Weekly Cultured Gathering: July 19

blog gathering

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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.

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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. Julie says

    Hi! So far I am only doing water kefir and sourdough bread. I wonder: can I soak the flour for sourdough bread in water kefir instead of in milk kefir? Would it serve the same function or not?
    THANKS! Julie

    • says

      Hi Julie,

      Are you using a sourdough starter? If so, then the starter should do the work that milk kefir would in soaking/fermenting. If it is not a traditional sourdough or utilizes yeast or other traditional leavening then water kefir certainly can be used in place of milk kefir.

      Thanks for the question.

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