No-Knead Method for Artisan Bread Baking: The Salt and Fold Method – Part 1

nokneadbreadLEAVEN

Building a Leaven

A “leaven” is a combination of flour and water that has been inoculated with a portion of a sourdough starter. In our bakery, building a leaven to mix with was crucial to avoid putting stress on the starter by using and feeding it in mass quantities. A leaven essentially acts as a medium between the bacteria in your starter and your bread dough that allows you to use smaller amounts of starter to achieve the same result. The leaven will be built the night before you intend to mix, and two days or more before you intend to bake, so plan accordingly.

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Weekly Recap & Cultured Gathering

blog gathering

It’s time for the weekly recap as well as your opportunity to share links for the Cultured Gathering.

What’s New at CFH: Save 10% on Body Ecology Starter Culture & 3 New Recipes

Carrots & Cabbage

This week you can save 10% on Body Ecology Starter Culture.  Plus, check out 3 new recipes!

Finding Real Sourdough: Am I a Purist?

dreamstime_s_42660265

We used to live in an area that had deep real food roots. The farmer’s market was huge and there were several in the area. Farmers came in from all around to sell their goods to grocers, restaurants, and home cooks. I took my baby and toddling sons – now 6 & 8 – to… 

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Blue Cheese and Walnut Kefir Dip

Blue Cheese

For those that like blue cheese dressing there is nothing quite like it.  And what better way to make an extra healthy dip than with some strained kefir?