No-Knead Focaccia

My daughters were sweethearts and baked the new recipe they found. It's the Shockingly Easy No-Knead Focaccia from Bon Apetit. We did make one change in the recipe. We didn't have any extra virgin olive oil. We did, however, have avocado oil, so we used that, instead. It worked very well! We also didn't have … Continue reading No-Knead Focaccia

Sourdough “Batter” Bread, with recipe

Today my daughters did the baking, starting with a sourdough "batter" bread. There's a reason the word batter is in quotations... The girls have been finding recipes they like and, after trying them out, adding them to a notebook with any modifications or adjustments they've come up with. Like this... I love the little doodles! … Continue reading Sourdough “Batter” Bread, with recipe

Historical recipe: one recipe, two products

One of my long time interests is experimenting with historical cooking. I say experimenting, because it's not unusual for these recipes to include ingredients that are no longer available, hard to find, unknown or even extinct. Plus, they often don't include a lot of information, either because it was assumed the reader already understood what … Continue reading Historical recipe: one recipe, two products

Mead Baby 2.0: boosting fermentation

For those who have recently started to follow this blog (welcome!), here are the previous posts about our second attempt to make mead. All links should open in new tabs, so you won't lose track of this page. 🙂 Mead Baby, redux (includes links to our first attempt)Mead Baby 2.0: - active fermentation- it's a … Continue reading Mead Baby 2.0: boosting fermentation

Mead Baby 2.0: second fermentation

First, the back ground, for those who are new to this blog. (Welcome!) All links will open in new tabs, so you won't lose your place. 🙂 Mead Baby, reduxMead Baby 2.0: active fermentation Mead Baby 2.0: it's a temperature thingMead Baby 2.0: temperature success We've been keeping a close eye on our baby mead, … Continue reading Mead Baby 2.0: second fermentation

Fermented vegetable sauerkraut, take two: four week taste test

Well, today is the day! It's now been 4 weeks since I put up my second attempt at these. If you missed the earlier posts, you can click here, or read about our 2 week taste test here (likes will open new tabs). Since the recipe I got from my friend said 2 - 4 … Continue reading Fermented vegetable sauerkraut, take two: four week taste test