Fermentation Friday: Sourdough Tips and TricksBy
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.
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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KerryAnn Foster runs Cooking Traditional Foods, the longest running Traditional Foods Menu Mailer on the internet, now in its seventh volume. KerryAnn has eleven years of traditional foods experience and is a former Weston A. Price Foundation chapter leader. Read about KerryAnn’s journey to health through multiple miscarriages, celiac disease, food allergies and intolerances, obesity, adrenal fatigue and heavy metals.
Founded in 2005, CTF helps you feed your family nourishing foods they will love. With two choices of Menu Mailers, multiple eBooks, Print Books and video-based classes, KerryAnn makes traditional foods easy, accessible, affordable and family friendly for everyone.
KerryAnn founded Nourished Living Network, a network for traditional food and natural living bloggers, in 2011. NLN provides support, publicity and networking opportunities for bloggers all across the traditional foods spectrum. Our Recipe Gallery features recipes from the fifty member blogs and growing.