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

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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 medium between the bacteria in your starter and your bread dough that allows you to use smaller amounts of starter to achieve the same result. The leaven will be built the night before you intend to mix, and two days or more before you intend to bake, so plan accordingly.

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Almost Paleo, Dairy-Free Muesli

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I LOVE Muesli… there, I said it. When our family went grain-free/paleo it was one thing I really, really missed. I recently came up with this paleo-ish (I say ish because my cereal has some buckwheat in it) version of one of my all-time favorite breakfasts and I hope you enjoy it as much as… 

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Red Potatoes and Green Beans in Sage Sour Cream Sauce

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Red potatoes are the star of this cultured side dish. This recipe can also be adjusted to make a chilled potato salad with a pickled bean kick!

Fermenting with Friends

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  Last week, I was talking with my friend April about fermenting my yearly batch of dill pickles. She immediately got excited. “Come over to my house, let’s make them together!” she said excitedly. “You can teach me how to do it!”

Cream Cheese Experiments

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Well, it happens to all small farmers at some point or another, and we all deal with it in different ways. That’s right, my friends. I am out of milk jars. As I said, we all grieve in our own way. But today, I’m turning my pain into joy by making sweet, delicious cream cheese…. 

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