkle with coarse white sparkling sugar or cinnamon sugar, if desired.
Using a knife or bench knife that you've run under cold water, slice each circle into 6 wedges.
Carefully pull the wedges away from the centre to separate them just a bit; there should be about 1/2" space between them, at their outer edges.
For best texture and highest rise, place the pan of scones in the freezer for 30 minutes, uncovered. While the scones are chilling, preheat the oven to 425°F.
Bake the scones for 20 to 25 minutes, or until they're golden brown. When you pull one away from the others, it should look baked all the way through; the edge shouldn't look wet or unbaked.

Remove the scones from the oven, and cool briefly on the pan. Serve warm. When they're completely cool, wrap in plastic and store at room temperature for up to several days.©Al (Alex-Alexander) D. Girvan. All rights reserved.

Sunday, 14 February 2016

Sourdough Pizza Crust

Sourdough pizza crust? Why not? For one thing, you get added protein and also this crust can go from quite sour to "can't even tell it's sourdough," depending on how recently you've fed your starter. Even if you want very little (or no) tang, the vigour of the starter enhances the pizza dough's rise. Even the merest hint of tang comes across as rich flavor, which marries beautifully with the usual pizza toppings of tomato, cheese, vegetables, and meat.
You’ve been looking for ways to use the "extra" cup of starter, the one, nowadays  you're directed to discard with each feeding; this is another good solution for you thrifty bakers who hate to throw anything away.
Ingredients
1 C sourdough starter, unfed (straight from the fridge)
1/2 C hot (not boiling) water
2 1/2 Cs  Unbleached All-Purpose Flour
1 tsp. salt

1/2 tsp. instant yeast
Stir any liquid into the sourdough starter, and spoon 1 C starter into a mixing bowl.
Add the hot water, flour, salt, yeast,. Mix to combine, then knead till smooth and slightly sticky, about 7 minutes at medium speed using a stand mixer with dough hook. Place the kneaded dough in a lightly greased container, and allow it to rise till it's just about doubled in bulk. This might take 2 to 4 hours; it might take more. A lot depends on how vigorous your starter is. For a faster rise, place the dough somewhere warm (or increase the yeast). To slow it down, put it somewhere cool.
For two thinner-crust pizzas, divide the dough in half, shaping each half into a flattened disk. Drizzle two 12" round pizza pans with olive oil, tilting the pans to coat the bottom. Place half the dough in each pan. Cover, and let rest for 15 minutes. Gently press the dough towards the edges of the pans; when it starts to shrink back, cover it, and let it rest again, for about 15 minutes. Finish pressing the dough to the edges of the pans.
For a thicker-crust pizza, drizzle olive oil into a jelly roll pan (10" x 15") or half-sheet pan (18" x 13"), or similar sized pan; or a 14" round pizza pan, tilting the pan to coat with the oil. Shape the dough into a flattened disk or oval. Place it in the pan, cover it, and let it rest for 15 minutes. Push the dough towards the edges of the pan; when it starts to fight back, cover it and let it rest for 15 minutes. Finish pushing it to the edges of the pan.
Cover the pan, and let the dough rise till it's as thick as you like. For thin-crust pizza made from fairly fresh starter, this may only be an hour or so. For thick-crust, using an old, little-used starter, this may take most of the day. There are no hard-and-fast rules here; it all depends on the vigour of your starter, and how you like your crust. Once you make it a couple of times, you'll figure out what time frame works for you.
Towards the end of the rising time, preheat your oven to 450°F.
For a thicker crust, pre-bake the crust for about 8 minutes before topping. Top, then bake till toppings are hot and cheese is melted and bubbly, about 10 minutes. For thin crusts, bake for 4 to 5 minutes, then top and bake for an additional 8 to 10 minutes, or till toppings are as done as you like.
Remove from the oven, and loosen the edges of the pizza with a table knife or heatproof spatula. Carefully lift it onto a cooling rack; you can serve it right from the pan, if desired, but a cooling rack helps keep its bottom crisp. Serve hot.
Yield: one 14" round, or rectangular thick-crust pizza; or two 12" round thin-crust pizzas.
Be aware of some sourdough dynamics here. The less-used your starter, the more liquid on top, the more sour it's likely to be; using a starter that hasn't been fed for weeks will yield a pizza crust that rises slowly, and tastes quite tangy. This type of crust is handy when you want to make dough in the morning, and have pizza ready for dinner. On the other hand, a starter that's fed regularly will yield a less-sour crust, one that will rise much more quickly. This is a great "weekend" crust, as you can shape it at 8 a.m., and have pizza for lunch.~~~Al (Alex-Alexander)D Girvan.

