While we tend to lean low carb in our eating habits, we do like a piece of hearty toast in the morning before heading out to do the farm chores. Having taken a break from our sourdough to explore other options, we recently found an easy recipe for this rustic, crusty whole wheat loaf – baked in cast iron!Continue reading “Cast Iron Cooking: Rustic Whole Wheat Loaf”
If you’ve followed us or just taken a look around, you’ve undoubtedly noticed that this blog is replete with posts about fermentation. I ferment things, different things, and often. But I’m not the only fermenter in the family!
Right before we go out to do morning chores, we have a quick snack. Today, it was fresh, thick-sliced homemade sourdough toast with grass fed butter and wildcrafted jelly. There’s nothing like homemade to start the day right!
We recently made a sourdough loaf with half wheat and half barley flour, and it was fantastic. Our next experimental loaf? Buckwheat!
Winter often means fewer eggs, so vegan recipes are especially welcome. Despite the fact that most people think of challah as a very eggy bread, it can be eggless and delicious…thanks to an ingredient that could be considered “waste”!
You probably already know that sourdough bread is delicious, but did you also know about its health benefits? We love our homemade sourdough with wheat and rye flours…and, now, with barley flour!