Sprouting, Soaking, and Fermenting–oh my
I can't let bread week go by without talking about sourdough, soaking, fermenting, sprouting, and other traditional ways of preparing grains--my "Real Food" readers would kill me!
Blue Spruce Balm
OK so I may need to work on preventing the cracking thing going on, but I'm really proud of myself for making evergreen balm from blue spruce needles that I harvested myself!
10 Things to Do with Stale Bread
One of the downfalls of baking homemade bread, or getting the really good bread from the farmer’s market, is that it tends to get stale much faster than the preservative-laden, mass produced variety. Don’t throw it out, however–here are some ways you can make use of bread that’s not so fresh.
Breadmaking Basics
I've discovered that many people are intimidated by yeast breads; lucky for me, I grew up knowing moms who made bread and so I didn't know it was supposed to be difficult. My early attempts were quite successful, but over the past year I've had more duds than hits. So I decided to do some research.
Soup Recipes Link Up
Hopefully you've been inspired this week by all the talk of soup (and for those in the Midwest, the cold weather!) Time to link up your favorite SOUP recipes.