Fresh Milk! Part 1: Why Raw Milk is Better than Pasteurized

We started up with raw milk again last month.  Selling raw milk is illegal in Montana (and I’ve since taken down the pictures in this post since the State of Montana has been visiting it), so we pay for the care and upkeep of part of the herd, and in turn we are...

Soaked wheat pancakes

Normally when I make bread I make enough dough for 3 loaves since that’s how much wheat my bowl can hold well to soak. Rather than making 3 loaves this time, I decided to leave 1 loaf-worth of soaked wheat in the bowl and use it for all those times that I want...

Sprouting Wheat

Sprouting wheat berries (the whole grain wheat) gets rid of the phytates that are found in wheat, making it much easier to digest. I add them whole to breads for some chewiness, or blend them in the food processor and add to bread dough that way for a nutrition boost....

Whole Wheat Artisan Bread

I tweaked the famous New York Times No Knead Bread recipe a little bit and made a really yummy whole wheat loaf. The crust is the crusty thick kind that comes from a brick oven stove, but I made it on my own in my enamel/cast iron pot with foil for the lid (since the...