Monthly Archives: March 2024

If the Swiss had invented empeñadas…

Posted on March 24, 2024 by eweck1

If the Swiss had invented empeñadas would they have be rye/spelt flat bread covering Emmentaler cheese and caraways seeds? A fresh flatbread grilled cheese. About 25% white flour was added to the three hour quick rise sourdough to provide some … Continue reading →

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Sprouted grain pumpernickel

Posted on March 20, 2024 by eweck1

I sprouted some grains of oat, rye, spelt and wheat aboit 24 hours in water before adding to the pumpernickel mass. I definitely like the taste of this 24-hr home version.

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Corned beef with rye/spelt sourdough

Posted on March 20, 2024 by eweck1

This year I boiled that corned beef for about 4.5 hours and it easy to break apart with a fork. I did an overnight proof of a sourdough rye/spelt loaf that makes a geat carrier for that tender? corned beef.

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Moong dal with rye naan?

Posted on March 8, 2024 by eweck1

There were no pink lentils at the local grocery stores suggesting the use of similar legumes in the larder, chana dal moong dal. It was like discovering an improved, alternate route during road constuction. I also had some extra rye … Continue reading →

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Pumpernickel flatbread. ¿Que?

Posted on March 3, 2024 by eweck1

Because I was tired last night I mis-measured the Westfälischer Pumpernickel ingredients (plus 10-hour hydrated spelt, oat and rye seeds) leaving surplus dough which I proofed (soured) overnight in the frig then this morning rolled out to make these AMAZING … Continue reading →

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Sprouting ginger

Posted on March 3, 2024 by eweck1

Improving my technique for starting ginger for the 2024 growing season began by finding the most succulent ginger bit at the grocery store, wrapping it in a water-soaked napkin, placing it in a plastic baggie at room temperature and waiting … Continue reading →

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