I realized, belatedly, that I recently posted a recipe requiring a sourdough starter, without sharing a sourdough starter recipe. Below is the recipe I used for this winter’s sourdough starter. I started it in the beginning of November, and it is still going strong. Ingredients: 10 oz Hard Cider 1/2 cup Water + 1/4 cup…
Category: Bread
Spelt Sourdough Flatbreads with Honey Whipped Feta
We have a local restaurant that serves up a delightful honey whipped feta dish. It’s smooth, creamy, and rich. Tangy, sweet, and salty. Completely inspiring. My only problem with it is that it’s about a whomping ten bucks for about a tablespoonful of the stuff with an additional three bucks for a single piece of…
Cherry, Marzipan, and Poppy Seed Strucla
I made strucla, an Eastern European poppy seed roll, for my holiday bread this year. I adapted this recipe from the one my Mom used to make which is found in The Vegetarian Epicurean. My Mom would make the bread dough, with a little aid from her kitchen helpers (i.e. my brother, sister, and I),…
The Standard – Wheat Bread
This is my standard, everyday-use, loaf bread. The type of bread that is perfect for everything from crunchy morning toast to a fluffy PB&J lunch sandwich. I use a combination of both whole wheat and white flour in this bread to add substance (fiber and protein) while retaining a light texture. I further enrich this…
The Ephemeral Bee 