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Dr. Kyre is the founder of Teal Sheep, a 501c3 nonprofit that pursues flights of fancy, and supports artists, healers and dreamers with radical notions for the social and environmental good. Read on...
Olive-and-Dill Bread This recipe emerged from a) having a lot of fresh dill that is about to bolt, b) loving the texture and taste of rosemary-olive bread (recipe here: https://drkyre.com/2020/05/rosemary-bread), PLUS c) finding a jar of black Kalamata olives in the fridge! The base recipe is from Olive magazine in the UK (unknown to me; …
Pain de Campagne v2 This recipe is adapted from the boule or pain de campagne in Bill Alexander’s book 52 Loaves, which I highly recommend. You can see his recipes directly on www.williamalexander.com. For this version, I changed the proportions of the flours used, and also adjusted some of the action steps in line with…
Rye Chocolate Cherry Sourdough Adapted from Eric Rusch, the master baker from breadtopia.com; this is what he says about this remarkable version of rye sourdough: In this sourdough bread, the deep flavor of whole grain rye has equal footing with the intensely tart Montmorency cherries and melty chocolate chunks. Just shy of a dessert, this…
Gluten-free Chocolate Chip Cookies I’ve been tinkering with the Freezer Cookie recipe posted before on this blog – the orange-ginger variation is very popular – and today I decided to use some of the gluten-free techniques I have been learning around GF bread and pizza dough. I added some almond flour, and made a few…
Epicurious No-knead Bread This is the third no-knead bread recipe I’ve tried in the last two months, and I have to say: OH, MY! The bottom crust is a little hard (rather than chewy) but the taste is marvelous, and the texture is perfection itself. I started this last night, so it could ferment for…
Rosemary Olive Bread This morning I got up entirely too early, and decided to make a different bread from my usual round of baguettes, boule, rye, and no-knead white bread. After a little internet research, I found this easy-but-scrumptious-sounding recipe from Epicurious that made me, well… curious. It was well worth the time and effort: …
Strawberry-Rhubarb Crumble Rhubarb Crumble is one of the few desserts – well, foods really – that my friend Michael remembers with pleasure from his Welsh childhood. His mother used to make it with the traditional concrete-like pastry topping; I make it with a tender gluten-free pastry, and Michael is kind enough to enjoy it anyway! …
No-knead Rye Bread adapted from https://www.jennycancook.com/ I succeeded at making no-knead bread from a recipe adapted from this website, so when I fancied trying rye bread, this recipe came up and I was willing to have a go. The prep time is five minutes, baking time is 40 minutes, and rising time about 3½ hours…
Pain de Campagne, or Boule … otherwise known as ‘country bread’. As the name suggests, this would normally be made in a round (boule) shape, but I wanted to see how it turned out more as a bâtard. This is the second time I’ve used this recipe, which is from 52 Loaves by William Alexander…
84-2020 Shawl Collar Pullover In these days of COVIC-19 confinement, I’ve been knitting… a lot. And with a colder spring than usual, it’s been great to have some warmer wool pullovers to hand! For this simple drop-shoulder pullover with shawl collar, I used KnitPicks Peruvian (1.75oz/50g = 110 yards), with assorted accent yarns in the…