FRUITED SOURDOUGH SANDWICH BREAD

This soft sourdough loaf is studded with sweet raisins and tangy apple pieces. I like it served simply toasted with melting butter; or as a grilled cheese sandwich with apples .
Ingredients
2/3 C sourdough starter, fed or unfed
2/3 to 3/4 cup lukewarm water*
1 Tbsp. olive oil or vegetable oil
1 tsp. to 4 Tbsp. sugar, to taste
1 1/4 tsps. salt
2 1/4 C Unbleached All-Purpose Flour
1/4 C potato flour or 1/2 C instant potato flakes
1/3 C rolled oats, traditional
2 tsps. instant yeast
1 C diced Granny Smith apple (about 1 small apple), peeled or not
1 C raisins, golden ,dark, or both
*In summer, or during hot/humid weather, reduce the water by 1 Tbsp.
Instructions
Combine all of the ingredients in a bowl, the bowl of an electric mixer, or the pan of your bread machine, and mix and knead to form a smooth yet sticky dough. If you're kneading by hand, you'll want to keep your hands well greased.
Place the dough in a lightly greased bowl, cover it, and allow it to rise for about 90 minutes. The dough will become puffy, though it may not double in bulk.
Lightly grease an 8 1/2" x 4 1/2" loaf pan.
Gently deflate the risen dough, and shape it into a log. Place it in the pan, cover it lightly, and allow it to rise until it crests at least 1" over the rim of the pan, 60 to 90 minutes.
Towards the end of the rising time, preheat the oven to 350°F.
Bake the bread for 40 to 45 minutes, tenting it with foil after 15 to 20 minutes; it will continue to brown slowly. When it's done, the bread will be golden brown, and will register 190°F on an instant-read thermometer inserted into the centre
Remove the bread from the oven, and after a couple of minutes turn it out of the pan onto a rack to cool.

Yield: 1 loaf, about 12 to 16 servings.~~~Al (Alex-Alexander)D. Girvan

MULTI-GRAIN SOURDOUGH BOULE

Ingredients:
1 C boiling water
1 C Harvest Grains Blend
2 Cs sourdough starter, fed and ready to use
1 3/4 Cs White Whole Wheat Flour
1 3/4 Cs Unbleached All-Purpose Flour
2 1/2 tsps. salt
1 1/2 tsps. instant yeast
2 Tbsps. vegetable oil(preferably olive)
Instructions
In a large mixing bowl, or the bucket of a bread machine, combine the Harvest Grains Blend and boiling water. Let cool to lukewarm
Add the fed sourdough starter and the remaining dough ingredients, and mix and knead — by hand, mixer, bread machine or food processor — until you've made a soft dough, adding additional water or flour as needed.
Cover the dough in the bowl, and let it rise until it's almost doubled, about 1 to 1 1/2 hours.
Turn the dough out onto a lightly greased work surface, and gently fold it over a few times to deflate it. Shape it into a large round.
Place the round on a lightly greased baking sheet, and cover it with lightly greased plastic wrap. Or place in a round covered baker, about 4.2-quart and 10" diameter, that's been sprayed with non-stick baking spray and sprinkled with sesame seeds or cornmeal, and put on the cover. Let the loaf rise until it's very puffy, about 1 to 1 1/2 hours. Towards the end of the rising time, preheat the oven to 425°F.
Just before baking, brush with water, and sprinkle with seeds. Use a lame or a very sharp knife to make four slashes across the top of the loaf, in a crosshatch pattern.
Bake the bread for 40 minutes. Uncover the loaf if in a covered baker, and continue to bake 10 to 15 minutes, until the loaf is golden brown and an instant-read thermometer inserted into the center registers 190°F. (A loaf baked on a baking sheet will need to bake for 38 to 45 minutes total.)
Remove the bread from the oven, let sit in the baker for 5 minutes, then turn out and cool on a rack.

