Twenty Ways to Include Fermented Foods in Every Meal

healthy breakfast

Fermented and cultured foods are a wonderful source of probiotic bacteria needed to support good health. If you’ve been thinking about adding more of these foods to your diet, but are unsure of exactly how to accomplish this, these twenty suggestions for including fermented and cultured foods into your meals and snacks may help you out…. 

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Lacto-Fermented Verde Sauce

In process

So far in my culturing experience I have only lacto-fermented a few things: cabbage (of course), carrots, and garlic. I’ve been a little nervous to attempt more daring ferments with my summer harvest now finishing up from my garden. Then a few weeks ago I found myself pulling a pile of hot peppers from the… 

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A Closer Look: San Francisco Sourdough


“Real San Francisco flavor and aroma. Has developed beautifully over the last two weeks and makes a great loaf.” -Bill “The bread I make with this starter has the best flavor of any sourdough I’ve eaten. Have been making sourdough for years and absolutely love this. I plan on trying other starters as well.” -Tracie

Weekly Recap – October 10th Edition

blog gathering

It’s time for the weekly recap.  Leave your favorite links or ideas in the comments below!

What’s New at CFH: Gluten-Free Sourdough No-Cut Doughnuts

gluten-free doughnuts

Light and airy with a hint of crispness around the edges, these yeast-risen doughnuts don’t fall too far from their wheat-filled counterparts. In order to keep them light, the dough is not rolled and cut as wheat-based doughnuts are. Instead the dough is left loose, helping it to rise beautifully. When it comes time to… 

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