Cheese, glorious cheese

Cheese, glorious cheese

I still consider fermented foods such as yogurt, cheese, and sauerkraut to be wholefoods. Natural processes of fermentation are everywhere. Milk wants to be cheeseand sour cream: it starts to sour soon after it exits the animal unless properlyrefrigerated and handled....
Good Crackers

Good Crackers

Even if you have some gluten sensitivity, I invite you to consider trying these long-fermentation, whole-grain breads and crackers. I myself have a laboratory-certified gluten sensitivity, and my bread doesn’t arouse that sensitivity at all. These days we enjoy own...

Some FoodWISE thoughts on bread!

See here for a lively discussion of bread! Bread? Yes, commercial vs…well, what you might make at home… http://thebreadlab.wsu.edu/redefining-bread/ This is from Stephen Jones. The best way to think about the difference between store-bough bread and all the variations...

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