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About Terri Osterfeld

I'm Sage's wife and the real person in charge of Sage's Acre. He gets the yard, I get the house and the kitchen (unless I need him to do something in the house). I love making comfort food and baking, especially bread. I have no special training, but I did raise a herd of children and burned plenty before I perfected my technique. I love the simple, practical and homegrown. I also have a weakness for dachshunds (don't judge!).
11 12, 2019

Terri’s Fresh Rosemary Bread

By |2019-12-10T12:59:46-08:00December 11th, 2019|Tags: , , , , , , |

Finding things to do with all the herbs, fruits and vegetables Sage grows around here, can be a challenge (what does one do with a pound of Borage?), but one use that’s always guaranteed to be a big hit is fresh rosemary from the garden in my homemade rosemary bread. It’s actually a simple bread recipe, but when it’s spiked with a little biga and finely chopped fresh rosemary, it makes a nutty, woodsy, slightly chewy bread that’s great all  [keep reading...]

10 12, 2019

Terri’s Biga Recipe

By |2019-12-10T12:36:01-08:00December 10th, 2019|Tags: , , , , , , , , , , , |

The secret to great bread is old dough. Not the “hey, I found this package of ready-bake biscuits at the back of the fridge” type of old dough, but the kind that turns a pretty good loaf into a delicious toasty, tangy, chewy, sensory delight. Old dough is the magic behind sourdough as well as many Italian, French and other breads and goes by names like “biga”, “poolish” and “starter.” Bakers call these “pre-ferments”, but it’s more accurate to call  [keep reading...]