Four cups organic white flour make well in center and pour in two cups water incorporate well kneed until smooth, using more flour on surface as needed. rinse bowl with water, place dough in wet bowl, and cover with plastic wrap for 30 about an hour.
This is the community building for Erschmatt, which had been for many generations the communal village oven, where they baked all of their bread. It is still used as a community building for teaching and functions, and of course the oven. Susan was our lovely guide and baking teacher, and served us wonderful fresh mint … Continue reading
It has been a long time since I have worked on the rest of my pictures and stories from our amazing WAPF farm tour to Switzerland we took a few years ago. We visited some farms in between this rye village, but I will get back to those at a later date. My long distance … Continue reading
Ok, Renee, here you go, finally. I have a collection of sourdough starters in my fridge, and met a collector of sourdough starters. She coveted my over 500 year old Rye Swiss starter that I smuggled back with me a few years ago. I have yet to get back to the rest of the pictures/stories … Continue reading
I use some of the techniques from the Not-so-quick Rajanthanu flatbreads which are stuffed with cilantro, garam masala… They take forever, and don’t puff up like a balloon, which makes these fun. You can definitely make a batch of 8 in under an hour. I adapted several flatbread recipes from this amazing book, Flatbreads and … Continue reading
Ok, Meike, this is for you. 🙂 I am not home right now and cannot remember the name of the cookbook I have that I adapted this recipe from, but will add that in the post later. These flatbreads freeze well, and while I made over 50 of these one day for a wonderful Indian … Continue reading
It’s a fact that if I don’t make some sort of bread, it will get purchased when the “brood met kaas” Dutchman is here. Sourdough bread does take planning, so these tortilla/flatbreads come in handy in a pinch, as they are very easy and fast to make. Unfortunately for me, they are really, really good. … Continue reading
Whenever I have leftover Irish Oatmeal (steel cut oats), or regular oatmeal from breakfast I make scones. Â Sometimes I make them because they are so quick and easy for afternoon tea. In a bowl: 3 cups whole wheat flour (if you don’t have leftover cooked oatmeal you can use 2 cups flour and 1 cup … Continue reading
Peaches, or any fruit left over from the second fermentation of kombucha are full of the living probiotics and other kombucha goodness, but usually are not eaten by my family because they are soft and slightly fizzy. I like them though. When making sourdough bread… I always use a probiotic ingredient and it usually is … Continue reading
We used to say this to our dd when she was a baby and was being a sour dough. Maybe that’s why she loves sour dough bread. 🙂 It’s been a while since I’ve made anything with my sourdough starter as you can see from the “hooch” which is the brown liquid floating on top. … Continue reading
grassfood. 