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 ; )
This is a few hours after feeding my starter. The rubberband is placed at the level of starter at the time of the feeding. It has more than doubled, indicated by the rise above the rubberband level and is very bubbly and active and ready to use.
The secret I have learned so far here in this new home is to warm the purified water I use in the microwave for about 25 seconds, otherwise it’s too cool. I discard half of the starter (I keep it in a jar in the fridge with the other discard), then to feed, I added half each of All Purpose Flour and Bread Flour and then the slightly warm water.
Ratio for feeding:
1 part starter
1 part flour (1/2 APF & 1/2 BF)
1 part room temp purified water
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.
