Well folks. This month is all about sourdough baking. First off. I challenge you to create a good starter. If you're in a coastal climate you can make this easily, if you're in a more arid climate, you may need help from a sourdough starter kit. Regardless of the climate, the rules stay the same. Add 1/2 cup of flour (rounded) and 1/2 warm (NOT HOT, so about 100 degree) water to the mix. If you're in the arid climate, this is when you add your starter kit yeast.

Then, every 24 hours, you take out half the starter, and add 1/2 cup of flour and 1/2 cup of warm water for the first 3 days

Then remove 1/2 cup of starter and add 1/4 cup water, and 1/4 cup flour (still rounded) each day after. Always remove half of the existing starter before adding the fresh flour and water. By day 7 or 8, your starter will go flat, not bubble and not grow. Keep following the routine.

If during this time, it develops a smelly golden colored liquid on top, this is called "hooch" and is similar to what starts beer fermenting. PLEASE do not drink it. From everything I have read it WILL make you sick, and I really don't want to test that theory. Stir it in if your starter is dry, if it is wet, pour it off or scoop it out with a spoon.

Keep on taking out and replacing the starter for about 2 weeks with the removal of 1/2 cup starter, and adding 1/4 cup flour and 1/4 cup water until it bubbles and doubles in size.

 If it smells like trash, turns pink, red, or black...Throw it out and start again. One of the best ways to keep your starter healthy is to swap containers every 2-3 days so the crusty stuff on the sides doesn't continue to fall into the live yeast.

Once it bubbles to 2x it's original size every time you add the fresh ingredients, you can put it in the fridge and only do the swap out weekly (even bi-weekly) if your fridge doesn't freeze things.

Stay tuned for bread recipes.

The flowers are blooming, the birds are singing, and it's time to make lighter healthier meals once again. Keep an eye on the recipes section for salads, BBQ ideas, and light desserts. If you have a recipe you would like to share please post it up on the recipes page.

Hi Everyone. It's a new year and hopefully a time for lots of great changes ahead. I'm settling into my new home and hope I can pay more attention to getting more content on the site. If there is anything you would like to suggest, please let me know.

Hello everyone. I'm glad to see a few people have signed up for the site. I hope that means more taste-tingling creations will be listed in the recipes section. I'll most likely be unable to make any changes or updates for the next couple of weeks seeing as how I will be making about a 2,500 mile move cross country. Please keep coming back and I will be updating as I can.

It's been awhile since I've been able to post any updates about the site. The recipes are all working again. Hopefully everyone likes the site's new look. Over the next few weeks I will be changing the design to something a bit more food-related, but for now please enjoy.

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