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What's been going on at Our Gabled Home?

 You may have heard about the heat wave that has been hitting the Western states. For a few days now, we have had daytime temperatures of over 100˚F, actually today was 108˚F. So naturally my (bread) baking is taking a break. 

With my no feeding and no discard sourdough method this is no problem for my sourdough starter since it lives happily in the refrigerator until I am ready and the temperatures drop. 




Even though I have been making butter for quite some years, we are now officially in love with cultured butter. In this post, I share all the reasons why - and how quick and easy it is to make. 



 If you want to learn everything about my no feeding, no discard sourdough method, check out this online course:

Happy Making and Baking 💛 ~  Anja

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Our Gabled Home · 11923 NE Sumner St STE 803416 · Portland, OR 97220 · USA