I’m just as guilty as the rest. I often find recipes, tweak them a bit, or use them as a reference for a totally different recipe. When cooking at home, I might sometimes try to pawn it off as my own invention, but as a blogger, I always site my sources. I once worked at a company who’s legal department was extremely conservative. So as a marketer, I’ve learned to site sources, copyright and be extremely cautious about what sources I use to prove things (not so much an issue in recipes). So if I’m referencing a recipe from Bon Appetit or one of my favorite blogs like Smitten Kitchen or Food in Jars, you’re going to know. But in all fairness, I often edit my own recipes as well. This summer I made some delicious cream scones to go along with my homemade jams. Sometimes the recipes turn out better (or worse), but often times just a different spin.
I swear I really did try to make a great loaf of bread. I wanted to make something incredibly tasty and pay homage to New York. I came across Smitten Kitchen’s New York Deli Rye. Perfect! I was willing to put in the 8 hours it would take, but sadly never got to that point. The bread involves one fermentation stage and two rises. There isn’t actually 8 hours of hands on work, really about 30 minutes, you just need to be home and around to keep checking on your bread. I set aside my Saturday and was ready.