Posted in baking, bread, fermentation on September 30, 2007 | 11 Comments »
I started with my version of the No-Knead Bread (or minimal knead bread). I had recently received a copy of Peter Reinhart’s Whole Grain Breads: New Techniques, Extraordinary Flavor. I followed his directions for culturing a sourdough starter. His starter is about 76% hydrated (which means there’s about 3.5oz of water and 4.5oz of flour).
15oz [...]
Posted in fermentation on September 18, 2007 | 8 Comments »
Recently I’ve felt as though I was neglecting fermentation. I’ve been making sure to get quality pasture-raised meat, quality fats (i.e. butter, coconut oil, lard, olive oil, etc.), fresh milk and cheese, organic whole grains, legumes, fruits, and vegetables. Sure I culture buttermilk weekly, but that get’s baked. The truth is I’ve been neglecting the [...]
Posted in cooking, recipes on September 11, 2007 | 3 Comments »
Shari picked up the original at a local Weight Watcher’s meeting. I changed it a little bit. It’s a quick and delicious summer-time dish.
1½ cups brown rice penne pasta
2 medium zucchini thinly sliced
4-8oz feta cheese crumbled
½ cup pasta cooking water
2 tablespoons olive oil
1 tablespoon fresh basil
salt
pepper
Cook the pasta per package instructions. Set aside 1/2 [...]
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