Big Island Big Eats

I have been a home baker for as long as I can remember: cookies, pies, cakes, pastry, and of course bread (both quick and yeasted). Like most home bakers, had hits and misses in every category. In a recent time without a functioning oven, I even bought a used breadmaker and had both successes and failures there. Homegrown sourdough starter does not really like the breadmaker... A note about our current baking situation: We bake in a late 1940s propane Tappan Deluxe. One of the sales points of this stove, back in the day, was that it was super insulated so that you could even turn the oven off before the cooking was complete. Now, the thermostat is not perfect, but that's true for current ovens as well. It's always a good idea to put a thermometer inside the oven to monitor the actual temperature. This is one of the best baking stoves I have ever owned. It's funny how sometimes the old ways are the best ways. Today I'm gong to share two of the recipes we've used that