Category: Sourdoughs and SCOBYs

My longtime friend, Jen, has gone big-time into fermentation.  She’s making ginger beer.  I gave her a Kombucha scoby that she is turning into super-fizzy...

This is my standard house gift when I’m invited for a meal and ask if I can bring a bread.  This one is sourdough rye....

(Click on photos to see full size.) To prepare for our fermentation lab in Soil to Plate I made three jars of Meadville starter for the two...

Every year around Christmas time, my wife’s brother Marty, flies from Los Angeles to Meadville to cook and bake.  He makes main courses of goose...

I’d be remiss if I did not post pictures of my adventures in making ginger beer.  In my first attempt to launch a ginger bug,...

In the foreground a sunflower boule made with King Arthur Special Bread flour.  I stumbled across King Arthur Special Bread flour when I ran out...

To celebrate the 10th Annual World Bread Day I baked a sourdough buckwheat boule.  Buckwheat is hard to work with because it has no gluten, is...

This summer we grew wheat in the Allegheny College garden, then harvested, threshed, winnowed, milled, and baked.  To see what happened, click HERE.

I forgot that for many years I only made bread in loaf pans, but now that Northwest Pennsylvania is enjoying its best tomato harvest in...

      From left to right are an empty pot of rooibos tea, a Japanese green-tea fermenting into kombucha, and an exceptionally delicious experiment...