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Fermentation Blog — Sourdough RSS

Sourdough Coconut Biscuits

These are the tastiest little “biscuits” made from a gluten-free starter. Be warned, it can get very sour, so if you like that, this is for you! This is not a light weight contender, though…it’s a bit on the heftier side, but oh so delicious! You can do this with our NW Ferments established, dried Gluten Free Sourdough Starter, which is by far the easiest, or you can try making your own wild starter with some water kefir or kombucha. Either way, once it is started, you will make sure to feed it so that it is a thick consistency. The recipe I used is from Sharon Kane’s The Art of Gluten-Free Sourdough Baking…she’s done so much hard work, so why reinvent the wheel?...

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Monkey Bread: Deliciously Sticky Gooey Gluten-Free Sourdough Blobs

Awhile back a friend brought to a party something called “monkey bread” – it was wheat based, and although we avoid gluten as much as possible, we ate it. It was so, so, so, so yummy. Basically it was a doughy sticky sweet cinnamon-y concoction that was gone in no time! I searched for a gluten free version, and found a few recipes online I could piece together to also use sourdough. To start, you can use our Gluten Free Sourdough starter, or do a wild one. Personally, our NW Ferments starter is way easier, but I didn’t have one on hand when I got the urge to make this for a party just a few days away. I did it using brown rice...

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Learning More About My Danish Rye Sourdough Starter

by Suzanne Time for a little honesty: I got bored with fermenting. I have been fermenting for years, and I was in a rut. I had done it all, over and over, and I was all but ready to give it up for something more exciting. Enter the Danish Rye Sourdough Starter. What a blast! There’s nothing else quite like it. Most of my ferments, once prepared, just kinda sit there...kombucha, sauerkraut, even water kefir. But with sourdough, it is so much fun to stir, check on bubbles, then peruse recipes and find fun things to bake! With all my experimenting, I have learned a few important rules about my sourdough starter. Some are no-brainers if you are an experienced...

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Rye Sourdough

by Suzanne When my children were young, it was easy to maintain the diet I thought best. I am in charge of grocery shopping and cooking, so basically they ate what I put on the table, and it worked really well. We were all healthy and no one knew anything different.  And now, the teen years. As my children get older and more independent, they are discovering all sorts of processed foods, some better than others. And most contain ingredients I would never have chosen for them. But it's time to let them make their own decisions€and subtly add in some healthier choices when I can.  We've been avoiding grains for years, but in order to provide some food 'like...

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Varieties of Sourdough

by Kim "How can a nation be called great if its bread tastes like kleenex?" This quote, said famously by baker Julia Child, sums up our feelings perfectly about the bread available today.Thus it warms our heart, just like the ovens of America, that we've seen so many people taking it upon themselves to produce their sourdough bread. People are moving wisely away from commercially produced bread, it's high sugar and additive contents, and towards recipes where they know exactly what's going into it. What we've seen, though, is the overwhelming amount of options. You decide to bake sourdough bread, and the question isn't how to do it, but which variety to choose (luckily you didn't live in ancient Greece, where...

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