Finding Real Sourdough: Am I a Purist?

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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 a farmer’s co-op every Friday to pick up fresh meat, milk, eggs, and any produce they had. I knew most of those farmers by name.

At those Friday co-op pickups we also used to be able to source sourdough bread from a local artisan baker. Rye or whole wheat, these were tangy and dense and nourishing loaves. He even taught a sourdough class I attended one evening when I first started baking with sourdough.

We now live in a more rural area, ironically, and I’ve found it very difficult to find real food. We’re producing more of our own, but those artisan producers and small farmers are sorely missed. I’ve looked everywhere in our area for real, true sourdough bread and I’ve yet to find it. Maybe I have too high of standards, but those loaves and bags claiming sourdough on the label just aren’t it.

Here’s what I’m looking for…

… 

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What’s New at CFH: Save 25% on Buttermilk Starter & Warm Weather Care for Starter Cultures

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Every week we’re going to bring you the best of the week in posts from right here at the CFH blog, news you can use from the CFH site, and new recipes and products you might be interested in. This week you can save 25% on Buttermilk Starter.  As the weather warms up we also… 

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A Cultured Food Book for Every Fermenter

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I began my fermentation journey around seven years ago with a new baby and the book Nourishing Traditions. That is when I slowly accepted that I could, in fact, put food on a counter top – not a refrigerator – and let it go through a natural process that would benefit my health. Since then,… 

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Easy Homemade Italian Sausage with Kombucha

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Ingredients: 2 pounds fresh ground pork (up to 1/4 pound of additional pork fat can be added to the mix for more moistness, if desired) 1/4 cup extra-sour kombucha 1 tablespoon fennel seeds 1 tablespoon dried parsley 2 bay leaves 6 whole peppercorns 2 to 4 cloves garlic, minced (depending on your affinity for garlic)… 

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My Kids’ Favorite Frozen Cultured Treats

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From the Editor: Please welcome Julie Feickert, Cultures for Health Founder and Cultured Kitchen Keeper. Our kids are pretty restricted on what they are able to eat. I’ve learned over the last few years that two of my best investments have been an electric ice cream maker (the frozen bowl is kept in the freezer)… 

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