BMB: No-Knead Wild Sourdough Boule

Kate’s first true sourdough loaf — no commercial yeast involved…Yay! Kate is the wild sourdough starter I began on New Year’s Day when I vowed to bake more breads. She’s only 3 months along, but doing well, don’t you think?! This No-Knead Sourdough Boule — still warm from the oven is winging its way to Italy …

BMB: Raisin Rye Bread

Update: Champa’s Round-up for Bread Baking Day #37: Breads with Sponge or Pre-Ferment, is ready. You’ll find a wonderful collection including a twist bread, pancakes, several versions of ryes and raisin breads, ciabatta, and so much more to tempt you! **************************** Behold Son of George, the rye sourdough starter — smaller, milder and studded with golden and dark raisins, but …

Schmalz & Gribenes: A Kitchen Experiment in Using Every Bit

Schmalz? Gribenes? Sound like characters in a cartoon strip from the turn of the LAST century, don’t they? In this case, though, they refer to two products from one of the most maligned chicken parts in our health-conscious world: the chicken skin. Schmalz is the liquid or semi-solid rendered fat, and gribenes is the crispy …