Thursday, February 24, 2011
I'm happy to report that I am the proud new owner of a cast iron bread pan and a sourdough starter. As soon as I can get my hands on some freshly ground whole wheat flour, the artisan bread experimenting will begin! I'll begin with wheat as a starting point, but who knows where it will lead? I would love to experiment will all different types of grains and even try my hand at sprouted grain breads. Other than the deliciousness that's about to ensue, I'm also excited to have a few more live critters (the sourdough culture) around the apartment. I recently revived my kefir grains after their long hiatus in the freezer, and I'm trying to be more intentional about regularly feeding my composting worms too :) Stay tuned for the bread updates. The first step will be to activate the dehydrated sourdough starter I received . . .