We have a local couple that has decided to help us all support the farmers on the east side of Washington that have a surplus of produce that they cannot get rid of. So we got 50 pounds of red onions for $10! We have turned most of them into fermented onions and pickled onions of several flavors including some with turmeric which are awesome. We will be enjoying these onions for months to come.
This weekend I tried a new recipe for sourdough using a combination with Kamut Flour. I wasn’t sure it was going to work as it didn’t look like it rose as much as my regular sourdough recipe. However I was pleasantly surprised with the oven spring and the awesome sourdough flavor. It had a stronger sourdough flavor than my regular as well as a closer crumb and heavier texture. It was a blend of 80% […]
Due to the current conditions with COVID-19/Coronavirus we are spending all of our time at home these days. Since we don’t have to leave for work or school and have enough supplies to last a little while we have decided to just stay put and not take any chances. This gives us time to work on spring cleaning projects, garden projects and of course cooking. We are continuing to work on the sourdough production and […]
Today was sourdough – take 2. This one is a higher hydration dough (80%) than the first one with higher oven temperatures and the end result is awesome.
Sourdough has long seemed like an unobtainable goal for me on the bread front. It seemed like a lot of work from babysitting the starter, the long rises and the scoring of the dough, etc. Decided to try it and see if we could be successful. The starter for the first loaf came from a freeze dried culture for the starter. It worked great and produced a very active starter (some days it blew the […]
With the shorter, colder days ahead, here’s some Ciabatta bread we made today! I was intrigued and challenged with the article by William Rubel in the most recent edition of Mother Earth News (December 2019/January 2020). I had always wanted to try making Ciabatta but was always a little intimidated by the end product. After all it looked like something that must be difficult, if not impossible, to achieve. I was pleasantly surprised, the recipe […]
The busy summer continues here in the Pacific Northwest. As other parts of the US are winding down in the garden department we are just now going strong with harvesting. Things have been crazy here this summer with more varieties of plants to try but more pest pressure than we have had in years past. The leaf miner battle with the spinach, chard and beets has been a battle of wills for sure. Next year […]
For anyone who grew up canning and preserving, the classic metal-lidded Mason jar is an iconic sight. For years, it was the only system I knew. But after discovering German-made Weck jars, I’ve found a superior alternative that aligns perfectly with our homesteading values of durability and reusability. While they have a higher upfront cost, Weck jars have proven to be an incredible investment. If you’ve ever been curious about them, here’s a breakdown of […]
A new batch of pickles is brewing. These are the best pickles we have ever made and this method has turned out great each and every time. 5.6 % salt brine, cucumbers, fermented garlic, dill, tea bag (to keep them crisp) plus time = awesome pickles. Taste every few days and refrigerate once they taste good to you.
We have dabbled with fermentation for several years, starting with a referral to the book by Sandor Katz – Wild Fermentation. We continue to learn more with each batch of pickles, yogurt, sauerkraut, kimchi, etc. It is an exciting world of flavors, textures and colors that fail to disappoint. I would be lying if I said we never had a failure that we ending up composting instead of consuming. But it is a journey through […]
