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Local Flours Sours: Stoneground Whole Wheat (Part Two)
On the weekend I was delighted to have the chance to stretch my shopping muscles and visit the local grocery store, spending some time more carefully peruse the aisles for interesting ingredients. The result was a few small bags of flour that promised to step me out of my sourdough comfort zone and deeper into
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On Detours
Sunday Runday and it felt a little like old times as we plodded through busy spring trails, dodging bikes, dog-walkers, and fellow runners along the river valley trails. A few of the run crew have found themselves in an urgent training predicament. With the local restrictions lifting quickly and thoroughly, an ultramarathon that most figured
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Local Flours Sours: Stoneground Whole Wheat (Part One)
My sourdough starter turned two years old a few weeks ago. I didn’t make much fanfare about it, but it has given me cause to think more about my baking lately. Fine-tuning a recipe and process that works consistently for me has been a sourdough journey that has spanned nearly half a decade now, including