Gluten-free Sourdough Millet-Corn Muffins

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Free of gluten and full of flavor, these muffins are wholesome and delicious. Spread them with butter and serve next to a pot of soup or as an accompaniment to eggs for breakfast.

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Shannon

Shannon is a mama to three 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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Pizza & Pie: 3 New Gluten-Free Sourdough Recipes

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Today we are introducing three new gluten-free sourdough recipes!  If you happen to be in the mood for some delicious gluten-free sourdough pizza or pie… then today is the day for you.

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Shannon

Shannon is a mama to three 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 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 three 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 Sourdough: How-To

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From the Editor: Please welcome Erin, Cultures for Health Social Media Coordinator and Cultured Kitchen Keeper.

This is seriously the easiest sourdough sandwich bread that I have ever made. I now make loaves for my entire family. I give one to my mom, dad, brother and mother-in-law. Add in our loaf a week and I have to make 5-6 loaves a week! So it has to be easy right? IT IS! I originally picked up the recipe here.

I am now going to walk you through my process and how to make one loaf.

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Erin Gaines

Erin Gaines

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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