Main Image

Traditional foodies know that feeding sourdough starter regularly is necessary to keep it active, bubbly and healthy. What if you are going on vacation or simply need to stop making sourdough bread for awhile, however? Life happens after all! In those cases, it is important to know the protocol for storing sourdough starter properly. Taking the necessary …

Main Image

As awareness of the benefits of sourdough bread increases, so does the potential for food manufacturers – both large and small – to exploit the term. And exploit it they most certainly do! I recently examined every single loaf of bread at a local healthfood store. I found only one out of over half a …

Main Image

Yeast was first introduced as a substitute for sourdough starter in breadmaking at the court of Louis XIV of France in March 1668. Scientists at the time already knew that this substitution would harm public health by reducing the digestibility and nutritional value of bread. Their counsel resulted in an initial and vehement rejection of the idea. …

Main Image

If you prepare a lot of home cooked meals, you have probably already figured out that it’s fairly easy to end up with burnt rice. It doesn’t matter if you use white or brown rice. They both seem to burn fast if you get distracted and leave the pot untended. Wild rice poses the same risks …

Main Image

It seems that the eating habits of ancient hunter-gatherers living in Europe prior to the advent of farming was far more sophisticated than previously believed. The Archaeological Institute of America has recently reported the surprising results of tests conducted by scientists at the University of Florence. The tests involved a stone pestle recovered in the Apulia …

Main Image

I am so excited to add this amazing recipe for no knead einkorn sourdough bread to the catalog of Real Food creations on this blog! This particular recipe comes from Carla Bartolucci, one of the world’s foremost experts in the cultivation and traditional preparation of einkorn, the only nonhybridized form of wheat left on Planet Earth, …

Main Image

Farro is an ancient grain that is rapidly growing in popularity as more people discover that modern wheat varieties extremely high in gluten are difficult to digest. This is especially true if the wheat is not traditionally prepared via sprouting, soaking, or sour leavening. Unfortunately, there is some confusion about whether farro is truly an unhybridized, …