I guess it was only a matter of time. We started with yogurt, and then sourdough – but those are just the beginning of a very long list of foods you can ferment or culture at home. On our trip to visit my sister Rachel in Madison, WI, we stopped into a very fancy vinegar store. … Continue reading
I shared my favorite cracker recipe a while back, but I wanted to revisit it today because in my fascination with fermentation, I’ve found that it works really well as a sourdough cracker recipe. And I guess, why wouldn’t it? The thing I really love about these crackers is the texture – light and really snappy. … Continue reading
Wednesday, Saturday, and Sunday are baking days here, and they are turning into the highlights of my week. I am having so much fun learning about bread and what makes it awesome. This weekend’s adventure was no-knead sourdough. No-knead bread is kind of great, for obvious reasons. It takes about 10 minutes of actual … Continue reading
