I had a bunch of good, ripe 100% starter left over from a batch of oatmeal sesame bread that I made last weekend. I wanted a seedy bread, but I finished the last of the sunflower seeds a couple of breads ago, and haven't got enough items on the mail-order shopping list to get some more yet. So I t...

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There is a tide in the affairs of men, which, taken at the flood, leads on to dill pickles. Witness this second post in less than a week with details of salt quantities for brine pickled cucumbers. But the real joy of the post is in what happened when David Snyder's wife questioned the safety of...

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It is just too bad. The cucumbers in the market are plentiful, small and cheap. San Diego Food Stuff just published her family recipe for Dill Pickles, with the elusive and vital information about how much salt to use, for this is not a vinegar pickle, no sir.¹ But have I got any dill? Well, yes...

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Continuing to look for farina di grano arso, I've found somewhere that sells online, but availability is limited. Better yet, a friend over at The Fresh Loaf showed more initiative than me and actually looked in the Italian Wikipedia. There she found a detailed description -- ground from grains glea...

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Ordering new supplies of flour yesterday, I came across something called farina di grano arso for sale. Suppressing a titter, I texted my compadre; nope, he'd never heard of it. Chatting to a chum over tea this afternoon, she suggested burned grain (past participle of the verb ardere). And she was bang on the money.

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