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
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
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
Featuring Glaze made with Araceli Farm Lavender 2 CUPS FLOUR (WE USE CENTAL MILLING ORGANIC ALL PURPOSE) 1/3 CUP SUGAR 1.5 TEASPOONS BAKING POWDER 1/2 TEASPOON SALT 1/2 CUP COLD BUTTER (PETALUMA CREAMERY CULTURED BUTTER IS THE BEST) 1/2 CUP HEAVY WHIPPING CREAM PREHEAT OVEN TO 375 LINE BAKING SHEET WITH PARCHMENT COMBINE 1ST 4… Continue reading Basic Scone
Recipe Courtesy of Erickson Ranch 4 CUPS RIPE BARTLETT PEARS 1 TBLSP LEMON JUICE LOW SUGAR PECTIN SUGAR TO YOUR TASTE PEARS, JUICE, PECTIN IN A STOCK POT ADD SUGAR BRING TO BOIL AND REDUCE SLIGHTLY. FILL JAM IN HOT JARS, ADD HOT LIDS AND BOIL FOR 10 MINUTES. REMOVE AND LISTEN FOR THE PERFECT… Continue reading Pear Jam
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