Posts Tagged ‘sourdough’


This is destroying my diet.  All the running I am doing has been counteracted by crusty sourdough with homemade apple butter.  I’ve been working with cheap white flour until I get used to how it is supposed to work, then I will start grinding my own whole wheat and start all over experimenting again.  Why is it, again, that I feel the need to perfect a crusty sourdough boule?


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It has been awhile since I have talked cultures.   Aside from raw milk yogurt, I have also cultured milk kefir, sourdough,  and kombucha in the past.  My milk kefir grains were sent down the drain when someone thought they were nasty old milk.  I was sad.  Their are some odd natural things in the air here.  I could get a sourdough starter going, but then it would literally explode and die.   The kombucha kind of freaked Forest out a bit, but is still living happily in the back of the fridge with occasional feedings. 

I missed cultured products, rather, my gut misses cultured products.   In blog reading and what-not, I kept coming across Cultures for Health and finally figured I would give them a try.  I am so glad I did!

I ordered on a Wednesday and had my starters on Saturday.  They were packaged nicely and came Priority Mail.  Each starter was sealed and then in it’s own individual bag with directions.  Since one of my cultures was a fresh sourdough starter, it was also shipped with a cool-pack to keep everything safe and happy.  Here is what I ordered:

  • Water Kefir, dehydrated
  • New England Sourdough Starter, fresh
  • Buttermilk, dehydrated
  • Viili Yogurt starter, dehydrated

The sourdough starter was alive and well.  By Sunday afternoon, I had an oatmeal sourdough bread (perfecting recipe, then I will share.)   The yogurt and buttermilk both cultured up quickly and have a great taste and texture.  I re-hydrated the kefir grains and they are now happily eating the sugar water, culturing a nice drink for us to experiment with.

The yogurt and buttermilk both can be used with raw milk and no heat.  That was the selling point for me.   To be able to make yogurt and just leave it out on the counter sounded too good to be true.  I tried it, though, and it worked splendidly.   To maintain the starter’s strength though, once a week a need to culture a base starter from last weeks starter.  The natural antibodies and such in raw milk will eventually weaken your starter if you do not maintain the pure or base starter.  I can do that once a week, no problem.

Now our smoothies have raw yogurt, our pancakes are soaked in raw cultured buttermilk, and the bread is yeast free.  Why didn’t I do this earlier?

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