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Energy Balls: a delicious bite for before sports

Alexandra Glickman ’23, Staff writer|October 16, 2020

Photo by Alexandra Glickman

An easy and nutritious snack that is guaranteed to satisfy your palate.

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Photo of Alexandra Glickman ’23

Alexandra Glickman ’23, Staff writer

Staff writer Alexandra Glickman ’23 expresses her love for creative arts - both dancing and writing.

“I’m a competitive dancer,” Glickman...

Food is my love language; I love to host and share homemade dishes with friends and family. These are two of my favorite things to serve when hosting!

My love language… food!

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My hand, clutching the smoothie, freezes as I anticipate sunset. Finally, as the clock strikes 7:30 p.m., I can finally indulge in this long- awaited beverage.

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The bulk ferment is when the yeast fully developed through rest. The dough should nearly double in size and get bubbly. The warmer the environment, the faster the dough will ferment. If you leave the dough on the counter it will take about eight to 10 hours. For a more sour dough, leave it in the fridge for up to three days for a slower fermentation.

Sourdough: A simple but challenging craft

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