I'm too embarrassed to even post a picture of my injera. So you'll have to imagine the dark, teff-based, supposed-to-be-sponge-y bread I made last week. Injera is that Ethiopian pancake-type bread that serves as both a bed and utensil for stews and salads in Ethiopian cooking. … [Read more...] about Ethiopian Injera Disaster
sourdough starter
Grow, Rice Babies! Grow! (Part 2)
I know what it feels like to be a mother. I watch them grow up a little each day. I feed them regularly. One is currently in the fridge and is only being fed once a week (adolescence, says my mother. Step 2. It has matured past infancy and is making itself useful.) Tomorrow it … [Read more...] about Grow, Rice Babies! Grow! (Part 2)
Grow, Rice Babies! Grow! (Part 1): Adventures in Gluten-Free Sourdough
I currently have 7 sourdough cultures started in my kitchen. Yes, 7 (you just can't see the 7th in the picture...). The basic recipe for sourdough culture is 1 cup of warm water and 1 cup of flour left for 24 hours uncovered in a warm place in a jar. Every 24 hours you throw out … [Read more...] about Grow, Rice Babies! Grow! (Part 1): Adventures in Gluten-Free Sourdough