Using kefir, yogurt, or buttermilk in baked goods is not only a great way to use up any excess cultures you have lying around, but also creates a moist, tender crumb. The acidity in these dairy products is what makes this chocolate cake tender and light.
Last week Purposeful Nutrition shared a Quinoa Flax Sourdough Cracker recipe. Post your comment or link in this week’s cultured gathering! We will get the ball rolling with these: Beet Kvass Fast Food Trends in 2014 Include Sour & Tart Flavors
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 15% on all Starter Cultures.