I adapted this recipe from Babcii’s original recipe, but added more butter for more richness. I’m following the Tartine recipe otherwise. Makes 2 Babkas. Make the night before: Poolish Levan Then, the next day: 1000g flour 200g sugar 25g salt 10g instant yeast 4 cups of raisins (half golden, half …
from http://www.mssf.org/cookbook/chanterelle.html Mushroom Biscuits Makes 12 biscuits This quick biscuit recipe is especially good when fresh chanterelles are in season. Other mushrooms can be substituted. 1 small onion, minced 4 tablespoons butter 1/2 pound chanterelles, chopped into small pieces 2 teaspoons baking powder 1/2 teaspoon baking soda 1-1/2 teaspoons salt …
Plan to ferment single-varietal ciders so we can taste the flavors of each, and then blend them afterward. I posted on nextdoor.com for local apples, and I got a lot of responses: Apples: Red Gravenstein from Curt’s place in Sebastapol Old apples and drops, very waxy when pressed. Sweated for …
After looking for apple grinder plans, I found the one from Woodgears to be the best design for me. The first year, 2015, I ground some crabapples using the hand-crank method of grinding, and it worked pretty well, and I used my bench vice with some cutting boards and plastic …
Making a test batch of cider using local bittersharp crabapples from the house at the corner of Mangels and Nordhoff 35 lbs apples Made 2.5 gallons of juice Ground apples with my apple grinder Pressed them through cheesecloth on my workbench vise! (with some extra plastic wrap around everything) 2015/12/6: …
Washed Wax Mead: Started on 2015/10/11, using “washed wax” method of just adding water to the crushed honeycomb after it drips through to make the honey. 2015/10/11: Initial Gravity: 1.11 Primary ferment ok, strong. (ran some through blender to aerate it) 1 week vacation during primary ferment- no stirring, and …
These quick pickles are a good balance of acid and sweetness, and maintain a good crunch for a year or so. To make them, just cut up some middle-aged or younger pickling cucumbers and stuff them in jars with the herbs and any other additions (dill, carrots, peppers, etc). Cover …
I read about the Yonah Schimmel perpetual yogurt start in Sandor Katz’s book “The Art of Fermentation” and have wanted to try it for some time. Finally my friend Jeff Stutz was in New York and brought me a jar of it in July 2015! It was surprisingly runny and …
Notes from the 2014 Mead batch: Followed a similar process as last year, but since one batch was skunked after the full fermentation, I paid more attention to measuring the specific gravity over time, and also keeping the bottles sealed with the airlocks as much as possible. So, this year, …
Shannon and I visited Normandy, France last week, and traveled through Paris on the way. Even though Caen was a nice town to stay in, and Mont Saint-Michel was beautiful, the highlight of our trip was our visit to Luc and Nicole’s beautiful organic cider apple farm. We were so …