Wild Blueberry Biscuits:

2 Cs Flour

1 C milk (cold)

1/3 Cup sugar

5 Tbsps. of butter (cold or frozen)

4 tsps. baking powder

1 tsp salt

3 ozs. wild blueberries (fresh or frozen)

At home, Glaze:

1 C powdered sugar

1/8 C water

1 tsp. vanilla

½ tsp. lemon juice

Directions:

Preheat oven to 450F. Mix salt, sugar, flour, and baking powder in a bowl. Add the super cold milk into dry ingredients and mix. As dough begins to form take each tablespoon of hardened solidified butter and break chunks off and spread evenly over dough. Fold dough, and knead… repeat until all butter is spread in chunks evenly throughout dough. Move dough to floured cutting board and roll flat to about ¼ - ½ thick (or to desired thickness) and cut approximately 6 biscuits with a biscuit or cookie cutter. If you notice the butter start to melt (hot kitchen) during this process it may be necessary to return the dough to the freezer for 10-15 minutes. Do not exceed 20, as the baking powder’s 1st stage may become inactive past that. Place in oven and bake for about 7-12 minutes. Melt 1 tablespoon of low-fat butter in the microwave, and paint finished biscuits with pastry brush. Mix glaze ingredients in a bowl, and drizzle over biscuits. © Al (Alex-Alexander) D Girvan.

BREAD IN A BAG

PREP TIME: 20 mins         COOK TIME: 30 mins

TOTAL TIME: 50 mins

Serves: 2 mini loaves or 1 full size loaf

INGREDIENTS

3 Cs all purpose flour, divided

3 Tbsps. white sugar

1 (.25) package rapid rise yeast (2¼ tsps.)

1 C warm water

3 Tbsps. olive oil or vegetable oil

1½ tsps. salt

INSTRUCTIONS

In a resealable plastic bag place 1 C flour, sugar and yeast and add in warm water.

Squeeze air out of the bag and seal.

Squish with your hands until well mixed together.

Let it rest for 10 minutes at room temperature. Bubbles will form.

Open bag and put in 1 C of flour, oil and salt.

Seal bag again and squish until well blended.

Add last cup of flour and continue mixing in the same manner until well blended.

Remove dough from bag and put onto a lightly floured surface.

Knead for 5-10 minutes or until smooth.

Divide dough in half and place each half into a greased mini loaf pan  Or make one large loaf

Cover with a towel and allow to rise for about 30 minutes.

Bake in a 375 degree oven for 25-30 minutes or until bread is golden brown.If you are in the bush and you do not have any pans; wrap around a stick and roast over the damp fire.

SAFE, Tick Removal

Even better than tick removal is to AVOID allowing ticks to attach in the first place. Wearing long pants and sleeves, and walking with a friend who can keep an eye on your back means that you have time to see the tick and brush it off before it attaches. Keep switching positions of who is in back if walking single file. Look frequently for signs of ticks on you or your friend. If you find an attached tick, remove the tick as completely and as quickly as possible.

How to Properly Remove a Tick

Do you remember being told to burn a tick or cover it with nail polish, lighter fluid or petroleum jelly to remove it?

Well, the old methods often cause the tick to vomit the contents of its gut into the bite.  According to research, all of the improper tick removal can increase your chance of contracting Lyme disease.

• Researchers have discovered that the spirochete that causes Lyme disease is actually found in a tick’s gut, not its mouth.

• Removing the tick’s mouth isn’t really as important as we were all taught years ago.

It’s much more important to make sure the tick doesn’t “throw-up” the contents of its gut when removing it.

• As a tick feeds, it regurgitates germs from its gut into the bite site, and each “burp” increases the likelihood of Lyme disease transmission.

• It’s still important to remove ticks promptly, though, because many ticks have Lyme spirochetes in their saliva along with the bacteria for other tick-borne diseases and the more bacteria injected when a tick bites, the higher the chance you will be infected.

• Nymphs (young ticks) actually cause most cases of Lyme disease. It’s difficult to

remove a nymph without squeezing the nymph’s abdomen with tweezers, so the tick

removal tool is recommended

• If ticks are found and removed right away, they may not have time to give you Lyme disease.     It often takes several hours for a tick to give you the germs. If no tools are available, rather than delay use a cotton thread. Tie a single loop of cotton around the tick’s mouth parts, as close to the skin as possible, then pull upwards and outwards without twisting.

DO start by cleansing the tweezers/tool with antiseptic. After tick removal, cleanse the bite site and the tool with antiseptic.

DO wash hands thoroughly afterwards.

DO save the tick in a container in case a doctor asks for evidence that you have been bitten (label it with date and location). Public Health England is also currently running a scheme to investigate ticks – see below.

DO NOT squeeze the body of the tick, as this may cause the head and body to separate, leaving the head embedded in your skin.

DO NOT use your fingernails to remove a tick. Infection can enter via any breaks in your skin, e.g. close to the fingernail.

DO NOT crush the tick’s body, as this may cause it to regurgitate its infected stomach contents into the bite wound.

DO NOT try to burn the tick off, apply petroleum jelly, PEPPERMINT OIL, nail polish or any other chemical. Any of these methods can cause discomfort to the tick, resulting in regurgitation, or saliva release.

DO NOT squeeze the body of the tick, as this may cause the head and body to separate, leaving the head embedded in your skin.

DO NOT use your fingernails to remove a tick. Infection can enter via any breaks in your skin, e.g. close to the fingernail.

DO NOT crush the tick’s body, as this may cause it to regurgitate its infected stomach contents into the bite wound. See this graphic animation of what can happen, courtesy of the Lyme Borreliosis Foundation, Hungary.

DO NOT try to burn the tick off, apply petroleum jelly, PEPPERMINT OIL, nail polish or any other chemical. Any of these methods can cause discomfort to the tick, resulting in regurgitation, or saliva release.

DO USE:

Fine-pointed tweezers.  This works for adult ticks, if you grasp the tick at the mouth, where the tick is attached to your skin; it’s not safe for the tiny young ticks, because the gut might get squeezed and squirt germs into you.

A credit card or something else you can slide under the tick.  Slide something under the tick and press upward at the mouth until the tick pulls itself out.

A tick remover that slides under the tick sells a tool that slides under the tick sells for less than $5.

After removing a tick, disinfect the bite site, removal tool, and your hands.

Tick Remover

How to Use Tick Remover

Slide something under the tick, like a tick removal tool or credit card (which doesn’t always work).

The tips of the tick remover should be pointed and a slight upward angle, forcing the tick’s head into the narrowest part of the “V.”

Grasp the tick as close to the mouth as possible (where its attached) and pull straight out SLOWLY.

Do NOT turn or twist as you pull

Disinfect the bite site and tool and wash your hands with antibacterial soap.

Mouth parts left in the skin can be removed with a sterile needle or by a doctor.  Like a splinter, they will work themselves out over a few days or weeks, but may cause itching.

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.

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 egg•5 Tbsps. soft butter

•C lukewarm water•TOPPING

•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