Do you make your own, enjoy consuming or want to learn about any of the following?
Kimchi, Sourdough, Kefir, Yogurt, Cultured Butter, Kombucha, Ginger Beer, Sauerkraut, Pickles, Miso, Natto, Fermented Garlic, and the like...
Share your experiments, recipes, successes and failures with the community and together we can truly cultivate a healthy culture ; )
Instead of discarding extra sourdough starter, because it multiplies fast if you continue to feed it on a regular basis, why not use it up as a savory warm snack?
I heated up some olive oil in a sauté pan, poured in some of the starter to about a pancake size, seasoned it with freshly ground sea salt, garlic powder and freshly chopped scallions. When it bubbled up and was crispy brown on one side, I flipped it over & cooked until it was crispy brown on the other. This made for a nice cozy snack on a chilly day.
This is something completely new for us! My son Door Dashed gifted us an excellent Christmas Eve Brunch from a local restaurant! He chose the menu items and we thoroughly enjoyed it! On top of the generous tip my son gave, we also tipped the driver extra since he had to drive up a snowy hill to deliver to us! The coffee was a Hot Buttered Cinnamon Roll Latte. Photos below. Yummo!
I cored and peeled some of our homegrown tomatoes and sauteed them in olive oil with a little garlic & salt to make a simple sauce. Of course, I could not resist slicing up a tomato, laying it on toasted sourdough with some mayo and swiss cheese. Yum!
This is our 2nd growing season after moving here to Idaho. We are still on a learning curve, working with the climate, but we are getting a bumper crop of tomatoes this year. We also managed a small harvest of potatoes, onions and herbs as well. Unfortunately, the grasshoppers are constantly munching on our basil, thyme & blueberry bushes.
