Monday, January 14, 2008
Husband Kurt and I have been known to leave a weekend party early because we need to get home in time for him to feed his bread dough at the right time. This pic is his latest homemade organic spelt sourdough bread. (Spelt is a close relative of wheat but contains a little more protein and a little less gluten than wheat.)
Kurt's been tweaking the recipe for over a year and it's really consistently fantastic now--rustic and chewy but still somewhat fluffy. He also makes a pizza dough out of it that rocks.
Our broccoli and cauliflower plants continue to grow huge leaves but no actual broccoli or cauliflower. But our red leaf lettuce is flourishing, almost ready to cut off and eat again!