Recent content by ilvalleygal

I used the starter method described at sourdoughhome.com It's just flour and water that eventually starts getting bubbly. After using that for awhile, I now make a type of "bucket bread" from a technique I also found online...

During my forays into various sourdough recipes and forums, I recall reading that the natural yeasts are found on the surfaces of whole wheat and rye. This is probably why the WW addition made the dough rise.

Tallow is rendered beef fat, similar to pork lard. Crisco is hydrogenated vegetable shortening so it will get sticky after awhile.

Soak in Coca Cola to remove rust -- not Pepsi or anything diet, then scrub with some steel wool. Yes, it works. Animal fats (real lard, tallow, bacon drippings) can tolerate higher heats and are far more preferable than vegetable oils or shortening which will smoke really bad and eventually...

umm, oops. So much for multi-tasking! Glad you knew what I meant.

Yes, I made a blonde roux last night to go with some pasta and seafood. It took a little longer but that might have more to do with the ambient temperature and humidity than the lack of butter fat in the ghee.

I haven't had SueBee, but that thick, white honey might be unrefined, raw honey. A beekeeper here had some for sale and my granddaughter called it "honey frosting." According to the beekeeper, the raw honey is filtered until it turns into the golden honey syrup usually sold by beekeepers. The...