Search results

Another batch of microgreens and wheat grass - in fact, not just wheat, they are from the 6-grain mix I bought for making my own multi-grain whole flour. Compared with micro-greens, wheat and rye berries are much larger and more suitable for this system. For normal micro green seeds, I need to...

Our weather got warmer, too, but the garden looks very sad at this point. I didn't start any sowing yet, so no need to worry about what might go wrong in the greenhouse or garden. I will only sow after mid-Feb, less is more.

Finally the snow and ice disappeared, and we will have some mild days from today. Going to have my second coffee. Today's treasure hunt - homemade sourdough Foccacia - much less waiting (for fermentation), much less energy (lower baking temperature and shorter baking time), much softer surface...

Should be good! I don't have Cheddar but I have pickled Jalapeño, so I will use it and other cheese for my next bread. I ordered her new book and will receive in early Feb, can't wait.

Well, as I didn't go out in the 'main' garden in winter, I am working with wild yeast and lactic acid bacteria to 'grow' our own sourdough starters. I guess it also counts. 🤭 The dough (with black sesame) I found this morning after the overnight bulk fermentation, look at those air bubbles...

I would like to share a very convincing website and channel for making sourdough bread. I wish I find it much earlier. Tom spent a lot of efforts and created these content, I do enjoy everything besides those too much mathematics is involved. 🫣 I've learned about many terms and correct concepts...

I think the reason for scoring your loaves is not to allow rapid dough expansion - the rapid expansion will naturally happen when a dough with proper structure goes into a properly preheated vessel about 20mins. The reason to score the loaves, in my opinion, is mostly to show the dough where...

just had my first coffee today, as the entire morning, I was doing some studies on sourdough bread making. Here are two beauties baked this morning, love them. The enchanting color comes from the pure Carrot and Pomegranate juice. Very subtle sourness - and it works harmoniously with the...

Yes, my bad, they are both full sized bulbs. This is my first two Amaryllis, so exciting.

Callus is absolutely a good sign!

I'm so happy that Picotee starts growing now, although several weeks later than Happy Nymph. I also learned from Wiki that That's how it will look like:

My sourdough starters Feeding time! Each one has own feed. Zophie (Whole Wheat) / Phario (Dark Rye) / Trinity (Medium Rye+Linden Honey) / Mixy (7-Grain Flour+Chesnut Honey) / Rico (Rice+Apple+Grape) Different from last January, this January, my testers are some of my lovely, regular...

Zeedman, it's a normal Japanese milky bread, just added black sesame paste and powder (I have both). Tanzhong starter: 40g bread flour + 200g water, mix and cook with medium heat until it turns into like a sticky paste, let cool at least one hour Ingredients: Bread flour 580g (I usually use...

Photos are coming, sweet or savory, both are good.

Steve, if you use the Waffle machine to 'bake' croissant dough, the crioffle's crispy outside and soft inside might please you as well. I've tried that in my cafe, and people love them.

I've made some pet cookies today from few very cost-effective ingredients Chicken meaty bones (1Euro/kg) plus a bit chicken hearts, liver -- became meaty bone mash Carrots are on special offer, 2kg/79 cents, I got one bag to try the slow juicer with apples. The juice is used for making...

When I need to type a lot, I enjoy Rachmaninoff, feel like I am playing the same, just on keyboard.

Can't agree you more! especially balance between needs and wants. :D I will completely let go of varieties I don't truly need. Like last year, I'll toss the seeds into the wildlife garden area and let them grow as they please. I’ll focus on keeping just a few favorite varieties for each crop I...

I didn't know him until I watched Star Trek: Deep Space Nine, and wow, he is such an adorable character!

ZPTb02 Bread with Bacon ZPTb03 (a bread made with discard from three starters) The crust and crumb are both delicious. I don’t require a partially fancy, crunchy surface; to me, overall crispiness is more important. With its mild sourness, chewiness, and texture, it’s a lovely, humble daily...