Tag Archive > sourdough bread
cheeseslave »
24 January 2010 »
In Food & Cooking »

OK seriously, this is the most beautiful thing that has ever come out of my kitchen. Real sourdough bread, fermented for almost 24 hours. The perfect combination of delicious and digestible. And one of the very best vehicles for pastured butter.
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Tags: baking bread, no knead bread, no knead sourdough bread, sourdough bread
cheeseslave »
30 July 2009 »
In Health & Nutrition »

Humans all over the world have been fermenting food since ancient times. The earliest evidence of winemaking dates back to eight thousand years ago in the Caucasus area of Georgia.
It’s very recent that fermented foods have begun to disappear from our plate. Modern pickles and sauerkraut are made with vinegar instead of the traditional method of lacto-fermentation using salt. Bread and pasta are made with commercial yeast instead of being naturally leavened with wild yeast (sourdough). Wine, beer and cheeses are being pasteurized — killing off all the good bacteria we so desperately need to maintain health.
But there are many advantages to going back to the traditional ways of our ancestors, and eating more fermented foods.
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Tags: fermented foods, health, kefir, kefir soda pop, lacto-fermentation, nutrition, sandor katz, sourdough bread
cheeseslave »
31 March 2009 »
In Health & Nutrition »

ENTER TO WIN! Learn to cook healthier meals for your family! Click here to enter to win Real Food for Rookies, a new online class — retail value $120, plus over $60 worth of discount coupons. Don’t miss out! contest ends this SATURDAY Sept 4th at midnight Pacific. This post is part of Real Food [...]
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Tags: bezian's bakery, fermented foods, gluten intolerance, gluten intolerant, Health & Nutrition, sourdough bread
cheeseslave »
12 February 2008 »
In Uncategorized »

Holy moley, that was a good dinner. Carrot Ginger Soup with Raw Cream (I froze the soup I made a few weeks ago; I’ve been feeding it to Kate) Cress, Fennel and Apple Salad with Redwood Farm California Crottin Goat Cheese, Pine Nuts and Vinaigrette Homemade Sourdough Spelt Bread with Raw Butter Kenwood Sauvignon Blanc [...]
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Tags: apple, carrot ginger soup, dinner, fennel, goat cheese, kefir, pine nuts, raw butter, raw cream, raw milk, sourdough bread, spelt
cheeseslave »
02 February 2008 »
In Uncategorized »

I am making All-Day Beef Stew from “Nourishing Traditions” for our Sunday night dinner. I am marinating 3 pounds of stew beef (grass-fed) in a cup of red wine in the bowl of my crock pot in the fridge. Tomorrow morning I’ll take it out and add 4 cups of beef stock, some peeled tomatoes, [...]
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Tags: all-day beef stew, alla, beef stew, beef stock, books, carla, french fries, grass-fed, guatemalan food, honduran food, kombucha, marrow bones, nourishing traditions, oxtails, raw butter, raw milk, russian food, sally fallon, sourdough bread, teeth, yensi
cheeseslave »
20 January 2008 »
In Uncategorized »

I have been feeding my new pet for a week. With fresh (so fresh it’s frozen) whole grain rye flour (organic, naturally) and warm distilled water. It’s been bubbling and growing happily in its gallon glass jar in the corner of the kitchen. So today — I decided it was stable enough, and I fed [...]
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Tags: books, nourishing traditions, rye, sally fallon, sourdough bread, sourdough starter, spelt
cheeseslave »
19 January 2008 »
In Uncategorized »

I just read this fascinating article, Going with the Grain by Catherine Kzapp on how she healed her father, a sufferer of celiac disease, or gluten intolerance. Gluten intolerance has become a serious modern disease, not just among kids on the autistic spectrum (autism, Aspberger’s ADD/ADHD), but among many, many people with chronic digestive problems. [...]
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Tags: add, adhd, asperger's syndrome, astragalus, autism, bone broths, celiac disease, digestion, failure to thrive, fermentation, fermented foods, gluten intolerance, gluten-free casein-free, kombu, leaky gut, malabsorption, nettles, osteoperosis, probiotics, shiitake, sourdough bread, sourdough starter, weston a. price foundation
cheeseslave »
10 January 2008 »
In Uncategorized »

I’m really excited! Yesterday I got my delivery from GEM Cultures. Here are the cultures I got and what they are used for: 1. Kombucha – This is a symbiotic mixture of yeasts and Bacterium xylinium (a relative of the vinegar bacterium). People all over the world (Germany, Poland, Russia, Bulgaria, Japan, Indonesia, China, and [...]
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Tags: amino acids, b vitamins, creme fraiche, detoxification, enzymes, fermentation, fil mjolk, gem cultures, glucuronic acid, immunity, kefir, kombucha, pasteurization, phytic acid, probiotics, raw milk, sour cream, sourdough bread, sourdough starter, yogurt