Yield: 1 large loaf.~~Al (Alex-Alexander) D. Girvan.

NUTTY-FRUITY SOURDOUGH

Ingredients

1 C(about 8 ounces) fed sourdough starter
1 C water
3/4 C pumpernickel flour
2 1/2 Cs (10 3/4 oz.) All-Purpose Flour
1 1/2 tsp. salt
1 tsp.instant yeast
1 1/2 cups Fruitcake Blend or the dried fruits of your choice
1 cup cut nuts (pecans, walnuts, or almonds)
Instructions
Mix all of the ingredients (except the fruit and nuts) by hand, mixer, or bread machine till you've created a smooth, elastic dough. Because the consistency of sourdough starters vary, you may need to add a bit of extra flour or water; the dough should be medium-soft but not sticky. Add the dried fruit and nuts, kneading until they're evenly incorporated. Place the dough in a lightly greased bowl, cover, and let rise for 1 1/2 to 2 hours.
Turn the dough onto a lightly greased or floured surface, and form it into a fat log. Place the log into an Italian stoneware baker that's been greased on the bottom, or onto a lightly greased or parchment-lined baking sheet. Cover the loaf, and let it rise for 1 hour, or until it springs back very slowly when lightly pressed.
If you're baking in a covered stoneware baker, place the bread into a cold oven, set the oven to 400°F, and bake for 40 minutes. Check the bread, and bake for a bit longer, if necessary; the internal temperature should be about 190°F when measured on an instant-read thermometer. If you're baking on a sheet pan, preheat the oven to 375°F, and bake for 28 to 32 minutes, until the bread is brown. Remove the bread from the oven, and cool it on a rack. Yield: 1 loaf.
Tip: Need some sourdough starter to get started? See my step-by-step directions for creating your own sourdough starter from scratch.~~Al (Alex-Alexander) D. Girvan 

SOURDOUGH BUNS English Muffin Style-Only Better.

Though they look like English muffins, these big, buxom buns aren't "holey" enough for that label, and therefore I like them much better. They have a relatively smooth, fine-grained, moist interior, which we love. And their hint of tanginess makes them an ideal breakfast sidekick to bacon and eggs, as well as entirely appropriate for lunchtime sandwiches.
You'll need eight 3 3/4 to 4-inch metal rings, such as our English muffin rings to bake these buns.
Ingredients
1 Tbsp. instant yeast
1/2 C water, approximately
1 cup sourdough starter, refreshed
2 Tbsps. sugar
1 1/2 tsps. salt
1/2 C dried whole milk or Baker's Special Dry Milk
3 Cs  Unbleached All-Purpose Flour
2 Tbsp. butter or oil
1 egg
cornmeal (for dusting)

Instructions
Mix all of the ingredients together -- by hand, mixer, or in a bread machine or food processor -- just until the dough comes together; it will remain slightly sticky and soft. Turn it out onto a well-floured surface, and let it rest for 30 minutes.
Roll the dough into a 16 1/2 x 8 1/2-inch rectangle approximately 1/3 to 1/2-inch thick. Cut it into eight 3 3/4-inch (approximately) circles; our cutters work well here.
Dust a baking sheet with cornmeal; grease the English muffin rings (or other round, metal rings approximately 3 3/4 inches in diameter), and place them on the baking sheet. Fill each ring with a piece of dough; sprinkle the tops with cornmeal. Place a baking sheet on top of the rings and dough, and let the buns rise for 40 minutes.
Bake the buns in a preheated 375°F oven for 20 to 25 minutes, until they're lightly browned top and bottom. Remove them from the oven, and turn them out of the rings after cooling for 10 minutes. Yield: 8 buns.~~Al(Alex-Alexander) D Girvan


BUTTERY SOURDOUGH BUNS

BAKE
22 mins. to 25 mins.
TOTAL
3 hrs 42 mins. to 4 hrs 55 mins.

