To store your starter at room temperature: Stir the starter well and discard all but 4 ounces (1/2 cup). Add 1 cup water and flour. Mix until smooth, and cover. Repeat every 12 hours. Remove the starter you need to bake your bread when it's expanded and bubbly, then feed the remaining starter immediately; continue with… Continue reading Maintaing your wild yeast sourdough starter
Author: The Barn & Pantry
Pickled Hot Peppers
2 QUARTS OF WATER 1 CUP WHITE VINEGAR ½ CUP PICKLING SALT 2 TO 3 POUNDS OF HOT PEPPERS 3 CLOVES GARLIC WASH 6 PINT JARS AND THE LIDS - SET ASIDE. MEASURE THE WATER, VINEGAR AND SALT INTO A 3 QUART SAUCE PAN, AND STIR UNTIL SALT IS DISSOLVED. BRING TO A SIMMER. WASH… Continue reading Pickled Hot Peppers
Perfect, no rise sugar cookies
If you're looking for the perfect, basic sugar cookie cutout recipe, look no further. 1 cup of your choice of granulated sugar (coconut, cane, maple, or sucanat work great!) 1/2lb butter room temp NOT MELTED 1 egg room temp 1 egg yoke room temp pinch of salt 1 teaspoon vanilla extract (or lemon, maple, peppermint,… Continue reading Perfect, no rise sugar cookies
Above all, The Barn & Pantry values the farmers who grow the food that nourishes us. Everything we create is only to enhance what they've worked so hard to create for us.
Before I Die Wall
This chalk art exhibit, sponsored by The City of Dixon, The Downtown Business Association, and Yolo Hospice gives passerbyers a chance to contemplate what they have on their bucket list. Stop by to share you thoughts.
The Classes
Whether you're looking to learn how to make wild yeast sourdough, get healthy, learn more about something, or have some creative art time- we may have the class for you.
The Barn
Our cozy industrial barn space is the perfect spot to meet up with friends, study, enjoy your latte, or take a class.
