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![Uncle Kracker Falls In Love With Resilient Bourbon [The Fred Minnick Show] - Vimarsana News](https://vimarsana.com/images/vimarsana-bigimage.jpg)
On this week’s episode of The Fred Minnick Show, Matthew Shafer – better known as Uncle Kracker – chimes in to chat with Fred over a whiskey flight.
MailOnline has compared six staple foods from the two franchises - some meals in the US have twice as many additives as their UK counterpart.
Two fun bakes this weekend... A Lithuanian Black Rye recipe that I found on IG, and my 40% Whole Grain (Emmer and Einkorn). All the whole grain flours in both breads are fresh milled using berries from Janie's Mill.LITHUANIAN BLACK RYERye Sour100g Whole Rye flour100g Water30g Starter1) Combine ingredients and ferment at 76 deg F for 8-10 hoursScald20g Fermented Red Rye Malt
This is my take on a Finnish bread. I've changed it up quite a bit from the original, so I'm not sure I should even call it that anymore. For the most part, the ingredients are true to the recipe. However, this uses a 2-stage pre-ferment, a yeast water for leavening, and a mash. The original is a straight dough yeasted recipe.Levain 122.5g Whole Rye Flour22.5g Barley Flour (I
I love Autumn in the UP... Not only the colors that start popping on the maples, but Autumn means the tomatoes and peppers are ready to harvest!JalapenosFresno Chilis Lots of good peppers this year, so the perfect opportunity to make a garden pepper and sharp cheddar sourdough. This loaf uses a Country Blonde as a base bread with 10% peppers and 20% cheddar as add-ins. The