I’ve had a couple of people ask, so here’s my latest Rian’s Super Duper Sourdough Recipe:

1 c. San Francisco sourdough barm (I keep mine pretty wet, adjust accordingly)
1 c. whole wheat flour (I use Bob’s Red Mill)
1.5 c. AP flour (I use Bob’s or King Arthur) I actually prefer AP to bread flour for [...]

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Just soes you know… the 20 lb. potato sample from the Seed Savers Exchange is a lot of potatoes. I’ve planted one patch of each of the eight varieties:

All Blue
All Red
Austrian Crescent
French Fingerling
Kerr’s Pink
Red Gold
Yukon Gold
Purple Viking

I’ve also supplied a couple of friends with all they want (which, granted, wasn’t all that many), and [...]

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I know, you said to yourself, after that last post, ‘why doesn’t this dude just mellow out and have a beer?’
Good news! In about a month, I’ll be drinking this slop:

That is, in theory, Sammy the Springer, a recipe that I found on ratebeer.com. I say ‘in theory’ because when I make beer, [...]

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Managed to snap off a shot of the whole wheat version before the panivores descended:

A little different approach this time with a 5-hour ferment and then 12 hours in the frig (and 2 out) to proof.  The recipe involved three cups or so, ultimately, of Bob’s Red Mill whole wheat (including what I used to [...]

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As I sat down to write this, I heard the strangest sound outside my window. It would have been a glorious sound effect for my first podcast episode, but alas, by the time I got my recorder and 12 layer parka on, it had ended. It was a raccoon fight. Something, it [...]

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