I’ve enjoyed cooking from scratch for quite a while, but Michael Ruhlman’s BLT from scratch challenge (BLT From Scratch—Summertime Challenge!) inspired me to start this blog to chronicle my hobby.
I’ve got pork belly curing in the refrigerator, a biga for ciabatta fermenting on the dining room table, tomatoes and lettuce growing, and a neighbor’s free-range chicken egg for the mayo. I wish I could make a starter for the bread from wild yeast, but my tomatoes aren’t very happy so I’m going with commercial yeast while I still have a tomato to use.
If I had the grain mill attachment for my KA I would consider milling wheat for the flour (I’m on vacation; I can consider things), but I don’t.