#Salt

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. Mix everything together.
2. Add salt, pepper, and lots of mayonnaise.

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.

1. Add tomatoes, peppers, celery, onions and salt. Let stand 3-4 hours. Drain well.
2. Add vinegar, sugar, pickling spice, and chili powder. (optional: add cayenne pepper and cabbage)

1. Cream butter and sugar together. Add eggs 1 at a time. Set aside.
2. In a small bowl, mix milk and vanilla. Add to butter mixture. Sift together flour, baking powder, and salt. Add flour mix to butter mixture.
3. Mix until just combined. Roll out dough and cut with cookie cutters.
4. Bake at 350 F for 8 minutes.

1. Preheat oven to 400 F. Line baking sheet with parchment paper. Place halved tomatoes and garlic on, drizzle with oil. Season with salt and pepper, and roast for 40-45 minutes.
2. Carmelize onions in olive oil
3. Place roasted tomatoes in pot, use immersion blender and blend until smooth. Add onions and basil and blend again.
4. Place pot over medium heat. Add oregano, broth, salt and pepper, and any additional add-ins. Simmer for 10 minutes and serve.

1. In a small bowl, combine all ingredients. Mix well, breaking up any clumps.
2. Let sauce sit for 30 minutes (at least) for flavours to blend.

1. In a medium bowl, mash together avocados, lime juice, and salt. Mix in onion, cilantro, tomatoes, and garlic.
2. Stir in cayenne. Chill for 1 hour for best flavour.

Adjust lime juice, garlic, and/or cayenne pepper to get flavour preference

1. In a lrage mixing bowl, whisk eggs, milk, water, and salt together. Gradually whisk in flour using sifter. Add melted butter and whisk.
2. Lightly oil frying pan over medium heat. Pour approx. 1/4 cup of batter on pan, tilting wih a circular motion to coat surface evenly.
3. Cook crepe until bottom is light brown. Loosen wih spatula and flip. Cook until other side is done. Serve hot.