By common definition, naturally leavened bread is made with wild yeast grown through a fermentation process over time and “feeding”. In contrast, commercial yeast is the…… Read more “Naturally Leavened Bread 2017”
This is a small photo collection of our freezing, canning, fermenting, and dehydrating work. You will also see projects such as maintaining our sourdough starter and kefir,… Read more "Food Preservation Photos"
The cabbage had to be kneaded much longer to release its juice using Celtic Sea salt than other sea salt because of its coarseness. This ferment needed…… Read more “Sauerkraut with Apple”
Choose a firm, organic green or red head of cabbage Peel off the loose outer leaves Cut in quarters Notice that the cabbage has a “grain” similar…… Read more “How to make homemade sauerkraut”
I love to add fresh basil to meals and make basil tea, but wondered how to preserve its strong, fresh flavor in the winter. Drying basil in…… Read more “Basil”
We planted some Winter Bor Kale last fall 2014 with the hope that we’d have fresh greens throughout the winter. These plants far exceeded our expectations! It…… Read more “Sourdough Fermented-Vegetable Starter”
We use 100% hydration ratio when we feed weekly. For example, if there is 1 cup of starter to be fed after the hooch(alcohol by-product) is poured…… Read more “Sourdough Starter Preservation”