Kitchen Basics – Grains

This week, my children and I made many varieties of wheat products.  Usually, we just make either European-style bread or tortillas (using sourdough starter.)  However, this week we made cinnamon-raisin flat bread, seeded crackers, cherry bread, and bagels using the same starter.  The process is basically the same, up to a point.  You begin by […]

Sprouting & Other Alternatives to Sourdough

Here is a question someone sent me: Question: OK, so I’ve been reading A LOT about sourdough, and I have a beginner’s understanding of the chemistry behind it and why it is more nutritious to eat bread leavened in this way. Could you give me a brief explanation of what my different options are for […]

Sourdough Wheat Bread Instructions

I have tried many methods and recipes for making whole wheat sourdough bread. However, I had little success until I learned the proper techniques of bread baking in general. To do that, I had to take a step back, if you will, from what I considered “good for you” bread and (Gasp!) learn using white […]