After Pesach I bought some fresh yeast and made a starter out of it. When you are ready to bake (or the day before), you feed the starter by adding flour and water and letting it ferment. You take what you need and save the rest for next time. It’s a different way of baking and my success has varied (which is why I haven’t written about it). So I called “Mimi” for help. In addition to baking, Mimi makes homemade soaps, wines, and mead, and is an expert gardener. She is a great resource for someone like me who dabbles occasionally in those types of crafts.
Mimi’s new blog, Israeli Kitchen, focuses mainly on food, with a large dose of Israeli living thrown in. So if you like reading about food, Israel, and Israeli food, go on over and visit.
And I think my challah will come out better next time.