Comments on: Sourdough pumpkin hickory nut muffins http://cricketbread.com/blog/2007/10/18/sourdough-pumpkin-hickory-nut-muffins/ Sun, 01 Jan 2012 18:41:03 +0000 hourly 1 http://wordpress.org/?v=3.3.2 By: recipe » Sourdough pumpkin hickory nut muffins http://cricketbread.com/blog/2007/10/18/sourdough-pumpkin-hickory-nut-muffins/comment-page-1/#comment-259 recipe » Sourdough pumpkin hickory nut muffins Tue, 23 Oct 2007 09:46:10 +0000 http://cricketbread.com/blog/2007/10/18/sourdough-pumpkin-hickory-nut-muffins/#comment-259 [...] Read the rest of this great post here [...] [...] Read the rest of this great post here [...]

]]> By: Trace http://cricketbread.com/blog/2007/10/18/sourdough-pumpkin-hickory-nut-muffins/comment-page-1/#comment-246 Trace Sat, 20 Oct 2007 23:18:36 +0000 http://cricketbread.com/blog/2007/10/18/sourdough-pumpkin-hickory-nut-muffins/#comment-246 Yes, I do have that book and I will add it to my constant reference section! Yes, I do have that book and I will add it to my constant reference section!

]]> By: Leda Meredith http://cricketbread.com/blog/2007/10/18/sourdough-pumpkin-hickory-nut-muffins/comment-page-1/#comment-243 Leda Meredith Sat, 20 Oct 2007 17:21:20 +0000 http://cricketbread.com/blog/2007/10/18/sourdough-pumpkin-hickory-nut-muffins/#comment-243 Excellent! Since running out of baking yeast a month into my 250-mile local eating adventure, I've been looking for more ways to use my sourdough starter. And since I have pie pumpkin and hickory nuts on hand, this recipe looks perfect! I'll make it tonight. A book recommendation for you (one of my constant reference books along with Wild Fermentation and PFB, which I see you also count on): 'Preserving Food without Freezing or Canning: Traditional Techniques Using Salt, Oil, Sugar, Alcohol, Vinegar, Drying, Cold Storage, and Lactic Fermentation', by the Gardeners and Farmers of Terre Vivante. Excellent! Since running out of baking yeast a month into my 250-mile local eating adventure, I’ve been looking for more ways to use my sourdough starter. And since I have pie pumpkin and hickory nuts on hand, this recipe looks perfect! I’ll make it tonight.

A book recommendation for you (one of my constant reference books along with Wild Fermentation and PFB, which I see you also count on):
‘Preserving Food without Freezing or Canning: Traditional Techniques Using Salt, Oil, Sugar, Alcohol, Vinegar, Drying, Cold Storage, and Lactic Fermentation’, by the Gardeners and Farmers of Terre Vivante.

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