Ingredients
1/2 C sourdough starter, fed or unfed
3 cups Unbleached All-Purpose Flour
2 1/2 tsps. instant yeast
1 Tbsp. sugar
1 1/4 tsps. salt

1 large egg5 Tbsps. soft butter
C lukewarm waterTOPPING
4 Tbsps. melted butter, divided
1/4 tsp. paprika, optional
Instructions
Combine all of the dough ingredients in a large bowl, and mix and knead — using your hands, a stand mixer, or a bread machine set on the dough cycle — to make a soft, smooth dough.
Place the dough in a lightly greased container — an 8-cup measure works well here — and allow the dough to rise for 1 1/2 to 2 hours, until it's just about doubled in bulk.
Gently deflate the dough, and transfer it to a lightly greased work surface.
Roll and pat the dough into a rough rectangle approximately 12" x 16". Put 2 tablespoons melted butter in a small bowl, and add the paprika, if desired; it's there for color, and accentuates the buns' swirl, but omit it if you wish. Spread the dough with the melted butter.
Starting with a long side, roll the dough into a log.
Cut the log in 1" slices, using a sharp knife, or a piece of dental floss looped between your fingers.
Lightly grease two 8" or 9" round cake pans. Arrange 8 buns in each pan.
Cover the pans, and let the buns rise for 60 minutes, until they're noticeably puffy. Don't let these buns rise too long; you want them to have enough rising power left to expand nicely in the oven. Towards the end of the rising time, preheat the oven to 350°F.
Uncover the pans, and brush each bun with some of the remaining melted butter.
Bake the buns for 22 to 25 minutes; they'll colour only slightly.
Remove the buns from the oven, and turn them out of the pan onto a rack. Brush with any remaining melted butter. Serve hot or warm. To reheat, place the buns on a baking sheet, tent lightly with aluminum foil, and bake for 10 minutes in a preheated 350°F oven.
Wrap any leftover buns airtight, and store at room temperature for several days. For longer storage, wrap airtight and freeze.
Yield: 16 buns.©Al (Alex-Alexander) D Girvan. All rights reserved

Saturday, 6 February 2016

Canadian Dogs, in Snow, and in Cold Weather.


 Remember any dog is happiest if allowed to live, and grow up, in his owner's home receiving needed love, and companionship. Forcing a pet to live a solitary, outside life leads to boredom. A bored dog is often a problem animal, prone to barking, chewing, or other misdeeds.
 No dog is biologically able to endure the unsheltered cold of our winters except sheepdogs, St. Bernards, Chow Chows and Siberian husky, and these do require shelter.
However, many dogs, except toy breeds, young puppies, dogs with very short hair coats, and sick or old dogs can adapt to outdoor living provided they receive necessary food, care, shelter and attention.

 If a dog is kept outside, special considerations must be made
before purchasing or building a shelter based on the animal's size. If the dog isn't kept in a fenced yard
-- the preferred outdoor situation -- it should have a large run or kennel (at least 4-6' wide and 8-12' long) as well as daily exercise with its owner. If the animal is kept on a chain or similar device (never encouraged as it may make the dog aggressive, but unfortunately in many Canadian, urban locations) it should be at least 12' long, with swivel snaps on both ends to prevent tangling and knotting. A dog should never wear a 'choke chain' except during training. A proper restraint device for normal use would be a suitably-sized leather or nylon collar or harness with its snap-ring and buckle in good repair. Dogs should have a license, rabies tag and microchip at all times.

