-
by Katherine Zimmer
I’ve decided the bagel is scientifically better than most baked breads. The ratio of crumb to chewy interior is perfect. That’s what you get with ...
Posted in
bacteria,
bagel recipe,
bagels,
baking,
Bread,
Fermentation,
Montana,
probiotic,
Recipe,
so good,
Sourdough,
sourdough bagel,
sourdough bagel recipe,
Sourdough bread,
sourdough recipe,
Sourdough starter,
water kefir,
water kefir leavened,
Waterkefiryeasted,
west fork water kefir,
yeast
-
by Katherine Zimmer
My obsession with cinnamon buns has reached a new high. Introducing the Swedish cardamom bun, aka Kardamummarbullar. This knotted layered masterpi...
Posted in
cinnamon bun recipe,
Fermentation,
kanelbullar,
kanelbullar recipe,
Kardamummarbullar,
kombucha,
pastry,
Recipe,
sourdough,
Sourdough bread,
Sourdough starter,
Swedish Cardamom Bun Recipe,
Swedish Cardamom Buns,
water kefir,
west fork water kefir
-
by Katherine Zimmer
UPDATE.
This recipe is even easier now. It truly is easy as 1, 2, 3.
Tired of failing at sourdough bread? I was. This is the easiest sourdough p...
-
by Katherine Zimmer
I’ve been dreaming of these muffins for weeks and finally found the time to make them! They are so delicious!
-
by Katherine Zimmer
I had bananas that were way too ripe and I didn’t want them to go to waste, so I made water kefir fermented banana bread with those bananas.
-
by Katherine Zimmer
The sugar solution must be changed every 48 hours, or else the water kefir grains will dissolve in their own environment!
Use left/right arrows to navigate the slideshow or swipe left/right if using a mobile device
