Guinness Sourdough (Part Two)
Guinness stout has a very distinctive flavour. You either like it or you don’t. I do. My wife could go the rest of her days without another pint and not miss it. This past Saturday I tried to borrow some of that distinctive flavour for a loaf of sourdough. How?…
Honey Brown Sourdough (Part Two)
Yesterday morning I started preparing an experimental loaf of sourdough where I replaced all but a little of the water in the recipe with a honey brown lager. Today, the loaf has been proofed, baked and sampled. But let’s back up a step. I’ve been pondering sourdough mix-ins. In the…
Can I use a cast iron pot or pan to boil water?
One of the adages of cast iron cooking is that to improve your cast iron cookware, just use it. What is not necessarily clear in that basic advice is that to make any cast iron seasoning better, stronger, and more resilient, the use of your cast iron should follow a…