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Honey Brown Sourdough (Part Two)
Yesterday morning I started preparing an experimental loaf of sourdough where I replaced all but a little of the water in the recipe with a honey brown lager. Today, the loaf has been proofed, baked and sampled. But let’s back up a step. I’ve been pondering sourdough mix-ins. In the past year of pandemic lockdown
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Honey Brown Sourdough (Part One)
I’ve been thinking about beer breads a lot lately. Since the start of the pandemic lockdown, I’ve been the family baker. Nearly one hundred and fifty loaves of sourdough of varying shape and quality have emerged from our oven in the last year. I’ve tried numerous flour blends to mix up our sandwich loaf selection.
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Can I use a cast iron pot or pan to boil water?
One of the adages of cast iron cooking is that to improve your cast iron cookware, just use it. What is not necessarily clear in that basic advice is that to make any cast iron seasoning better, stronger, and more resilient, the use of your cast iron should follow a couple basic principles about how
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iced windows
cold draft, I shiverand firm up my willsunrise view obscuredthrough ice on the sill sub-thirty degreesbeyond two glass panesbreach fortress of warmthamid frosted plains one finger to glassturns frost into tearsreleasing brief drops from chill winters fears raw radiant chill bracing, brisk and boldI draw shut the blindsand hide from the cold – bardo It