Monthly Book Giveaway - February 2023


“Don’t put me back in the fridge,” MzElla said. MzElla is my sourdough starter. Sourdough starters are named to remind us that they are alive. The wild yeast within that starter are active, living, hungry microorganisms. The experiment I already ha
While in my pantry the other day I saw a jar of freeze-dried rhubarb powder and thought “how am I going to use this? What about in bread?” So sourdough bread it is - with rhubarb and parsnip powder in the flour. I made my sourdough bread as usual,
I’ve made many, many loaves of sourdough so far this year (using the Elaine Boddy method, from her book “The Sourdough Whisperer”) and today was the first time that I had a fail … or Elaine would say “a learning experience”. [B3E6D246-0353-486E-A9B6
I forgot the salt ! If you have watched anyone talking about the need for salt in sourdough bread you will hear them say that bread without salt is just plain yucky to eat. First, let’s backtrack in my story.  Digestion I can eat my sourdough bre
I want to buy local I want to buy organic And I’d love to find a local mill that offered stone-ground, organic flour made from local grains. Enter: The 1847 mill is just an hour and a half away in Ferguson Ontario, definitely drivable for m
This week, I ordered some stoneground, organic, LOCAL bread flour from and I am so excited! Excited … “but” … but there is a learning curve, which I wasn’t expecting.  This flour makes the smoothest, strongest (I think that’s the word) dou
Yes - you can make bread in just three hours. You can make bread that looks and tastes like sourdough But you can’t make SOURDOUGH bread in just 3 hours because … SOURDOUGH IS A PROCESS  Sourdough is a process of developing and feeding wild yea