Why sourdough starter Why sourdough starter? It is the all natural way to ferment grains before they are consumed so our body can access all the vitamins and minerals in those grains. Grains contain phytic acid which is the principal storage form of the mineral phosphorus, a vital mineral for Read more…
This chickpea salad with bitter melon flowers brings together a combo of sharp tastes that resonates so well together. The crowning touch is to add some bitter melon flowers, although you don’t need to. I have bitter melon growing in my garden. Male flowers bloom for just one day, opening Read more…
Probiotic juice is becoming popular among fermented food lovers and many are making them at home because it is so easy. All you need are the fruits and vegetables, sugar or raw honey, a large, clean jar and a lot of patience because the best ones are those you can Read more…
Baking with sourdough starter Sourdough starter is just wild yeast. As most bakers would use commercial yeast for baking, I use sourdough starter instead. Whether you bake professionally or at home, you will be familiar with commercial yeast usually sold in dried, powdered form. This yeast is saccharomyces cerevisiae, a Read more…
Growing ginger in winter is possible if you keep it covered. Growing ginger in a tropical climate is easy, but you can also do so in our mild Australian winter with a few tricks. Like me, you might have come across old, shrivelled looking ginger in the boxes displayed at Read more…
English baker in a Malaysian Village Artisan bakers have to be sought out as they don’t normally live in the cities. They bake in small quantities so they can preserve the quality. They care more for the art of baking than for profits. As unusual as they come it does Read more…