The most common complaint with sourdough foods is that the more choosy of our family members don’t care for a sour flavor. Did you know that sourdough does not have to be sour? These six tips will help you ensure that your sourdough baked goods are pleasantly tangy, rather than overly sour — or perhaps not sour at all! [by Wardee Harmon]
Archives for April 2011
Every morning, I’ve got big choices to make: what to do with the 2-1/2 to 3+ gallons of raw Jersey milk I bring in from the barn. With limited refrigerator space, most of the milk’s gotta be turned into something almost right away. Last week I turned on the video camera while splitting up one morning’s milk — so I could show you what I did with it. Not every day is the same, but I’d say this one was fairly typical.
Halvah is my absolute favorite Middle Eastern treat. I usually make it around Easter-time. The sweet honey and sesame tahini match my celebration of the Savior’s resurrection and the coming of Spring. [by Wardee Harmon]
How to make a sourdough starter? What’s happening in a sourdough starter? What’s so great about sourdough bread? This video and sample chapter– a free release from our Sourdough eCourse and eBook — answer all those burning questions… and more! [by Wardee Harmon]
We can eat oatmeal year-round, but I have to say that baked oatmeal definitely crosses seasons. You can eat it hot or cold, as breakfast, snack, or lunch — and with eggs and milk baked in, you’ve got a high-quality protein boost. This recipe uses soaked oats for best digestion! [by Wardee Harmon]
Yesterday, I made our family’s traditional hummus — a recipe handed down from my grandmother and namesake, Tata Wardee. However, there was a difference: this time I lacto-fermented it! Yeah, yeah, by now you know that I try to ferment just about everything. 😉 [by Wardee Harmon]
Reading “Surviving Off Off-Grid” brought to a head some long-time interests — things I wanted to investigate but put on the back burner for “someday.” When added to the things I’m already actively researching, it makes for a mountain of books. Or rather — two mountains. 🙂 In this post and a few more to come, I’ll be sharing about what I’m reading. Please share what you’re reading in the comments.
I first learned about tortillas — the Spanish omelet kind — on the BBC TV River Cottage series with Hugh Fernley-Whitingshall. This recipe includes wild salmon, potatoes, and dill. When cooked, the eggs set the whole mixture into a pie — or Spanish omelet that’s perfect for breakfast, lunch, or dinner! This post includes a free video, too. [by Wardee Harmon]
We are very excited to be gardening this year! Not on our place, but at friends’. When I went there early this week for planning, she sent me home with a box full of beautiful rainbow chard. My family gobbled up this delicious steamed chard side dish.