We have another serious contender! The Seeking the Perfect Homemade Whole Wheat Bread series is heating up! From my husband at dinner tonight: “Oh, my gosh, this is good bread.” I wish I would have taken a picture of his super thickly sliced, toasted, garlic-salted bread. It was just gone too fast! See what our […]
Seeking the Perfect Homemade Whole Wheat: Tammy’s 100% Whole Wheat Bread (no. 6) Read More »
Homemade bread can be dense, chewy and all around not so good. But that is definitely NOT the case with these 100% whole wheat “happy rolls.” They are soft and light. And they make the perfect pairing for my cream of potato soup. Sometimes the answer might be right under your nose. I’m pretty sure
Welcome to the inaugural recipe in the Seeking the Perfect Homemade Whole Wheat Bread series here at Kitchen Stewardship®! First, I will share the print version of the Kimball family’s favorite to date. Scroll down to follow along with me during my venture into finding the perfect whole wheat bread recipe. In December, I fiddled
Seeking the Perfect Homemade Whole Wheat: Sweet and Simple (no. 1) Read More »
My sourdough starter may suffer for this, but I’ve been testing out yeasted breads for you all lately. I’ve got a number of recipes up my sleeve and more to come, and only a few loaves that have turned out concave. It is my fervent goal to find the perfect homemade whole wheat bread: packed
Let’s get the truth out right from the start: those doggone boxed cake mixes are moist and delicious, every time. They’re almost impossible to mess up. They’re also loaded with preservatives, and usually trans fat is only one of its ingredient transgressions. Get this recipe, updated and improved with tons of FAQs, in the eBook
Recipe Connection: Two HealthiER Birthday Cake Options from the KS Kids Read More »
Want to learn how to sprout wheat and then make sprouted flour for bread? Sprouting grains for flour is doable with these tips on how to sprout grains! Kimarie of Cardamom’s Pod, mom of nine saves time and money sprouting own flour and baking bread, joins us today with an amazing sprouted flour tutorial. My
How to Sprout Whole Grains and Make Sprouted Flour in Bulk Read More »
Please catch up on all the soaking grains research for the scoop on phytates, phytic acid, phytase and more! I’ve been looking for another “real scientist” to balance the Great Debate between Sally Fallon and my Australian PhD contact. Imagine my joy when I stumbled across Stephan Guyenet, Ph.D. a Senior fellow at the University
Phytic Acid in Rice Reduced 96% with Accelerated Fermentation Read More »
Patience. Patience is key when baking sourdough bread. You have to wait for your starter to mature. You have to wait for the dough to rise. Sometimes you have to wait longer than the recipe says and beg a little. Sometimes you even have to wait to make loaf number one into croutons and then
What is a whole grain, anyway? What are phytates and phytic acid? Why should you soak whole grains? Read on to learn. The Food Pyramid says eat more whole grains, and big food companies comply with “Made With Whole Grain!” cereals and bread, and coordinating advertisements. Michael Pollan says don’t eat foods that have advertisements.
I’m glad you’re here to learn more about how to use your beautiful sourdough starter! We’re sticking with sourdough recipes that don’t need as much rise for now, in case you’re still nurturing your baby sourdough starter and waiting for the bubbles you really want to see, like this: Look at the beautiful air pockets
Homemade Whole Grain Sourdough Pizza Dough Recipe Read More »
The first time we made sourdough pancakes, we actually decided they just weren’t for us. I tried Sarah’s sweet apple cinnamon sourdough pancake, and they were so sour mixed with the sweet. Don’t give up on these, though, because I’ve since learned my lesson: it’s all about the sourness of the starter. I’m so glad
Every year, as spring inches closer, folks begin getting into their gardening groove. I totally understand. When it comes to getting the most bang for your nutritional buck, certainly not much beats growing, harvesting, and preserving your own food. But what are those of us with a brown thumb to do? We love our Farmer’s
Kitchen Hack for Getting Free Nutrition in Only 2 Minutes a Day! Read More »
If you started your sourdough starter last week, it can be used as a sourdough cracker starter. Try your hand at something with it like this sourdough cracker recipe. This is a guest post from Sarah Wood, a KS reader. (But I use the same sourdough cracker recipe with whole wheat!) Sourdough Cracker Starter I
I was so intimidated by the idea of making my own sourdough that I waited over six months to finally try it. I was convinced I would never post anything about it here at KS and pessimistically assumed I’d fail, so I didn’t even take one picture when I made a homemade starter for the
Your mission, if you choose to accept, is to bake some homemade bread this week. If you’re already well-versed in the art of bread baking, it’s time to consider grinding your own flour. I’ve felt a little bogged down by all this conflicting, sometimes depressing research on soaking grains. It’s time for a happy week
Monday Mission: Bake Homemade Bread (or Grind Your Own Wheat) Read More »
I just finished a brownie. Unsoaked. White sugar. Whole wheat flour. It was delicious. So let’s get one thing straight. I eat grains. I eat wheat. Probably too much, too late at night. I’m no grain hater. I was planning on having the first Monday Mission of grains’ month be to move away from white
Think about different types of crackers you enjoy eating. What do they have in common? They be thin. They be salty. The key to great crackers is to make them thin and don’t spare the salt! Why Make Homemade Crackers? It seems that more than anything else, people want healthy alternatives to packaged snack foods. It’s
Healthy Homemade Wheat Thin Style Cracker Recipe Read More »
I don’t understand it, but I’m going to embrace it! I have finally made proper chocolate chip cookies, a feat I have been unable to do since getting married. They’re even healthy with 100% whole wheat flour. It was like a curse – no matter what troubleshooting I did or how I fidgeted with the
In addition to storing grains long-term, I like to soak my grains. Here’s why. Your mission, if you choose to accept, is to try soaking grains in one recipe this week. You’re right: it’s controversial. But it can’t hurt. It is said that traditional cultures almost exclusively soaked or sprouted their grains before baking with
Pumpkin has got to be one of my favorite fall flavors, especially in healthy pumpkin muffins or whole wheat pumpkin bread. Add a generous dose of cloves, cinnamon, and nutmeg, and I’m in love. You can’t find an easier pumpkin muffin recipe than this one. A sweet treat without loading up on white sugar. These
One-Bowl Healthy Pumpkin Muffins (or Bread) Recipe Read More »
