Cinnamon Raisin Sourdough Bread
This is a variation on our Artisan Sourdough bread recipe (so go there if you want lots more detail about baking with sourdough)! This here is a fun and delicious …
This is a variation on our Artisan Sourdough bread recipe (so go there if you want lots more detail about baking with sourdough)! This here is a fun and delicious …
I was skeptical that I could making artisan, professional baker quality bread, until I had a chance to learn from a few pro-amateur bakers. It was surprising to learn how …
I made this savory pancake as an improvisation for a potluck. I find that potlucks really bring out the creativity and test my cooking chops! They’re thicker than a crêpe. …
Here we explore one of the simplest (and most fun) ferments– sourdough. Carbohydrate-hungry microbes in the air are drawn to this simple slurry of flour and water. Each micro-climate (from …
Slow cured non-alcoholic eggnog made with kefir is a new spin on the iconic holiday beverage, and elevates it to new heights (literally!) It has a creamy, fizzy sweetness and …
After struggling in vain to find an ice cream brand that really knows me and also meets my high standards for ingredients (simplicity and quality), I took matters into my …
The crust is thin and crunchy, and the inside is light and fluffy– perfect to make into garlic bread, or just tear and dip into some olive oil and balsamic …
Kohlrabi literally means cabbage turnip in German. It’s a member of the cole family along with broccoli, Brussels sprouts, kale and others. There are several varieties of kohlrabi, manifesting as …
Miso is an umami-rich paste made by mixing beans (historically, soybeans), salt, and koji, a grain (usually rice) which has been inoculated and fermented with a mold, Aspergillus oryzae. The flavor and …
Miso is a bean paste made by mixing beans (soybeans traditionally), salt, and koji, a grain (usually rice) which has been inoculated and fermented with a mold, Aspergillus Oryzae. The flavor and …