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Fermentation is fun. The great thing about fermentation is that you can do it all year, it doesn’t have to stop when the harvest ends. Fermentation allows you to be very creative and produce a wide variety of flavors and textures. Now that we’re moving into the holidays and the harvest has ended, it’s a good time to turn your attention to learning sourdough.
Sourdough is awesome if you can tolerate grains. However, it can be really difficult to get it started if you live in a warm or humid environment. If you have trouble with mold, I’ll give you a little trick I’ve been doing and teaching for years- use plain water kefir or apple juice kefir to start your sourdough starter instead of plain water, and do it in an anaerobic environment. That stops the mold problem, introduces the beneficial yeast and lactic acid bacteria and you can have a starter ready to go in 24 hours instead of a week or more. It’s a win win! You can finally make a sourdough starter that is reliable and doesn’t go finicky due to the weather!
This winter, I will be doing sourdough through the Holiday Cooking School and beyond. Our unlimited video classes will teach you how to ferment and prepare real foods with ease. And the great thing is that as long as you remain a member, you’ll continue to have access to all of the class materials we have covered as part of the classes. It’s an awesome way to learn to ferment or get on your feet with cooking real foods and traditional food preparation techniques.
Fermentation Friday
There’s some great fermentation posts that are new this week on Nourished Living Network member blogs.
Patty from Loving Our Guts is doing an experiment on the flavors yielded by different yogurt fermentation vessels. Since I now have an excalibur dehydrator, I’m anxious to see her results.
Melanie from Pickle Me Too has Pumpkin Pie Kombucha recipe that is insanely good. I love pumpkin, and this recipe is a huge hit!
Lisa from Lisa’s Counter Culture has a pineapple chutney recipe that looks yummy.
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