Posted in baking, bread, fermentation on September 30, 2007 | 11 Comments »
I started with my version of the No-Knead Bread (or minimal knead bread). I had recently received a copy of Peter Reinhart’s Whole Grain Breads: New Techniques, Extraordinary Flavor. I followed his directions for culturing a sourdough starter. His starter is about 76% hydrated (which means there’s about 3.5oz of water and 4.5oz of flour).
15oz [...]
Posted in fermentation on September 18, 2007 | 8 Comments »
Recently I’ve felt as though I was neglecting fermentation. I’ve been making sure to get quality pasture-raised meat, quality fats (i.e. butter, coconut oil, lard, olive oil, etc.), fresh milk and cheese, organic whole grains, legumes, fruits, and vegetables. Sure I culture buttermilk weekly, but that get’s baked. The truth is I’ve been neglecting the [...]
Posted in baking, bread, fermentation on March 1, 2007 | 1 Comment »
I was informed the other day (not the first time either) that my bread is too sour. This even though a great deal of the sour is reduced by my judicious use of the acid removing properties of baking soda. I asked Shari why she thought it was too sour since she does like some [...]
Posted in baking, bread, fermentation on January 22, 2007 | No Comments »
I ruined some dough the other day. I was trying an experiment with a no-knead sandwich bread and I actually ended up kneading it. I had left the dough in the refrigerator overnight and when I took it out I thought it looked like it could use some kneading. I threw it in my Bosch [...]
Posted in baking, bread, fermentation on December 5, 2006 | No Comments »
Start with part 1.
The first step is to acquire a grain mill or some very fresh whole wheat flour. Whole grain flour goes bad very quickly and nutrient value is lost rapidly if the flour is not refrigerated or frozen. I managed to acquire a used Bosch stone mill for $30 on Ebay for my [...]
Posted in fermentation on November 18, 2006 | No Comments »
I just put up some pickled vegetables. This is my first time making ginger carrots from Nourishing Traditions, but I’ve made pickled cucumbers before.
The first time I tried cucumbers was a couple years ago. I put in the 2 tablespoons of salt as the recipe called for and I don’t think the fermentation ever took [...]
Posted in fermentation on November 11, 2006 | No Comments »
The links I posted previously are good and useful, but only a starting point.
I happen to have a copy of Wild Fermentation, which is a good introduction to the broad spectrum of fermentation, but I wanted something a little more comprehensive. So I came across the Handbook of Indigenous Fermented Foods.
It turns out that on [...]
Posted in fermentation, foodosophy on November 9, 2006 | No Comments »
I was doing a little research on fermentation (primarily of grains) and came across a really useful on-line booklet entitled, Fermented Cereals. A Global Perspective. Oddly enough, they also have Fermented Frutis and Vegetables. A Global Perspective (and yes, it was misspelled on the site).
The Cereals book has a good overview of the health reasons [...]
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