• Choosing Equipment for Baking Sourdough

    People have been baking sourdough for thousands of years, and they used only very primitive tools. But humanity has a way of improving upon ideas, so fast forward a couple thousand years and now we have everything you need to make bread baking easier and more delicious! As a beginner, you may want to pick […] Read More
  • Developing Your Sourdough “Sixth Sense”

    As a customer support rep for over 3 years now, I’ve learned a thing or two about baking sourdough. When I started, I asked a lot of questions to my fellow CSRs. But I have a confession – I was just too scared to bake sourdough myself!   It didn’t help (or maybe it did) […] Read More
  • Skip the Store-Bought Kefir – Make Your Own Fun Flavors!

    If you take a look at what’s on the shelves at your local health food store or co-op, you’ll notice that there’s an entire section dedicated to kefir in the refrigerated section. It’s sort of funny to think about how kefir was traditionally made – in animal skin bags traveling through the mountains. I like […] Read More
  • Kids’ Kombucha Experiment

    Related Posts Blog Post: Our Four-Gallon Kombucha Brewing Setup Blog Post: The Experiment: Does Dried Milk Powder Successfully Thicken Yogurt? Blog Post: My Kombucha Brewing System Read More
  • Blog Post: A Cultured Food Book for Every Fermenter

    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, I’ve read many of the books in this genre and have shared them with others who take an interest in this little hobby turned every day practice. Today, I thought I’d share a few of my favorites with you. Included in this list are books for complete newbies, those interested in sustainability, and folks like me who find the historic and cultural role of cultured foods fascinating. Read More
  • Blog Post: 100% Rye Sourdough Baking

    Rye is such a cool grain with a deep and rich history of nourishing cultures throughout the world. So is the practice of sourdough baking. Marrying the two, as I have over the past couple of years, produces some really good loaves, flatbreads, and interesting sweet treats. Read More
  • Blog Post: Cheesy, Sprouted Sourdough Rolls: Monkey Bread Style

    Continuing in my experiments with sourdough, I created this cheesy, flavorful sourdough bread utilizing sprouted wheat flour. It’s akin to a savory monkey bread and I hope you enjoy it as much as we did. Read More
  • Blog Post: Cultured Cream Puffs: Gluten-Free

    I was diagnosed with celiac four years ago and pretty much stopped baking. I was nervous about all the different flours and gums, and intimidated by just about everything except almond flour pancakes and coconut flour muffins. Recently, however, I’ve been dipping a toe into desserts, because sometimes I REALLY miss pastries. I decided to make these gluten free cream puffs the other day after catching a few minutes of a cooking show on TV. The woman was making pate a choux, which is a pastry dough containing only flour, eggs, butter, and water. It’s super simple, and after watching it I wondered how hard it could possibly be to make with rice flour. As it turns out, it’s not hard at all, because choux (which means cabbage, if I recall high school French correctly) relies only on steam to make it poufy and light, NOT gluten. I made a large batch of these for my brood, using the following ingredients… Read More
  • Blog Post: A Couple of Sourdough Tips I Picked Up Along the Way

    I am by no means an expert at sourdough baking. I’ve been doing it on and off for about six years and have found it fascinating – and sometimes frustrating – right from the start. Having a small bit of bread making knowledge helped me to not be too intimidated by the bread making process itself, but still sourdough was in a league of its own. Over the years I’ve grown accustomed to the process and the feel of it but if I’ve learned one thing it’s that there is always something new to learn about the process of bread fermentation. As I’ve been baking lately a couple of the tips I picked up over the years that finally made the process “click” came to mind. So I thought I’m share them with you here. Read More
  • Blog Post: Flavored Sourdough Loaves

    I have been playing with my super awesome sourdough starter a lot lately! It is so fun to have a starter that is working and active, bubbly and healthy. Doesn’t it look happy? Read More
  • Blog Post: Using a Seedling Mat for Tempeh and Natto

    Temperature is important for any ferment. Soy ferments are no different. Tempeh needs to be kept warm, but common fermenting appliances available in the US don’t work well. Yogurt makers are far too hot. A cube dehydrator or folding proofer work very well. However, beginners may not want to invest in a new piece of equipment. Read More
  • Blog Post: The Nixtamalization of Corn: A Historic Practice

    I find it interesting that our society has taken what has been a nourishing food eaten at most meals for generations and turned it into one of the most toxic ingredients in our food chain. Now corn is in everything and in many strange forms. As a sweetener it is prevalent, as a filler it is everywhere, and as a GMO grain it fills our grocery stores. But it wasn’t always like this. Heirloom corn was eaten in South America for generations with good results, but this corn was nixtamalized. The nixtamalization of corn isn’t exactly a culturing process. It is, however, a historic means by which a society improved the quality of their raw ingredients, making them more digestible and unlocking certain nutrients for better health. Read More