sourdough starter with oats, linseeds, bran, and triticale
{ 0 comments… add one }
Want new recipes and posts delivered?
Subscribe by e-mail
I wrote an e-book!
Click on the cover to find out how to buy. It's $3 at all good ebook retailers.My Thinking Is Shaped By
Sites I Visit Lots
Staying Lean
Ethical
Kangaroo Meat
BPA
Sustainable Seafood
This is a blog about
activism almonds apples apricots artichokes asparagus Australian salmon Autumn avocado azolla baking bananas barley basil beans beetroot besan blueberries bread Breakfast broad beans broccoli brussels sprouts buckwheat bunya nuts cabbage capsicums carambolas carrots cauliflower celeriac celery chickpeas chili chinese cabbage chocolate chooks coffee compost coriander coriander seed cottage cheese couscous cucumbers curry custard apples dates davidson plums edamame eggplants eggs feta figs Garden garlic garlic scapes geese ginger grapes guavas healthy herbs honey horseradish In Season kale kangaroo kitchen tools labneh leeks lemons lentils lettuce limes linseeds lunch box macadamias mandarins mango mangoes mint mulberries mushrooms mustard oatbran oats olives onions oranges parsley parsnips passionfruit pasta paw paw peaches pears peas pecans pepitas pests pigeon peas polenta pomegranates potatoes preserved lemon Preserves pumpkin recipes red claw rice ricotta rocket rye sabbats seaweed seeds semolina sesame seeds silver beet snake beans snow peas soap solar power sourdough spinach Spring spring onions squash squid strawberries sugar cane sultanas Summer sunflower seeds Sustainable Seafood sweet corn sweet potatoes tahini tamarillos tangelos tofu tomatoes tromboncino turmeric vine leaves wildlife Winter yoghurt zucch zucchini