I hardly sleep when I’m working on something. And that something the past two weeks has been compiling the documents from the Sourdough eCourse into one loaded, convenient, inspirational, comprehensive “Sourdough A to Z” eBook. Yes, the 150-page eBook is all that and more! I’m giving away 3 copies this week — and check the post for details on how you can get a FREE eCourse thank you video!
“Have you found honey? Eat only as much as you need, lest you be filled with it and vomit.” –Proverbs 25:16. The literal meaning is pretty clear. Eat too much honey and you’ll feel sick. I’ve been there — haven’t we all? But metaphorically, could God be suggesting we avoid excess consumption of other “sweet” things?
A local friend gave me my spurtle — a 15th century Scottish kitchen tool. After all her years with one, she knew the basic shape and length that worked best. So she asked a local woodcarver to make her a bunch. She designed them and he made them in a lovely red wood. I was touched to receive one and I think it is fabulous. This post also includes a super short free video, showing you just three ways I use my spurtle on a daily basis.
Usual routine when souring flour: mix dough, let sour for 8 hours, finish dough, cook. Now, that’s not hard. But what if I said you could skip the whole sour-for-at-least-8-hours-thing, yet put the same quality of nourishing food on the table? In other words, without the wait? You can and I just did (say it). Yes, it can be done! Easily. Deliciously. Nourishingly.
In today’s free video and recipe, I show you a traditional Middle Eastern method of preserving yogurt cheese that requires no refrigeration. My grandmother and namesake, Tata Wardee, who has passed away, always had jars full of yogurt cheese balls available to add to our plates at breakfast, lunch and dinner!
In today’s world, where plastic cartons of homogenized milk are the standard, you might even say that skimming your own cream is like resurrecting a lost art. In this post, and free video, I demonstrate the very simple task of skimming cream. Plus I get to talking about our milk cow Gracie and how we “tricked” her into sharing more cream with us — so for all you who write to me that you enjoy hanging out with me in my kitchen via videos, this one’s for you. And for the record, I enjoy it, too.
Thanks to recently reading “Surviving Off Off-Grid”, I am often asking myself, “How would I complete [this electrified task] if I didn’t have electricity?” One task on my mind is how to bake sourdough bread in big batches without my Bosch mixer — I usually bake 6 loaves at a time. A Danish dough whisk helps me with this task.
Yes, I teach online classes in traditional cooking and fermentation, sourdough, cultured dairy and cheese. Yes, I’ve had lots of practice at those things! Still, I know that I am a facilitator, rather than an expert. I am always learning something from others. Brandi, an eCourse member, taught me how to fold biscuits for the most luscious layers! My biscuits will never be the same again. Enjoy this recipe for Soaked Buttermilk Biscuits! [by Wardee Harmon]