Weekly Cultured Gathering: April 19

blog gathering

Can you say sourdough donuts without a grin crossing your face?  Last week the The Entwife’s Journal shared how she makes sourdough donuts!  Have you ever made some?  If so, how did they turn out?  Share your own fun fermentation stories this week too.

This Week

Please share what’s culturing on your counter this week. Have a new recipe? What’s your favorite ferment right now? Why do you eat cultured foods? What have you learned that might help others?

Please share a link to your favorite cultured blog post below. If you don’t have a blog, I’d love to hear what you’re up to in the comments. Next week I’ll highlight a few of your posts & comments for everyone to take a closer look at.

Feel free to grab the banner above by right clicking and saving to your desktop. Then insert it into your post so everyone can find us!


Disclaimer: These are external links and Cultures for Health does not necessarily support or endorse the content of the sites.

And more sourdough donuts…

Other sourdough donuts

Add Your Link!



About the Weekly Cultured Gathering! We’re here to share and celebrate our adventures in food fermentation. From recipes to tips & tricks to food preservation – cultured foods are as old as food itself.

Maybe you eat cultured food because of the health benefits. Maybe you make it for the art and science involved. Maybe you believe that this age-old practice of souring dough, culturing dairy, brewing beverages, and fermenting vegetables is wonderfully sustainable. Maybe you feed them to your family because of all of the above.

Whatever draws you to the art of fermentation, this weekly gathering is a place where you can find others working towards the same goals as you are. It is a community, so let’s share!

Shannon

Shannon is a mama to four small children, homesteader, freelance writer, and picture-taker. She lives with her husband on their off-grid homestead where they make and eat kefir, kombucha, sourdough, and fermented vegetables.

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Comments

  1. Donna says

    In addition to kombucha and water kefir, I have my first jun starter almost finished brewing. (Jun is a fermented green tea and honey drink.)

    I’m backing off the sourdough for a while, because we overeat it and we don’t need the carbs!

    I’m wondering how to get the milk kefir right. I can get it to a stage of somewhat thickness (instead of over-culturing to separation of whey), but as soon as I add any other ingredient, it becomes quite thin. I’m wondering if anyone has tried adding pectin or gelatin to make kefir closer to the commercial product you buy in the store?

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