Our passion is great bread!
These Poolish Baguettes utilize an overnight poolish with a lower hydration than the standard 50/50 mix of flour to water so the dough isn’t quite as wet. The dough is easy to work with, and produces a lovely crumb. Note: I made these during the summer when it was really humid in my kitchen so if you are baking in a different environment, you may
I love strawberries and making jam. So, I set out to make some strawberry vanilla jam, but not with just any strawberries, mind you. I went straight to the source – the strawberry patch — at Washington Farms. Strawberry season started early this year, and I didn’t get there until mid-May, but I still managed to pick two buckets full of berries. I froze a
Bob’s Red Mill, the leading provider of whole grain foods and official purveyors of the World’s Best Oatmeal®, is again looking for someone to represent the company at the Golden Spurtle World Porridge Making Championship in Scotland this October. All you need is a winning recipe that makes use of Bob’s Red Mill Steel Cut Oats! What is a Spurtle? A spurtle
This Seeded Rye Loaf is made using William Alexander’s method featured in the Saveur Magazine. This bread takes 11 days to make if you are creating the sourdough rye starter from scratch. If you already have a rye starter, you may use it in this bread instead of creating a new one. Although the sourdough rye starter takes 9 days to establish, the time spent
For the past several years, I’ve grown a small vegetable and herb garden in my back yard and in pots on the deck and on the front walkway. Last year I lost the squash plants to the squash borer and squash bugs so this year, I decided to grow most of the cucumbers, and all of the squash and zucchini in big pots rather than
