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.

… 

Read More »

Berry-Flavored Kombucha

strawberry buch

With summer well on its way, I wanted to be sure our family had plenty of hydrating beverages. Water alone is often more harmful than helpful when had exclusively in extreme heat situations so while we drink plenty of the stuff, I also like fermented beverages for their hydrating qualities. I already had water kefir… 

Read More »

Cultures for Health Launches 3 New Product Lines!

Essential Oils

We are excited to announce the launch of three brand new product lines: Soap Making, DIY Body Care Products, and Essential Oils.  Now you can get even more of your favorite natural living and healthy lifestyle products from Cultures for Health.  This builds upon the already expanded Sprouting category of products.  What are you waiting… 

Read More »

Water Kefir Flavor Experiments

Water Kefir Experiments

If you’ve read any of my posts before you know I don’t like to change my routine. When I find something I like I stick to it. And, I admit, I’m lazy when it comes to fermenting. That’s why for the past few years I’ve flavored my water kefir with lemon juice and maybe a… 

Read More »

A Closer Look: Piima Yogurt Starter

Yogurt Drink

“We bought all four mesophilic cultures (Piimä, Viili, Matsoni, and Filmjölk) and this is our personal favorite. It is quite thin when at room temperature but becomes much thicker when cold.” -Meir Today we are going to take a closer look at the Cultures for Health Piima Yogurt Starter.