Potato, Soured Cream and Goose Fat Sourdough From a Traditional Household

“There is more food in a pennyworth of bread than in a gallon of ale.”  Joseph Livesey In the “good old days” on the farm where my ancestors grew up, all the bread was made at home for two reasons: firstly, everything was on hand within reach, it was obviously cheaper. Secondly, rural people did not […]

A Loaf, Some Rolls… and Many Flavours – Ready for Parties

Rye is more than a flavorful ingredient in baking: it is the chameleon of the grain world.  The humble grain, apart from packing a serious nutritional punch, contributing to cardiovascular health, cancer prevention, and management of diabetes, rye is an important addition to the diet. Not only is this grain healthy, but it also has […]

Foraging, On a New Level…In the Kitchen Cupboard: Yesterday’s Loaf, Today’s Bread

Foraging is the oldest method of human food gathering. It simply means collecting naturally growing leaves, flowers, berries, nuts, mushrooms and roots. The beneficial qualities  of collecting and eating wild food are countless. Foraged food is healthy, ecological, tastes fantastic, and is a joy to collect! When something is in its natural environment – without […]

Sourdough versus…Is There a Real Rival?

A true, hearty sourdough loaf is distinctively different from what is sold as bread in the 21. century supermarkets. Probably there is not even a competition, as two that can not be compared, can not compete…The difference lies in the three main, very opposite characteristics or sourdough versus factory-produced sandwich bread: moist texture against soft […]

Fierce and Fiery: Einkorn and Chili Dragontail Bread

“No, I would not want to live in a world without dragons, as I would not want to live in a world without magic, for that is a world without mystery, and that is a world without faith.” R.A. Salvatore Baguettes are long thin loaves of bread popular in Europe. Usually, they are made of white […]

Forager’s Breakfast: Nettle and Parsley Loaf

 “A weed is a plant whose virtues have not yet been discovered.”  Ralph Waldo Emerson  Children are the most enthusiastic collectors, almost verging on being “horders” when it comes to gathering their own treasures, especially when they are given purpose. Foraging for food and using foraged ingredients are good ways to teach children about nature’s goodness […]

The Benefits of An Old-Fashioned, Simple Life: In Love with Harvest, Wheat and Bread

 “After a full belly all is poetry.”  Frank McCourt    There are not too many people who appreciate the simple things in life. As the world becomes more complicated and advanced, people struggle through days rather than live through with happiness, interest and love. The advantages to the new technological world are clear, but it […]

Hearthy Treacle Sourdough

Black treacle is any un-crystallized syrup made during the refining of sugar. Whilst regular molasses is the first or second boiling of cane sugar syrup, black treacle is the third boiling of the syrup. Iron levels appear to increase 5% in the third boiling. Scientists from La Trobe University, Australia, have found that eating treacle is a way to inhibit the absorption of calories. […]

Still baking with my Mother-In-Law: Traditional, old-fashioned Starter Potato Bread

“She went down to the threshing floor, and did according to all that her mother-in-law told her.” Ruth 3:6, Bible But Ruth replied, “Don’t urge me to leave you or to turn back from you. Where you go I will go, and where you stay I will stay. Your people will be my people and […]

The casualty of Dan’s and George’s crime: Lazy Overnight Ciabatta

  Very interesting things happen sometimes in my kitchen…my husband agrees, as he actually observed the crusty, golden brown edge of a freshly baked ciabatta mysteriously disappearing today morning (the disturbing sight of the injured end was obviously not photographed). Terrible! Later on – when my sad soul was ready to share the sorrow – I described […]