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Friday, November 18, 2011
Thursday, November 17, 2011
I have a new pet.
I know it seems crazy.
Adding to the
need I add... 5 children...
It is gooey. Has to be fed every day.
And you store it in the fridge when you're gone.
Have you guessed?
I've wanted to try a culture for years and years.
It's been a goal of mine really. But I thought someday.
Some other day.
When I didn't have other pets?
I realized today was as good as ever.
Sooo I did it.
And I'm thrilled I did!
My husband really was the inspiration.
He did it first.
He did it first.
But another S.C.O.B.E.Y
KOMBUCHA! (that deserves another posting itself)
Here is one of the first recipes we made
Sourdough Waffles1/2 cup butter (or oil)
1 cup milk ( I used part water part milk)
1 cup whole wheat sourdough starter (mine is made withe rye flour)
1 tsp. salt
1 tbsp. sugar
1 1/2 cups whole wheat pastry flour or all purpose
2 large eggs 1/4 tsp. baking soda
Heat milk and butter in a pan or in the microwave. Let it cool to room temperature. Put the milk and butter mixture, sourdough starter and flour in a big bowl and mix. The consistency of the batter will depend on the moisture content of your starter. Mine was fed earlier the day before and sat out that day. Then I just mixed it up and left it for the night. So easy! The batter will expand so make sure that bowl is big enough. Cover the bowl with plastic wrap and let it rest at room temperature for 8-14 hours. I love waking up to batter almost ready to go in the morning. It might be a little bubbly, but don't worry. I like to beat my eggs a bit then add the rest of the ingredients into that bowl along with the start. Bake according to your waffle makers instructions. Enjoy their crispy light texture. (psst.. I also add vanilla when I feel like it)
"Using a sourdough can improve the nutritional value when baking with whole grains. Whole wheat flour is more nutrient rich than white flour; however, bran (present in whole wheat flour) also contains phytic acid which binds minerals such as calcium, zinc, iron, and magnesium, making them difficult or impossible to assimilate by the body. Fermenting the flour with a sourdough culture neutralizes the effect of phytic acid, so the body is able to absorb the nutrients that the whole grain contains. Many people find sourdough breads more digestible whether or not they contain whole grains, a phenomenon usually attributed to the lactobacilli aiding the digestive process."
Here is the link that encouraged me to finally give it a try. I love this book, if course. I used her recipe for my starter. Simple and only two ingredients. How easy is that! I think Serene uses the same recipe.
Of course more sourdough recipes will be coming as I experiment with my starter! Check back soon!
Wednesday, November 9, 2011
My sweet Weston turned 4 today!
Last night we had an early "mommy" date. We went out for cocoa,
and of course a GINORMOUS cookie. And then...
we went to Walmart.
He was allowed to pick out any toy he wanted (within a set amount).
The sweet little guy really is growing up because you know what?
He picked playdoh, a pack of plastic swords and one angry bird stuffed animal
in under 15 minutes with hardly any deliberation!
The boy knows what he wants.
And he requested waffles with berry syrup for breakfast.
Simple life. Simple pleasures.
(recipe to follow)