Category Archives: preserving

fermentation con’t

Okay, this is my scoby after the second fermentation.  It looks better than it did out of the plastic baggie it came in (christmas gift), but no better than it did after the first ferment.  The Kombucha liquid smelled like … Continue reading

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Fermentation

Am a big believer in fermented foods, always have been, even before it became a thing – because I didn’t know it was fermented??? Unfortunately, I live with someone who is not. as a matter of fact, his food choices … Continue reading

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Kombucha

Was given a Kombucha kit for Christmas. The last time I had done Kombucha was over 30 years ago and back then you drank the stuff sort of right off the first ferment. None of this second ferment to get … Continue reading

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Bread – again

Recovered my sourdough starter from the bit that had been in the fridge.  Used Bob’s Red Mill 1 to 1 flour mix to keep it going until my order for BRM brown rice flour arrived.  It was bubbling along nicely, … Continue reading

Posted in baking, bread, fermenting, gluten free, homesteading, organic, prepping, preserving, recipes, self-reliance, sourdough, Uncategorized | Leave a comment

Gluten free bread experiments

So while I’m trying to figure out my sourdough starter, back to working on a gluten free yeast bread.  Because it wasn’t cooking through decided to go for small rather than big The recipe is simple flour, water, salt, yeast … Continue reading

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brown rice flour vs brown rice flour

Have just had to dump my sourdough starter.  and am not sure my reserve starter that’s in the fridge is going to be any good, and I think its the brown rice flour that I’ve been using to feed it. … Continue reading

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more sourdough–again!

Like everyone else working on sourdough baking, the experiments and learning just go on and on!!  1. you will use a lot of flour keeping your sourdough alive.  If you are keeping it on the counter as I am, to … Continue reading

Posted in baking, dehydrating, fermenting, gluten free, homesteading, organic, preserving, recipes, self-reliance, sourdough, Uncategorized | 1 Comment

GF soudough pizza

couldn’t wait, had to try it Added onion, garlic and parmesan for the crust, but it still needed salt.  Basic crust was allowed to rise for 6 hours, then 20 minutes at 375F.  Another 10 minutes would not have hurt … Continue reading

Posted in baking, fermenting, gluten free, homesteading, organic, prepping, preserving, recipes, self-reliance, sourdough, Uncategorized | 1 Comment

the GF sourdough saga continues

As I make this journey into sourdough bread, realize I’m looking for something that will more readily reflect the origins of sourdough – before refrigeration, when people were busy, didn’t have banneton’s or thermometers.  Of course, those were also the … Continue reading

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getting ready

Sourdough bread baking day.  Getting oven heated up for the regular sourdough.  And while its heating cleaning up my cast iron pot for the GF sourdough.  Haven’t used them in years and they were all icky and gummy, the kind … Continue reading

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