#Flour

1. Preheat the oven to 425°F. Line a baking sheet with parchment paper (or not; it helps with cleanup, but isn’t necessary to prevent sticking).
2. Whisk together the flour, baking powder, salt, and sugar.
3. Combine the vanilla with 1 1/3 cups cream. Drizzle the liquid mixture over the dry ingredients, tossing and stirring gently all the while. Add enough cream to make a cohesive dough, using up to 3 additional tablespoons if necessary. There shouldn’t be any dry flour in the bottom of the bowl, but the dough shouldn’t be particularly sticky, either.
4. Lightly flour a clean work surface. Divide the dough in half, and gently pat each half into a 5 1/2" circle about 3/4" thick.
5. Brush each circle with heavy cream, and sprinkle with coarse white sparkling sugar.
6. Place the two circles of dough on the baking sheet, and cut each into 6 wedges. Pull the wedges apart a bit, leaving them in a circular pattern with about 1" space between each wedge.
7. For best rising, place the pan of scones into the freezer for 15 minutes, while you preheat your oven to 425°F.
8. Bake the chilled scones for 14 to 15 minutes, until they’re starting to brown, and they’re baked all the way through, without any wet dough in the center.
9. Remove the scones from the oven. Serve warm, split and spread with a bit of sweet butter and jam or preserves.

Store cooled scones airtight at room temperature for several days; freeze for longer storage. To refresh, microwave individual scones very briefly; or place scones on a baking sheet, tent with aluminum foil, and reheat in a 350°F oven for 10 to 15 minutes, until heated through.

1. Preheat oven to 425 F. In a large bowl, stir together the flour, baking powder, and salt.
2. Add the olive oil to the water, then pour them both into the bowl with the dry ingredients. Stir until a shaggy ball of dough forms and no more dry flour remains on the bottom of the bowl. If the dough does not come together in one piece or there is still dry flour in the bowl, add a small amount of water (1 Tbsp at a time) until the dough comes together.
3. Turn the dough out onto a clean, lightly floured surface and knead just a few times, or until the dough feels evenly mixed (no hard or dry pieces). Let the dough rest for about 5 minutes to relax the gluten.
4. Stretch or roll the dough out into your desired shape, making sure not to stretch it to less than ¼-inch thick.
5. Place the dough on your preferred pan (prepared with either parchment or a good dusting of cornmeal or flour), then top the pizza with your favorite sauce and toppings. Bake the pizza for about 15 minutes, or until the cheese is melted and slightly browned on top. Slice and serve immediately.

1. Preheat oven to 350 F. In large bowl, sift flour, baking powder, baking soda, cinnamon, and salt together.
2. In mixing bowl, cream together butter, brown sugar and granulated sugar, vanilla extract until light and fluffy.
3. Add eggs one at a time to the butter mixture and mix well before adding next egg.
4. In batches add flour mixture and mix until just combined.
5. With spatula or wooden spoon, fold in rice krispies, oats, coconut, pecans, and chocolate chips.
6. Drop tablespoons of dough onto cookie sheet 1½ inchdes apart. Place in freezer for 15 minutes. Take from freezer and put directly in oven for 10-12 minutes.

1. Combine starter, water and 3 cups (362 g) of flour. Beat vigorously.
2. Cover and let rest @ room temperature for 4 hours. Refridgerate overnight, for about 12 hours.
3. Add remaining 2 cups (241 g) of flour, and salt. Knead to form a smooth dough.
4. Allow dough to rise in covered bowl until light and airy. May take up to 5 hours. Gently deflate once an hour and stretch and fold edges to centre to see how it is progressing.
5. Divide dough in half.
6. Shape into 2 round or oval loaves. Place on parchment-lined baking sheets. Let rise until very puffy (2-4 hours).
7. Heat oven to 425 F. Spray loaves with lukewarm water. Slash loaves.
8. Bake bread for 25-30 minutes until deep golden brown.