Boise Brew Minute Podcast
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Category Archives: Cooking
Ferments of 2021
Fermentation list for 2021. What have I fermented so far? Continue reading
Sourdough Starter Care
I was recently asked about how to care for a sourdough starter and thought I’d write down what I’ve learned over the years. The very short version is, “If it doesn’t look active, I should feed it.” The longer version … Continue reading
Running through 2020
A little over four years ago, I started running every day. I had done that before but never with much success. This time things were different and I managed to run every day for a year. The following year, I … Continue reading
Croissants
After going vegan, there are obvious things you miss like good cheese (they are getting better, but still have room to improve) and there are less obvious foods like croissants. Maybe it’s obvious to everyone else, but having never made … Continue reading
Sourdough
I’ve been baking for a while and keeping my sourdough starter going for about two years. During the first 23.5 months, one person asked for some. Since beginning “Stay Home, Stay Safe,” aka COVID lockdown, four nine (as of April … Continue reading
Making Vegan Challah (First Try)
I’ve been baking breads for several years now, but still remember the confusion of getting started. So many recipes said things like “Add water 1 TBSP at a time until reaching the right consistency” or “Let rise until the dough … Continue reading
English Muffins (part 2)
The first batch of English Muffins were made with a batter that I poured into rings on the griddle. This worked ok but didn’t seem to give the right texture or consistency. I’ve tried a couple of other recipes since … Continue reading
Breakfast "Snausage"
My friend Aimee sent me this recipe for vegan sausage. It took me too long to get around to making it, but we had people over for brunch this morning and I decided now was the time to try it … Continue reading
Whole Wheat Hearth Bread
After getting the French Country bread recipe working well, I wanted to try something new. Instead of increasing the non-white flours slowly, I just eliminated the white bread flour completely. The dough was wetter than other breads I’ve made recently, … Continue reading
Pain de Campagne (French Country loaf)
This has become my “go to” bread recipe recently. The first few loaves did not come out well. I let the bread rise for the amount of time the recipes suggested, but didn’t really pay much attention to the temperature … Continue reading
