I started making sauerkraut a few years ago, and I love doing it. This post will give you some info on making your own sauerkraut, but also makes a point to mention this as a very low effort, high reward activity. I like those kind. Fermenting is fun, nutritious, and best of all, easy. All it takes is a little work upfront, some patience, and an appetite for wonderfully sour, pungent ... continue reading...
Sneak Peek: Sour Dough Bread Experiment
Mr. Gordon has been working on a batch of sour dough bread. Yesterday, he baked a couple of loaves to accompany some soup. Now, I'm not sure if he's going to post up about his experience or recipe soon, but I wanted to give you a sneak peek. Nice and dense and tangy - perfect with the veggie and venison soup (made spicy with homegrown Joe's Long Cayenne Peppers) we had for supper last ... continue reading...
When Life Does NOT Hand You Oranges (or, When You Use Cloves Instead)
Oh, I could have come up with many different post titles to hint at what I did / did not do. First, let me start by saying you still might have enough time to make 44 - if you can get your hands on organic oranges ASAP. Let me share one philosophical note, and then I'll continue with my story/recipe. We have to remember that we are all interconnected on this planet. The horrible fires in ... continue reading...
Can I Make NYC Bagels?
I’ve baked a lot of bread, but bagels always seemed so intimidating to me. So, I never attempted them before three weeks ago. This is the story of my third batch, and I think these bagels came out exactly as I was hoping for. Tracy seems pleased! I started my research with the undisputed world’s best bagels in mind: New York City bagels. I’ve spent some time in Manhattan, and I can tell you ... continue reading...
Making Bagel Boards
What’s a bagel board? I discovered bagel boards while searching for techniques on YouTube. A bagel board is a 3 ½ x 12-14 inch long cedar board covered in a couple layers of burlap. You soak the burlap boards in plain water while your dough is rising. The idea is that in order to have a nice, uniform crust you want to pop your bagels into the oven upside down for about 4 minutes, and then flip ... continue reading...