KimmyKokonut

I’d like to take a moment to interrupt the regularly scheduled bread events to share today’s lunch, prepared 100% de scratcho. I made the lovely seeded marble rye in school. The tempeh is from my previous makings (it kept very well in the freezer). The flavor is so delicate I didn’t want to alter it […]

Quite the variety! Today we learned the ins and outs of sticky buns. Basically they are pretty easy but sticky and full of sugar. Lots of sugar. We used a yeasted dough which definitely put it ahead of Cinnabon refined processed crap. We made a schmear, which is basically melted butter, brown sugar and honey. […]

The spread. Since it was a Monday and there was no “day before” to do pre-ferments, today’s breads were active dry yeast days. Not so much artisan but tasty nonetheless. We had flatbreads on our bread wishlist (along with 39 other breads), so our Chef took liberties with our desire to do Naan and made […]

The tempeh story: Once upon a time there was a girl who thought tempeh came from a magical place and underwent a laborious process in which fairies danced and chanting was necessary for the tempeh to be produced and brought to market. This girl revered her tempeh for its nutritional content, tastiness and versatility. She […]

My first relationship with soy was the obvious soymilk on my cereal, then tofu. I don’t think I knew what tempeh was, even after my mom brought home some store tempeh called “fakin bakin” which was not like bacon, but fun. I didn’t understand it well enough to embrace it and bought it rarely because […]

I chilled a bottle of kombucha after 5 days in the bottle and it’s perfect! Crisp, full of bubbles and muy refrescante. Matt likes it so much that we’ve already drank the whole batch and another one is brewing.  I can’t handle the carbonation in soda but this is a different sort of bubbles.  Happy […]