Fermented pet: care and feeding of sourdough starter by Kirsten Dirksen on November 24, 2010 Homemade sourdough bread can be a vocation for life. Once you have caught some wild yeast and created a sourdough …
Slow sourdough: catch wild yeast for a better loaf of bread by Kirsten Dirksen on November 23, 2010 In the long history of bread-making, commercial yeast is a relatively new invention (evidence of breadmaking was found in Egyptian …
How to make a no-yeast, vegetarian, spelt pizza by Kirsten Dirksen on June 9, 2009 While traditional chefs create their dishes in a systematic manner based on a real understanding of the fundamentals of food …
Slow bread from Barcelona Reykjavik: let it ferment by Kirsten Dirksen on September 2, 2008 Barcelona Reykjavik is more than just an organic bakery. Founders David Nelson and Gudrun Margret have returned to traditional breadmaking …