Special precautions insure the animal can't tangle its chain or rope around trees, posts and yard swings(most dogs have enough intelligence to easily untangle a chain, unless you have created a major obstacle course for them . Make sure the animal can't dig under or climb over fences, fall from porches, stairways or elevated patios. Fire, SPCA, and police departments respond to several such reports of hung and hanging dogs each year.
The shelter can be constructed from any of a wide variety of materials, such as exterior plywood, wooden barrels, hay or straw bales, crates, etch. When finished, the interior must allow the animal to sit, turn around and lay down.
The animal must be able to keep dry and warm on the inside and escape the direct rays of the sun on the outside.
Remember, the shelter is for sleeping and escaping weather extremes, not to live in. The interior should provide a comfortable sleeping area protected from drafts. Don't build it too large or it won't allow the dog's body heat to keep the air surrounding him warm.
Historically, dogs roamed at will on the farm and could find places to 'nest' at night or to rest where it was dry and warm -- in stables, barns or sheds -- where sufficient bedding was available or the dog could burrow in stored hay or straw. Modern dogs depend on their owners to provide necessary and proper shelter.
Acclimate your pet to the outdoors during mild weather so his coat and body adapt to seasonal temperature changes. His coat will become thick enough to withstand even very cold temperatures provided his shelter is dry and wind tight. It is important for outdoor dogs to have a sufficient covering of flesh before and during winter since muscle mass and fat covering provide body insulation. If a dog shows signs of poor condition (such as lack of fleshiness over the hips, ribs and backbone) increase its food intake. During winter, the dog should be fed several small meals rather than one large meal. It needs additional caloric intake (about 15% more food for each 20 degree F. drop in temperature) and a bit more animal fat or vegetable oil to help convert energy to body heat.
The shelter opening should be just large enough to allow the dog to enter and exit and should face away from prevailing winds. Shelters should be caulked and raised off wet and frozen ground and be well-insulated. Bedding should be a thick pad with washable cover, containing cedar chips or shredded newspaper. Check bedding daily to be sure it is dry and clean as a dog's coat and feet bring in moisture.
Check on the dog's food and water frequently during the day to be sure they are not frozen. Ice will slip out readily if you put a thin film of petroleum jelly inside the water bucket each time you fill it. A hollow plastic bowl for water won't crack if frozen.
Dogs respond to cold by shivering and depressing their breathing. Hypothermia (excessive cooling of the body's core) prevention requires adequate shelter, protection against wetness or wind, good physical condition, and adequate food and water. A healthy animal's hair coat, skin, underlying tissue and fat protect against hypothermia.
Most heat loss occurs through radiation, convection, and conduction of heat from body surfaces. Conduction is the transfer of heat by direct contact. Convection is the transfer of heat to the environment via air or water movement over the body. Radiation is heat transfer which occurs if an animal goes into the cold without an adequate hair coat or body condition.
Close off empty spaces between the bottom of the doghouse floor and the ground or concrete to prevent the wind from blowing under the shelter. In the worst weather, a protected light bulb can supply additional warmth to the doghouse interior.
Extremely cold weather can lower an animal's resistance to disease and bring on ailments like pneumonia and arthritis. Check the dog's feet frequently for build ups of snow, ice, salt and chemicals.
A good temporary shelter can consist of a shipping crate, wooden or metal drum or even a large cardboard box. The container should be placed on a solid piece of wood set on bricks. Insulate the box or drum with an old blanket or quilt, then encase the entire shelter in several thicknesses of sturdy garbage bags taped or stapled to the structure. The temporary shelter should be replaced as soon as possible with a suitable, permanent shelter.

The best place for a doghouse or shelter is inside another building, such as a garage or shed. The doghouse might be placed on the shady side of a home during summer and on the sunny side during winter.~~Al (Alex-Alexander) D Girvan.