recipes

Getting Started on Starter 

/ Re-Farmer / 6 Comments

There is a fair bit of variety of sourdough starter recipes.  The first one we made used potato water – an unpeeled potato boiled until soft, then mashed into its own cooking water – as the liquid.

In essence, though, getting a new starter going is just flour and water, left to sit.  Anything else is just bonus.

Of course, there are a few basic requirements that need to be followed.

So if you are not fortunate enough to be able to get some established sourdough starter from someone, here is what you need to start your own. Continue reading →

Lemon Salt

/ Re-Farmer / 2 Comments

This is one of those easy to make things that I like to keep on hand to add an extra zing to my cooking.  It’s great in marinades, with poultry and especially with fish.

It’s just two ingredients.

Course salt
Lemon zest

The salt can be Kosher salt, sea salt, or just ordinary course salt from the baking aisle.

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Lemon Salt

You could buy lemon zest, but it’s just as easy to make that, as well.  The next time you have a lemon, give it a try.  Wash the lemon thoroughly, then dry it before removing the zest.  If you have a zester, use that.  The zest in the photo was done using a zester.  Or, you can use a fine grater.  You can also use a paring knife, but I find it’s not worth the effort trying to get just the zest and not the bitter white pith.

Allow the zest to drop onto a paper towel as you zest your lemon, then spread it out as thinly as possible.  Set aside in a warm, dry place.  Move the zest around every now and then as it dries, so it dries evenly.  Once dry, store it in a jar with an air tight seal.

For the lemon salt, just add the salt and some zest (how much depends on how strong of a lemon flavour you want) into a glass jar with an air tight seal.  Close the jar and shake well.  Set aside out of direct sunlight and let it sit at least a few days before using.

Enjoy!