Basic Sourdough Bread (From King Arthur Flour)
Basic Sourdough Bread (From King Arthur Flour) Ingredients 1 1/2 teaspoons instant yeast 1 1/2 teaspoons salt 1 1/2 teaspoons sugar 2 1/2 cups unbleached, all-purpose flour 2 cups “fed” sourdough starter (active and bubbly, any variety is fine) 1/2 cup lukewarm water Instructions Combine all the ingredients and mix and knead — by hand, […]
Sourdough Pumpernickel Bread (From King Arthur Flour)
Sourdough Pumpernickel Bread (From King Arthur Flour) Sponge Ingredients 1 1/3 cups active (fed) sourdough starter, any variety is fine 1 cup room temperature black coffee or potato water (water in which potatoes have been boiled) 2 cups pumpernickel flour 1/2 cup chopped onion Dough Ingredients 2 tablespoons vegetable oil 2 teaspoons salt 1/4 cup […]
Sourdough Pancake Recipe
Sourdough Pancake Recipe Ingredients 1 1/4 c. flour 1 tbsp. sugar 1 ½ tsp. baking powder 1/8 tsp. baking soda 1/8 tsp. salt 2 tbsp. butter, melted and cooled 3/4-1 cup milk or kefir (adjust for desired consistency) 1 1/4 c. sourdough starter (or more, to taste) 2 eggs Makes about 12 pancakes Instructions Whisk […]
Second Fermentation
Second Fermentation So you’ve made Kombucha or Water Kefir. Now what? Of course, you can drink it as is, but you can make it even more delicious with a second fermentation! Be sure to remove your grains or SCOBY and start them in a fresh batch of sugared water or tea. The finished product is […]
Using Rejuvelac to Make Dairy-Free Vegan Sour Cream
Using Rejuvelac to Make Dairy-Free Vegan Sour Cream **Please note that the stew picture is NOT vegan – the sour cream however is, as we are a dairy free family. Continuing with the wonders of culturing with rejuvelac, we move on to Vegan “Sour Cream” again, the recipe being found in Miyoko Schinner’s book Artisan […]
Using Rejuvelac for Cashew Cheese and Chevre
Using Rejuvelac for Cashew Cheese and Chevre by Jerri Remember the previous article on rejuvelac? Did you seek out Miyoko Schinner’s Artisan Vegan Cheese book yet? Get ready for a scrumptious kick for your yummy sourdough bread creations! Cashew “cheese” or one step farther as “chevre” is an absolute delight for those of us who cannot have […]
What is Rejuvelac?
What is Rejuvelac? by Jerri Rejuvelac is a fermented drink, typically made from the liquid of sprouted wheat berries. Other grains can be used, including gluten-free grains like my favorite, quinoa. This drink has only been around since the 80s, when a health enthusiast, Ann Wigmore, introduced it to the raw foodie world, but it […]
Fermented Garlic Carrots
Fermented Garlic Carrots Visiting the farmer’s market each week is a great way to get motivated for fermenting vegetables. Here in Portland, Oregon, my local market is already filled with so many vegetables, it’s difficult to choose just one! However, I prefer to keep things simple, so this week, I’m going for fermented carrots. Fermented […]
Gluten Free Sourdough Flatbread (From King Arthur Flour)
Gluten Free Sourdough Flatbread (From King Arthur Flour) Ingredients: 1 cup gluten-free sourdough starter (active and bubbly) 2 cups gluten-free multi-purpose flour 1/2 teaspoon instant yeast 1 teaspoon xanthan gum 2 teaspoons sugar 1 1/2 teaspoons salt 1 tablespoon olive oil 1 large egg 1/2 to 3/4 cups warm water seeds or topping seasonings (optional) […]
Gluten Free Sourdough English Muffins (From King Arthur Flour)
Gluten Free Sourdough English Muffins (From King Arthur Flour) Ingredients: 3/4 cup Gluten-Free Multi-Purpose Flour 3/4 cup potato starch 1/4 teaspoon instant yeast 1 teaspoon xanthan gum 1 1/4 teaspoon salt 1 cup fed Gluten-Free Sourdough Starter (active and bubbly) 1/2 to 3/4 cup water 2 tablespoons vegetable oil 1 large egg Instructions Whisk dry […]