Students writing UCCS' first Cookbook! Nanna Meyer Wednesday, August 22, 2018 When I first thought about writing a cookbook with students and publish it under a student-supported self-publishing concept, I felt as much excitement as hesitation. Sourdough Bread at UCCS' Farmhouse Nanna Meyer Sunday, March 3, 2019 Sourdough Starter Day 2! Krista Loos Wednesday, March 6, 2019 To make sourdough starters healthy, you must feed them each day. You can feed it any amount you’d like, as long as it is equal parts flour and lukewarm water. For example, 1-cup flour and 1 cup water, or ¼ cup flour and ¼ cup water. Sourdough Starter Day 3 Nanna Meyer Thursday, March 7, 2019 The sourdough starters at the UCCS Farmhouse are looking good. You can see how the yeast is now digesting some of the sugars released from the breakdown of starches (amylose, which are long glucose chains that break down to di- and monosaccharides). Mixing The Dough! Friday, March 8, 2019 This evening I went to the farmhouse and got the bread prepared for our sourdough workshop tomorrow! I also spent some time cracking grain for our loaf breads tomorrow as well. Sourdough Bread Krista Loos Tuesday, May 14, 2019 It's Not JUST Butter Shelby Stoick Working with the Wiley family on Larga Vista Ranch has changed my life forever. I have always loved animals and grew up around a wide variety. However, watching Doug care for his animals made me see dairy, meat, farming and animal husbandry in a whole new light. From Start(er) to Finish Katherine Daniel You Have to Start Somewhere Two ingredients. What could go wrong? My Experience Baking Honey Wheat Cinnamon Rolls Kayti Lewis I really enjoy making breakfast based sweets because they are a great gift that I can share with my family to start their day off with a smile. I decided to bake one of my sister and I’s favorite treats, cinnamon rolls. Baking Whole Wheat Soft Pretzels Anna Ligas I decided to make soft pretzels for my grain school hands on learning. I chose to make the same recipe twice using two different types of flour. The first was whole wheat flour and the second was spelt flour. Baking Foccacia Bread Kendall Knott My Experience: Baking Sourdough Bread Nikki Fioretti Day 1: I mixed together ¼ cup of flour and ½ cup of water. Making Sourdough Pizza Crust Nikki Fioretti Sourdough Pizza Crust: Making Pancakes Nikki Fioretti Pancakes Making Gnocchi Nikki Fioretti Gnocchi Whole Wheat Apple Fritters Jenna Bobroski During this quarantine period, you may not be able to go out and enjoy delicious treats from mom and pop bakery’s, but that does not have to stop you from making them at home! Whole wheat flour has an amazing flavor and is full of nutrients.