A Closer Look: Buttermilk Starter

buttermilk biscuits

“When I finally understood that the stuff on the supermarket shelves wasn’t real buttermilk, I started looking for an alternative. I found it! I’ve been making a fresh batch of buttermilk weekly for about 8 months now….Well worth the price, and incredibly easy to make.” ~Melanie

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Weekly Recap – January 17th Edition

blog gathering

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

Rejuva What?!

sprouted wheat

Here is one you may not have heard of… Rejuvelac.  Rejuvelac is a fermented drink made from sprouting wheat berries. The fermentation extracts most of the nutrients from the berries for a delicious, fresh tasting drink. The leftover berries don’t have much nutritional value but you can place them in compost to feed your garden.

Sourdough vs. Yeast-Risen Bread: a Side-by-Side Trial

IMG_4385

I’ve been doing a lot of baking lately – both with sourdough and commercial yeast. We generally prefer sourdough for the health benefits and flavor, but I wanted to do a side-by-side comparison to see what differences, if any, I noticed in the texture, flavor, and rise of the bread. So, I mixed up two… 

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Turkish Kefir Dip

Kefir Dip

Add this spicy, creamy dip to your next mezze platter, for a little cultured variety.