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 alternative method of leavening bread. Both methods differ in the way they interact with the flour, therefore affecting the flavor and nutrition of the bread. Our goal is … Continue reading 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, vinegar, and cheese making!
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 the addition of a cup of 2% brine/water solution to submerge everything, even with it being tight packed using 4 glass ferment disks to weigh it down. This … Continue reading 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 to the grain in cuts of meat. Whether you cut your cabbage by hand or use a mandolin, be sure to cut it in the direction to get … Continue reading 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 the dehydrator or oven destroys some of the flavor, oils, and color, and freezing isn't a perfect solution because blanching beforehand strips the herbs of some of their valuable … Continue reading 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 is nearing the end of June and these plants are still going strong. They are not only only surviving 100 degree days recently,they are very fruitful and show … Continue reading 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 off, then 1/2 cup of flour is stirred in with 1/2 cup warm water. Sourdough bread is not always noticeably sour. Its sourness depends on how long you … Continue reading Sourdough Starter Preservation