Why I’m Hooked on Rye

Though we now live off-grid, I once lived near a large city where many farmers and food artisans came to town weekly to distribute their traditional foods at a co-op. It was here that we purchased our weekly raw milk share, grass-fed meats, beef liver and heart, and eventually a rye bread that would change my bread-baking and eating habits forever. | TraditionalCookingSchool.com

Though we now live off-grid, I once lived near a large city where many farmers and food artisans came to town weekly to distribute their traditional foods at a co-op. It was here that we purchased our weekly raw milk share, grass-fed meats, beef liver and heart, and eventually a rye bread that would change my bread-baking and eating habits forever. [by Shannon Stonger]

KYF #099: Listener Questions

I'm back answering listener questions. I don't know what I would do without all of you. It's truly a blessing to hear from you and be able to help you figure out this thing we embrace called Traditional Cooking. Thanks for honoring me with your trust. I hope you find today's episode (and the answers) helpful on your journey. Plus... the tip of the week! | KnowYourFoodPodcast.com/99

I’m back answering listener questions. I don’t know what I would do without all of you. It’s truly a blessing to hear from you and be able to help you figure out this thing we embrace called Traditional Cooking. Thanks for honoring me with your trust. I hope you find today’s episode (and the answers) helpful on your journey. Plus… the tip of the week! [by Wardee Harmon]

KYF #096: Fermenting Questions Answered

I'm back answering listener questions. I don't know what I would do without all of you. It's truly a blessing to hear from you and be able to help you figure out this thing we embrace called Traditional Cooking. Thanks for honoring me with your trust. I hope you find today's episode (and the answers) helpful on your journey. Plus... the tip of the week! | KnowYourFoodPodcast.com/99

I’ve received many questions about fermenting via email so I’m devoting this week’s podcast to answering them: how to get started with a quart jar or on a budget, how to tell when a ferment is ready to store, how to store when you don’t have fridge space, gluten-free sourdough pointers, ginger-carrots are slimy, fermented foods and candida/parasites, and dairy-free fermentation options. Plus… the tip of the week! [by Wardee Harmon]

KYF #095: Sourdough Questions Answered

And another episode focusing on questions about sourdough. Please keep them coming... I love to answer and help you! | KnowYourFoodPodcast.com/100

I’ve received many questions about sourdough via email so I’m devoting this week’s podcast to answering them: trouble rolling out tortillas and pizza crust, sourdough starter doesn’t smell lovely, bread that’s too heavy and dense, how to just get started, a low maintenance way to care for a starter, and I need to “see” how it’s done. Plus… the tip of the week! [by Wardee Harmon]

Sourdough English Muffin Bread (Soda Bread)

Sourdough English Muffin Bread | What if I told you that you could have the same tastiness of the sourdough English muffin but with even less effort? Truly! I worked for about six minutes to get a delicious and beautifully-risen loaf of bread. No it's-just-too-sour, or it's-kind-of-like-a-brick-but-we'll-still-eat-it. Enjoy and join my victory dance as we enjoy slice after slice of nourishing, whole grain, sourdough goodness -- fresh from our very own ovens. | TraditionalCookingSchool.com

What if I told you that you could have the same tastiness of the sourdough English muffin but with even less effort? Truly! I worked for about six minutes to get a delicious and beautifully-risen loaf of bread. No it’s-just-too-sour, or it’s-kind-of-like-a-brick-but-we’ll-still-eat-it. Enjoy and join my victory dance as we enjoy slice after slice of nourishing, whole grain, sourdough goodness — fresh from our very own ovens. [by Erin Vander Lugt]