New Blog about Israeli Cooking and Living

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.


  1. Thanks for the link! I love cooking blogs and Israeli cooking.

  2. Thanks for the link.

  3. I’ll definitely have to check this out.
    PS If you ever need help with bread baking again call us – Jay is a real whiz. Lately he’s been doing all sorts of artisan-type sourdoughs, everything from breads to sourdough pizza. He’s really become quite the master baker. We haven’t bought bread on a regular basis in about 15 years. He makes most of our pasta too :), and loves talking about anything to do with dough LOL.

  4. Lion in Zion says

    “So if you like reading about food, Israel, and Israeli food, go on over and visit.”
    yes, but no time to try out the recipes. when i am in israel next, can i order takeout from her?

  5. Thanks for the kind review of my blog! I’m a bit overwhelmed. đŸ™‚
    …and by the way, one method of reducing “tang” in sourdough is to include 1 tsp. of baking soda in the dry ingredients.