Quick and Easy Cheeses (And What To Do With Them!)

Cutting Paneer

Spring is a crazy time on the farm. The grass is growing, planting is happening, piglets, kids, calves, chicks, ducklings, poults, and goslings are being born. EVERYONE is anxious to get outside, and I could happily spend all day in the garden without thought for meals or housework.

People still want/need to eat, however, regardless of my spring fever. And furthermore, the busyness and hard work make everyone want to eat MORE! Personally, I’d prefer to live on sunbeams and fairy dust in the springtime, but my husband (who spends a sunny Saturday mucking out barn stalls and hauling compost) wants something a little heartier…. 

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A Closer Look: Desem Sourdough Starter

desemsourdoughleadpic

Today we are going to take a closer look at the Cultures for Health Desem Sourdough Starter.  Desem is a Flemish-style starter made with organic whole wheat flour. It makes delicious whole grain bread. For best results, we recommend feeding your Desem sourdough culture weekly.

Weekly Recap – January 31st Edition

blog gathering

It’s time for the weekly recap.  Leave your favorite links or ideas in the comments below!

No-Knead Method for Artisan Bread Baking: The Salt and Fold Method – Part 1

nokneadbreadLEAVEN

Building a Leaven A “leaven” is a combination of flour and water that has been inoculated with a portion of a sourdough starter. In our bakery, building a leaven to mix with was crucial to avoid putting stress on the starter by using and feeding it in mass quantities. A leaven essentially acts as a… 

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No-Knead Method for Artisan Bread Baking: Introduction

nokneadbread1

This is a method a friend of mine and I developed at our bakery. It took a lot of trial and error, but over time we developed a process that both took the strain off of our bodies and yielded some professional-quality artisan bread. This method is an adaptation on the folding method that has… 

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