Peripatetic philomaths…focusing on what's really important, eating ethically and cleanly, fermenting, foraging/wildcrafting, practicing herbalism, and being responsible stewards of our land. Sharing our photos, musings, and learnings. Still seeking our tribe.
It’s ‘booch harvest day, and three gorgeous bottles of the good stuff are sitting quietly on a shelf on the fermentation station, working their second ferment magic. Sometimes I have to take a step back and marvel at the various ferments in different stages – I am, after all, a microbe farmer (mad scientist?), too.
We like our baked goods, so we recently purchased some cast iron pieces that we hope will replace less sturdy and often poorer performing bakeware, like our everything-sticks-in-them muffin pans. This time, we’re using a cast iron loaf pan.
Audrey II may be a bit of a diva – she creates some spectacular loaves, but can be very particular about her conditions. Too warm and she’s unhappy; too cold and she’s unhappy. We know the key to great sourdough is a happy, bubbly culture, so we strive to keep our girl happy.
While we aren’t vegetarians, we definitely enjoy meat-free meals, especially when they’re easy, quick, and delicious – like these BBQ (jackfruit) sammies on homemade sourdough biscuits, topped with spiralized carrot slaw!
We’re still enjoying those sourdough pancakes for dinner – even more now that we make them with homemade milk kefir. They’re so fluffy, so delicious…honestly, we could eat them every day. Pancake perfection!