Rose Cottage

 One of my favorite ways to use my gluten free Sourdough starter is in pancakes / leaf fritters. Another is sourdough raisin rolls! Tasahara Bread Book  is a great source of both tips for beginning your own starter, and lovely bread recipes. These raisin rolls are one of those. I've found that shaping them, & letting them rise  overnight (in the original recipe)  makes for very flat, hard rolls, so I shape them in the morning, let rise ~ 20 min & then bake! They are still a bit flat, but not hard!! Basic Gluten Free Starter :  Combine in glass or ceramic container, cover & let ferment a few days on a counter : 1 C warm water 1-2 tsp sugar 1 C flour (I use sorgham and brown rice) 1 Tbsp dry yeast "You can also begin with some sour food, 2 or 3 day old 'rice, cereal, coconut (!) fruit, veggie or milk & mix with 1/2-1 C flour & sufficient water to make dough spongy. Cover & let sit 3 - 4 days, un-refrigerated" (Tasahara Bread book P. 73) I ...

 And - the new induction cooktop is set into the countertop and hooked up, cabinet and drawerpulls are on! Thank you, builder Jorge and our electrician, Duane - it's looking much more complete!   Kitchen corner I love the clean lines and ease of function.  Drawers are on order for the space to the left of the sink, and I can restock the art cart! Using the induction hob is a learning curve - one of my first efforts was Rhubarb sauce with one stem of rhubarb, a handful of dried apples, some frozen blueberries,  a teaspoon of honey, some cinnamon, mint and a dash of sea salt!  Rhubarb sauce Enjoyed it with coconut milk yogurt on the back porch! This quick and easy recipe came from a gal cooking in the shed on her allotment. With the induction cooker, it's good to prep ingredients before turning the element on! (I did step outside for the mint sprig)  Both the wok and my cast iron frying pans have very soothe surfaces, and I just got some burner mats (saf...