Reference reading in detail about food ingredients or methods
1. How often should I feed my sourdough starter? The minimum is once a week for a starter kept in the fridge, or once a day for a starter kept out in room temperature. It all depends on how often you want to bake with your starter each week. If you don’t use it at …
Sourdough prepared the old fashioned way, before added gluten and fast-rising yeast became the norm, may be one solution for those who can’t tolerate gluten. Long fermentation process allows bacteria to fully break down the carbohydrates and gluten in bread, making it easier to digest and releasing the nutrients within it, allowing our bodies to …
Sourdough bread. A solution for those with gluten intolerance? Read More »
“It’s a momentous time for bread. That’s especially satisfying, given the years it spent as a bad word in our diet vocabulary: High carb! High gluten! Unhealthy!” “…it’s bread that’s standing out right now. Compare it to the best fried chicken, the best bowl of noodles you’ve had recently. Great bread is truly everywhere.” Just …
There was a great buzz at the Como market this morning, with local producers from all over Como province. And one lovely farmer has these gorgeous fresh peas for me today. Shelling the peas is a Great activity to keep the kids busy in The garden, and they are the star ingredient in spring pasta …
