My bread baking adventure takes a new turn as I learn how to make 100% whole wheat sourdough from freshly milled flour at King’s Roost in Silverlake.
I’m trying to get over my fear of naturally leavened bread. So begins my journey into sourdough starters. Can’t be that hard, right?
While home milling grains makes for delicious and nutritious bread, it does take new techniques and recipes to achieve consistent and great results. This is my new weekly standard for soft, fluffy sandwich loaves.
America’s Test Kitchen now has a wonderful cookbook for vegans and those who want to learn more about vegan cooking. The vegan brownies are incredible.
As mentioned in a previous post, I’m a big fan of NutritionFacts.org. This is a great video with tips on how and why to eat healthier.
I’m a bit of a nutrition nerd. My latest obsession is learning how to mill my own grains to make delicious and nutritious meals.
A vegan sandwich you can eat with one hand as the fillings are baked right in the bread. Get creative with the fillings and impress your friends.
Slowing down and enjoying the tactile pleasure of baking bread is a needed respite. This multigrain bread is both fun to make and delicious to eat. I’m grateful to Peter Reinhart for sharing his gift and knowledge with the world. The world needs more people like him.