I don’t do baguettes: home ovens are ill-adapted to anything
more than an unsatisfying facsimile thereof. They are also
devilishly difficult to do well. I suggest a good bread book
like Julia Child’s or a trip to King Arthur Flours.


Quick bread is a classification that implies the
use of chemical leaveners such as baking powder
and/or soda instead of a biological instead of a
biological one (yeast).

It's hard to beat Krusteaz Buttermilk Pancake
mix. It's as good as as you can do from scratch,
maybe better.

Accompaniments and pastries

Obsolete projects


One package of yeast equals 2¼ teaspoons
(not quite a tablespoon). You will not find
“package” to be a unit of measure in these