This is the end of week two and day 14 is a recap of what I've done for the past week.
We started with fats for high cooking and fats to eat raw. I still love cooking with extra virgin olive oil but over low heat. What kind of fats to use can be confusing and you've given me an idea on what you use in your kitchen. But at the same time, it allowed us to open up our options about what other fats we can use.
There are quite a few challenges last week and one of them is to bake some sourdough bread as I have limitations with my mini yet invincible oven. But this afternoon I used some of the starter to make a dough for foccacia. And I will let it rise for about 8 hours or so. I'm starting with something simple and let's see what this oven can do for me. :)
Not really an appetizing photo.
Another challenge is getting good bacteria. I could get real yogurt and I love it plain because I could any fruit I would love to add without the additional sugar. I've been my eating kimchi every day too and every one in the family loves it except my mom. My sister in law loves the radish kimchi while I still prefer the Chinese cabbage. In just a few days, I'll be making another batch.
So far, this challenge has allowed me to stretch my ability to do things that I used to procrastinate before. I could say that there's a a lot of work involve which requires few extra time. But sometimes it's all worth it.