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The Artful Joy of Splitting Sourdough
A friend of mine killed her starter. Dead. I didn’t ask how. Vacations. Life. A summer heat wave. It happens. So a few days later I just split mine and delivered one half it to her in a plastic pouch. Problem solved, and she could go back to baking loaves. This marks the third time
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Saskatoon Berries Bonanza
According to thecanadianencyclopedia.ca “Saskatoon takes its name from a Cree word for the sweet, fleshy fruits, which were of prime importance to Aboriginal people and early settlers. On the prairies, saskatoons were a major ingredient in pemmican.“ In my small suburban yard, I have four saskatoon bushes, bushes that thrive as native shrubbery is wont
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Heat Proofed
While the baker in me is disappointed by the negative impact the heat has had on my sourdough, the science nerd side of my brain has been giddy at watching how this blast of summer temperatures spun the dial on one of the variables in the delicate process. My fellow Western-North-Americans know this all too
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Local Flours Sours: Peace Country Rye (Part One)
All this experimenting with food is getting expensive. I was at the grocery store again this morning buying some varieties of vegetables to grill over the fire this evening, and a big hunk of meat to slice up for a batch of beef jerky, so of course I stumbled by the baking aisle and found
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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