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  • Blog Post: Refrigerator Proofing for Delaying Your Sourdough Fermentation

    Don’t think you have time to make sourdough? Don’t want it to over-proof before you can get home from work and bake it? I mean, who can wake up at 2 am to make sourdough cinnamon rolls for an 8 am breakfast? (cause it takes at least 6 hours for both rises…) I thought I would share with you the little trick I recently discovered for making this process a bit easier and hassle free. Read More
  • Blog Post: Moving Into the Summer Season of Fermentation

    It’s starting to warm up here in Central Texas; so many changes happen at this time of year. We are hoping to soon plant beans, squash, melons, and sunflowers along with other heat-loving crops. The wood stove isn’t being used and now holds jars full of wildflowers picked by my blue bonnet-loving five year old. Read More
  • Blog Post: Bone Broth, Practically Free!

    Join Bonni as she explores how she makes homemade bone broth from odds and ends. The end product is delicious and nutritious! There was a time that I thought bone broth was too hard to make. There was a time that I thought I had to use good meat to make a good stock and that it would leave me with overcooked meat that wouldn't be very tasty. Then I learned. Making chicken bone broth or beef bone broth is quite the bargain and incredibly easy to do. I was sold. I've been making bone broth for years now and it is so much better than anything I can buy in the store. Who knew you could take things you would normally throw away or compost and turn it into a rich and delicious food?! Not me. Here's what I do... Read More
  • Blog Post: My (New) Favorite Piece of Vegetable Fermentation Equipment

    I’m a simple, back-to-basics kind of gal, especially when it comes to fermenting vegetables. From the get-go, I have always fermented in canning jars with zero extra equipment. Pints, quarts, half-gallons, all of them have held a traditionally pickled vegetable in one form or another. In the five plus years that I have been doing this, I have only lost a handful of ferments to true rot. And every time I have lost a fermented vegetable, it has been because I broke the most important rule: always keep your vegetables well beneath the brine. Which is why this new piece of equipment is my absolute favorite. Read More
  • Blog Post: Sourdough Irish Soda Bread

    I’ve tried to get back to my cultural roots since becoming a mom, and found that using fermented and cultured food is a great way to show my children what our ancestors ate back in “the old country”. It’s rewarding to know that I can pass down a piece of my family’s history that my girls can one day teach their children. When St. Patty’s Day rolled around, I realized the CFH site didn’t have an Irish Soda bread recipe. This was a problem that needed fixing! What’s an Irish girl to do (…well at least part Irish)! Read More
  • Blog Post: Kombucha Sourdough Starter

    I don’t like to keep anything in my kitchen unless it serves multiple purposes. I keep various sizes of canning jars for storing leftovers, dried foods, culturing, and preserving. I keep utensils that can perform multiple functions. And I like to keep cultured foods around because they can be used for more than just the food we assign to them. Kombucha is a good example of this. Because it contains both beneficial bacteria and yeasts, it is the perfect candidate for creating a sourdough starter. I decided to give it a try, as I needed to start a rye sourdough starter anyway. Here’s how it went. Read More
  • Blog Post: Savory Sourdough Skillet Pie (Using "Discarded" Sourdough)

    I often get stuck in a rut with my meals, and my sourdough. I go through the same rotation of dinners and only ever make pancakes from that sourdough starter I keep on feeding. This one pan meal busted me out of both of those ruts, made a super simple meal, and utilized sourdough starter that I didn’t even need to prep ahead of time. My husband said, “This is way better than quiche!”, which is my go-to in a hurry meal. Sounds like a keeper! I found this idea from various sources from around the web and some call it an “Impossible Pie”. I have no idea what that means, but I’m guessing it’s tongue-in-cheek because this meal couldn’t be easier… or tastier. Here’s how I created this wonderful new supper creation that we’ll be eating over and over. Read More
  • Blog Post: Gluten-free, Egg-free Sourdough Pancakes

    Being gluten free is hard enough, so what does one do when an egg allergy pops up on top of that? The usual answer is to buckle down and research. However, this time, I didn’t have to go far…by luck, Culture for Health’s Egg-Free Sourdough Pancakes recipe was recently published, and just what I was looking for! I was dancing for joy with this recipe, and so were my kids! This recipe gives you the option to use a gluten free sourdough starter, since originally it is not gluten free. The added ingredient of ground chia or flax seeds enables this recipe to be egg free. Read More
  • Blog Post: Overnight Sprouted (and Sourdough) Cinnamon Rolls!

    Cinnamon rolls… drooool… The morning before you want to eat your cinnamon rolls, feed your starter. 4 hours before you go to bed start making your dough. Dough 1 cup active starter 1/2 cup milk (non-dairy milks work too!) 1/4 cup water 1/8 melted butter 1/8 cup honey 5 cups sprouted flour 1 1/2 tsp salt * Adapted from Home Joys’ Sourdough Whole Wheat Bread Dough Read More
  • Blog Post: Five Things I Wish I Had Known Before Making Tempeh

    I eat tempeh all of the time. My neighborhood grocery store doesn’t carry it, so I always go buy a pack when I am near a store that stocks my favorite brand. Sadly, my tempeh of choice seems to have slipped in quality recently, so I decided to make my own. Read More
  • Blog Post: Making Chickpea Miso

    One of my favorite condiments is miso. It’s creamy, salty, nutty and has that rich umami that is so satisfying. It’s also incredibly versatile The process for making miso is fairly simple. It’s waiting to taste it that is hard! Here is a simple, no-soy version that anyone can make at home. Obtain a bag of rice koji, your favorite beans, some seaweed and salt. You’ll also need some fresh, raw miso from the store or a previous batch. And of course, a recipe! While miso is a long ferment, it is fairly straightforward and the results are well-worth the effort. It helps to know a few tricks. The first trick is that, unlike tempeh, you’ll need to overcook your beans. They should be soft enough to mash fairly easily. Since you are using dry koji, having some extra moisture in the beans is not a problem. The koji will soak it up. Read More
  • Blog Post: Small Doses of Cultured Foods Add Up

    When I hear people talking about saving money, they often point out that even saving small amounts each week does add up over time. I think the same can be said for cultured and fermented foods. Sometimes it can seem like adding cultured foods into our meals is challenging or requires a lot of thought and effort. While it can be great to eat a large bowl of sauerkraut for lunch, in reality, even incorporating small doses throughout the day likely has a powerful cumulative effect. Providing your body with a steady stream of probiotic foods can be as simple as keeping a few things on hand and making some substitutions here and there rather than a full on effort to make massive dietary changes for your family. Read More
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