No-Knead Method for Artisan Bread Baking: Introduction

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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 been used by several professional bakeries, with our own unique twists…. 

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Ricotta Salata With Jerrilynn

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A couple of weeks ago I was blessed, once again, to make cheese with one of CFH’s most fabulous CSRs, Jerrilynn. Jerri and I have been friends for a long time and really enjoy making cheese together. We got our hands on a CFH Italian cheese kit and decided to try one of my husband’s… 

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Weekly Recap

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

What’s New at CFH: Save 25% on Sourdough Starter & 3 New Articles

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This week you can save 25% on Sourdough Starter.  We also have some new recipes including Lacto-fermented Peach Salsa and Banana Pecan Buttermilk Pancakes!

The Flavor of Vegetable Ferments: Young vs. Aged

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When I first started making vegetable ferments I followed the sage 3 days at room temperature advice. By that time they were most likely bubbling so they were fermented, right? So I’d pop them in the fridge and we’d start eating them straight away. There were other batches that went straight into the fridge for… 

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