Q: I'd like my sourdough bread to rise more and be less dense. Wanting no other additives, I mix 4 cups whole wheat flour, 1/2 cup sourdough starter, 1 1/2 teaspoons salt, and 2 cups water. The resulting dough is very sticky. I mix just long enough to combine, let it rise about eight hours.
Q: After reading your recent taste test for orange juice, I was thinking about juicing my own oranges. What tool would be best for juicing a few oranges at a time on a somewhat frequent basis? I'm looking for something that's not too difficult to clean, and that doesn't require tremendous hand strength.
Q: Lately I've been making homemade cashew milk — soaking cashews, blending them with water, and because I don't like solid particles floating in my drinks, straining it through nut-milk mesh bag. I mix the milk with a little bit of honey, vanilla, cinnamon, and nutmeg; it's great. But I'm left with all the excess cashew bits.
Q: How can I get rid of the smell from inside my blender?
It's made of glass and has a stainless steel blade. I use it daily to make smoothies, and I wash it immediately afterwards, with warm water and soap. Ever since I bought it, I only put fruits and vegetables in it.
Q: My brother recently found a passion for cooking, but as far as I know, he only knows the basics we were both taught at home (basic preparation of proteins, rice, pasta, and chicken stock, and cooking three to four kinds of vegetables, etc.).
Q: My husband and I have been asked to put together a reception following an event at our church with light refreshments for 250 people. We are working with a fairly tight budget but I still want to make it a special event.
We are keeping it to finger foods, as people will be standing with their plates.