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I always appreciate a little spiritual reading during Lent. If you haven’t incorporated this discipline into your devotions this season, it’s not too late. Here is a book with bite-sized thoughts to not overwhelm.
Who wouldn’t benefit from a visit from the Holy Father each morning as they eat their eggs? Breakfast with Benedict is the perfect simple devotional to help the faithful get to know their vicar. The daily readings can be devoured in a minute, yet chewed upon all day long. [Read more →]
Tags: product review·Tiber River reviews
Patience.
Patience is key when baking sourdough bread.
You have to wait for your starter to mature. You have to wait for the dough to rise. Sometimes you have to wait longer than the recipe says and beg a little. Sometimes you even have to wait to make loaf number one into croutons and then try again!
If you are mentally and starterly ready to bake bread, here’s my friend Sarah’s recipe for Honey Whole Wheat Sourdough Bread. She is truly the sourdough guru. I will give you some sloppy tips today, but if you really want to tend a sourdough, you must check out her Definitive Guide to Sourdough.
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Tags: baking·bread·frugality·sourdough·whole grains·whole wheat
As promised, I’ll feed you a little soaking grains research as I can unravel it. I have so many more journal articles to read, but I think I can at least define phytase and explain its definite and potential roles in phytate reduction.
What is phytase?
Phytase is an enzyme. An enzyme is a protein in a living thing that causes action. Scientists call them catalysts; I’d just call them doers. They make life happen. Enzymes are not always in an active state, but can be dormant and need certain conditions to be activated.
Imagine a vehicle sitting in your driveway. Unless you have the key, it’s just a large object blocking your path. Once you have the key, however, it becomes a mode of transportation and quite useful. Phytase is the key to starting the engine within the grain. Making the phytates move out of the way is not possible without the “key” of phytase. (Am I the Charlie Epps of nutrition? Maybe I’ll have a TV show someday.)
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Tags: phytase·phytates·phytic acid·soaked grains·soaking grains·whole grains
Get out your calendars, ladies and gentlemen bloggers, and mark down the dates for a 10-week rotating carnival called Spring Cleaning: Get the Junk Out!
We’re going to spring clean here at Kitchen Stewardship in a unique way. Instead of focusing on your physical space, we’ll look at a myriad of issues that you may want to get out of your diets, cleaning cupboards, bad habit collections or mental baggage. Each week, a different blog will host a theme that fits their mission and a linky for YOU to link up any pertinent posts.
[Read more →]
Tags: carnivals
March 10th, 2010 · recipes
Sarah Wood has made my life so much easier this week! Her recipes have been fabulous, and now I even have a few new things to try. (Sourdough pizza is planned for Sunday – we gave up seconds for Lent but will enjoy unlimited feasting on the solemnity!)
Here is her last contribution to the cause of helping us all create a sourdough starter without letting it take over our kitchen. I think Sarah should start her own blog; don’t you think she’s done wonderfully here this week?
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Tags: breakfast·muffins·snacks·sourdough·whole wheat
March 10th, 2010 · recipes
We’re sticking with sourdough recipes that don’t need as much rise for now, in case you’re still nurturing your baby sourdough starter and waiting for the bubbles you really want to see, like this:
Look at the beautiful air pockets right through the side of the jar! This starter is ready to leaven some bread!
I am totally planning sourdough pizza for next week after checking out some options for this post. Lots of drool all over my keyboard here. I haven’t tried sourdough pizza dough yet, but Sarah Wood has, and she shares her recipe:
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Tags: pizza·sourdough·whole grains
