Shortly after starting my sourdough starter, I saw this article on Bon Appetit magazine’s website about new words in the food and bev world. Just what I need! Sourdough Hotel (noun): “Let’s say you’re seriously into baking bread. You need to feed the sourdough more flour every day to maintain it,” Friedland says. “So, if … More Sourdough Hotel
I eat some pretty weird things. The more sour, spicy or stinky, the better. Pickled things in jars are beautiful. Bubbly Kimchi makes me so happy. I could easily spend my rent on stinky cabbage. I probably have. So if basic raw sauerkraut is just cabbage, salt and time, I wondered why I shouldn’t try making it myself. I’ve been … More Love = flour and fermentation.