Sourdough Irish Soda Bread

irishsodabread

I’ve tried to get back to my cultural roots since becoming a mom, and found that using fermented and cultured food is a great way to show my children what our ancestors ate back in “the old country”. It’s rewarding to know that I can pass down a piece of my family’s history that my girls can one day teach their children.

When St. Patty’s Day rolled around, I realized the CFH site didn’t have an Irish Soda bread recipe. This was a problem that needed fixing! What’s an Irish girl to do (…well at least part Irish)!… 

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Stephanie

Stephanie

I've been a pastry chef and a cook for the majority of my adult life, so working for Cultures for Health is a natural fit! I’ve worked with fermenting personally and professionally. Some of my favorite cultured foods are sauerkraut, mead, mascarpone cheese, and pickled ramps. Since my step-daughter was diagnosed with type 1 diabetes in April 2014, I’ve strived to introduce healthy eating habits for my whole family. We do everything from gardening to teaching our children the joys of cooking and creativity. I’m a wife and mother of two wonderful daughters. I come from a large farming family and enjoy instilling old fashion values and fun in my children’s lives. In my spare time I enjoy baking extravagant cakes, cooking, painting, crocheting, knitting, gardening, and quilting. I believe it’s important to pass on passions and talents like these to the next generation, just as my mother and grandmothers did for me.

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Refrigerator Proofing for Delaying Your Sourdough Fermentation

Bake in the morning!

Don’t think you have time to make sourdough? Don’t want it to over-proof before you can get home from work and bake it? I mean, who can wake up at 2 am to make sourdough cinnamon rolls for an 8 am breakfast? (cause it takes at least 6 hours for both rises…)

I thought I would share with you the little trick I recently discovered for making this process a bit easier and hassle free. … 

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Erin

Erin

Erin Gaines is a Nutritional Therapist and a stay-at-home mom to two beautiful babies. My favorite cultured foods are milk kefir and sauerkraut. I feel these are the easiest and most versatile cultures. I have taught many classes on fermenting kefir, veggies, and kombucha. Before I was a mom, I owned my own company selling sauerkraut, kefir, and lacto-fermented condiments.

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100% Rye Sourdough Baking

No-Knead Rye Sourdough Loaf

Rye is such a cool grain with a deep and rich history of nourishing cultures throughout the world. So is the practice of sourdough baking. Marrying the two, as I have over the past couple of years, produces some really good loaves, flatbreads, and interesting sweet treats.

After falling in love with a no-knead dough that produces a super simple loaf, a lovely pizza crust, and a delicious focaccia; I ended up putting together a collection of recipes together to form a cookbook. This book, 100% RYE, contains some recipes that I didn’t even know were possible without wheat, sugar, or yeast.

It’s truly a collection of family favorites with much of the recipe-testing and development done with the Cultures for Health New Zealand Rye Sourdough Starter. Here’s a little bit more about that starter and the ins-and-outs of baking with 100% rye sourdough.

… 

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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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Overnight Sprouted (and Sourdough) Cinnamon Rolls!

cinnamon-roll-lead

Cinnamon rolls… drooool…

The morning before you want to eat your cinnamon rolls, feed your starter. 4 hours before you go to bed start making your dough…. 

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Erin

Erin

Erin Gaines is a Nutritional Therapist and a stay-at-home mom to two beautiful babies. My favorite cultured foods are milk kefir and sauerkraut. I feel these are the easiest and most versatile cultures. I have taught many classes on fermenting kefir, veggies, and kombucha. Before I was a mom, I owned my own company selling sauerkraut, kefir, and lacto-fermented condiments.

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