I enjoy eating and cooking, but was diagnosed with celiac disease in early 2008, and am coming to grips with the changes this is inflicting on the above. I gave away my sourdough culture, after keeping it going for over ten years. I actually felt sad doing so, even though I knew it went to a good home (it's gone to many good homes over the years, but this time I wasn't simply sharing).
My recipe (and more important, process) for baking sourdough bread. Over the years, I've given my starter to friends, along with a printed sheet of instructions. Now that I have a website, I can just give them the URL. Now with photos.
A new addition to our breakfast repertoire, these pancakes use ground kasha (roasted buckwheat groats), yeast for leavening, and have an intense flavor and fabulous texture.
A recipe for grilled salmon with an ancho-lime sauce. Even people that don't like salmon like this salmon.
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