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Bright days with blue sky and bright sunlight, however, the temperature remains something around 20~30F. Not much can be done in the garden yet, so as the greenhouse. I still have some bulbs which I didn't plant till now, sigh. However, I will use pots to grow them this week.

Steve, I didn't follow her recipe yet (and won't, I guess, haha). However, I made my own combination in today's bread. The bread has undergone 72 hours of cold fermentation (including 48-hour Levain building), giving it a charming, bright, but inviting sourness. With cheddar cheese, chestnuts...

I am still playing with sourdough, a lot of fun. As the microbes are growing, it's not too different from 'gardening'. The third starter, Trinity (Rye flour, whole wheat flour, linden honey), finished her 21-day establishment training and moved into the fridge for aging (till 90 days old) The...

sourdough Muffins, i added the leftover pulp from slow juicer to both the dough and the patties. Those colorful veggie and fruit pulp make everything looks cute. Much, much better than MacDonald :lol:

I believe the answer is 'yes, and'. I mean, it's up to how big the container is. Kales take some time to grow up to a decent size for harvest. When the growing condition is not ideal, they still grow, but in a much smaller size. Besides, it can be pretty tall and big plant. The container needs...

Most common way here in Germany (especially in the north) to consume kales is making a stew with specific sausage, potato, and ham. I seldom see other ways. Of course recently, oven roasted kale seems more popular. I grew some dinosaur kale last year, and they are very hardy. I added them with...

Picked some dinosaur kale from the garden and made my morning juice with other ingredients homemade bread deboned chicken thigh, marinated with 5-year-old lemon salt Today's Brunch - with the slow juicer, most of the Brassica leaves will turn into juice from now on :D

It's a simple joy watching something is growing. A small corner of joy

I arranged a pop-up event last Sunday, without knowing how many customers would really show up. After all, the announcement was only posted on IG. DH and DD thought I baked too much, however, my gut feeling was correct. Regular customers appeared within 5 minutes I opened the door, and from...

@akroberts Thank you :love

Talking about seed swap - if I want to host a small (well, my cafe is tiny) seed swap event, do you and @flowerbug have any suggestion? thank you 🌷

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.