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.
A soft, spreadable cheddar like vegan cheese made with cashews.
One of my all time favorite vegans is Isa Chandra Moskowitz. She and her friend, Terry Romero, another awesome vegan blogger/chef used to have a public access show called the Post Punk Kitchen. Isa is putting some of the videos up on YouTube. Here is Episode 1, Sushi and Cupcakes.
I’m actually a few days late in posting this, since Vegan Pizza Day was on June 29th. We did however, enjoy a homemade vegan pizza using a veganized version of Peter Reinhart’s Pizza Americana dough.
Chipotle peppers add a smoky, spicy depth to vegan macaroni and cheese. Isa Chandra Moskowitz (Post Punk Kitchen) created a recipe that has quickly become a family favorite.
The name has changed (again) for the Electrolux Assistent mixer. It looks like they’ve gone back to the Swedish name Ankarsrum. This mixer has been named Verona, Magic Mill, Electrolux Assistent, and DLX. The names may change, but the superb quality of the mixer has not.