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: