Hensperger

Beth Hensperger, author of the terrific "Not Your Mother's Slow Cooker Cookbook," says in her book that when converting a recipe for the first time, she typically cuts the liquid by half and adds more near the end of cooking if it's needed.

Chat Leftovers: Crock conversions Jane Touzalin 2010

* Hensperger calls for 1½ cups of water to make the cornmeal porridge and then adds ½ cup buttermilk powder to the bread with the whole wheat pastry flour.

The Taste of Home: Butternut Squash Soup & Homemade Bread Laura 2008

Hensperger also calls for masa harina para tortillas and masa harina para tamales, which is coarser.

Archive 2008-03-01 Laura 2008

Hensperger also calls for masa harina para tortillas and masa harina para tamales, which is coarser.

Buttermilk Cornmeal Bread with Fresh Chiles and Cheddar in Honor of International Women's Day Laura 2008

A few notes on the chile peppers and cornmeal: Hensperger calls for a poblano and 2 serranos in her recipe.

Buttermilk Cornmeal Bread with Fresh Chiles and Cheddar in Honor of International Women's Day Laura 2008

* Hensperger calls for 1½ cups of water to make the cornmeal porridge and then adds ½ cup buttermilk powder to the bread with the whole wheat pastry flour.

Archive 2008-01-01 Laura 2008

A few notes on the chile peppers and cornmeal: Hensperger calls for a poblano and 2 serranos in her recipe.

Archive 2008-03-01 Laura 2008

I noticed the use of ap-flour in US-breadbooks too (Beth Hensperger, Maggie Glezer, King Arthur) and often I find myself hesitate: what to do ...

Sicilian Gold Part I Lindy 2006

Chellie — I just made a bread from that Hensperger book more on that soon, I hope and it was wonderful.

for beaming, bewitching breads | smitten kitchen 2007

That Hensperger is fantastic, and I will have to try more of her recipes now.

lighter-than-air chocolate cake | smitten kitchen 2007