When you’re new to sourdough, every recipe is an adventure: Will it turn out? Will you have to throw the bread in the trash? That’s why having beginner sourdough recipes on hand is essential. Fresh from a few victories, it’s easy to get hooked.
Two weeks into the world of baking sourdough, I can tell you this: there’s nothing like the magic of taking fresh-baked bread from your oven, knowing your hands played a part. Read More
Whether you like it for its signature tang or you’re drawn to its eye-catching crust designs, sourdough has even more to offer, at least from a health perspective. Why is sourdough good for you? Here’s a look.
Wade into the waters of gut health and traditional foods, and you’re going to hear about sourdough. Read More
When you’re a sourdough beginner, reading recipes is like entering a whole new world. You’re figuring out words like autolyse, not to mention buying new tools like brotforms and scoring knives. So, since several of you have asked where to start, here’s advice, one newbie to another. Fresh from my first success (!), here’s what you actually need–and what’s only nice, not necessary, to have.
At the beginning of this week, I put my research to the test and baked (my first solo) sourdough. Using this beginner’s recipe from The Perfect Loaf (tip: bookmark this recipe!), I used all organic all-purpose flour instead of the recommended bread-wheat-rye flour combo, spent a little over 24 hours following steps and monitoring my dough and, guess what? It worked! No one was more surprised than I to find a golden crust, a soft crumb and stretchy slices I could see light through … it really was magic.Read More
If there’s anything better than the way fresh sourdough tastes (I know, doubtful), it would be the way it looks: cracked and golden outside, soft and stretchy inside, scored in stunning patterns that are nothing short of art. With that in mind, here are 22 sourdough bakers to follow on Instagram–for bread pictures that are especially drool-worthy.
(pictured above: Saturday’s loaf!) Read More
South meets Norse in this Jarlsberg® jalapeño biscuits recipe, created in partnership with Jarlsberg® cheese*. In it, a Southern classic gets a Norwegian twist with a hefty portion of the mild cow’s milk cheese alongside diced peppers. Think of it as more reason to love the people of fjords, Vikings, skiing and the midnight sun.
Sure, the Danes brought us hygge, but the Norwegians gave us what’s now known as America’s number-one edible import: Jarlsberg® cheese. Mild and melty, this lactose-free cheese is as versatile as it is beloved. Is it any wonder that the people of Norway are literally some of the happiest on earth, ranked second only to Denmark?Read More
Since it’s almost May, here are six cookbooks for Mother’s Day gifts (or any occasion), worth buying for someone you love. These are the six cookbooks I legitimately keep coming back to, time and time again, organized by the moms who’d like them.
When you read a story, you experience someone else’s view; likewise, when you read a cookbook, you get outside your own kitchen habits. Cookbooks expand the way we approach food. They give us new recipes and make preparing another meal more fun. They’re often pretty and inspiring and outside of the worlds in which we live. So, with that in mind, cookbooks make great gifts. For Mother’s Day, a birthday or just because, here are my six favorites and why I keep using them.Read More
In the 2018 Internet, it’s not hard to find a new dinner idea. But, a good one? The kind you’d want to make again? When you’re looking for fresh inspiration for what to put on the table at night, let me be the friend who hands you a list of best blog recipes. These five quick, easy, budget-friendly online recipes are dinners I keep making. (And do you have other favorites? Let me know!)
It costs upwards of $12 for a bag; promises a one-to-one substitute for wheat flour completely sans gluten, grains or nuts; and offers health-boosting nutrients like vitamin C and manganese. So is cassava flour worth the costs? In this post, I track how far a single two-pound bag can take me.
Blame it on Nashville’s fast fluctuations in temperature or our having kids at home, we all got sick last week. One became two became a full family of runny noses. So while we were pounding supplements, sipping smoothies and making another tissue run, I started this list. Your go-to roundup of home remedies for the common cold.* Keep it for next time you’re sick (knock on wood).
Like it or not, at some point or another, we’re all going to get colds. According to Nicola Davison at The Guardian, what’s considered normal today is “an average of between two and four colds each year” for adults and for “children, up to 10.” Woah. We’re all so used to this idea, in fact, we call it common. The common cold. But just because you have to get a cold doesn’t mean you have to surrender to it.Read More
This article on superfood gelatin takes a look at one of the biggest buzzwords in food. What can’t go superfood today? There are superfood smoothies, superfood chocolates, superfood lattes, superfood overnight oats. So what’s with the modern interest? And, more importantly, are superfoods worth the hype? Here’s a look.
Add the term to a recipe; double its appeal. Put it on a menu; increase its price. Superfood is a marketing term, not a scientific one, but it still, to most people, connotes better health, more nutrients, the kind of choice you make when you’re doing what’s right. So what’s the deal? Are superfoods, in fact, super? If you combine three so-called superfoods into superfood gelatin, for example, what do you get? To start, let’s look at the term itself.Read More