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An experimental, soya-free block inspired by tofu-making: pistachios and cashews soaked, blended and set into something entirely its own. Contains nuts.
Gently sour, faintly sweet and lightly fizzy: how to make a kvass-style oat ferment at home, and how to tell a good one from a bad one.
Germination wakes up a grain's enzymes and rewrites its starches. Here's what actually happens, and a reliable loaf to bake with the result.
Okra's famous sliminess is a mucilage — and mucilage is genuinely interesting to soap makers. An exploratory guide, with two very different methods.