Sourdough survival

After nearly two months in the fridge without any care from me whatsoever, my sourdough is now in a revival phase. After visiting relatives in Austria where I ate the most amazing rye bread I decided it was time to wake it from its state of hibernation. Today I was out of rye, so these guys are mainly wholewheat, with some black bean flour, wheat germ and oats.

Two greedy Italians

If you love Italian food and cooking, and can stand some mild chauvinistic content, do have a look at the two greedy Italians, available on youtube: http://www.youtube.com/watch?v=Tp3BeRqi0Sk

Finally a food blog

It's been bound to happen for quite some time, and I know two sets of people in my circles who will be delighted that I now have a blog in which to dwell on all my food related thoughts and actions: my family and my facebook friends. No more endless monologues about the virtue of using bio-wheat for the sourdough with the former, and no more pics of the fruits of my labour for the latter. All of this will be gathered in one place - here!