In my quest to find a traditional sourdough recipe for this type of bread, I found two things to be true: it is typically made with olive oil, something that I’m not as experienced with in sourdough; and the rosemary is either added to the olive oil to impart flavor, or the dried herb is chopped and added to the dough – but NEVER both. So, in typical fashion, I decided to put my own twist on the traditional and do the rosemary flavoring a little differently.
Over the past year that I’ve spent honing my home baking I’ve come to one important conclusion:
Bread is not as complicated as it’s made out to be. This is especially true when it comes to sourdough!
I don’t feed my starter on a regular schedule, rather by what its reaction is to feeding; I don’t measure out exact quantities when I do feed my starter, but go by sight and feel; and I don’t know the hydration of my starter – nor does it matter to me. I just do what works in my home.
While it’s more of a guide than a recipe I’ve written up my garden bouillon process below. I highly recommend experimenting with the meats and veggies you add to the stock pot for an interesting flavor combination!
Making your own chicken stock (or any kind of broth, really) is amazingly effortless, especially if you own a pressure cooker! I threw this recipe together after butchering a naughty hen from our egg layers – you can see more about that experience in my Homestead Kitchen Diary – but you can use any whole, raw chicken you pick up locally or from the supermarket.
I finally got the courage to cull my first hen after we adopted a few rescue chickens from a backyard chicken owner. They had been kept indoors pretty much all their lives and came to us with a number of problems, one of which being the dreaded egg-eating. This counterproductive problem got worse and worse until the straw that finally broke the camel’s back: I came into the coop to gather eggs one day and was literally fighting off hens hand-and-claw for the few precious eggs we were getting in the dead of winter. The one in particular that I could clearly identify was a hefty white hen, which I confirmed based on the egg yolk clearly covering her face and comb.
I hope those of you who are familiar with the “quality” of AcuRite products don’t scoff at the title of this post. While the entire line of products leaves a lot to be desired, they have a monopoly on the weather reporting market, so therefore they can charge an outlandish amount of money for items that oftentimes have subpar performance. However, the modules that we have around our property provide data and reliability that make our life much easier. I’d like to take a moment and share some of those products with you as well as what purpose they serve and how they help us on the homestead.
This post – the first of what I hope to compile as a series of notes on culinary experimentation – covers my sourdough journey thus far. While I’m still in the beginning phases of sourdough bread making I’ve fed (and killed) many starters, and I’m finally getting the hang of using ferments in my cooking.Continue reading “Homestead Diary – My First Loaves of Sourdough”
The beauty of this method is that you only need a small amount of the starter to reactivate for each round of baking you do while it’s in the fridge. As long as it’s not moldy it will be safe and ready to use until you only have a small amount left; this remaining starter is used to mix another batch of dry starter to refill your container.
If you’ve never made scones consider this a sign! They’re amazingly delicious and so simple to make. Every time I make scones I think of Mrs. McCarthy of the TV series Father Brown, who for much of the show’s duration offers her famous “award-winning scones” to passerby at every opportunity. These aren’t quite as fancyContinue reading “Huckleberry Buttermilk Scones – Recipe”
It’s been a tradition of ours even before we moved to Idaho to make regular outings to the regal stands of cedar in the mountains snaking across the Panhandle region; we spend countless hours working tirelessly throughout the season to pick huckleberries by the quart until we have a few gallons put up for later use. While they improve anything they’re added to, huck-shakes are a treat on the unforgettable level, and they’re surprisingly easy to make.
it or leaving it in the fridge over vacation until a thick layer of blackish alcohol forms on the top. With the assistance of a calendar reminder I’ve got a jar of levain just waiting for the weekend baking rush.
Since our very first trip to Idaho back in 2017 I have been absolutely hooked on hucks. I’m convinced there’s nothing that can’t be made better with huckleberries! Ice cream, milk shakes, turnovers, scones, pancakes, jams and jellies, you name it! My husband even had chicken and waffles with huckleberry syrup at a restaurant downtown.
If you’ve found me via the rabbit hole of seed starting, welcome! A cursory internet search will turn up an overwhelming amount of advice, and I’m glad you’re here to check out mine. Through all my research and personal experience I’ve come up with the four most popular methods of seed starting and I wantContinue reading “Four Different Seed Starting Methods”
I love a good piece of artisan harvest grains bread. A dear friend of mine, my fiddle instructor and my knitting buddy for many years, showed me her favorite snack when I was a teenager spending my summers weekending at her tiny cabin: a thick-sliced piece of whole grain bread, crusty and hearty, with aContinue reading “Harvest Grains Artisan Bread – Recipes”
One of my favorite winter cookies, these will dazzle friends and family! They make a great addition to a gift basket or potluck. Feel free to substitute other types of dried fruit or even add chopped nuts.