A Life in Baking, Pastry, and Libations.
Sourdough starters are unparalleled in their ability to coax flavor from flour. Even if you don’t make bread regularly, sourdough starters can be used in cakes, beignets and even bread pudding. No pastry kitchen should be without a sourdough starter and you can start one in less than two weeks. Once you’ve created your starter,... Continue Reading →
One of the earliest fermented beverages, and one that even predates beer, is honey wine (mead). In its most basic form, mead is an alcoholic beverage made by fermenting honey and water. 750 mL honey, raw* 3 L water, mineral Whisk water and honey until honey has dissolved. Cover with a towel and ferment... Continue Reading →
Buttery. Salted. Caramel. 