I had this huge long post I’ve been writing up all week but it’s still not ready and we’re still recovering from a house-wide head cold so I guess a few photos is all I’ve got this for this space this week. It’s time to plant potatoes and so the field of pea greens is…
Fermented foods can be as simple or as complicated as you make them. From fully wild-fermented vegetables and beverages to truly cultured (as in adding a specific strain of bacteria or yeast) dairy products and breads, you can do it all at home with simple ingredients or splurge on those culture starters you want to…
It has been quite some time since I last baked with rye sourdough. After writing 100% Rye I took some time away from baking with rye, both because I was baking more wheat or gluten-free sourdough for other projects and also because I don’t like to stick with the same thing for a long time….
It is generally said that milk kefir is an aerobic culture. This means that, much like kombucha and sourdough, it requires oxygen for the yeast aspect of the culture to thrive. This is also why stirring a sourdough starter tends to help with the formation of a larger quantity of yeasts in proportion to bacteria….
