Wholistic Woman
Embracing a whole life approach to wellness
This week in our Back to Basics Cooking Series I'm going to explore the world of tarts. I have made a few of them from Simply in Season, but they are not a regular part of my repertoire. I've always been fascinated at the idea of making them more, and learning how to improvise recipes, possibly because of this poem:
It’s time to share your bread recipes! I hope you’ve been inspired to give yeast a chance this week. Remember, the linky stays open all week so if you experiment over the weekend be sure to come back here and tell us about it.
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!
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.
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.
