I had a friend who loved all things Greece. She had this dish first on a Mediterranean shore and is dish she cooked fairly often.
Sourdough discard is something I do not worry about very much. There is waste and I do try to minimize it as I can. Perhaps some day I can have… [Continue Reading]
It is time for another go at Baba Ganoush with Chinese Eggplant. Once again, the serving size is one, but since I am one, it will likely work out.
One of the issues I have with the blog, is that It is not the first thing on my mind when hunger raises its ugly head. Case in point: It… [Continue Reading]
A number of times in the past I have made pancakes but one day’s discard has not been enough. Specifically, if I want to add an egg, I get a very eggy disc of fried dough.
I have been using this recipe for years and it is time for the sourdough experiment. Convert to baker’smath, and sourdough leaven.
My plan was to make some cheese stuffed focaccia to illustrate a previously written piece so I could have images to post. That is not what happened.
Someone at work has asked me to teach her to cook and I am forced to consider both what and why I cook what I do.
She had never tasted pumpkin pie in more than half a century in this world. I felt compelled to correct that situation.
So, this is what we’ve got to work with. 125 grams of puffy sourdough quite risen in the fridge for the last 40 hours or so. It has more than doubled in the ancient cold box so it looks like it needs a bake. Isabel lets me know.