Fermented Food Posts Worth Reading

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Today we are going to take a look at a few posts worth checking out on fermented foods.  The topics range from how to get your children interested in fermented food to easy ways to get started.  … 

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Shannon

Shannon is a mama to four small children, homesteader, freelance writer, and picture-taker. She lives with her husband on their off-grid homestead where they make and eat kefir, kombucha, sourdough, and fermented vegetables.

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No-Knead Method for Artisan Bread Baking: The Salt and Fold Method – Part 3 and 4

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This is the last post in my series on the The Salt and Fold Method.  Here are the links to the entire series:

 Salting

Let the dough rest for half an hour in a warm place uncovered. By withholding the salt, you are giving your leaven or your starter a chance to inoculate your dough uninhibited. It’s like calling your teenage kids on a Friday night half an hour before you’ll be home – it gives them a chance to get their act together. This period is commonly referred to by bakers as the “autolyse period”. After half an hour, you are ready to add your salt. Do this by placing your salt in a small dish and adding just enough water to dissolve your salt into a thick solution. Dissolving the salt in water makes it easier to incorporate it evenly into your dough. Spread the salt evenly across the surface of the dough, wet your hands and scrunch dough together with both of your hands aggressively (like a cat sharpening its claws on the carpet). Keep scrunching until you feel the salt has been as incorporated as possible.

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Mason

Mason

Mason is a recent graduate of Augustana College and a die-hard foodie. He has a degree in philosophy, but also worked in a bakery using sourdough to produce bread with incredible flavor and texture. Apart from fermentation, he is fond of music, black coffee, nice wine, and thoughtful books.

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No-Knead Method for Artisan Bread Baking: The Salt and Fold Method – Part 2

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Leaven Testing and Mixing

The best test for determining whether or not your leaven is ready to mix with is what is known as the “float” test. It’s pretty simple: take a fist full of leaven and place it in a bowl of water. If it floats, the leaven has enough aeration and bacterial activity to put levity into your bread. If your leaven sinks, put it back in the bowl and place in a warm spot for another hour or so. After 12 hours, your leaven will almost always be ready to go; however, during colder seasons it may take up to 15 hours. One way around this time difference is to build your leaven with slightly warmer (never hot!) water. This will speed along the fermentation.

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Mason

Mason

Mason is a recent graduate of Augustana College and a die-hard foodie. He has a degree in philosophy, but also worked in a bakery using sourdough to produce bread with incredible flavor and texture. Apart from fermentation, he is fond of music, black coffee, nice wine, and thoughtful books.

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A Closer Look: Desem Sourdough Starter

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Today we are going to take a closer look at the Cultures for Health Desem Sourdough Starter.  Desem is a Flemish-style starter made with organic whole wheat flour. It makes delicious whole grain bread. For best results, we recommend feeding your Desem sourdough culture weekly.

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Shannon

Shannon is a mama to four small children, homesteader, freelance writer, and picture-taker. She lives with her husband on their off-grid homestead where they make and eat kefir, kombucha, sourdough, and fermented vegetables.

More Posts - Website