by Renee Pottle | Feb 7, 2015 | Real Food, Sourdough and Other Fermented Foods
Looking for a quick dinner idea? Buckwheat crepes are basically street food, easily cooked at home! Crepes are easy to make and a good way to turn leftover odds and ends into something a bit more elegant. Perfect for those nights you don’t really feel like... 
by Renee Pottle | Feb 5, 2015 | Real Food, Sourdough and Other Fermented Foods
If it’s Saturday night in New England, baked beans and brown bread are on the menu. Have you ever attended a traditional New England public dinner or church supper? If so, you are no doubt familiar with the delicious, whole grain goodness that is steamed New... 
by Renee Pottle | Aug 29, 2014 | Fermenting, Real Food
Fermenting your own fruit vinegar from scratch is an easy and fun project. Homemade vinegar is one of those unusual but easy projects that the whole family can get behind. All you really have to do is stir and wait. What could be simpler? I have posted before about... by Renee Pottle | Feb 24, 2014 | gardening, Real Food
What is the difference between hybrid seeds for my garden and GMO seeds? What Are Hybrid Seeds? Hybrids are plants that better than either of their parents. For example, the Jonagold apple is a sweet and crisp like its Golden Delicious parent, but with a touch of... 
by Renee Pottle | Jan 13, 2014 | Real Food, Sourdough
So, you have been experimenting with your own sourdough breads, and have a beautiful starter bubbling away on the counter top or resting peacefully in the refrigerator. But maybe the recipe you have been itching to try calls for a rye starter or a whole wheat starter... 
by Renee Pottle | Jan 7, 2014 | Real Food, Sourdough and Other Fermented Foods
To many people, rye bread IS sourdough bread. That is because rye flour naturally contains a large amount of sour flavoring bacteria. The rye bread found on grocery store shelves though usually includes little to no actual rye flour. So if this recipe is your first...