yogurt sale

Working With Gluten-Free Sourdough Again

IMG_8554-001 I go in and out of sourdough baking and within that little cycle is me cycling through various types of grains. We do wheat sourdough and rye sourdough and gluten-free sourdough, depending on what is needed in our home.

While it’s still hot here – and maybe where you are too – it’s getting close to fall which means cozy ovens popping out loaves of warm sourdough bread. Recently I started up the Brown Rice Sourdough Starter and within days it was bubbly and active and being stirred into various loaves and flat breads.

Having worked predominantly with wheat as of late, I’m always amazed at how different – and similar – sourdough baking can be, depending on the type of grain. Not to mention how learning of a few basic concepts has made all the difference.

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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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A Taste of Fall

sourdough loaves

We got a burst of cool weather recently and it inspired me to take my Desem Sourdough Starter out of cold storage. Since my house is so tiny, my oven easily raises the ambient temperature in my house by at least 3-5°F each time I turn it on. Therefore my oven sits unused and lonely all summer…. 

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Eve

Eve

For my 7th grade Science Fair project I cultured yogurt. I received first place in my division and competed in a regional competition. My fascination with cultured foods has stuck with me ever since. Over the years I have made yogurt, fermented vegetables, sourdough, kombucha, and also love sprouting and dehydrating. In my spare time I like to knit, bike, garden, cook, and study natural medicine.

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The Newbie’s Guide to Cultured Food: My First Month

Newbie

I’m totally new to cultured foods. Until a couple months ago I had never heard of kefir or kombucha, and had no idea how easy and inexpensive it was to make yogurt at home. (I would’ve eaten a lot more yogurt in college had I known…) Getting into cultured foods has had its ups and down. I’ve made plenty of rookie mistakes, but I have been greatly rewarded with awesome results and a feeling of accomplishment!… 

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Clarissa

I’m a recent college graduate who loves marketing just a little too much. My culturing experiences are few, but I’ve already conquered water kefir, Filmjӧlk yogurt, and San Francisco sourdough! Before college I lived in the mountains of North Carolina, which is definitely my happy place. My favorite pastimes are hiking with my family and catching critters in the creek. My townhouse is full to the brim with cacti and succulents, along with my culturing foods. When I’m not working or gardening I like to make things. This includes painting, sewing, crafting, cake decorating, and messes. Although I’m new to culturing, I love telling others about what I’ve made and discovered!

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100% Rye Sourdough Pseudo English Muffins

Rye Sourdough

The original English muffin is made with wheat, but it does not require additional leavening in the form of the baking soda mentioned in this recipe. This recipe uses rye sourdough starter, which is why these are called “pseudo” English muffins.

The final texture of these is just a bit different from the usual English muffin, with a finer crumb and without the large holes usually found in English muffins. But the taste will keep you coming back for more!… 

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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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