Need help coaxing your sourdough starter to life? What can you do with all the discard? And what is a levain? Learn the answers to these questions and more.
Click here to go straight to the recipe When I prep sauerkraut, I add salt to a bowl of chopped cabbage and other vegetables, crush the vegetables, let them sit while they release water and then pack everything into clean jars. When I prep kimchi, I add a lot of salt to a bowl of […]
Having trouble establishing your sourdough starter? Go here for solutions to the most common starter dilemmas. I work in publishing and with non-fiction books, after you have compiled enough revisions, you put out a new edition. With a blog, you write a new post. But you can’t delete the old post because you’ve linked to […]
Updated 01/23/18 If you prefer your food bland, skip this blog post. Until now, when I made preserved lemons in the past, honestly, I struggled to use up an entire jar. Classically, you use preserved lemons in chicken tagine but we don’t eat much chicken. They go well with fish but we eat little fish. […]