DOUBLE BAKER

I THINK I AM OFFICIALLY A BAKER BY TRADE NOW. AT 1AM I PULLED THIS SOURDOUGH LOAF OF BREAD OUT OF THE OVEN, MADE FROM SCRATCH. THAT MEANS 7 LONG DAYS OF TENDING THE SOURDOUGH STARTER. THE DOUGH WAS SO MOIST I WAS SKEPTICAL THAT IS WOULD WORK. THE DOUGH ROSE FOR 6 HOURS AND I WAS AFRAID IT WOULD FALL WHEN I PUT IT IN THE OVEN, BUT VOILA, HERE IT IS. WISH YOU ALL COULD JOIN US IN THE CONSUMPTION OF IT! ("Double Baker" by marriage and now through the accomplishment of making sourdough.)

Soak n' Sprout

It seems like I soak everything before we eat it. From right to left: Wheat berries, french lentils, quinoa, and mung beans. Soaking allows enzymes, lactobacilli and other helpful organisms to break down and neutralize phytic acid (which can block the absorption of vitamins and minerals).
So...for breakfast we had wheat berries (which had been sprouted) with a little bit of cream and a bunch of berries.

He likes to perform!

I've been loving and listening to:

Ray Lamontagne
Andrew Bird
M. Ward
Jolie Holland

Happy Valentines Grandparents!