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.
Apple crisp is one of may favorite desserts. I love the sweet, spiced apples paired with a crunchy topping. I found a low-fat, low-calorie muffin that brought these flavors together in a healthy little package. The Happy Herbivore (Lindsay Nixon) has two cookbooks...